Pork goulash with gravy is a simple recipe. Pork goulash with gravy

Wash the pork in a stream of cool water, dry and cut into small pieces.

Heat vegetable oil in a frying pan, add pork and fry over high heat for about 5 minutes, stirring occasionally.

Chop the onions finely and add to the meat in the pan, fry for 5-7 minutes over medium heat, stirring occasionally.

Salt and pepper our future goulash, add black peppercorns and flour. Mix thoroughly and fry for 3 minutes.

Add 3 tablespoons of tomato paste, mix well. (Please note, some types of tomato paste may be more acidic. Acid depends on the quality of raw materials and the technological process. Therefore, adjust the acidity of the dish by adding less tomato paste, or add sugar).

Add bay leaf, pour in 2 cups of cool water or broth, cover and simmer over low heat for 30 minutes.

Season the finished dish with chopped herbs and serve with any side dish. Mashed potatoes with salad or pickles are best combined with goulash.

Bon Appetit!

I want to suggest a recipe very delicious pork goulash with gravy... This fairly simple dish goes well with almost any side dish, for example, porridge, pasta, boiled vegetables, etc. I am sure that many will like this recipe.

Ingredients

To prepare delicious pork goulash with gravy, you will need:

pork - 600 g;

bell pepper - 1 pc.;

carrots - 1 pc.;

onion - 1 pc .;

tomato paste - 1 tbsp l .;

sour cream - 1 tbsp. l .;

water (or broth) - 1.5-2 cups;

flour - 1 tbsp. l. (with top);

ground sweet paprika - 1 tbsp. l .;
salt, black pepper - to taste;
sugar - 0.5 tsp. (or to taste);

vegetable oil - 1 tbsp. l.

Cooking steps

Wash the pork, dry it, cut into small pieces and fry in a well-heated pan with vegetable oil for 10 minutes, stirring occasionally.

Peel and wash onions and carrots. Dice the onion, cut the carrots into strips. Send vegetables to pork, stirring occasionally, fry for 3-5 minutes.

Peel the bell peppers and cut into strips, send to the pan.

Add salt, pepper, ground paprika and flour, mix.

Then add tomato paste

and pour in the broth. Add sugar. Cover the pork goulash and cook for 30-35 minutes, stirring occasionally.

Add sour cream.

Remove from heat and serve with pasta, porridge or potatoes, delicious pork goulash with gravy.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not specified

Goulash is a meat dish originally from Hungary. Its history is long and old. From Hungarian, the word goulash is translated as a shepherd.
It all began a long time ago, back in the 9th century, when nomadic tribes inhabiting the modern territory of Hungary were preparing this dish somewhere in the field. Several centuries later, paprika entered the composition and firmly fixed itself. A small innovation has left a delicious mark in the memory of many, because since then, paprika has invariably been present in oral or written recipes. Traditionally, it was made from beef, I think, because they used the meat that hunters brought.
Today, different types of meat are used to prepare goulash, but most often the most popular: beef, pork and even chicken. Depending on the main ingredient, the taste of the finished dish also differs, but, of course, not for the worse, it just turns out differently.
Interesting introduction, isn't it? Now, standing in the kitchen and slicing meat to prepare delicious goulash, you may recall the history of the dish, which has passed so many centuries, has been on the menu of people at different times, giving the joy of a feast, pleasure from satiety and gratitude for the hostess.
Would you like to learn how to make goulash? Then proceed further, to the end of the recipe, find out the nuances and embody simple knowledge in your kitchen.
Goulash is not a complicated dish, I would classify it as very simple, since the preparation of the ingredients and the first stage are completed in a fairly short time. The longest process in the entire recipe is the stewing, which does not require much presence in the kitchen.

- meat - 450 g;
- onions - 2 pcs. (medium size);
- flour - 1 tablespoon;
- tomato paste - 2 tablespoons (full);
- salt - to taste;
- freshly ground black pepper.

Recipe with photo step by step:

Start with the meat by cutting it into small pieces. If you have read the article from the beginning, then you already know that any meat can be used. If you have a suitable piece of pork in the fridge, you can safely use it, if beef is available, it is also very good.




Heat the pan (let me remind you for those who do not yet know that vegetable oil should be added to the pan only after it has warmed up well) and pour in the vegetable oil. By the way, you can also use lard (or ghee). Place the meat in a skillet and fry it on both sides until golden brown.




Chop the onion finely. Then, in the finished goulash with tomato paste, it will practically not be seen. But if you like having onion pieces, you can cut them into half rings of medium thickness.




