Pork pulp with various types of gravies is the simplest dish from the “primary culinary school” category. But, if someone decides to joke about the taste of pork goulash, they will hit the mark.
Pork goulash in a frying pan turns out tender and juicy, without any special frills, these dishes are delicious at home.
The common catering saying from Soviet times: don’t take cutlets, take goulash - it’s hard to spoil it - in fact, it’s not such a joke. An elementary sense of proportion will not allow you to spoil a dish of five ingredients: pork, tomato, onion, oil, water; you can ignore everything else, and you will still get goulash. Well, you can add it by making complex gravies “based on classical motives” and experimenting to the delight of consumers.
Pork goulash in a frying pan - general cooking principles
Pork goulash according to the given recipes is prepared only from the pulp. The meat should contain a small layer of fat; it is this kind of tenderloin, or even trimmings, that turns out tender and juicy in goulash. The pulp is usually cut into square pieces up to two centimeters in size, although the shape into cubes is also quite suitable.
Goulash is prepared with the addition of thick tomato, in some cases it is replaced with tomatoes. To make the gravy with fresh tomatoes homogeneous, remove the skins from them, and then grind the tomatoes on a grater.
A dish cannot be complete without vegetables, and there should be a lot of them. Onions are always used, along with carrots and sweet bell peppers. It turns out well if you add mushrooms to the dish.
A large amount of gravy is a characteristic feature of the dish. The base can be water or meat broth, which is poured over already fried vegetables and meat, and then simmered until cooked. To soften the tomato taste, sour cream, mayonnaise or cream is added, and flour is added to thicken.
Goulash can be served with crumbly porridge, pasta of any shape, or mashed potatoes.
Recipe for pork goulash in a frying pan with tomato
Half a kilo of pork pulp;
150 gr. unsalted tomato;
Medium bulb;
Three tablespoons of liquid sour cream;
Black peppercorns - 5 pcs.;
A spoonful of Italian herbs mixture;
Three small bay leaves;
Black pepper - a third of a small spoon.
Sunflower oil;
0.5 spoons of a mixture of ground different varieties of peppers.
1. Rinse a whole piece of pulp and cut into slices of any shape. It is important that they are not large, but do not make them small either.
2. Pour a few tablespoons of oil into a deep, thick-walled frying pan or cauldron and place to heat at medium temperature. When the fat is hot, drop the pieces of pulp into it. Fry the meat over high heat, making sure to stir regularly. It should quickly form a golden crust on top, which will help keep the pieces juicy.
3. Add onion half rings and crushed garlic to the browned meat. Continue cooking until the onion is lightly browned.
4. Season with spices, add bay leaf and peppercorns, stir. Add sour cream mixed with tomato, pour in a little less than a glass of non-hot water. Wait until it comes to a boil, then lower the heat until the gravy is just simmering and continue cooking, covered, for about forty minutes.
Pork goulash in a frying pan with thick gravy
A kilogram of boneless pork;
1 bell pepper;
A tablespoon of any white flour;
Two small onions or one large one;
Ground black pepper - 0.5 tsp;
Water or meat broth - 300 ml;
Unflavored oil;
A third of a spoon of hot crushed pepper.
1. Lightly fry the chopped onion in vegetable oil. Do not fry until golden; the pieces should become translucent and only slightly browned.
2. Place small pieces of meat in a frying pan, turn up the heat and, stirring systematically, fry until golden brown. At the end, add flour and, stirring, cook everything together for about a minute.
3. Add spices, add warm water (broth), stir. Cover the pan and continue cooking on low heat for another forty minutes.
4. Place small pieces of bell pepper and, stirring thoroughly, bring the dish to readiness, continuing to simmer for another 25 minutes.
Pork goulash in a frying pan with delicate creamy gravy and vegetables
50 gr. petiole celery;
Chilled pork pulp - 500 gr.;
Medium-sized onion;
100 gr. leeks;
A small bay leaf;
Ready-made seasonings for meat, not too hot and spicy;
Three tablespoons of 22% cream;
20 gr. butter;
60 ml Riesling or Aligote wine;
Refined oil - one spoon;
Allspice - 4 peas;
A sprig of fresh or dried thyme.
1. Place a spoonful of butter in a frying pan. When it melts, add vegetable oil and immediately add the chopped pork. While stirring, quickly fry the meat over high heat.
2. Add wine to the browned pieces, add cream and leave to simmer at moderate temperature. In just a couple of minutes, when the gravy acquires a light coffee tint, add bay leaf, thyme and allspice peas, and add salt.
3. Add hot water to cover all the meat, season with prepared spices. Leave to simmer covered on low heat.
4. Cut the celery into small cubes, and the carrots and leeks into circles. Transfer vegetables to meat. Set the heat to low and continue to simmer everything together for at least forty minutes.
