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Pork goulash recipe. Delicious pork goulash with gravy

As I already wrote in the article, goulash is a dish known for a long time. In this article, I decided to describe pork goulash, because in our time, unfortunately, not everyone can afford beef, and pork is still a more democratic meat. Who does not eat pork or does not like, firstly, you can follow the link above, about beef goulash, and secondly, in the recipes from this article, you can safely cook with other meat and chicken, incl.

Pork goulash recipes with gravy with photo step by step

Of course, you should try to take lean pork. Trim excess fat. The dish is hearty and without fat will be delicious, as it is with gravy. And so forward.

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 gravy, 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.

IN 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!

You can also watch 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. Sift the wheat flour 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!

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 knuckle, 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;
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;
Goulash is stews meat with various spices. But you can diversify it with different vegetables ( onion, carrots, mushrooms, tomato, potatoes, legumes), make it thick, with gravy (tomato, creamy, with wine) or as a first course - more vegetables and liquid;
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;
Spices are an indispensable addition to meat in goulash. You can choose them 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:

Goulash is a dish that came to us from Hungarian cuisine, made from well-peppery stewed meat pieces and various vegetables and spices. They invented 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 leaving for 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.

In our time, the recipe, of course, has changed a little, just like, for example, It was borrowed by other different cuisines of the world and received others different names... According to old traditions, such goulash must be stewed in a cauldron, over an open fire, where it is necessary to add paprika, it is better to boil the potatoes separately, add in the stewing process itself. In Hungary itself, in our time, cooking in a cauldron has been preserved only for tourists, and in restaurants it is cooked on copper sheets.

Today we will consider recipes for pork goulash in gravy without adding potatoes, where I, especially for you, my dear friends, chose the top most best recipes, in which the whole process is described and illustrated step by step photos... After all, its preparation does not take much labor, the set of products is used is minimal, it is simple to prepare, but it turns out very tasty. You can also try and compare for yourself which one you prefer.

Pork goulash with carrots and onions - recipe with step by step photos

Ingredients:

Pork - 1 kg
large carrots - 1 pc.
onion - 1 piece
tomato paste - 2 tablespoons
bell pepper - 1 piece
butter - 30 gr
Provencal herbs - a pinch
universal seasoning for meat - 1/2 teaspoon
flour - 1 tbsp. l
sunflower oil - 30 ml
peppercorns - 3-5 pieces
paprika - 1/2 tsp

Cooking method:

We wash the meat in running water and cut into small cubes, while removing all veins and excess fat.

And cut one onion into small squares.

We put the frying pan on the stove, heat it up enough, do not add oil and put the chopped pieces of meat into it. We evaporate all the water from it, while constantly stirring, until the pork brightens, after which we transfer it to a plate for a while.

Now put the tomato paste and mix the whole mass thoroughly.

Here we shift all the meat from the plate, mix it well and fill it with boiled water. Leave to simmer over low heat for about half an hour.

At the end of the time, add one tablespoon of flour to the pan.

Then we put our goulash in a saucepan, sprinkle on top with all the specified seasonings, put on fire and fill it completely with water.

Salt to taste and bring to readiness for 15-20 minutes.

The dish is ready, we serve it with a side dish.

How to cook goulash in a slow cooker

Ingredients:

Pork - 1 kg
water - 200 ml
onion - 200 gr
bulgarian 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 of about 2.5-3 cm.

Grind 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 in it, salt and pepper to taste.

Add tomato paste and mix well.

After the beep, open the lid of the multicooker, apply and serve with your favorite side dish.

A simple pork goulash recipe

Ingredients:

Pork - 0.5 kg
water - 100 ml
carrots - 1 pc
medium onions - 2 pieces
ketchup - 2 tablespoons
salt and pepper to taste.

Cooking method:

We wash the meat in water, then cut it into small pieces.

Put the pan on medium heat, put the pork without oil in it and fry, stirring occasionally, add salt and pepper to taste.