When the meat is fried to the state you need, add the onion to the pan and keep it on fire for a little more, also until golden brown.






Now put the flour in the pan and stir well. Try to do this carefully so that the flour does not clump, but combines evenly with all the ingredients.




Add tomato paste and simmer for about 2 minutes. Pour in water so that it completely covers the meat, season with salt, black pepper and simmer for about 1 hour over low heat. But if your meat turns out to be tough, then you need to cook it until it is completely softened.




During the extinguishing process, the liquid can evaporate, so it is necessary to replenish the amount to the original volume. It is better to add hot or warm boiled water.

Delicious goulash with tomato paste is ready!

We also invite you to see

foodforfitness.co.uk

Ingredients

• 500 g of pork pulp;
• 400 g of tomatoes;
• 3 bell peppers;
• 1 onion;
• 3 cloves of garlic;
• 2 tablespoons of smoked paprika;
• 1 teaspoon chili powder
• 2 tablespoons red wine vinegar
• 250 ml of meat or broth;
• salt to taste;
• black pepper to taste.

Preparation

Cut the pork into cubes about 2 cm wide, the tomatoes and bell peppers into medium pieces, the onion into half rings. Pass the garlic through a press.

In a deep skillet or saucepan, heat the oil over medium heat. Brown the garlic and onion for 3 minutes. Put the meat with paprika and chili for frying, cook for another 5 minutes. Add bell peppers, tomatoes, vinegar, broth, tomato puree, oregano. Season with salt, pepper and stir.

Reduce heat to low and cover. Simmer for 15 minutes. Then remove the lid and cook for another 30 minutes.

studioM / depositphotos.com

Ingredients

• 500 g of pork pulp;
• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 350 ml of water;
• 250 g;
• 1 tablespoon of soy sauce
• salt to taste;
• black pepper to taste;

Preparation

Cut the pork into small pieces, the onion into medium pieces. Grate the carrots on a coarse grater. Fry the meat for 6-8 minutes in half the oil over medium heat. Then put on a plate.

Heat the remaining oil in a deep skillet and brown the onions for 5-7 minutes. Add the carrots and cook for another 5 minutes, then pour 250 ml of water with tomato and soy sauces. Bring to a boil and place the pork in a skillet. Season with salt and pepper and boil again. Reduce heat and simmer, covered, for about 15-25 minutes or longer, until the meat is tender.

Combine the remaining water with flour. Pour a little into the pan with meat, stir, wait until it boils, and then keep on the fire for another 2-3 minutes.

goodtoknow.co.uk

Ingredients

• 550 g pork pulp (tenderloin or brisket);
• 1 onion;
• 1 bell pepper;
• 1 clove of garlic;
• 1 tablespoon vegetable oil;
• 1 tablespoon of paprika;
• 600 ml;
• 2 tablespoons tomato puree;
• salt to taste;
• black pepper to taste;
• 200 g of small mushrooms;
• 2 tablespoons corn or wheat flour
• 2-3 tablespoons of cold water;
• 1-2 sprigs of parsley.

Preparation

Cut the pork into small pieces, onion and bell peppers into small pieces. Pass the garlic through a press or chop with a knife. In a deep skillet or saucepan, heat half the oil over medium heat. Fry the meat for 6-8 minutes, then put it on a plate.

Add the remaining oil and brown the garlic and onion for 5 minutes. Sprinkle with paprika, stir and gradually pour in the broth after about a minute. Bring to a boil, add tomato puree and return pork to skillet. Season with salt and pepper.

Cook over low heat for 15–20 minutes, then add the bell peppers and mushrooms. Continue simmering for another 10 minutes or longer, until the meat is tender. Dissolve the flour with cold water so that there are no lumps. Add to skillet, stir and simmer for 3-4 minutes to thicken the sauce.

Sprinkle with chopped parsley before serving.

whereismyspoon.co

Ingredients

• 500 g of pork pulp;
• 5 medium onions;
• 3 medium carrots;
• 2 red bell peppers;
• 500 g potatoes;
• 1 tablespoon of vegetable oil or ghee;
• 3-4 bay leaves;
• 1½ teaspoon sweet paprika
• ½ teaspoon hot paprika powder;
• ½ teaspoon dried rosemary
• 1 teaspoon dried oregano
• 250 ml hot water;
• 250 ml of beef, chicken or vegetable broth;
• salt to taste;
• black pepper to taste.