Pork goulash in a frying pan with fresh tomatoes
Tenderloin with a small layer of fat - 400 g;
Four small fresh tomatoes (can be replaced with two tablespoons of tomato);
White onion - 2 heads;
60 gr. white flour, any kind;
Half a spoon of black pepper crushed in a mortar;
Spoon 20% sour cream;
A third of a spoon of fine refined sugar;
Two bay leaves;
Drinking water - two glasses;
Fresh lard - 70 gr.
1. Remove the skin from the lard, cut into small cubes and place in a heated frying pan to render the fat. To avoid overcooking, set the heat to slightly below medium and cover with a lid.
2. During this time, wash the meat with water, dry it and cut into two-centimeter cubes.
3. Remove the cracklings from the pan and place the pulp in the fat. Raise the heat to high and evaporate all the meat juice, being sure to stir while doing so. Let the pieces fry until lightly browned, add some salt.
4. Pour half a glass of hot water into the pan under the lid and leave on low heat.
5. After twenty minutes, remove the lid and cook, increasing the heat slightly. When the remaining liquid has completely evaporated, add chopped onion. Mix well and fry for about five minutes.
6. Gently season, stir, add flour. Continue cooking until the flour takes on the color of baked milk. Add tomatoes and sugar, pureed in a blender to a puree consistency. Heat for two minutes, then gradually pour in one and a half glasses of water.
7. Take a sample and add salt if necessary, add bay leaf. Bring to a boil, then reduce the heat to low, simmer covered for about 20 minutes. Add hot water as needed, add sour cream five minutes before readiness.
Pork goulash in a frying pan with mushrooms and sour cream and tomato sauce
Pork neck - 500 gr.;
1 carrot;
500 gr. fresh small champignons;
2 tomatoes;
Spoon of tomato;
Two teaspoons of flour;
100 gr. rare sour cream;
Lenten non-fragrant oil - 2 tablespoons.
1. Cut the onion and washed mushrooms into large slices. Grind the carrots on a coarse grater.
2. Pour boiling water over the tomatoes for a minute. Drain off the hot water and place the tomatoes in a bowl under running cold water for two minutes. Peel the vegetables and chop them on a fine grater.
3. Pour into a frying pan and heat 2 tablespoons of oil, place the meat cut into pieces into it. Fry over medium heat for ten minutes.
4. Add chopped vegetables to the meat - onions and carrots. Stirring, fry for about five minutes. Add salt after sampling, season within reasonable limits, add mushrooms and tomatoes, stir.
5. Dilute tomato paste with a glass of cold water, add flour and whisk thoroughly. Pour the mixture into the dish, stir and leave to cook without covering. Set the heat level so that the gravy barely simmers.
6. After a quarter of an hour, when the pieces become soft, add sour cream. Wait for the first signs of boiling and, before removing from the stove, simmer over low heat for about a minute.
Pork goulash in a frying pan with beer in Bavarian style
A kilogram of pork tenderloin;
100 gr. fresh lard;
Two bell peppers;
Garlic - 6 medium-sized cloves;
A small red hot pepper pod;
400 ml dark, dense beer;
Two onions;
150 gr. tomato puree;
A spoonful of dry cumin seeds.
1. Cut the lard into thin slices and melt the fat from it over low heat. Remove the cracklings from the pan.
2. Place onion half rings into hot fat and add cumin. Cook, stirring occasionally, until the onion is noticeably soft.
3. Place slices of sweet pepper pulp into a frying pan, add tomato, stir and leave to simmer.
4. Cut the washed piece of pulp into three centimeter cubes. Add chopped garlic, pieces of hot pepper, stir. Place the pieces of pork in the frying pan with the vegetables, add enough beer to completely cover everything, and leave to simmer over low heat. Be sure to cover the pan with a lid.
5. The dish will be ready when the meat is soft.
Pork goulash in a frying pan - cooking tricks and useful tips
Don't go too small when slicing the meat. It fries well, especially if there is a layer of fat. Small pieces may dry out when fried.
Add the tomato only after the pulp has softened well. If you add tomatoes or tomato paste at the beginning, the cooking process will be delayed.
If the pork is fatty, fry in vegetable oil. It is advisable to cook lean pulp in rendered lard, otherwise the dish will be too high in calories.
One of the most popular meat dishes among our compatriots is goulash. This Hungarian dish, which consists of pieces of meat stewed in a large amount of sauce, has taken root in our country due to the fact that it is tasty, juicy and not too difficult to prepare. Many people are familiar with its taste from childhood and evoke the best memories. Goulash was originally made from beef, but in recent times it is not considered a major departure from tradition if it is made from pork or chicken. Pork goulash cooks much faster than beef goulash and is more tender and juicy. Therefore, many housewives prefer to make this meat dish from pork.
Cooking features
If you follow the recipe, even an inexperienced cook will turn out delicious pork goulash. However, knowing a few subtleties will significantly increase his chances of success.
