The taste of goulash is familiar to all since childhood. Goulash is a Hungarian thick soup made from lamb or veal with the addition of onions, pork bacon, tomato paste and paprika.

In Russian culture, under goulash, it is considered to be roasted meat without bone and gravy, served with a side dish, which is most often served by potatoes. This dish is very satisfying and is one of the favorite among Russians.

Step-by-step recipe
how вкусно приготовить гуляш с картошкой
Ingredients amount
beef 1 kg
Luke head
carrots 1 PC.
potatoes 500 g
bell pepper 1 PC.
tomatoes 2 pcs.
bacon slice
paprika 2 spoons
water 2 glasses
cumin, salt, pepper on a pinch
garlic 3 teeth
Time for preparing: 90 minutes Calories per 100 grams: 138 Kcal

Beef goulash with potatoes is a versatile dish. It is available in composition ingredients and very nutritious. It is better not to find dishes for the winter ration.

Preparatory stage:

  • rinse and peel all vegetables thoroughly;
  • Rinse the meat with cold water, if necessary, remove the veins, chop into large cubes;
  • cut the bacon into small pieces;
  • chop the onion into thin half-rings;
  • cut pepper, carrot;
  • chop the tomatoes;
  • chop the potatoes into large pieces, fill it with cold water so as not to darken.

Main stage:

  1. Put the lard on a hot frying pan. When it starts to burn, add the onions and fry until golden; bow обжарить
  2. Pour paprika, mix the ingredients. Make sure the seasoning doesn’t start burning;
  3. Add pulp, salt, pepper, cumin to taste. Fry at maximum temperature until whitish. Reduce heat, add a glass of water, cover the pan and simmer for an hour; fry мясо
  4. After an hour, add pepper, carrots, tomatoes, finely chopped garlic and a glass of hot water to the meat. Close the lid, simmer another twenty minutes; add овощи
  5. Check the readiness of the meat with a fork, if it has become soft, lay out the potatoes, cover with a lid, continue to stew for another thirty minutes. When the potatoes become easily pierced – the dish is ready to eat. goulash

Pork goulash with potatoes

Dishes from pork and potatoes are very popular in Russia. They are prepared both daily for dinner and for the festive table. Ingredients Required:

  • a kilo of potatoes;
  • 1 chicken egg;
  • half a glass of warm milk;
  • a piece of butter;
  • kilogram of pork ham;
  • large onion;
  • medium carrot;
  • 1 medium pickled cucumber;
  • salt, pepper, cumin, herbs to taste;
  • 6 glasses of water;
  • 2 spoons of flour;
  • 3 tablespoons butter.

Cooking time – 1 hour.

Calorie: about 171 Kcal / 100 gr.

Preparatory stage:

  1. Wash vegetables, clean;
  2. Pork ham washed in cold water, cut into strips;
  3. Onion cut into thin half-rings, carrots roughly three, chop the cucumber into small cubes.

Main stage:

  1. Put a round, pre-peeled potato in a saucepan, pour a liter of water to hide the vegetable for two centimeters, salt it, put it on the stove. Cook potatoes as a puree for about twenty-five minutes after boiling water until fully cooked;
  2. While the potatoes are boiling, in parallel we put a deep frying pan on the stove, add vegetable oil. After the oil is heated, add the onion, fry it until a golden peel forms, put the carrots, continue to fry;
  3. After 3 minutes, put the ham. Fry at maximum heat, stirring continuously, until the meat turns white;
  4. Add salt, pepper, cumin, herbs, a glass of water. Close the lid, reduce the fire, simmer for fifteen or twenty minutes;
  5. After the time has elapsed, add flour gradually, stirring continuously to avoid lumps, pour in the remaining glass of hot water, continue to simmer over low heat until boiling. Turn off the stove, close the lid, let it stand for gravy;
  6. Remove the potatoes from the stove, drain the water, but not until the end. At the bottom must be left about two centimeters of liquid. We break into the pan a chicken egg, put the butter, pour warm milk. Mnem potato pestle to the disappearance of lumps – mashed potatoes ready.

Potatoes poured on top of their pork ham goulash will surely appeal to your family.

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Chicken goulash with potatoes

Chicken goulash with potatoes is very easy to prepare, low-calorie dish. Poultry meat is the most sought after gourmet. The dish turns out very juicy, tasty, budget..


  • a kilo of chicken fillet;
  • a kilo of potatoes;
  • large onion;
  • 50 gr. fat or oil;
  • 2 medium tomatoes;
  • 3 glasses of water;
  • on a pinch of cumin, ground paprika, salt, greens.

Cooking time – 60 minutes.

Caloric content: about 105 Kcal / 100 gr.

