Goulash is one of the most delicious and satisfying dishes that can be prepared from meat pulp. Any sirloin of beef or pork, and even lamb and horse meat, will do. But today we will focus on beef. Read on to learn how to cook the most tender meat that is the perfect complement to any side dish.

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Goulash recipe 1954


  • Beef – 700 grams;
  • Onions – 1 piece;
  • Tomato paste – 3 tablespoons;
  • Water 800 – milliliters;
  • Flour – 1 tablespoon;
  • Butter – 30 grams;
  • Vegetable oil – for frying;
  • Bay leaf – 2 – 3 pieces;
  • Salt and black ground pepper – to your taste.

Cooking method:

  1. Cut the onion into small cubes and fry in butter and vegetable oil.
  2. Then add the beef cut into medium pieces and fry for 20 minutes. Sprinkle the meat with flour and fry for another 5 minutes.
  3. Dilute the tomato paste in water and pour into the pan so that the liquid completely covers the meat.
  4. Season, salt and add bay leaf.
  5. Cover, reduce heat and simmer for 1.5 hours or until the beef is fully cooked.

Serve with any side dish!

Enjoy your meal!

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The text of the publication of the blog Proper nutrition:

Goulash recipe 1954

Beef 700 g
Onion 1 pc
Heaped tomato paste 3 tbsp
Water 800 ml
Vegetable oil
Bay leaf
Ground black pepper

Cooking method:

Finely chop the onion and fry in butter with the addition of vegetable oil.
Add chopped beef and fry for 20 minutes. Sprinkle meat with flour and fry for another 5 minutes.
Pour in tomato paste diluted in broth or water
Salt, add bay leaf and black pepper
We set the minimum fire and simmer under a closed lid for 1.5 hours
When the beef becomes soft, you can remove it from the stove.
Serve goulash with puree
Enjoy your meal