- You can make goulash from any part of a pork carcass, but the most tender and tasty is obtained from the collar, neck or ham. At the same time, it is still advisable to cut off excess fat.
- It is necessary to cut the meat into goulash quite coarsely; each piece in its raw form should weigh 20–30 g. However, if it is expected that children will eat the goulash, the pieces can be made smaller.
- Hungarian goulash usually comes in a very spicy sauce, but it can also be cooked mild. Despite the fact that we are accustomed to seeing goulash in tomato sauce, it can also be cooked with another sauce, for example sour cream.
- It is better to cook goulash in a cauldron or in a thick-bottomed deep frying pan. In this case, the pork pieces will be especially tender and soft.
- When choosing pork for goulash, give preference to meat with white fat, without yellowness.
- It is advisable to salt the meat 10–15 minutes before it is ready, otherwise the salt will “pull” the juice out of it and it will turn out dry. Even tasty gravy won't save the situation.
- Fresh meat makes goulash the juiciest. If you intend to cook it from pork that has previously been frozen, you need to wait until it thaws in the refrigerator. Otherwise the meat will be dry and tough.
The technology for preparing goulash partly depends on the specific recipe.
Goulash with tomato sauce
- pork pulp – 0.5 kg;
- onions – 100 g;
- sugar – 5 g;
- salt - to taste;
- vegetable oil – 50 ml;
- flour – 20 g;
- tomato paste – 35 g;
- ground red pepper - a pinch;
- bay leaf – 1 pc.;
- water - how much will go.
Cooking method:
- Wash the meat, pat dry with a towel, cut into cubes with a side length of about 1.5 cm.
- Peel the onion and cut into small pieces.
- Heat a frying pan, pour oil into it. When it starts to boil, put the meat in it and fry it on all sides, stirring, until golden brown. To do this, it is better to fry over medium heat.
- Add onion and fry for another 5 minutes.
- Pepper and salt the meat, sprinkle it with flour and fry for another 5 minutes.
- Add tomato paste, sugar, stir, reduce heat, simmer over low heat for 10 minutes.
- Pour boiled water so that it completely covers the meat. Place bay leaf.
- Simmer the goulash over low heat for half an hour.
Goulash is served with a side dish. Mashed potatoes, rice, and pasta work well. Don't forget that goulash is not only meat, but also gravy. Be sure to pour it generously over the meat and side dish.
Pork goulash, like in kindergarten
- pork – 0.5 kg;
- onions – 100 g;
- carrots – 100 g;
- pickled cucumber – 100 g;
- tomato paste – 20 ml;
- flour – 20 g;
- sour cream – 20 ml;
- salt - to taste;
- vegetable oil - how much will be needed;
- water - how much will go.
Cooking method:
- Wash the meat and dry it. Cut into small oblong pieces.
- Peel the onion and cut into small cubes.
- Peel and grate the carrots.
- Pour oil into the bottom of a thick-bottomed pan. Reheat.
- Add the meat and fry until the pork is covered with an appetizing crust.
- Add onions and carrots, lightly salt, add water so that it is about two fingers higher than the meat. Simmer covered over low heat for 45 minutes.
- Mix flour with tomato paste and sour cream until smooth. Dilute with water (a tablespoon will be enough), stir well.
- Cut the cucumber into small cubes, add to the meat, simmer for 10 minutes.
- Pour the sauce of sour cream and tomato paste over the meat. Simmer the pork covered for another 10 minutes.
The recipe for this dish is unusual, and not only because it tastes like the goulash that we were once fed at school and kindergarten. The fact is that the taste is somewhat reminiscent of azu - a popular dish of Tatar cuisine. If you want to follow the tradition completely, it is best to prepare mashed potatoes as a side dish for this goulash.
Hungarian goulash
- pork – 1 kg;
- potatoes – 0.8 kg;
- bell pepper – 0.4 kg;
- tomatoes – 0.4 kg;
- onions – 0.2 kg;
- carrots – 150 g;
- lard – 100 g;
- garlic – 4 cloves;
- flour – 100 g;
- wine – 150 ml;
- vegetable oil, water - how much will be needed;
- salt, pepper - to taste.
Cooking method:
- Wash the pork. Dry, cut into medium-sized cubes.
- Wash the bell pepper and remove the seeds. Cut each pepper lengthwise into 4 parts, cut crosswise into strips about 2–3 mm wide.
- Peel the onion and cut into thin half rings.
- Peel the carrots and potatoes, cut them into small cubes of about a centimeter or even less.
- Cut the garlic into thin slices.
- Wash the tomatoes, cut out the seal near the stem. Cut the tomatoes into cubes the same size as the carrots and potatoes.
- Cut the lard into very small pieces.
- Place the lard in a frying pan and put it on the fire.
