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Pork goulash entrance. Tips for making hearty pork goulash with gravy

Goulash is a meat dish that is familiar to many of us from early childhood. Meat gravy was usually served in kindergartens, and mashed potatoes were used as a side dish. But in kindergarten beef was cooked for kids, while housewives prefer more fatty meat - pork.

Today we will talk about how you can cook with gravy. On the Internet there are a lot of step-by-step recipes with photos for preparing this dish, and we have chosen the best ones.

Pork goulash like in kindergarten

As mentioned above, in kindergartens for kids, the dish is usually prepared from beef, but in our recipe we will replace it with more fatty and juicy pork. As a result, you will get an equally tasty and aromatic meat dish.

Ingredients:

  • fresh carrots - 1 piece;
  • flour of 1 grade - 1 spoon;
  • boneless pork - 620 grams;
  • fat sour cream - 1 spoon;
  • onion - 1 piece;
  • tomato paste - 1 spoon;
  • salt to taste;
  • purified water - 320 ml;
  • peppercorns - 4 pieces;
  • bay leaf - 2 pieces.

Cooking process:


To begin with, they are washed and dried, and then cut into small pieces and sent to a pan with heated oil. Fry the meat from all sides until golden brown.

As soon as the meat turns golden, finely chopped onions are added to it and everyone continues to fry until the onions are cooked.

Meanwhile, one carrot is chopped on a grater and transferred to the pork, they continue to fry the meat with vegetables.

When the carrots become soft, pour about a glass of clean water into the pan and mix everything, and then cover with a lid and reduce the heat to a minimum. In this form, the dish is stewed for at least 40 minutes.

About one hundred milliliters of water is poured into a glass, sour cream and tomato paste are sent there, the components are mixed well, flour is added last. It is necessary to mix everything so that there are no lumps of flour left.

Now the prepared mixture is poured into the goulash, a little peppercorns, a couple of laurel leaves are added there, the dish is salted to taste and mixed. Cover the pan with a lid and simmer for about ten minutes.

After that, you can serve pork goulash with gravy to the table, use potatoes, rice or pasta as a side dish. A step-by-step recipe with a photo in this case suggests using tomato paste, but you can use ordinary tomatoes.

Goulash with adjika

The composition of this dish will be present, such a sauce makes it possible to make the meat dish more spicy and aromatic. It is best to apply adjika homemade, but you can also use a store-bought sauce.

Ingredients:

  • onion- 1 piece;
  • adjika (dry) - 1 spoon;
  • pork pulp - 460 grams;
  • salt to taste;
  • tomato paste - 1 spoon;
  • ground red pepper - 4 grams;
  • granulated sugar - 1 spoon;
  • vegetable fat - 2 tablespoons;
  • bay leaf - 2 pieces;
  • flour of 1 grade - 1 spoon.

Cooking process:

To prepare pork goulash with gravy, the hostess must strictly follow the recipe points with step by step photos... The first step is to prepare the pork, cut it into pieces and fry in hot oil for several minutes.

When the pork acquires a golden hue, chopped onions are added to it, and then goulash is salted and pepper. Fry everything until the onion becomes soft.

After 6-10 minutes, pour a tablespoon of flour into the meat and mix thoroughly, continuing to fry the meat.

After that, granulated sugar is added to the dish and tomato paste is added, the components are re-mixed and fried for about four minutes.

The last step is to add purified water so that the liquid completely covers all the meat. A bay leaf is placed in the goulash, and everything is cooked over low heat under a lid for 25 to 35 minutes. The meat should be soft and the gravy should thicken well.

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Oven dish with white sauce

This is a rather unusual option for making pork goulash with gravy, if you follow step by step recipe from the photo, then in the end we get one that completely covers the tender pieces of pork.

Ingredients:

  • onion - 1 head;
  • boneless pork - 920 grams;
  • mayonnaise - 2 tablespoons;
  • flour of 1 grade - 2 spoons;
  • purified water - 12 glasses;
  • dried laurel leaf - 1 piece;
  • soy sauce- 1 spoon;
  • vegetable fat - 2 tablespoons;
  • fat sour cream - 210 grams;
  • lemon - 12 pieces;
  • coarse salt - to taste;
  • young garlic - 1 clove;
  • dried basil - to taste;
  • ground black pepper - 5 grams.

Cooking process:

To cook pork goulash with gravy according to a step-by-step recipe with a photo, you should start the process with preparing the meat; the neck of pork is used for the dish, since it is more juicy and boneless.

The meat is cut into pieces and dried, and onions are also peeled and finely chopped.

Pork meat is sent to a pan with heated vegetable fat, and fried for a few minutes until golden brown. Onions are immediately added to the meat and continue to fry until the onions are soft enough.

The prepared meat is transferred to a baking dish with high sides. Sprinkle the pork on top with a small amount of flour and chopped garlic clove.

Now a special goulash sauce is being prepared. In a deep bowl, mix the basil with sour cream, add ground pepper, mayonnaise and a little salt. The components are thoroughly mixed until a homogeneous composition is obtained.