In the meantime, finely chop the onion and grate the carrots on a coarse grater.

We shift vegetables to meat, add ketchup there and mix everything thoroughly.

Pour in water, cover and bring to readiness, stirring occasionally.

Delicious pork goulash as in the dining room

Ingredients:

Pork tenderloin - 500 gr
water - 2 glasses
onion - 1 piece
carrots - 1 pc
flour - 2 tbsp. l
tomato paste - 1 tbsp l
bay leaf - 1 piece
salt to taste.

Cooking method:

Cut the pork tenderloin into small squares, put in the pan and put on the stove.

Grate onions and carrots on a coarse grater and add to the meat.

Then we fry all this for ten minutes, stirring occasionally, then pour in about two glasses of water, put the 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 a little boiling water, bring it to a homogeneous state and on this our gravy is ready.

After one hour, add the gravy we prepared, tomato paste, 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. a spoon
onion - 1 piece
garlic - 2 cloves
bay leaf - 2 pcs
sweet peas - 4-5 pieces
ground sweet pepper - 1/2 tsp
salt and black pepper to taste.

Cooking method:

In this recipe, as well as in some of the previous ones, we will not use a single drop of oil.

We take the meat, rinse it well in running water, put it on a cutting board and cut it into small pieces. We lower it into a saucepan thoroughly heated over high heat, stirring constantly, fry for 3 minutes.

Now it's time for spices, put sweet peas, black ground and Bell pepper, tomato paste and, of course, finely chopped garlic for a sensation, then mix quickly, fill with water and add bay leaves.

Close with a lid and simmer over low heat for 20-30 minutes. After that we treat our household members to our delicious and aromatic goulash prepared by us.

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. We put a saucepan with a thick bottom on the fire, pour oil into it and fry the onion in it until golden brown. Add garlic, paprika, caraway seeds, salt and pepper there. Mix everything thoroughly.

Combine the broth with tomato paste and pour into a saucepan. Put chopped pieces of meat about 3 by 3 cm there and simmer over medium heat for about 40-50 minutes, until the meat becomes soft.

Delicious and hearty goulash is ready.

Goulash without adding tomato paste (video)

Not everyone loves tomatoes or simply cannot use them for any medical reason. But this does not mean that now you need to give it up delicious food... Of course, you can cook it without tomatoes, if you don't believe it, then see for yourself! Such delicious meat with vegetables and thick gravy will go perfectly with any side dish.

Bon Appetit!!!

Greetings, my dear readers! Do you want to surprise your household with a delicious lunch? I advise you to cook pork goulash with gravy. It is prepared quickly and quite simply. You can vary the set of products to your liking.

In addition to meat, onions, carrots, tomato paste or fresh tomatoes... Sometimes recipes are diversified with bell peppers or pickles. For example, it generally looks more like a soup than a second course.

Gourmets will appreciate the combination of pork and fruit. Add a couple of apple slices, pickled plums, or a few orange slices... You will get a real masterpiece with an amazing taste and sophisticated aroma.

Today I will share with you a few variations on this delicious gravy dish. You can cook in a pressure cooker, in a thick-bottomed skillet on the stove, or in the oven. Each of these options is distinguished by its availability, simplicity and other advantages. Intrigued? Then catch a 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 follow the figure, do not get carried away with it too much. However, moderation is important everywhere, then you will not have to then exhaustingly shed 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 pan

This is classic version dishes. It turns out to be very fragrant and appetizing, like in canteens, or even better, because it is prepared at home and with love. In fact, it is juicy, tender meat in tomato sauce. You can cook either in a thick-bottomed pan or in a cauldron.

This dish goes well with mashed potatoes. It can also harmoniously complement boiled rice. Yes, and such a bright and tasty gravy is quite suitable for pasta.

The cooking process is quite simple, it is described below. And you can adjust the products to your liking. If you like dishes with carrots, then add it too. Although the classic recipe does not provide for this.