- When the fat has rendered from the lard, remove the cracklings. Place the onion in a frying pan with the rendered fat and fry it until golden brown.
- Dredge the pork pieces in flour and add to the onion. Fry the meat on all sides. When the meat is browned, transfer it along with the onions into a thick-walled pan.
- Pour wine over the meat. Place the pan on low heat. Simmer the pork for 15 minutes, covered.
- Add potatoes and carrots to the meat, cover with water. Simmer for another 40 minutes.
- Place the tomatoes and peppers in the pan. Continue cooking the goulash for another 20 minutes.
Hungarian goulash is a very satisfying dish. It does not require any side dish or gravy, since everything necessary is already included in its composition.
Goulash with creamy sauce
- pork tenderloin – 0.5 kg;
- meat broth - 0.5 l;
- tomato – 150 g;
- onions – 0.2 kg;
- flour – 20 g;
- sour cream – 100 ml;
- butter – 50 g;
- salt, spices - to taste.
Cooking method:
- Wash the meat and dry it with napkins. Cut into small pieces of approximately the same shape and size.
- Wash the tomato. Cut a cross on the side opposite the stem. Place in boiling water for a minute. Remove, cool, clean. Rub the tomato pulp through a sieve.
- Remove the skins from the onion. Cut the onions into thin half rings.
- Melt the butter in a frying pan, add the onion and fry it a little.
- Place the meat on the onion. Fry it on all sides over medium heat.
- Remove the meat and onions from the pan and place in a cauldron or thick-walled saucepan.
- Add tomato puree, salt and spices. Simmer the meat in tomato puree for 30 minutes.
- Fry the flour in a dry frying pan. When it becomes creamy, dilute it with broth. Cook, stirring to avoid lumps, until the sauce thickens.
- Place sour cream in the pan with meat. Pour the broth-based sauce over everything.
- After this, the goulash needs to be cooked for another 15 minutes.
Goulash in cream sauce is served in the same way as goulash with tomato sauce.
Pork goulash with mushrooms
- pork tenderloin – 0.8 kg;
- fresh champignons – 0.5 kg;
- onions – 0.2 kg;
- dry red wine – 100 ml;
- wheat flour – 20 g;
- salt, seasoning - to taste;
- vegetable oil, water - how much will be needed.
Cooking method:
- Cut the pork into cubes of 20–30 g, after washing and drying it.
- Heat the oil in a frying pan and fry the pork in it until golden brown. Sprinkle with flour, salt, spices, fry for a few more minutes, stirring.
- Place the meat in a saucepan, add wine and simmer for 20 minutes.
- Finely chop the mushrooms, fry them together with chopped onions.
- Transfer the mushrooms to the meat. Fill with water. Simmer over low heat for another 30 minutes.
This goulash recipe is sure to please those who love mushrooms.
There are many recipes for goulash, as this Hungarian dish is popular in many countries. It is easy to prepare, and the result is always predictable. You can make goulash tender and spicy. Usually meat is stewed in tomato sauce or mixed with sour cream. It is usually served with a side dish. Meat cooked in a large amount of thick sauce goes well with pasta, buckwheat, rice and potatoes.
Whichever pork goulash recipe you choose, you will not be disappointed with the taste of this meat dish.
Today we will prepare pork goulash, with a thick vegetable gravy of sweet peppers, carrots and onions, with the addition of tomato paste. To thicken the sauce, add some toasted wheat flour. The pork goulash will be very soft and juicy, soaked in aromatic sauce. In the summer season, tomato paste can be replaced with fresh tomatoes. In this case, blanch the tomatoes in boiling water, remove the skin and puree them. To balance the taste, you can add a little sour cream at the final stage of cooking. You can also experiment with spices; paprika, coriander, and chili are suitable. The amount of water for the sauce can be adjusted depending on the desired thickness of the gravy.
Total cooking time: 60 minutes
Cooking time: 45 minutes
Yield: 4 servings
Ingredients
- pork – 400-500 g
- carrots – 1 pc.
- large onion – 1 pc.
- bell pepper – 1 pc.
- tomato paste – 1.5-2 tbsp. l.
- flour – 2 tbsp. l.
- bay leaf – 1 pc.
- vegetable oil or lard - 1 tbsp. l.
- black pepper – 2-3 chips.
- sugar – 1 tsp.
- salt - to taste
- hot water – 200-300 ml
- dried or chopped greens - 1 tbsp. l.
- hot pepper - optional
Preparation
I chop the onions and carrots into cubes - coarsely if you want the vegetables to be clearly present in the gravy, or vice versa, finely if you want them to dissolve in it. Fry the vegetables in a frying pan in a small amount of vegetable oil until soft, about 5-7 minutes, stirring.
As soon as the onion starts to turn golden, I immediately add chopped bell peppers (can be fresh or frozen) to the pan. I fry for another 1-2 minutes so that the pepper reveals its aroma. I set the vegetables aside.