After that, pour half a tablespoon into the sauce. lemon juice and a spoonful of soy sauce. The whole is re-mixed to obtain a uniform sauce.

The resulting mixture is poured into the meat, everything is well mixed and the form is covered with foil so that the sauce does not evaporate too quickly during baking. The baking process is carried out at a temperature of 190 degrees.

The meat is kept in the oven for at least one hour, after which you can take out the form and remove the foil from it, add bay leaves to the dish and mix everything thoroughly.

The temperature is reduced to 150 degrees, after which the goulash is kept in the oven for no more than fifteen minutes. The finished dish is taken out of the oven and served with vegetables or mashed potatoes.

Goulash with mushrooms and sour cream

This goulash will be cooked in a saucepan, here as additional ingredients sour cream and porcini mushrooms are used. Thanks to the second ingredient, the dish turns out to be very aromatic and tasty.

Ingredients:

  • high fat sour cream - 1 spoon;
  • pork pulp - 740 grams;
  • onions - 1 piece;
  • salt to taste;
  • sweet peas - 5 pieces;
  • hot water - 1.5 cups;
  • tomato paste - 1 spoon;
  • bay leaf - 1 piece;
  • dried porcini mushrooms - 12 pieces;
  • ground pepper - to taste;
  • paprika - 3 grams;
  • hot garlic - 2 cloves.

Cooking process:

  1. To prepare pork goulash with gravy according to the step-by-step recipe with a photo, you should start preparing pork. The meat is washed and cut into pieces, after which it is fried until golden brown.
  2. It is worth noting that oil is not indicated in the recipe, since we will not use it at all, the meat is fried at the bottom of the pan without vegetable fat.
  3. After that, a little onion is added to the pork, which has been well chopped. You should also soak the porcini mushrooms in water for one hour in advance, and then transfer them to the meat.
  4. Immediately after that, all the necessary spices, which are indicated in the recipe, are added to the pork. Add tomato paste and some chopped garlic to get a stronger flavor. The last step is sour cream, and the dish is poured with hot water.
  5. Before closing the pan with a lid, add bay leaf to the goulash and stew everything for half an hour. The finished dish can be served with any side dishes, and to set off the taste of the meat, sprinkle the goulash with fresh herbs.

With tomato sauce

Exactly tomato sauce it turns out very fragrant and thick, the gravy makes it possible not to use additional sauces for the side dish.

Ingredients:

  • granulated sugar - 6 grams;
  • pork neck- 540 grams;
  • bay leaf - 1 piece;
  • onions - 1 piece;
  • coarse salt - to taste;
  • flour of 1 grade - 1 spoon;
  • vegetable fat - 2 tablespoons;
  • tomato paste - 45 grams;
  • water - as needed;
  • ground red pepper - 3 grams.

Cooking process:

The meat is washed and dried, and then cut into small pieces.

Peel the onion and cut it into very small cubes.

Vegetable fat is heated in a frying pan, and then onions are sent there along with pieces of meat. Fry food over medium heat until golden brown.

Salt the pork and add a little ground pepper, sprinkle the meat with flour and mix well. Fry the ingredients for about five minutes.

After that, granulated sugar and tomato paste are added to the dish, everything is re-mixed and stewed for at least 12 minutes over low heat.

Pour the meat with clean water so that the liquid completely covers the pork. Place bay leaves and add salt if necessary.

Cook all 40 minutes over low heat under a lid, you can serve the dish with a side dish and fresh herbs.

To cook a really delicious pork goulash with gravy according to a step-by-step recipe with a photo, you should know a few basic rules for its preparation. For example, to taste qualities the dishes were brighter, the goulash should be added Bell pepper, some beans or mushrooms, potatoes and carrots can also be used as an additive.

Various spices and herbs make the taste and aroma of the dish richer, so you should add cilantro, fresh parsley, as well as dill and basil to the goulash. The density of the finished gravy depends only on the amount of flour that was used to prepare the dish.

To thicken the gravy, add more flour. It is not necessary to add granulated sugar to goulash, this product is necessary in order to make the dish sweet and sour.

Goulash is one of the most common dishes on the daily table. The concept came to us from the Hungarian language and means thick meat stew. Even an inexperienced housewife can handle cooking: it will be very easy to make a delicious dish.

Goulash can be prepared for every taste using products that every housewife always has at home. For example, with mushrooms and sour cream, it will become tasty and tender. Even the most fastidious gourmets will not resist the rich taste.

To prepare simple meat goulash, you will need:

  • pork pulp - 500 gr;
  • large onion head - 1 piece;
  • vegetable oil;
  • salt;
  • pepper.