Preparation

Cut the pork into cubes about 1.5 centimeters wide, onions, carrots and bell peppers - in small pieces, potatoes - a little larger.

Heat about ск of the oil in a deep skillet or saucepan. Divide the meat into several pieces, lay out in one layer and cook for about 7-8 minutes. Transfer the browned pork to a plate.

Add the remaining oil to the same skillet. Fry the onions and carrots on it for 5-6 minutes. Top with lavrushka, paprika, rosemary and oregano. Return the meat to the skillet after a minute. Pour in water and broth. Reduce heat and cook for 20 minutes.

Put the bell pepper to the pork. Cover and cook for another 45-50 minutes, until the meat is tender and tender. Stir occasionally and add a little water if it boils quickly. Season with salt and pepper a few minutes before cooking.

craftycookingmama.com

Ingredients

• 600 g pork shoulder;
• 3 onions;
• 1 clove of garlic;
• 1 tablespoon of clarified lard or vegetable oil;
• 2 teaspoons of paprika;
• 100-150 ml of water;
• salt to taste;
• cumin - to taste;
• 500 g (can be replaced with fresh one);
• 200 g sour cream;
• 1 tablespoon corn or wheat flour.

Preparation

Cut the pork into medium pieces, the onion into half rings. Pass the garlic through a press.

In a skillet, heat lard over medium heat. Brown the onions for 5-6 minutes, then sprinkle with paprika and cover with water. Stir, add the meat with garlic, salt and caraway seeds. Cook for 30 minutes, then add the cabbage and leave on the fire for another half hour.

Combine sour cream with flour into a homogeneous mass without lumps. Add to the pork, stir well and leave on the stove for a couple of minutes.

mydinner.co.uk

Ingredients

• 750 g of pork pulp;
• 750 g of beef pulp;
• 1 kg of onions;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• black pepper to taste;
• 3 teaspoons of paprika;
• 1 teaspoon of cumin;
• 750 ml beef broth;
• 500 ml dark beer;
• 2 tablespoons tomato paste
• 2 teaspoons corn or wheat flour.

Preparation

Cut pork and beef into medium pieces - small cubes.

Heat oil in a skillet over medium heat. Fry the onion for 4-5 minutes until it becomes transparent. Add the meat and cook for another 7-10 minutes to brown a little. Season with salt, black pepper, paprika and cumin. Cook for about a minute more. Then pour the broth with beer and tomato paste.

Reduce heat. Simmer for one and a half to two hours, until the meat is tender. 5-10 minutes until cooked, add a little flour, stir and leave from heat until the gravy thickens.

If you want to quickly cook juicy and tasty meat, then pork goulash with gravy is what you need. The goulash recipe should be in the cookbook of every housewife. This simple and tasty dish is suitable for family meals and is very popular with children. In addition, it goes well with pasta, cereal and potato side dishes.

Products for making goulash with gravy may vary. Usually goulash is made from beef, veal or pork, combining meat with tomato, onion and carrot. Sometimes bell peppers and even pickles are added to goulash. Instead of fresh tomatoes in winter, tomato paste or tomato juice is often added to the goulash gravy.

Let's look at the classic simple recipe for pork goulash with gravy, as well as several variations for cooking an equally tasty and delicate dish. For lovers of spicy and juicy meat dishes, we also recommend looking at the recipe. It will be delicious!

Ingredients

Nutrients

Calories
296 kcal

Protein
19.8 g

Fats
21.8 g

Carbohydrates
6.4 g

Step by step cooking

• Step 1

  Rinse the pork and cut into medium sized cubes or cubes. We also prepare flour, tomato paste, onions and spices.




Step 2

Preheat a frying pan with vegetable oil and fry the meat until the excess moisture evaporates. Lightly add some salt and pepper. We fry the meat until it acquires a light golden hue.




Step 3

We transfer the meat to a saucepan or cauldron and fill it with water so that it completely covers it. We put on a strong fire. When the water boils, reduce the heat, add bay leaves and allspice. We leave to stew.




Step 4

Peel the onion and cut it into cubes or half rings. Fry the onion until it becomes transparent.




Step 5

When the onion is soft, pour the flour into the pan and mix thoroughly. Immediately after that, add the tomato paste, pour in the water and stir the sauce. In consistency, it should resemble thick sour cream. Add salt and sugar to the sauce. Simmer for 5 minutes.