Next you need to fry the pork. Any cut is suitable for preparing goulash, preferably with small layers of fat: neck, loin, shoulder, and so on. I cut the meat, washed and dried with paper towels, into portions of 20–30 g - it can be cubes or cubes. I reheat the pan. If the meat is low-fat, then literally pour in 1 spoon of refined oil or heat the lard, but just a little, because pork itself is a very heavy meat. If you have a small neck, you can even fry it in a dry frying pan. I lay out the pieces of meat in one layer and fry them over high heat until crispy, about 3 minutes on both sides (necessarily without a lid). At maximum heat, they will quickly form a crust on all sides, which will seal all the meat juices inside, they will stay inside, which means the goulash will turn out incredibly soft and juicy and will not dry out.
Now that the pork is thoroughly fried, I add flour and mix everything vigorously so that it coats each piece with an even layer. To ensure that the finished dish does not have a floury taste, I keep everything together for another 1 minute over medium heat. But do not fry too intensely, the flour should only dry out, but under no circumstances burn, otherwise you will ruin the dish. Flour will add the desired thickness to the goulash and gravy. To avoid lumps, try to distribute it evenly over all the pieces so that it literally envelops them (you can sift the flour through a small strainer, thus distributing it in a thin layer).
Fried? Return the sautéed vegetables (onions, carrots and bell peppers) to the pan. Having combined all the ingredients, I stir the contents of the pan and reduce the heat to low. I dilute tomato paste in hot boiled water and pour the resulting sauce over the contents of the frying pan. The liquid should completely cover the meat; if it is not enough, you can add more boiling water. I bring it to a boil, add salt and pepper, bay leaf and sugar (to balance the sourness that the tomato paste gives). At this stage, you can add some of your favorite seasonings of your choice, for example, rosemary, garlic, paprika, and so on, but do not overdo it, so as not to drown out the taste of the pork itself.
Cover the pan with a lid and simmer over low heat until the meat is soft - about 40-45 minutes, stirring from time to time so that the thickened tomato sauce does not burn. During this time, the pork will reach full condition, and the gravy will become thick and homogeneous. A few minutes before it's ready, I add chopped herbs and remove the pan from the heat.
Pork goulash with gravy can be supplemented with a couple of slices of white, slightly dried bread, or served with a side dish - the classic version usually includes mashed potatoes, rice or pasta. Bon appetit!
Greetings, my dear readers! Do you want to surprise your household with a delicious dinner? I recommend making pork goulash with gravy. It is prepared quickly and quite simply. You can vary the set of products according to your taste.
In addition to meat, onions, carrots, tomato paste or fresh tomatoes are added to the dish. Sometimes they diversify recipes with bell peppers or pickles. For example, it generally looks more like a soup than a main course.
Gourmets will appreciate the combination of pork and fruit. Add a couple of apple slices, pickled plums or a few orange slices. The result is a real masterpiece with an amazing taste range and refined aroma.
Today I will share with you several variations of this delicious gravy dish. You can cook it in a pressure cooker, in a heavy-bottomed frying pan on the stove, or in the oven. Each of these options is characterized by accessibility, simplicity and other advantages. Intrigued? Then grab the recipe for pork goulash with gravy.
The calorie content of this dish is considerable. It is 148.2 kcal per 100 g. In general, if you are watching your figure, don’t get too carried away with it. However, moderation is important everywhere, then you won’t have to gruelingly lose those extra pounds. But we are not talking about the fight against excess weight now.
Step-by-step recipe for pork goulash with gravy in a frying pan
This is a classic version of the dish. It turns out very aromatic and appetizing, just like in canteens, or even better, because it is prepared at home and with love. Essentially, it's juicy, tender meat in tomato sauce. You can cook either in a thick-bottomed frying pan or in a cauldron.
This dish goes well with mashed potatoes. It can also harmoniously complement boiled rice. And such a bright and tasty gravy is quite suitable for pasta.
The preparation process is quite simple, it is described below. And you can adjust the products to your taste. If you like dishes with carrots, then add them too. Although the classic recipe does not provide for this.
Same with tomato sauce. You can reduce the amount in the dish if you find it too much. You can replace it with fresh tomatoes.
Preparation:
1. Wash the pork. If there are any veins and films, it is better to remove them. Then wipe the meat with a paper towel and cut into cubes 4-5 cm long.
2. Heat a frying pan on the stove until the oil begins to boil. Then carefully add the meat pieces there. And fry first over high heat, then reduce to medium.
Don't forget that the meat will release its juices first. You need to wait for it to evaporate, and then just stirring until it turns golden brown.
4. Add tomato sauce (it can be replaced with tomato paste). I use homemade preparation. Then we enrich the dish with spices and throw in the bay leaves. Now it's time to add salt and water. Then mix everything thoroughly.