Cooking method:

  1. Rinse the meat well and dry on a paper towel. Cut into cubes (about 1.5 x 1.5 cm).
  2. Pour oil into a frypot so that it covers the bottom and heat.
  3. Put the cut meat in hot oil and fry until light crust is formed.
  4. While the meat is cooking, cook the onions and carrots. Cut the onion into cubes, grate the carrots on a medium grater.
  5. Add carrots and onions to the meat. Stir and cook for another 3-5 minutes.
  6. Add your favorite seasonings and salt. Pour in boiled water, covering the meat. Reduce heat to low and cover tightly.
  7. Cooking time depends on the quality and freshness of the pork. Over low heat, pork goulash with gravy will cook in an hour and a half.

It may seem like this recipe is time consuming. The gravy is actually very simple to make.

For cooking you will need:

  • pork tenderloin - 400 gr;
  • champignons - 300 gr;
  • large onion - 1 piece;
  • - 3 cloves;
  • tomatoes - 3 pieces;
  • sour cream 20% fat - 100 gr;
  • flour - 1 tablespoon;
  • salt;
  • ground black pepper;
  • sunflower oil.

Cooking method:

  1. Rinse and dry the meat on a paper towel. If necessary, clean from veins and films. Cut the pork into small cubes or wedges.
  2. Pour sunflower oil into a deep frying pan so that it covers the bottom. Heat the oil.
  3. Put chopped meat in heated oil and fry over high heat until golden brown. Remove the browned meat to a plate.
  4. Peel the champignons and cut into slices. Fry them in the skillet where you cooked the meat and remove.
  5. Fry the onions last. Add chopped garlic and a spoonful of flour. Stir well and cook until golden brown.
  6. Dip the tomatoes in boiling water and remove the skin. Dice or chop with a blender and add to the skillet with flour and onion.
  7. Pour half a glass of boiled water into the tomatoes and cook for seven to ten minutes.
  8. Spread cooked meat and fried mushrooms with the tomatoes.
  9. Add salt and ground pepper. As the gravy comes to a boil, add the sour cream and cook for another thirty to forty minutes.

You will need:

  • pork - 500 gr;
  • medium-sized pickles - 2 pieces;
  • large onion - 1 piece;
  • garlic - 2 cloves;
  • tomato paste - 1 tablespoon;
  • flour - 1 tablespoon;
  • spicy adjika - 2 teaspoons;
  • salt;
  • a mixture of peppers;
  • vegetable oil.

Cooking method:

  1. Rinse and dry the meat on a paper towel. If necessary, clean from veins and films. Cut into any pieces.
  2. Pour the oil into a deep frying pan so that it covers the bottom. Heat the oil.
  3. Fry the meat until the juice evaporates and it is browned.
  4. Add the diced onion to the meat and saute until translucent.
  5. Cut the cucumbers into small pieces and add to the meat. Add tomato paste, adjika and chopped garlic there.
  6. Pour a spoonful of flour evenly over the meat and stir. Pour in boiled water and stir again, diluting the flour thoroughly so that no lumps form.
  7. Add salt and black pepper. Cover and keep on fire until the meat is tender.

The above goulash recipes are good with any side dishes. But if you don't want to come up with what to serve goulash with, we offer a two-in-one recipe - both meat and garnish at once.

Pork goulash with potatoes

The potatoes prepared according to this goulash recipe are very soft. Both adults and children love pork goulash.

  • tomato paste- 2 tablespoons;
  • garlic - 5 cloves;
  • onions - 2 pieces;
  • medium-sized carrots - 1 piece;
  • salt;
  • paprika;
  • a mixture of dried vegetables;
  • sunflower oil.

    • Cooking method:

    1. Chop the onion and carrot. Heat the oil in a heavy-bottomed saucepan and stir in the vegetables and a teaspoon of the dried vegetable mixture.
    2. Rinse and dry the meat on a paper towel. If necessary, remove veins, films or seeds. Cut into small pieces. Pour into a saucepan.
    3. Pour in boiled water and add a spoonful of paprika, mix well. Cover and cook over low heat for twenty to thirty minutes.
    4. Peel, wash and cut the potatoes into cubes or sticks. Mix the potatoes with tomato paste, salt and place with the meat.
    5. Cover the potatoes with water completely and add the garlic cloves. Cover and simmer until cooked.
    6. Stir the dish and let it brew under a closed lid for another ten minutes for a rich taste.

    Step-by-step recipes for making pork goulash with vegetables, mushrooms, tomato paste, sour cream and flour

    2018-04-03 Rida Khasanova

    Grade
    recipe

    7149

    Time
    (min)

    Servings
    (people)

    In 100 grams of finished dish

    7 gr.

    28 gr.

    Carbohydrates

    3 gr.

    299 kcal.

    Option 1: The classic pork goulash recipe

    Goulash - a traditional dish from Hungary. It looks like a soup, the main ingredient of which is beef. But over time, this version of goulash has changed and now it is most often prepared with juicy meat pork. For a side dish, you can cook not only mashed potatoes, but also rice, pasta or buckwheat.
    Pork goulash is usually prepared with gravy - it is very tasty and hearty dish, which can be applied to the usual family dinner or on a festive table.

