Is it possible to freeze a ready-made beef goulash with gravy
Goulash beef with gravy is one of the simplest and at the same time the most delicious dishes. He is loved by all the mistresses for their quickness and practicality. I suggest a very simple and delicious goulash recipe.
- 700 gr. beef
- 1 large onion
- 1 tbsp. flour without top
- 1/2 cup tomato sauce
- vegetable oil
- water or broth
- ground black pepper
- For cooking, we need a gram of seven hundredbeef meat, cut into small pieces. To goulash turned tasty and juicy, it is desirable to buy beef from a young animal without veins and layers.
- On vegetable oil fry pieces of beefon a strongly heated frying pan. It is important that the frying pan is hot, only in this case the meat pieces are quickly taken with a toasted crust, preventing the escape of meat juice.
- When the pieces of beef are lightly fried on all sides and will acquire a beautiful brownish color, add finely chopped onions.
- Fry beef with onion over medium heat.
- When the onion becomes soft and transparent, we removethe contents of the frying pan in one direction to release a little space with the edge. If the pan is very little oil, then add a couple of spoons. In a hot oil, put a tablespoon of flour without top.
- Spoon mix flour with butter so that no lumps are formed.
- Immediately pour half a glass of tomato sauce andall mix. In the summer, when fresh tomatoes are cheap enough, instead of a tomato sauce three on a large grater, two or three large ripe tomatoes. Instead of tomato sauce, you can also take one tablespoon of tomato paste, which is previously bred in water.
- In goulash from beef we add meat broth or water, so that the liquid almost completely covers the meat.
- We interfere with the contents of the frying pan. Add salt and pepper to taste. As a result, we should get delicious meat in a fragrant sauce of beautiful red-brown color.
- Beef goulash is cooked for 30-40 minutes on low heat until the meat is tender.
- That's all, goulash from beef with gravy is ready! It can be served with almost any side dish: with potatoes, with buckwheat porridge, with rice or spaghetti.
These dishes are worth trying
Comments and Comments:
Beef for me is the best meat in itstaste qualities, although pork, chicken can also be well prepared! And yet I will cook goulash only from lean beef, only it is necessary to choose the meat correctly, so that it is not harsh. This dish turns out to be quite satisfying and perfectly combined with any garnish, but most of all with mashed potatoes of course. Although how many people, so many tastes!
I cooked beef for this recipe. It's a miracle. Thanks, Alain !! I have kept this site in favorites and I cook only according to your recipes! Everything is intelligibly written, everything is real, and not just a set of ingredients. And most importantly, everything works out! Usually, when I cooked according to recipes, I either burned, or raw, or in no way looks like the presented picture. And here everything turns out! I cooked the Potato, baked in the oven too, on your site, Alena. In general, my husband and I had a great Sunday dinner! Thank you, Alena, for your recipes and this site. I will continue to cook according to your recipes.
Polinochka, thank you for appreciating mymodest work. I'm glad that you are doing it. I make all the dishes myself and share my experience with the visitors of the site. I believe that this helps both you and other visitors of my site.
Good luck and new successes on the culinary front)))
I made goulash according to your recipe in tomato sauce. My husband and daughter really liked. Asked to do more. Many thanks for the recipe.
I bought meat is not very expensive, with veins. I was afraid that the goulash might turn out to be harsh, but after frying and 40 minutes of boiling in the sauce all the fears disappeared. The meat became soft and very fragrant, veins broke up. Very good recipe!
Tasty, juicy, soft meat. Aromatic gravy. Guliash liked it very much.
Alena, I cook goulash a little differently.First fry the meat, then put there onions and carrots, grated on a large grater, and when everything is browned, add a tablespoon of tomato paste with water, and carcass under a closed lid. It turns out a delicious gravy.
I used to prefer pork, but when I tried your goulash, it became a beef fan. Thanks for the site, now I'm with you!
I cook goulash almost the same way, only inat the end of the fire, about three minutes before the end of cooking, I put one laurel leaf for smell. Meat is obtained and delicious, and tender, and even gravy is eaten with macaroons or potatoes until the last spoon.
Maxim Yurtaev 02.03.15
Yesterday my wife prepared this work of art.Yes, yes, it is a work of art) I do not remember when I received a tasty and spicy dish for dinner. She deducted this recipe from you on the site and decided to cook it. With a 5-point assessment, I want to express my gratitude for this recipe and I think that it is far from the last one that we will take as a tradition in our family)
I often cook such goulash, only alwaysadd carrots, and the carcass on the smallest fire for about 2 hours, so the meat just melts in the mouth. By the way, if you add a little grated pickles, you will get a very unusual taste.
With salted cucumbers, too delicious, though, this is no longer a classic goulash, but more like a Tatar dish azu.
At first I doubted to cook goulash according to yourprescription or not, because it turns out that he is in tomato sauce, but I do not really like it, but then I decided to try it. As it turned out, she did the right thing. Tomato is overcooked with meat and the acid goes away, it generally ceases to resemble tomato. It turns out a very fragrant sauce with the taste of roast. Alena, tell me, is it worth adding some spices to the sauce, for the aroma?
Cyrus, spices are purely individual.If you like some herbs, you can put them. It is important only with this case not to overdo it, otherwise you can ruin the taste and aroma of the meat itself. It is better not to report here than to shift.
Thanks for the recipe. It turned out very tasty and finally not as tough meat as I usually get!
Everyone says that I am a good cook, today I decidedMake goulash from beef and decided to look for some special recipe. stopped at yours, like nothing special, the usual recipe, almost like mine, but the goulash really turned out fine and I do not understand the secret :) The only thing I replaced the tomato sauce with ketchup, I like it more. And for the recipe, thanks
It's just something) for the first time I prepare a dish frombeef, but now my husband and I are fans of this dish) at first worried that it will not work, but 10 minutes after adding water I tried the salt and all - breaded with a small spoon I poured all the cooking - oochen was delicious) thanks for such a simple recipe and such delicious goulash!)
Really delicious! And at the expense of seasoning, always when there is doubt add a mixture of peppers. Precisely do not spoil, enhance the taste, give piquancy. Thanks for the recipe.
Elena, and thank you for your feedback, about the mixture of peppers completely agree))))))))
Hello, Alena, your goulash is something. So simple and so delicious, only the crust did not work out, on Teflon the meat gave a lot of juice. But it's details.))) Many thanks again.
Julia, glad that the recipe for goulash liked))) Try the next time to heat the frying pan, still with crust the meat turns out juicier)))
Thanks, Alena, tried to warm up more.It almost happened, it was even scary to heat a frying pan for so long, but it was necessary even more and it seems like somehow you need to soak the meat, so that there is no juice at all or fry without oil, if on Teflon.
Goulash turned out excellent! The meat is soft and tender, the sauce is very fragrant. Cooking is nowhere easier. For a bachelor is what you need! Respect the author!
I am very glad that my view was laid on this particularA wonderful recipe for beef goulash with gravy. I did not even expect that it would turn out so fantastically delicious! At first I was afraid that the tomato sauce would give a characteristic sourish taste, but in fact it turned out that it turned out the taste and aroma of a magnificent roast. Dream! The recipe has already been shared with her friends.
Simple, fast, very tasty! This goulash is a real culinary perfection.
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