Step 6

Pour the gravy from the pan into the meat pan. We taste it, add salt, sugar and spices if necessary. Stew the goulash for at least 40 minutes. The sauce in the goulash turns out to be quite viscous, so stir it every five minutes so that it does not stick to the sides of the pan and does not burn. When the meat is completely cooked, it should be soft and easy to fiber.




Step 7

Leave the goulash to brew for a little, then serve hot with a side dish. Meat goulash goes well with mashed potatoes, buckwheat, pasta and rice. Bon Appetit!

Little tricks

Pork goulash with gravy can be cooked in a heavy-bottomed skillet, cauldron, or deep pan. To make the dish really tasty and juicy, it is very important to choose good meat. A tenderloin or pork neck is best for making goulash. It is better not to take the ham, because then the meat will turn out to be slightly dry.

You can cook goulash with fresh tomatoes or tomato juice. If you take tomatoes, you must first make cuts on them in the upper part, scald with boiling water and remove the skin. Tomatoes will need to be cut into smaller pieces and added to the pork. The acidity level can be adjusted to your liking by adding a little sugar to the dish.

You can serve pork goulash with gravy along with mashed potatoes, buckwheat or wheat porridge, spaghetti and even rice. Due to the juicy gravy, goulash goes well with all boiled cereals, complementing their taste. So, we have already figured out how to make goulash with gravy according to the classic recipe. If you want to experiment, below we give a few more alternative recipes for delicious goulash.

Simple canteen-style pork goulash

Goulash made from pork in a domestic canteen is distinguished by its simple and affordable ingredients. Gravy for him is often prepared on the basis of tomato paste. Sometimes carrots and fresh tomatoes are added to goulash.

Ingredients:

• Meat (pork or beef) - 1 kg
• Tomato paste - 4 tbsp spoons
• Onions (large) - 2 pieces
• Salt, pepper, bay leaf - to taste
• Broth or water - 500 ml

Preparation:

1. We wash the meat, remove the veins and film. Cut into cubes or cubes.
2. Pour vegetable oil into the pan and heat it up.
3. Put the meat in a skillet and fry over medium heat until all moisture has evaporated from it.
4. Salt and pepper the meat, mix thoroughly and fry for about 20 minutes, until it is slightly browned.
5. Peel the onion and cut it into cubes. Add to the pan to the meat and mix thoroughly. Fry everything together until the onion becomes transparent.
6. Add tomato paste to the meat, pour water or broth. After that, mix well and simmer for about 15 minutes.
7. We taste the dish, add salt, sugar or your favorite spices if necessary. Sugar is usually added when the tomato sauce seems sour. You can also soften the taste of the tomato by adding a little butter to the sauce.
8. When the meat becomes soft, turn off the goulash, cover with a lid and leave to brew a little. If desired, you can sprinkle it with a small amount of chopped greens. Bon Appetit!

Goulash with bell pepper and fresh tomatoes

A very tasty and juicy goulash is obtained if you prepare a gravy with fresh tomatoes and bell peppers. It is better to pre-scald tomatoes for gravy with boiling water and peel them off. If desired, you can also add a little sour cream to the sauce to make it softer and richer.

Ingredients:

• Pork pulp - 500 g
• Carrots - 1 piece
• Bulgarian pepper - 1 piece
• Onion - 1 piece
• Tomatoes - 5 pieces
• Flour - 2 tbsp. spoons
• Bay leaf, peppercorns
• Greens - optional
• Vegetable oil - for frying
• Butter - 10 g
• Sugar, salt - to taste
• Spices for meat - to taste

Preparation:

1. Peel and chop the onion. Can be cut into half rings or smaller cubes if you don't like the taste of boiled onions.
2. We do the same with carrots. They can be grated for a smoother sauce, or cut into large pieces if the boiled carrots don't bother you.
3. We clean the bell peppers from seeds and cut into cubes.
4. Fry onions in vegetable oil in a pan, then add carrots and peppers to it. We fry everything together.
5. We make cuts on the tomatoes on top and scald them with boiling water. Remove the skin and cut into smaller pieces.
6. Add tomatoes to carrots and onions, fry to make a puree. We also add a little water, butter. When the sauce is slightly stewed, add bay leaves, pepper, salt and sugar to your taste.
7. Cut the meat into cubes or cubes and fry over high heat for about 3 minutes, stirring constantly. Next, reduce heat and add flour.
8. Pour vegetable sauce into a skillet with meat and mix thoroughly. Simmer over low heat until the meat is tender. If the sauce thickens too much, you can periodically add boiled water to it.
9. You can add any spices to goulash. For example, ground coriander, rosemary and garlic complement the taste of pork well. When the meat is cooked and tender, you can add chopped herbs to the pan, then cover the pan with a lid, turn off the heat and let the meat brew.