    Ingredients:

    • a kilogram of pork tenderloin;
    • two onions;
    • Bulgarian red pepper;
    • black and red ground pepper, a pinch of cumin;
    • salt;
    • vegetable oil;
    • a couple of tablespoons of flour;
    • 1.5-2 glasses of water (can be increased).

    Step by step pork goulash recipe

    Peel the onion and chop finely. Fry in vegetable oil until golden brown.

    Rinse the pork, cut into small cubes. Transfer to a skillet, sprinkle with salt and pepper, fry for five minutes.

    Pour onions to the meat in a skillet and fry, stirring occasionally, for a quarter of an hour over medium heat.

    Add a spoonful of wheat flour to the pan, stir quickly and cover with the pan. Simmer for 4-5 minutes, then remove the lid and fry the meat until cooked.

    Transfer the contents of the pan to a saucepan, pour water - the more there is, the thinner the gravy will turn out. Add cumin, salt as needed, stir everything and turn on a small fire. Simmer, covered, for about 40-45 minutes.

    Wash the bell peppers and remove the seeds. Cut into thin strips or small cubes.

    After the specified time, add to the goulash bell pepper, stir and simmer for another 20-25 minutes to soften the pepper.

    Serve goulash with mashed potatoes or any other side dish, complementing the dish with a sprig of fresh herbs.

    Option 2: A quick recipe for simple pork goulash

    A simple version of pork goulash was popular during the Soviet era. When you want to remember something forgotten, but very tasty dish, you can please the family quick recipe goulash with gravy.

    Ingredients:

    • 400-450 gr. pork meat;
    • a tablespoon of tomato paste;
    • a teaspoon of sugar;
    • salt;
    • 0.5 teaspoon of red ground pepper;
    • a teaspoon of dry adjika;
    • Bay leaf;
    • a tablespoon of flour.

    How to Quickly Make Simple Pork Goulash

    Rinse the pork meat and cut into pieces. Fry in vegetable oil.

    Peel the onion and chop finely. Pour into a skillet with meat, salt and sprinkle with spices. Continue to sauté until the onion is completely soft.

    Add flour, mix thoroughly and fry for a couple of minutes.

    Pour in tomato paste, sprinkle with sugar, stir and cook for 3-4 minutes.

    Pour boiled water into the pan so that it completely covers its contents. Add a couple of bay leaves and cover. Cook for 25-30 minutes.

    Goulash is ready to serve with any side dish. If you don't like liquid gravy, you can thicken it by holding the goulash under a closed lid on the stove for a little longer.

    Option 3: Pork goulash with carrots and onions in a slow cooker

    Pork goulash with vegetables will turn out to be very juicy, with a pleasant creamy aroma. Thanks to the even heating of the multicooker, all the products in this dish become unusually delicate in taste.

    Ingredients:

    • 700 gr. pork meat;
    • bulb;
    • carrot;
    • a little sour cream;
    • two tablespoons of flour;
    • ground black pepper;
    • salt;
    • water.

    How to cook

    Pour vegetable oil into the multicooker bowl and select the frying mode for ten minutes.

    Peel the onion and cut into small cubes, pour into a slow cooker.

    Cut the peel from the carrot. Wash and grind the root vegetable on a coarse grater. pour over to the onion, stir and close the lid.

    Wash pork meat, cut into pieces and send to vegetables. Stir, close the lid and fry for another 10 minutes.

    Sprinkle the meat with vegetables with ground pepper and flour, mix well and continue to fry for a couple of minutes.

    Add sour cream, salt to taste and a glass of hot water to the bowl. Stir, close the lid tightly. Select the extinguishing mode on the display for 60 minutes.

    As soon as the multicooker beeps, the goulash is ready. Can be served with your favorite side dish of cereals or potatoes.

    Option 4: Pork goulash with flour

    Pork goulash with flour and wine Italian recipe suitable for treating guests. The meat is juicy and very aromatic.

    Ingredients:

    • 800 gr. pork;
    • two or three onions;
    • three cloves of garlic;
    • celery stalk;
    • a teaspoon of sugar;
    • one and a half tablespoons of flour;
    • an incomplete glass of red table wine;
    • salt, ground pepper;
    • two bay leaves;
    • a pinch of basil, rosemary and oregano;
    • fresh herbs;
    • vegetable oil.

    Step by step recipe

    Wash the meat, dry it from moisture with a paper towel. Cut into 2-2.5 cm pieces. Sprinkle with salt and pepper, refrigerate. It is better if the meat is marinated for a day, but it is possible for several hours.

    Chop the onion into small cubes, and medium-sized carrots and celery.

    Heat the oil over high heat in a frying pan. Arrange the meat in one row, fry on each side for 3 minutes and transfer to a saucepan. In this way, prepare all the meat.

    Pour wine into a saucepan with pork and boil over medium heat for six minutes.

    In the pan in which the meat was cooked, fry the celery and onions. Pour over the meat and add dry seasonings.