We wash the greens under cold running water, and then finely chop them with a knife. And we send it to the stewpan with the meat. The dish is ready. Serve it with your favorite side dish.
How to cook pork goulash so that the meat is soft and juicy?
This is a good old recipe that was known to our mothers and grandmothers. How tender and juicy the meat turns out. It just melts in your mouth.
If you cook this dish in the summer, you can make it without tomato paste. For example, with tomatoes. Add a couple of fresh fruits to the sauce, first pour boiling water over them, remove the skins, and then cut into cubes.
The sauce will be even more tender if you cook it with sour cream. In any case, the meat will be tender and soft. We will cook this pork goulash with gravy in two frying pans. Fry on one, and simmer on the other until done.
Preparation:
1. Let's start with cutting the meat. Rinse the fillets thoroughly in cold water and dry with a kitchen paper towel. Then cut the meat into small pieces, approximately 3-4 cm. Wash the peeled onion and chop it into not very small cubes.
2. Pour oil into a large saucepan and heat thoroughly.
Fry the pork until golden brown, about 15 minutes.
Place the meat in hot oil and fry quickly for a couple of minutes over high heat. Salt, pepper, add spices.
3. Meanwhile, fry the onion in a smaller frying pan. Add tomato paste or diced fresh tomatoes to it.
4. Add flour in pinches and mix everything thoroughly. After a couple of minutes, the fry is ready. We send it to a large frying pan where the meat is fried and stir with a wooden spatula.
5. My kettle has already boiled. I pour boiling water over the meat and vegetables.
Please note: there should be enough water to completely cover the meat.
6. When the gravy boils, you can reduce the heat to low and simmer the meat and vegetables for 30 minutes with the lid closed. Stir the dish occasionally to prevent the flour gravy from sticking to the bottom.
7. At the end, add a couple of bay leaves. Then we take a sample: if it seems to you that there is not enough salt or pepper, add a little. Also add sugar and mix everything thoroughly. This ingredient will slightly soften the sour taste of tomato paste. After this, continue to simmer for another 25-30 minutes and remove the saucepan from the heat.
Serve goulash with mashed potatoes or any other side dish. Just eat it hot and fresh.
Pork goulash recipe with canteen-style gravy
This is perhaps the most minimalistic version of the dish. However, this does not mean that it is boring and tasteless. Not at all, juicy pieces of stewed meat with thick gravy are delicious. This goulash will be an excellent addition to any side dish. You can serve, for example, with potatoes, boiled pasta or porridge.
Tomato paste or fresh tomatoes are also added to this dish. We will also add broth to the gravy. In the classic version, pork goulash is stewed in a frying pan. However, this dish can be prepared in a pot or in the oven.
Preparation:
Wash the pork, dry it with a paper towel and cut it into cubes or cubes. Here the form doesn’t matter: chop it however you prefer. Pour oil into a frying pan and heat it. Next we send the pork here.
Fry the meat over medium heat. At this stage of cooking, it intensively releases juice.
Don’t be alarmed that there is so much liquid: the meat will subsequently absorb all the secreted juice.
Salt the meat and season it. Stir and fry the pork for about 15-20 minutes over medium heat. During this time, excess liquid will evaporate and the pieces will brown.
Wash the peeled and washed onion and cut into cubes. Then we put it in the frying pan with the meat.
Fry the onion until transparent.
Fry both meat and onions with the lid open.
Add tomato paste and mix well. Next, pour in the broth, reduce the heat to low and simmer for about 5-7 minutes. Despite the speed and simplicity of this recipe, the meat turns out amazing.
Cooking pork goulash in a slow cooker with onions and carrots
If you have a “Redmond” or “Polaris” or some other brand “assistant” at home, you are very lucky. With this newfangled technique you can create such culinary masterpieces that you will be surprised. And dishes are prepared in a pressure cooker very quickly. The time it takes is half as much as if you simmered it in a frying pan on the stove.
A delicious recipe in a slow cooker is prepared with onions and carrots. However, you can add other vegetables. For example, why not make this delicious dish with mushrooms or bell peppers? We will stew the meat in sour cream sauce. Do you want to add sourness to the dish? Tomato-sour cream sauce will help you with this. In general, be sure to experiment.
Preparation:
1. Pour vegetable oil into the multicooker bowl. We set the unit to “Frying” mode and time – 10 minutes.
2. Peel and rinse vegetables. Chop the onion into small cubes and place in a slow cooker (by then the oil should already be well heated). Grate the carrots on a coarse grater.
3. As soon as the onions are fried, put the carrots in the slow cooker. Mix the vegetables and simmer for another 10 minutes. If you cook with mushrooms, add them to the bowl and continue heat treatment.
4. Wash the pork, dry it and cut into small pieces. Afterwards we put the meat into the slow cooker. Mix it with vegetables and continue to simmer for another 10 minutes.