You can serve ready-made goulash with mashed potatoes or buckwheat. The juicy vegetable sauce also makes it work well with pasta, wheat or barley porridge. Bon Appetit!

Juicy goulash with gravy in a slow cooker

Delicious goulash with gravy can be cooked right in the multicooker. The main advantage of our irreplaceable assistant is that the goulash turns out to be unusually juicy and aromatic. In addition, you do not need to spend a lot of time frying vegetables in a pan, because all this can be done right in the multicooker bowl.

By the way, according to the classic recipe, we cook goulash only with onions and carrots. If you have other vegetables, such as eggplant or bell peppers, feel free to add them to the gravy to the meat. It will be delicious!

Ingredients:

• Meat (pork) - 700 g
• Bulb onion - 1 piece
• Carrots - 1 piece
• Flour - 2 tbsp. spoons
• Tomato paste - 2 tbsp. spoons
• Sour cream - 2 tbsp. spoons
• Salt, sugar - to taste
• Vegetable oil - for frying
• Peppercorns - 5 pieces
• Bay leaf - 2 pieces

Preparation:

1. Peel the onion and cut into cubes. Three carrots on a grater.
2. Turn on the multicooker in the "Fry" mode and pour vegetable oil into the bowl.
3. Fry the onion until golden brown, then add the carrots to it and fry everything together. If you want to add eggplants, peppers or other vegetables, toss them along with the carrots and simmer until half cooked.
4. Cut the pork into cubes or medium-sized cubes. Add to the multicooker bowl and mix with vegetables. Simmer for about 10 - 15 minutes, until the meat turns white and excess moisture evaporates.
5. Add flour to the meat and mix thoroughly. After a couple of minutes, add tomato paste and sour cream.
6. We transfer the multicooker to the "Stew" or "Cooking" mode and fill in boiled water so that it covers the meat. Add pepper and bay leaves. You can immediately add a little salt and sugar.
7. After about twenty minutes we taste the gravy, add more salt, sugar and spices if necessary. If the sauce is too boiled, you can add a little more water.
8. Close the lid of the multicooker and simmer the meat until tender. This usually takes about 40 minutes, but if the pork is young it will cook faster.

Serve the finished goulash with gravy to the table with your favorite side dish. Sprinkle with chopped herbs if desired. Bon Appetit!

Pork goulash recipe with tomato paste

This recipe for making goulash can rightfully be called the simplest and most affordable. It can be easily prepared even in winter, when there are no fresh tomatoes at hand. Thanks to tomato paste, the goulash becomes softer and juicier. The acidity level can be easily adjusted by adding sugar and a little butter to the gravy.

Ingredients:

• 1 kg of pork (back, neck)
• 1 large onion
• 1 carrot
• 2 tbsp. tablespoons of tomato paste
• 2 tbsp. tablespoons of flour
• 10 g butter
• Sugar, salt - to taste
• Bay leaf, peppercorns
• Vegetable oil - for frying

Preparation:

1. Peel the onion and cut it into cubes or half rings. Peel the carrots and three on a coarse grater.
2. We also clean the meat from films, rinse and cut into strips or medium-sized cubes.
3. In a deep frying pan or saucepan, fry the pork over high heat for 2 - 3 minutes. Then reduce the heat, salt and pepper the meat. If you wish, you can add your favorite pork spices, such as coriander or rosemary. We continue to fry the meat until a light golden crust appears.
4. In a separate frying pan, fry the onions until golden brown. Add carrots to it and fry everything together.
5. When the vegetables are fried, add the tomato paste and flour. Mix thoroughly, dilute with a little water. We taste and add salt, sugar and butter. We simmer for another ten minutes.
6. We send the gravy to the meat pan, add bay leaves and pepper. If necessary, add a little more water to coat the meat.
7. Simmer goulash with gravy over low heat for 40-50 minutes under a lid. Finished meat should be tender and juicy. If the sauce starts to boil, you can add water. Just don't overdo it, the finished gravy should be thick enough.
8. When the meat is tender, turn off the heat. If you wish, you can sprinkle the goulash with a little chopped greens.

We serve goulash to the table along with a side dish of rice, mashed potatoes or buckwheat porridge. It turns out very tasty. Bon Appetit!

