Beef goulash with carrots
6 servings
30 minutes
Beef goulash with carrots is a juicy, aromatic dish rooted in Russian cuisine but with Hungarian origins. It combines tender pieces of beef gently stewed with golden onions and sweet carrots, creating a harmony of flavors. Spices like khmeli-suneli and garlic add depth to the aroma, making the goulash rich and warming. The dish pairs perfectly with a side — be it mashed potatoes, buckwheat, or rice. Goulash embodies homey comfort; it warms on cold evenings and offers a rich taste of meaty goodness. Its simplicity in preparation makes it a favorite choice for family dinners.
1
Rinse the beef well, remove excess moisture, and dry it with a paper towel.
- Beef: 700 g
2
Cut the meat into thin strips with a sharp knife.
- Beef: 700 g
3
Slice the onion into half rings.
- Onion: 2 heads
4
Pour sunflower oil into a well-heated pan and fry the onion until golden.
- Onion: 2 heads
- Salt: to taste
5
Add the beef to it and mix well. Cover the meat and simmer on low heat for 20-25 minutes until cooked.
- Beef: 700 g
6
Peel the carrot and chop it into small cubes.
- Carrot: 1 piece
7
Place the carrot next to the meat, season with salt and pepper to taste.
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
8
Add khmeli-suneli.
- Khmeli-suneli: 1 teaspoon
9
Pass the garlic through a press and sauté for another 2 minutes until ready.
- Garlic: 2 cloves
10
Serve with any side dish.