5. After the beep, add flour and season the dish. Mix everything thoroughly and fry the meat with the sauce for 1-2 minutes.
6. Add sour cream. Immediately add salt and mix everything again. Pour a glass of water into the multicooker bowl.
7. On the unit, select the “Extinguishing” mode. We set the time to 1 hour. If the pork is young and soft, you can reduce the cooking time.
We wait for the sound signal and begin tasting the dish. When serving, add finely chopped greens to the plate. This is how we quickly and easily prepared a delicious dinner in a slow cooker.
Video on how to cook goulash with pork
A simple and satisfying dish from the video channel of Marina Petrushenko “Food and recipes for a slow cooker.” This recipe can be adapted to any brand.
The final taste of the dish depends on how correctly you select the ingredients. This means you need to buy fresh food. Well, with vegetables everything seems to be clear. As for meat, “freshness” alone is not enough. If you use a lean, tough part (for example, ham or brisket), the meat will come out a little dry. It is better to take pork neck or tenderloin with a light layer of fat.
A few words about the sauce in which we stew the meat. Traditionally it is tomato sauce. However, there are other options: sour cream, tomato-sour cream. In addition, the gravy can be thin or thick. In the first case, the filling is added in large quantities, for example, 1-1.5 glasses. To thicken the sauce, either reduce the amount of liquid or add a thickener. It could be wheat flour or potato starch.
Secrets of delicious goulash
I think you won’t deny that the taste and aroma of a dish largely depends on the ingredients used. The main one is meat. When choosing pork, buy selected meat. Be sure to make sure that there are no films or cartilage on the piece.
Never buy stale meat. This is dangerous: you can get poisoned.
Here are some tips to help you make sure you're getting fresh meat:
- Smell the piece. A quality product has a neutral, pleasant smell. But if the meat has a pronounced pork aroma, they are trying to sell you a boar. Don't buy it. And the foreign odors present here should alert you.
- Touch the meat. If the dent recovers quickly, the pork is fresh. Don't hesitate to buy it.
- Take a closer look at the color. The meat of an old animal is dark: it is tough and not very tasty. But if the pork is light, this indicates that the animal is young. And pay attention to the color of the fat. The ideal option is when the layer is white. A creamy or yellowish tone is a sign that the pork is stale.
There is only one “but”. Frying increases the calorie content of the dish.
And yet, you can use offal instead of meat. For example, pork liver or heart. It will turn out no worse than with meat. Before frying the liver, soak it in milk. Otherwise it will be bitter.
I hope that today's article will help you prepare delicious pork goulash with gravy and vegetables. To find your favorite recipes and additional recommendations, click on the social network buttons. I say goodbye to you until new delicious recipes!
Goulash is a dish that came to us from Hungarian cuisine, prepared from well-peppered stewed meat pieces and various vegetables and spices. They came up with it even before the formation of the state itself, since the Hungarians were previously a nomadic people. The shepherds left their tribe for a long time and went to pastures, their wives, in order to collect them for the journey, dried the meat and gave it with them, all that remained was to boil it in water with vegetables, where turnips were mainly used.
Nowadays, the recipe has of course changed a little, just as for example it was borrowed from other different cuisines of the world and received other different names. According to old traditions, such goulash should be stewed in a cauldron, over an open fire, where it is necessary to add paprika; it is better to boil the potatoes separately, adding them during the stewing process itself. In Hungary itself, in our time, cooking in a cauldron has been preserved only for tourists, and in restaurants they cook it on copper sheets.
Today we will look at recipes for pork goulash in gravy without adding potatoes, where I, especially for you, my dear friends, have chosen the top best recipes, in which the entire process is described and illustrated with step-by-step photographs. After all, its preparation does not take much work, the set of products is used minimally, it is simple to prepare, but it turns out very tasty. You can also try and compare for yourself which one you like best.
Pork goulash with carrots and onions - recipe with step-by-step photos
Ingredients:
- Pork – 1 kg
- large carrots - 1 pc.
- onion - 1 pc.
- tomato paste - 2 tablespoons
- bell pepper - 1 piece
- butter - 30 g
- Provençal herbs - a pinch
- universal seasoning for meat - 1/2 teaspoon
- flour - 1 tbsp. l
- sunflower oil - 30 ml
- peppercorns - 3-5 pcs
- paprika - 1/2 tsp
Cooking method:
We wash the meat in running water and cut it into small cubes, removing all veins and excess fat.
And cut one onion into small squares.
Place the frying pan on the stove, heat it up enough, do not add oil, and place the chopped pieces of meat in it. We evaporate all the water from it, stirring constantly until the pork turns light, then transfer it to a plate for a while.
Now add the tomato paste and mix the whole mass thoroughly.
We transfer all the meat from the plate here, mix well and pour boiled water. Leave to simmer over low heat for about half an hour.
