Main dishes
Russian beef goulash with gravy
This is the beef goulash with gravy served in Russian canteens alongside mashed potatoes or pasta, quite different from the soupy Hungarian original. Cubes of beef are browned, then braised with onion, carrot, tomato purée and paprika until the meat is tender and the sauce has thickened. A little flour cooked with the vegetables makes the gravy smooth and glossy. Beef needs time: an hour and a half on a low heat turns even tough shoulder into meat you can cut with a fork. There are only about twenty minutes of active work, the pot does the rest.
Method
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Pat the beef dry and cut it into 2-3 cm cubes, trimming off any membrane and large sinews.
Heat 30 ml of the oil in a heavy pan or casserole over high heat. Brown the beef in 2 batches for 4-5 minutes each until well coloured. Set aside in a bowl.
Lower the heat to medium, add the rest of the oil, the finely chopped onion and grated carrot. Cook for 6-7 minutes until soft.
Return the beef, sprinkle over the flour and paprika and stir. Cook for 1 minute to toast the flour.
Stir in the tomato purée, then after a minute pour in 600 ml of hot water, stirring well so no lumps form.
Add the bay leaf, about 1 teaspoon of salt and some pepper. Bring to the boil.
Cover and simmer on the lowest heat for 1.5 hours, stirring every 20 minutes. Add a little hot water if the gravy reduces too much.
Add the crushed garlic 5 minutes before the end. The beef should break apart easily with a fork. Remove the bay leaf.
Tips for success
- Don't crowd the pan when browning, or the meat releases its juices and stews instead of searing.
- If the gravy is thin, take the lid off and simmer for another 10 minutes.
- Goulash tastes even better the next day, so it's a good make-ahead dish.
- If the tomato purée is sharp, add 1 teaspoon of sugar.
Serving and storage
Serve hot over mashed potatoes, buckwheat, pasta or rice with plenty of gravy. Pickled cucumbers on the side are traditional.
Keep covered in the fridge for up to 3 days. It freezes well for up to 2 months; reheat on the hob with a splash of water.
Variations
- Creamy: stir in 100 g of sour cream at the end and heat through without boiling.
- Pork: use pork shoulder and braise for 50-60 minutes.
- With peppers: add a sliced bell pepper with the onion and carrot.
Calories and macros
Per serving (about 408 g):
Per 100 g: 117 kcal, P 8.6, F 7.7, C 3.4. An estimate based on average ingredient values. Your daily calories ›
