Beef goulash as in a Soviet canteen

How to make beef goulash like in the USSR, like in a Soviet canteen? First, prepare the necessary ingredients according to the list. If you use frozen meat, it is necessary to properly defrost it in advance on the bottom shelf of the refrigerator. Tomato paste can be replaced with ketchup. You can use any vegetable oil, I use sunflower oil.

Wash the meat, be sure to dry it with a paper towel, otherwise excess moisture will prevent it from frying - it will go out. Cut into small pieces.

Peel the onion and cut it into small cubes.

Heat the oil in a heavy-bottomed pan over medium heat. Put the beef and fry, stirring, until golden brown.

Add|add| onion and fry everything together until the onion is transparent for about 3 minutes.

Add tomato paste and salt to the pan. Mix everything.

Pour about half of the hot meat broth or water into the pan so that the liquid covers the meat a little. If you want more gravy, increase the amount of broth to the required amount.

Bring to a boil, reduce heat to low and simmer covered for about 1 hour or longer until the beef is tender. The exact quenching time depends on the selected part of the carcass and the age of the animal. If necessary, add a little more broth to the pan.

Separately, fry the flour in a dry frying pan with constant stirring until it is golden and has a bright nutty aroma.

Pour the remaining broth or water into the flour and mix quickly until smooth. If it was still not possible to get rid of the lumps, rub the sauce through a sieve.

Pour the flour mixture into the pan to the meat and mix. Then add bay leaves and peppercorns. Simmer the Soviet goulash under the lid for another 10-15 minutes.

Arrange the finished Soviet-style beef goulash with gravy on plates and serve with any side dish. Bon Appetit!