    Combine tomato paste, sugar and flour in a cup, stir. Add a glass of water and pour this mixture over the meat. The sauce should cover the top of the meat. Add carrots.

    Simmer on a very small flame with the lid closed. It will be ready in about 25-30 minutes. At the very end, add garlic and a couple of bay leaves.

    Serve goulash with boiled spaghetti, sprinkle with herbs.

    Option 5: Pork goulash without tomato paste

    Not everyone likes tomatoes in their dishes, or they should not be consumed for medical reasons. Delicious meat goulash can be prepared without this ingredient. You can serve it as independent dish or with a side dish.

    Ingredients:

    • half a kilogram of pork;
    • a couple of carrots;
    • one leek;
    • bell pepper;
    • one and a half tablespoons of flour;
    • three tablespoons of sour cream;
    • 1.5 teaspoons of spices (a mixture of turmeric, basil, thyme, paprika);
    • a couple of pinches of ground black pepper;
    • a couple of bay leaves;
    • one and a half glasses of water.

    How to cook

    Peel the vegetables and cut into arbitrary pieces. Fry in vegetable oil for 6-7 minutes in a deep frying pan.

    Rinse pork meat and cut into small pieces. Dip in flour and transfer to a skillet with vegetables. Fry, stirring occasionally, for eight minutes.

    Pour water, after boiling, reduce the power of the fire and close the lid. Simmer for about 35-40 minutes.

    Combine sour cream, half a glass of water, all spices in a cup. Season with salt, add ground pepper and mix well. Pour the sauce into a skillet for the meat.

    Simmer the dish for another 13-15 minutes with the sauce, put a bay leaf at the very end.

    Delicious pork goulash is ready! The density of the sour cream sauce can be adjusted by the amount of water.

    Option 6: Pork goulash without gravy

    Those who do not like gravy in goulash may like savory recipe with soy sauce and vegetables. Stew in sweet and sour sauce becomes soft and spicy and goes well with any side dish.

    Ingredients:

    • a pound of pork;
    • a quarter cup of soy sauce;
    • a couple of spoons of ketchup;
    • two carrots;
    • a tomato;
    • a teaspoon of sesame seeds;
    • a couple of tablespoons of lemon juice;
    • salt, ground pepper.

    Step by step recipe

    Rinse pork meat, remove moisture with napkins. Cut into thin strips.

    Heat the vegetable oil and fry the meat over high heat until golden brown.

    Peel the onions and carrots, cut into strips and add to the pan to the meat.

    Wash the pepper, remove the seed box. Cut the fleshy tomato into cubes. Transfer to a skillet when the onions and carrots are browned. Cook over low heat for five minutes.

    Pour lemon juice, soy sauce and ketchup into a cup. Stir well and add salt to taste.

    When the vegetables in the skillet are tender, pour in the sauce. Cook over low heat until completely evaporated.

    In another pan, lightly fry the sesame seeds, do not add oil.

    Garnish with sesame seeds when serving.

    Option 7: Pork goulash with sour cream

    The sour cream sourness perfectly complements the meat dish, giving it a special tenderness. Low-fat sour cream is usually used for goulash. Tomatoes and onions are traditionally added from vegetables.

    Ingredients:

    • 700-750 gr. pork tenderloin;
    • onion;
    • two tablespoons of sour cream;
    • two tomatoes;
    • two tablespoons of flour;
    • ground pepper.

    How to cook

    Cut off films and fat from meat, rinse. Cut into small pieces.

    Peel the onion and chop finely with a knife.

    Fry the meat to remove moisture from it. Then add the chopped onion and stir, reduce heat to low.

    Pour the tomatoes over with boiling water for a couple of minutes, then peel them off. Cut into small cubes and pour into a skillet with meat, pepper.

    Pour in flour, lightly fry, mixing with other products.

    Pour sour cream into a skillet, add a little water and cover. Simmer over low heat for about an hour.

    Serve ready-made goulash with mashed potatoes or pasta.

    Option 8: Hungarian pork goulash

    The goulash recipe comes from Hungary. It is a little more complicated than the usual way of preparing this dish. Hungarian goulash is ideal for serving on a festive table.

    Ingredients:

    • a kilogram of pork (tenderloin);
    • 100 g canned mushrooms;
    • 25-30 gr. lard;
    • three small carrots;
    • three cloves of garlic;
    • four dense tomatoes;
    • fresh herbs (preferably parsley);
    • a pinch of salt, red pepper, cinnamon and ground paprika;
    • a glass of dry wine;
    • two tablespoons of flour.

    Step by step recipe

    Rinse the meat well, let it dry from moisture and cut into small pieces.

    Pour flour, pepper into a deep cup, salt and stir.

    Heat vegetable oil in a skillet with thick walls. Roll the meat in flour and send it to fry. When the pork is well done, cover and remove from heat.

    Cut off the peel from the carrot and cut the root vegetable into thin strips.

    Peel the onion and garlic, chop into small pieces with a knife.