  1. Wash and peel the vegetables.
  2. Chicken fillet, potatoes, tomato, cut into small pieces.
  3. In a hot deep frying pan or stew pan, add fat when it is heated, add onions, fry it for two minutes, until a slightly golden crust forms..
  4. Add to the onions chicken fillet, a glass of water. Stew on low heat until meat changes color..
  5. Pepper, salt, sprinkle paprika. Mix all the ingredients, pour in a glass of water and continue to simmer another twenty minutes.
  6. Rinse the potatoes and chop the potatoes, add the rest of the water, simmer for another fifteen minutes under the lid closed.
  7. Add chopped tomatoes, stir, simmer until potatoes are fully cooked..

Make sure that the potatoes do not fall apart, but remain even, beautiful cubes, as when cutting.

Pork goulash with potatoes in the oven

Pork cooked in the oven with potatoes, has an incredible aroma and stunning ruddy color. Such a dish is sure to decorate the festive table..

Ingredients Required:

  • kilogram of pork neck;
  • 800 gr. potatoes;
  • 2 onions;
  • big chinese radish;
  • 2 garlic teeth;
  • spoon of mustard,
  • 4 spoons of butter;
  • half a glass of water;
  • a pinch of salt, pepper, cumin.

Cooking time – 120 minutes.

Caloric content: about 89 Kcal / 100 gr.

  1. Wash vegetables, clean.
  2. Potatoes, radishes, neck cut into thin sticks.
  3. Garlic chopped in garlic press.
  4. Chop onions, put in a pre-heated pan with the addition of oil. Fry until golden brown, lay the onions (without oil) in a dish for frying in the oven.
  5. In the same hot pan, put the neck, spices, fry for about ten minutes until the color changes. We spread the neck on the bow.
  6. Add the remaining butter to the pan, put the radish, potatoes and garlic, salt in it, fry over high heat, stirring regularly. Spread vegetables over meat.
  7. Mustard diluted in water, pour the resulting sauce dish, mix.
  8. Cover the dish with a lid or double layer of food foil. Sent to the oven for one hour. Cooking at a temperature of two hundred degrees.

Ten minutes before the end of roasting, remove the lid or foil so that the goulash will brown. The unique aroma of pork neck and radish, immediately gather to the table your entire family.

Hungarian goulash with potatoes in a slow cooker

Beef cooked in a slow cooker is juicy and tender, and the dish is very satisfying..

Ingredients Required:

  • kilo boneless beef;
  • 2 onions;
  • medium carrot;
  • 2 garlic teeth;
  • 5-6 potatoes;
  • 2 bell peppers;
  • 5 tomatoes;
  • 2 spoons of tomato paste;
  • 4 spoons of butter;
  • 5 glasses of water;
  • a whisper of greens, salt, cumin, paprika, pepper.

Cooking time – 120 minutes.

Caloric content: about 124 Kcal / 100 gr.

Preparatory stage:

  • Wash the beef under cold water, if necessary, remove the streaks and fat. Chop into cubes of the same size;
  • vegetables, rinse, peel and damage;
  • cut potatoes into large pieces;
  • cut carrots and peppers into thin strips;
  • chop the onion into rings, skip the garlic through the garlic press;
  • finely chop tomatoes.

Stage “frying”:

  1. Pour the oil into the multicooker pan, lay out the pulp, turn on the frying mode for forty-five minutes;
  2. Fifteen minutes later, add the onion and garlic;
  3. After a couple of minutes, lay out the carrots and wait for the signal to finish cooking.

Stage of “quenching”:

  1. Add potatoes to meat and vegetables;
  2. Pour in water and set the mode “Quenching” for one hour;
  3. Fifteen minutes later add the tomatoes and tomato paste. Continue to simmer until the end of time;
  4. Stir the contents of the pan, check with the fork the readiness of meat and potatoes, leave on the “Heating” mode for another ten minutes.

Useful tips

Meat and potato dishes are very versatile, they allow you to do without an additional side dish, which makes them very economical and popular among hostesses. To goulash with potatoes was even tastier, we will give you some useful tips:

  1. If the goulash in the pan turned thickish, dilute it with boiling water to the desired consistency;
  2. Meat is best to choose the best: without veins, fat, skin, then it will turn out tender and juicy;
  3. The pan must be used non-stick, with thick walls, and the pan for frying in the oven – glass. These kitchen appliances will allow you to use a minimum of oil, to preserve the natural taste;
  4. Try not to overdo the meat and potatoes, so that the meat does not lose juiciness, and the potatoes do not boil soft and do not turn into mashed potatoes;
  5. If your meat has been lying for a long time and it has become harsh, then you should first boil it a little, only then proceed to the main required heat treatment;
  6. We recommend using carrots for cooking, it will not only fill the dish with juiciness and aroma, but also give a beautiful color;
  7. To make the dish slightly sourish, you can sprinkle it with lemon juice or add finely chopped salted cucumber while frying.

Enjoy your meal!