Pork goulash - recipe with sour cream and onions

Pork goulash with sour cream is very tender and juicy. It is as easy to cook as a regular goulash. Pork, on the other hand, gives the meat a delicate creamy taste, making the gravy richer and more tasty.

Ingredients:

• Pork pulp - 500 g
• Onion - 1 piece
• Garlic - 1 clove
• Tomatoes - 2 pieces
• Tomato paste - 1 - 2 tbsp. spoons
• Sour cream - 150 g
• Wheat flour - 1.5 tbsp. spoons
• Bay leaf, allspice
• Salt, sugar - to taste
• Oil - for frying

Step-by-step cooking:

1. Cut the meat into medium pieces, it can be into cubes or cubes.
2. Preheat a frying pan with oil and fry the meat until golden brown over high heat. Salt and pepper.
3. Pour water into the pan so that it completely covers the meat. We reduce the heat and extinguish until half cooked.
4. In the meantime, chop the onion. When the meat is stewed, add onion and flour to it. Mix thoroughly.
5. Add the sliced ​​tomatoes to the pan. By the way, it is advisable to pre-scald them with boiling water, remove the skin, and then cut them into smaller pieces.
6. Next, add tomato paste, sour cream, pepper and bay leaf. If the water has boiled away too much, you can add a little more.
7. When the meat becomes soft, add the garlic chopped with a knife to it. We simmer for another five minutes, then turn off the stove, cover the goulash with a lid and leave it to brew a little.

Serve hot meat with your favorite side dish. It will be delicious!

Pork goulash with mushrooms and sour cream

If you are already tired of the usual goulash, you can cook it from meat and mushrooms. Mushrooms can be taken fresh or dried. With dried forest mushrooms, the dish turns out to be more aromatic and rich, but if there are none, you can limit yourself to ordinary fresh mushrooms or oyster mushrooms.

Ingredients:

• Pork - 400 g
• Fresh mushrooms - 250 g
• Onions - 2 pieces
• Tomatoes - 3 pieces
• Garlic - 1 clove
• Tomato paste - 1 tbsp a spoon
• Sour cream - 50 g
• Paprika - 1 tsp
• Salt, sugar, spices - to taste
• Vegetable oil - for frying

Preparation:

1. Cut the meat into strips or medium-sized cubes. Chop the onion into cubes and chop the garlic with a knife. Dip the tomatoes in boiling water for a minute, after which we take out and remove the peel. We cut them into cubes.
2. We clean the mushrooms and cut into large pieces. If you use dried mushrooms, they must first be soaked for 5 hours. Then boil in salted water until tender.
3. Fry the mushrooms in a pan until all moisture has evaporated from them. Add some salt and reduce heat. Fry for another 10 minutes, stirring occasionally. Transfer to a plate or bowl.
4. Fry the meat separately over high heat until a light crust forms. Then we reduce the heat and fry the meat for another 15 minutes.
5. In another pan, fry the onions until golden brown. Finally, add garlic and flour. Mix thoroughly and fry everything together for about a minute.
6. Put chopped tomatoes in a skillet with onions, add a little water and simmer everything together to form a thick homogeneous sauce. Next, add sour cream, paprika and tomato paste. Put out, salt and add sugar to your taste.
7. Put the fried meat and mushrooms in a pan with sauce. If necessary, add more water to cover the meat, and simmer everything together. When the meat is tender, turn off the stove and cover the dish with a lid. Sprinkle with herbs if desired and let it brew a little. Bon Appetit!

How to make delicious meat goulash with gravy

In fact, making goulash is very simple. The taste of the finished dish largely depends on the quality of the meat itself and the ingredients selected for the sauce. It is best to choose selected meat for goulash. Pork neck, tenderloin or pulp without films and cartilage is well suited for cooking this dish.

To keep the pieces of meat juicy, they must be fried over high heat for 2-3 minutes. Then the meat will be covered with a hard crust, and the juice will not have time to evaporate.

Goulash sauce is usually made with fresh tomatoes or tomato paste. To make it thicker and more saturated, flour or starch is also added to it. You can soften the taste of tomatoes by adding a little butter to the sauce. You can adjust the acidity level of tomatoes with sugar.

In addition to tomatoes, you can add sour cream to the goulash gravy. Stews with bell peppers, eggplants or mushrooms also go well. Garlic or your favorite spices can be added to make the dish more flavorful. When the meat is cooked, you can also sprinkle it with chopped herbs, cover with a lid and let it brew.