    In a frying pan, melt lard, cut into small pieces. Pour in prepared vegetables, add two tablespoons of water, salt and cover. Simmer over low heat for twenty minutes, sometimes stirring with a spatula.

    Scald the tomatoes with boiling water and peel them off. Squeeze the juice into a small saucepan with your hands. Cut the pulp into small pieces and put in a skillet with vegetables when they are almost ready. Stir and keep on fire for a few more minutes.

    Smear a small heat-resistant form vegetable oil... Put meat in the first layer, then vegetable frying, again meat and frying again.

    Mix the juice from the tomatoes with wine and spices, add the juice from the pan and a little water. Pour the meat and vegetables into the mold with this mixture.

    Preheat the oven to 180-190 degrees and put the dish in it for an hour. After this time, add the pickled champignons to the goulash, stir and put in the oven again, without turning on the fire.

    Serve goulash with boiled potatoes, sprinkle with fresh, finely chopped herbs.

    Option 9: Pork goulash with mushrooms

    Goulash can be prepared not only with vegetables, but also with mushrooms, as they go well with meat. If you buy mushrooms that do not require a long preparation, the goulash will cook even faster.

    Ingredients:

    • 550-600 gr. pork fillet;
    • 500-550 gr. champignons;
    • a glass of cream;
    • a teaspoon of lemon juice;
    • salt;
    • two pieces. shallots;
    • 350 gr. water or vegetable broth;
    • a couple of tablespoons of flour;
    • seasonings to taste.

    How to cook

    Rinse the meat fillet, cut into medium-sized cubes and fry in a skillet until golden brown. Salt and sleep with spices, mix.

    Peel the onion and chop finely, pour into the pork pan.

    Rinse the champignons, cut into plastics and pour into the pan.

    In a small dry skillet, fry the flour until golden brown. Pour the cream in a thin stream, stirring constantly with a spoon.

    Thick cream sauce pour into a skillet with meat and mushrooms. Add water or broth, cover and simmer until almost all liquid has evaporated.

    Serve with boiled pasta or mashed potatoes.

    Option 10: Pork goulash in a saucepan

    Goulash of tender pork with tomato paste and pickled cucumber is familiar to many since childhood, because it was served in kindergarten for lunch. This nutritious and satisfying dish is easy to replicate at home.

    Ingredients:

    • 500-550 gr. pork meat;
    • carrot;
    • onion;
    • a tablespoon of sour cream;
    • a teaspoon of tomato paste;
    • pickle;
    • a tablespoon of flour;
    • salt.

    Step by step recipe

    Rinse the pork, cut off the fat. Cut into small cubes and pour into a saucepan.

    Grate the carrots on a medium grater, and finely chop the onion with a knife. Transfer to a saucepan for the meat and simmer for about seven minutes over low heat.

    Pour boiled water so that it covers the food in it. Simmer over medium heat for about 40-45 minutes.

    Dissolve flour with a glass of water, add tomato paste and sour cream, shake well.

    Peel the peel from the cucumber, cut into small cubes and put in a saucepan. Season with salt to taste, stir and continue simmering for another nine minutes. Then pour in the sauce, stir and cook until thick.

    By tradition, serve goulash with mashed potatoes, garnish with wedges fresh tomato. Bon Appetit!

    Goulash is a primordial Hungarian dish, which in the 9th century was still prepared by nomadic tribes from meat obtained from hunting. Now in Hungary, goulash is prepared exclusively from beef.

    But over its centuries-old history, this dish has managed to disperse among many nations of the world, and we are no exception.

    We replace only beef with other meat, most often with pork.

    The right choice of meat

    The main ingredient in goulash is meat. That is why the choice of this product should be approached most responsibly.

    Pork meat is divided into grades:

    • The first (or higher) is the hip or scapular part;
    • The second is a shank, neck or shank.

    To make the perfect goulash, you only need to choose meat top grade... If you use second-class pork, the goulash will contain unappetizing pieces of fat, which, undoubtedly, will not add lightness to the dish, since it is quite high in calories.

    It is important to choose fresh meat. His skin is white, without yellowness and age spots. If you press on a fresh piece of pork, it will spring back and flatten.

    Traditional recipe

    Probably everyone remembers from the school canteen tender small pieces of meat with fragrant thick often tomato sauce thanks to which ordinary rice, buckwheat, mashed potatoes are eaten without a trace.

    First, the meat must be thoroughly rinsed under a stream of water, allowed to drain, cut into small slices.

    V thick-walled skillet pour oil, heat, put the meat and fry over low heat for about 5 minutes.

    Throw off the chopped onion with the meat and fry for up to 7 minutes.

    When the onions are browned, add salt, add flour, fry for another 3 minutes.

    Pour in the tomato, stir thoroughly, add your favorite spices. Leave the goulash under the lid to simmer over low heat for half an hour.

    Ready-made pork goulash with gravy goes well with a variety of side dishes, pickles.

    Call everyone to the table!

    See also in the video how to make such a delicious pork goulash with gravy:

    Method of cooking meat dishes in a multicooker

    This multicooker dish is just as delicious as what is cooked the usual way.