After the time has passed, pour one tablespoon of flour into the pan.
Then we transfer our goulash into a saucepan, sprinkle all the specified seasonings on top, put it on the fire and fill it completely with water.
Add salt to taste and cook until ready for 15-20 minutes.
The dish is ready, serve it with a side dish.
How to cook goulash in a slow cooker
Ingredients:
- Pork – 1 kg
- water - 200 ml
- onion - 200 gr
- bell pepper - 200 gr
- garlic - 20 gr
- cherry tomatoes - optional
- vegetable oil - 70 ml
- tomato paste – 100 gr
- salt and pepper - to taste.
Cooking method:
Cut the washed meat into small pieces about 2.5-3 cm.
We also chop the vegetables into cubes and finely chop the garlic.
Now we need to grease the multicooker bowl with vegetable oil and then put the meat with vegetables into it, salt and pepper to taste.
Add tomato paste and mix well.
After the beep, open the multicooker lid, add and serve with your favorite side dish.
Simple pork goulash recipe
Ingredients:
- Pork – 0.5 kg
- water - 100 ml
- carrots - 1 pc.
- medium onions - 2 pcs
- ketchup - 2 tablespoons
- salt and pepper - to taste.
Cooking method:
We wash the meat in water and then cut it into small pieces.
Place the frying pan over medium heat, add the pork without oil and fry, stirring occasionally, adding salt and pepper to taste.
Meanwhile, finely chop the onion and grate the carrots on a coarse grater.
We transfer the vegetables to the meat, add ketchup there and mix everything thoroughly.
Pour in water, cover with a lid and bring to readiness, stirring occasionally.
Delicious pork goulash just like in a canteen
Ingredients:
- Pork tenderloin – 500 g
- water - 2 glasses
- onion - 1 pc.
- carrots - 1 pc.
- flour - 2 tbsp. l
- tomato paste - 1 tbsp. l
- bay leaf - 1 pc.
- salt - to taste.
Cooking method:
Cut the pork tenderloin into small squares, put it in a frying pan and put it on the stove.
Grate the onion and carrots on a coarse grater and add to the meat.
Then fry it all for ten minutes, stirring occasionally, after which we pour in about two glasses of water, add a bay leaf and simmer over low heat under the lid for 45-50 minutes.
Now we need to fry the flour in a dry frying pan until brown, then pour in a little boiling water, bring it to a homogeneous state and then our gravy is ready.
After one hour, add the gravy we prepared, tomato paste, and salt to taste to the meat and simmer for another 10 minutes.
The dish is ready, eat to your health.
How to cook pork goulash with sour cream and mushrooms in a saucepan
Ingredients:
- Pork – 650 grams
- hot water - 1.5 cups
- dried porcini mushrooms – 10 pcs.
- tomato paste - 1 tablespoon
- sour cream - 1 tbsp. spoon
- onion - 1 pc.
- garlic - 2 cloves
- bay leaf - 2 pcs
- sweet peas - 4-5 pcs
- ground sweet pepper - 1/2 tsp
- salt and ground black pepper - to taste.
Cooking method:
In this recipe, just like in some previous ones, we will not use a single drop of oil.
We take the meat, rinse it thoroughly in running water, place it on a cutting board and cut it into small pieces. Place it in a saucepan carefully heated over high heat, stirring constantly and fry for 3 minutes.
Now it’s time for the spices, add sweet peas, ground black and sweet pepper, tomato paste and, of course, finely chopped garlic for a spicy sensation, then quickly mix, pour in some water and add bay leaves.
Close the lid and simmer over low heat for 20-30 minutes. After which we treat our household members to the delicious and aromatic goulash we have prepared.
Hungarian classic goulash
Ingredients:
- Pork – 2 kg
- meat broth - 1 liter
- onions - 800 gr
- paprika - about 4 tablespoons
- garlic - 3 cloves
- cumin seeds - 1/3 teaspoon
- ground black pepper - 1/2 tsp
- tomato paste – 120 gr
- salt - to taste.
Cooking method:
Peel and finely chop the onion and garlic. Place a thick-bottomed pan on the fire, pour oil into it and fry the onion in it until golden brown. Add garlic, paprika, cumin seeds, salt and pepper. Mix everything thoroughly.
Combine the broth with tomato paste and pour into the pan. We also put chopped pieces of meat there about 3 by 3 cm and simmer over medium heat for about 40-50 minutes, until the meat becomes soft.
Very tasty and satisfying goulash is ready.
Goulash without adding tomato paste (video)
Not everyone likes tomatoes or simply cannot eat them for some medical reason. But this does not mean that now you need to give up this delicious dish. Of course, it can be prepared without tomatoes, if you don’t believe me, then see for yourself! Such delicious meat with vegetables and thick gravy is perfect for any side dish.
Bon appetit!!!