So it is with tomato sauce. You can reduce the amount in the dish if you find it too much. You can also replace it with fresh tomatoes.

Preparation:

1. We 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 4-5 cm long cubes.

2. A frying pan is heated on the stove until the oil boils. Then carefully add the meat pieces there. And fry first over high heat, then reduce to medium.

Remember that the meat will juice out first. We must wait for it to evaporate, and then just stirring, we bring to golden brown.

4. Add tomato sauce(it can be replaced with tomato paste). I use home preparation... Then we enrich the dish with spices and throw the lavrushka here. Now it's time to add salt and water. Then mix everything well.

We wash the greens under cold running water, and then cut them finely with a knife. And we send it to the stewpan for the meat. The dish is ready. Serve 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 is. 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, which you must first pour over with boiling water, remove the skin, and then cut into cubes.

The sauce will turn out even more tender if it is cooked with sour cream. In any case, the meat will be tender and soft. We will cook this pork goulash with gravy in two pans. Fry on one, and simmer on the second until tender.

Preparation:

1. Let's start with cutting the meat. Rinse the fillet thoroughly in cold water and pat dry with a kitchen paper towel. Then we cut the meat into small pieces, about 3-4 cm each. Wash the onion peeled from the husk and chop it into not very small cubes.

2. Pour oil into a large saucepan and heat well.

Fry pork until golden brown for about 15 minutes.

We send the meat to hot oil and quickly stir fry for a couple of minutes over high heat. Salt, pepper, add spices.

3. Meanwhile, onion is fried in a smaller skillet. Add tomato paste or diced fresh tomatoes to it.

4. Sprinkle flour with pinches and mix everything thoroughly. In 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 is already boiling. I pour boiling water over vegetables, meat and vegetables.

Please note: there must be enough water to completely cover the meat.

6. When the gravy boils, you can reduce heat to low and simmer meat and vegetables for 30 minutes with the lid closed. Stir occasionally to prevent the flour sauce from searing to the bottom.

7. At the end, add a couple of lavrushka leaves. Then we take a sample: if it seems to you that there is not enough salt or pepper, add a little. We also add sugar and mix everything thoroughly. This ingredient will slightly soften the sour taste of tomato paste. After that, we continue to simmer for another 25-30 minutes and remove the stewpan from the heat.

Serve goulash with mashed potatoes or any other side dish. Only eat it hot and fresh.

Pork goulash recipe with gravy as in the dining room

This is perhaps the most minimalistic version of the dish. However, this does not mean at all that it is boring and tasteless. Not at all, juicy chunks of stew with thick gravy are delicious. This goulash will be a great 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'll also add the broth to the gravy. In the classic version, pork goulash is stewed in a pan. However, this dish can be cooked in a pot, in the oven.

Preparation:

Wash the pork, wipe it with a paper towel and cut it into cubes or cubes. Here the form does not matter: as it is more convenient for you, grind there. Pour oil into a frying pan and heat it up. Then we send pork here.

Fry the meat over medium heat. At this stage of cooking, it intensively secretes juice.

Do not be alarmed that there is so much liquid: subsequently, the meat will absorb all the secreted juice back.

Salt the meat and pepper it. Stir and fry the pork for about 15-20 minutes over medium heat. During this time, the excess liquid will evaporate and the pieces will brown.

Rinse the peeled and washed onion and cut into cubes. Then we send it to the skillet for the meat.

Onion is fried 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 is amazing.

Cooking pork goulash in a slow cooker with onions and carrots

If you have a "helper" Redmond or Polaris or some other brand at home, you are very lucky. With this newfangled technique, such culinary masterpieces you can create that you yourself will be surprised. And food is prepared in a pressure cooker very quickly. In time, this comes out in half as much as if you stew in a pan on the stove.