    But the first method is more useful, since a minimum of oil is used in a multicooker, and a tight-fitting lid prevents vitamins from evaporating.

    And its calorie content will be less: for the whole dish - 1120 kcal.

    To prepare pork goulash with gravy in a slow cooker, you must:

    • 400 g of pork (first grade);
    • 1 onion;
    • 3 tbsp. l. tomato paste (ketchup);
    • 1 small carrot;
    • 2 tbsp. l. flour;
    • Spices;
    • 1 tbsp. l. vegetable oil;
    • Salt.

    Cut clean dry meat. Pour a spoonful of oil into a slow cooker and lay the meat. Turn on the "Fry" mode for 7 minutes. Then add flour, mix.

    Add peeled and chopped vegetables to the meat, continue to fry for several minutes (do not close the lid), stirring occasionally. When the vegetables are slightly browned, add the pasta (can be replaced with mild ketchup), pour in water (about 200 ml), salt, add your favorite spices, stir, close the lid.

    Continue cooking the dish in the "Stew" mode for half an hour. When the signal sounds, stir in the goulash and serve immediately.

    Pork goulash recipe with creamy gravy

    If you don't like the tomato, you can easily make goulash with creamy gravy, while using sour cream. It should be noted that such goulash is quite high in calories - 1625 kcal.

    For cooking you need:

    • 500 g pork tenderloin;
    • 1 small tomato;
    • 500 ml of water or broth;
    • 2 medium onions;
    • 1 tbsp. l. flour;
    • 3 tbsp. l. sour cream (20-22%);
    • 3 tbsp. l. vegetable oil;
    • Spices, salt.

    Now more about how to make pork goulash with creamy gravy.

    Rinse the pork, let it dry, cut into pieces. Salt the meat a little, add spices, stir well, set aside to be salted.

    Cut the peeled onion into half rings. Peel the tomato: make a cross cut on top, blanch in boiling water for a couple of minutes and immediately lower it in cold water for the same time, remove the skin. Grind the tomato.

    Pour oil into a deep frying pan, heat, put onion, fry for no more than four minutes, stirring occasionally, add meat and continue frying for about 10 minutes, stirring occasionally. Pour the chopped tomato to the meat, mix, after 2 minutes pour water, muffle the heat and simmer for about 30 minutes.

    Remove the goulash from the heat, and drain the resulting broth separately. Wheat flour sift and fry until creamy, add the broth drained from the meat to the flour, stir.

    Boil the sauce (to thicken). Add sour cream to the meat, stir, pour in the sauce, salt.

    Put out the goulash a little. After turning off, let the dish stand for 10 minutes and then you can serve.

    Find out in the following video how to make pork goulash with cream sauce according to a very interesting and simple recipe:

    Cooking a dish with a mix of vegetables

    Goulash are different.

    You can cook such a dish with gravy and serve it with rice or potatoes, or you can cook goulash like a soup by adding a variety of vegetables.

    Thanks to vegetables, the calorie content of the dish is reduced - only 1235 kcal.

    To prepare goulash with vegetable gravy, you need:

    • 400 g pork tenderloin (ham);
    • 2 tomatoes;
    • 2-3 cloves of garlic;
    • 2-3 potatoes;
    • Salt pepper;
    • 200 ml of meat broth;
    • 1 carrot;
    • 1 onion;
    • 4 tbsp. l. vegetable oil.

    Cut the prepared meat.

    Chop the peeled garlic finely, combine with half the oil, grate the meat with this and set aside for a while.

    Peel and cut the potatoes into pieces equal to the meat, finely chop the onion and carrot.

    Remove the skin from the tomatoes, cut them into slices.

    Fry the meat in hot oil until golden brown, add onion, pour in broth.

    Simmer for an hour under the lid.

    Add carrots, salt and spices, simmer for another 15 minutes.

    Pour tomatoes into the goulash, simmer for about 10 minutes.

    And here is another video on how to make pork goulash with gravy and vegetables.

    Try to cook this dish in this version!

    Pork goulash with bacon and beans gravy

    Goulash can be varied by adding beans and bacon to it.

    So the dish becomes more satisfying and nutritious, automatically moving from additions to the rank of side dishes.

    Usually goulash is prepared with simple cereal legumes, but you can also try it with milk-ripened legumes (beans, peas) (from green pods).

    This makes the vegetables tender and the cooking time is shorter.

    This goulash is very high in calories - 2280 kcal, so it is served as a separate dish.

    Ingredients for making bean goulash:

    To make the beans cook faster, you need to fill them with water for several hours.

    Then boil the beans to a semi-cooked state, drain the excess liquid. Fry the already dry beans a little in melted butter, add pre-chopped onions and garlic. Cut the meat (1 cm by 3 cm), cut the pepper into cubes.

    When the onion becomes transparent, add the meat and pepper, fry for about 5 minutes, stirring occasionally.

    After that add the crushed (preferably in a mortar, not powder) parsley root, sauce (Krasnodarsky is good), mustard, flour, spices and pour in the broth. Simmer for about 40 minutes.

    Fry the thinly sliced ​​bacon separately, add to the goulash. Before turning on the fire, add sugar and vinegar, salt. After turning off the heat, cover the dish, set aside for 20 minutes.

    And how about Georgian cuisine? Try to cook this dish to feel the full flavor of Georgia.

    Easy baked recipes pork knuckle are in the oven. If you do not like such high-calorie dishes, then sometimes you can pamper your husband with them. Trust me, he will love it!

    And in you will find great recipes homemade lasagna... It turns out that this is so delicious, but you have to tinker a little. But take your time, because the result will be stunning!

    1. When preparing goulash, it is very responsible to approach the choice of meat. You should choose from the hip (ham) or shoulder part of the carcass. You can, of course, choose a neck or a shank, however, in this case, pieces of fat will be present in the dish. You should also pay attention to the condition of the meat: there should be no films on top, only small veins that create the effect of marble, there should be no smell - this means the meat is fresh;
    2. Before adding liquid to the meat and starting to stew, it is best to fry the pork pieces a little. This will make the dish tastier whiter;
    3. Goulash is stews meat with various spices. But you can diversify it with different vegetables (onions, carrots, mushrooms, tomatoes, potatoes, legumes), make it thick, with gravy (tomato, creamy, with wine) or as a first course - more vegetables and liquid;
    4. To make the gravy thicker, add flour to it, having previously browned it. At the same time, in order to avoid lumps, the flour must be thoroughly stirred;
    5. Spices are an indispensable addition to meat in goulash. You can choose them according to your taste, but in Hungary, paprika is an obligatory spice for goulash.

    Goulash is a great addition to a side dish. But goulash itself can become a wonderful decoration for any table if it is prepared with imagination. That's when a regular stew turns into a festive, original dish.

    So you learned a lot different ways cooking pork goulash with gravy, but in order to have a correct idea about this dish and know what to compare with, you just need to study the technology of cooking the original of this dish.

    So, in the video below we are preparing real Hungarian goulash:

    The recipe for pork goulash with gravy came to us from Hungary, became stronger on the tables, we love it to this day. The special taste and piquancy is the merit of the thick gravy. Let's learn how to cook it correctly!

    Pork with classic tomato sauce

    Products required

    Pork meat - 500 g
    Tomato - 3 tbsp. l.
    Onions - 2 pcs.
    Flour - 1 tbsp. l.
    Spices, salt, laurel leaf
    Oil - for frying
    Water - 2-3 glasses

    Cooking

    The best meat for this classic goulash will become pork tenderloin, cut it into small pieces. Chop the onion into cubes.

    Use a high-sided frying pan or cauldron for cooking. Heat the oil in the selected bowl, fry the pork over high heat, then include the onion here and cook for about 10 minutes.

    Salt, add seasonings and flour the ingredients, fry for another 3-4 minutes, constantly stirring the food.

    Place on the table as an addition to spaghetti or mashed potatoes.

    Pork goulash with gravy in a slow cooker

    Set of products

    Pork - 700 g
    Tomato paste - 1.5 tbsp l.
    Onion - 1 root vegetable
    Carrots - 1 pc.
    Refined oil
    Spices

    Preparation

    V this recipe delicious goulash we do not use flour, and the gravy will thicken due to the long stewing of the pork. This option is suitable for serving with pasta or porridge dishes.

    So, let's cut the meat into medium portioned pieces... Chop the onion and rub the carrots. The latter can also be cut; with prolonged stewing, it will not be too pronounced.

    We turn on the multicooker, pour the oil, put the vegetables, place the meat on top, set the "Fry" or "Bake" mode, depending on the model of the device. Heat treatment products - half an hour.

    After 35 minutes, stir the ingredients, add salt and put the tomato. Now pour in the water so that the liquid slightly covers the ingredients. Change the "Quenching" mode and simmer for 2 hours. So, the meat will turn out to be especially soft and melting in the mouth.

    Goulash with sour cream

    Ingredients

    Garlic - 2 prongs
    Flour - 3 tbsp. l.
    Onions - 1 pc.
    Pork meat - 1 kg
    Sour cream and tomato paste - 2 tbsp each l.
    Vegetable oil - 50 ml
    Spices, bay leaves
    Broth or water - 2 cups

    Cooking process

    Cut the pork meat into slices, add salt, sprinkle with seasonings and set aside for 30 minutes. Prepare vegetables: onions, carrots, garlic.

    We will cut everything into a cauldron with sunflower oil lay out the meat, fry. At the next stage, add vegetables one by one.

    At the end, sprinkle the food with flour and fry until a crust forms.

    Advice: make sure that the water does not evaporate without residue, if necessary, you can add liquid.

    As soon as half an hour has passed, put sour cream and tomato into the pan, stir and simmer for at least another hour. Serve hot with rice porridge or a side dish of stewed vegetables.