A delicious recipe in a slow cooker is prepared with onions and carrots. However, you can add other vegetables as well. For example, why not make this delicious with mushrooms or bell pepper? We will stew the meat in sour cream sauce... Want to add sourness to your dish? Tomato and 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 "Fry" mode on the unit and the time is 10 minutes.

2. We clean and wash the vegetables. Chop the onion into small cubes and send it to the multicooker (by that time, the oil should already be well warmed up). Rub the carrots on a coarse grater.

3. As soon as the onion is fried, put the carrots in a slow cooker. Stir the vegetables and simmer them for another 10 minutes. If you will cook with mushrooms, add them to the bowl and continue the heat treatment.

4. Wash the pork, dry and cut into small pieces. Then we send the meat to the multicooker. Mix it with vegetables and continue to simmer for another 10 minutes.

5. After the sound signal, add flour and pepper the dish. Mix everything thoroughly and fry the meat with sauce for 1-2 minutes.

6. Add sour cream. Add immediately 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 - 1 hour. If the pork is young and tender, you can shorten the cooking time.

We wait for the sound signal and proceed to tasting the dish. When serving, add finely chopped greens to a plate. So simply and quickly we cooked Tasty dinner in a slow cooker.

Video on how to cook pork goulash

A simple and hearty dish from Marina Petrushenko's video channel "Food and recipes for a multicooker." This recipe can be adapted to any brand.

The final taste of the dish depends on how correctly you choose the ingredients. So, you need to buy fresh food. Well, with vegetables, everything seems to be clear. As far as meat is concerned, “freshness” alone is indispensable. If you use a lean, tough portion (such as a ham or loin), the meat will come out dry. Better to take a pork neck or tenderloin with a light layer of fat.

A few words about the sauce in which we stew meat. Traditionally this tomato sauce... However, there are other options: sour cream, tomato and sour cream. In addition, the gravy can be thin or thick. In the first case, pouring is added in large quantities, for example, 1-1.5 cups. 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 will not 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 and cartilage on the piece.

Never buy stale meat. This is dangerous: you can get poisoned.

The following guidelines will help make sure that you are offered fresh meat:

Sniff the bite. A quality product has a neutral pleasant smell. But if the meat has a pronounced pork flavor, they are trying to sell you a boar. Refuse to buy it. And the extraneous odors present here should alert you.
Feel the meat. If the dent recovers quickly, the pork is fresh. Feel free to buy it.
Take a closer look at the color. The meat of the old animal is dark: it is harsh 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. Perfect option when the interlayer white... A creamy and yellowish tone is a sign that the pork is stale.

There is only one "but". Roasting increases the calorie content of the dish.

And yet, instead of meat, you can use offal. 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 taste bitter.

I hope today's article will help you make a delicious pork goulash with gravy and vegetables. To lose your favorite recipes and additional recommendations, click on the buttons of social networks. I say goodbye to new delicious recipes!

Often we think of what to cook for our family for lunch, so that it is tasty, satisfying and healthy, today we will tell you a version of such a dish. Our simple step by step recipe with a photo will help to cook delicious pork goulash with vegetables, tomato paste and tender pieces of meat for classic recipe... There are many options for preparing this hearty dish... The food is cooked in a pan, in a saucepan, cauldron, with the addition of tomato paste, soy sauce, with and without flour. There are even recipes for pork goulash with pumpkin, cabbage and even cucumbers.

Pork goulash is an excellent, very tasty, easy-to-serve dish, loved by children and adults. Cooking pork goulash is not difficult, at the first stage it is important to choose the right meat. Delicious goulash is made from tenderloin, carbonate, shoulder, leg and pork neck. Today we will be preparing a pork neck dish, you can take any other part and use it in the recipe.

Ingredients:

Pork - 1 kg.
Carrots - 2 pcs.
Sweet pepper - 1 pc.
Garlic - 2 cloves
Tomato paste mixed with mayonnaise.
Spices "for pork"
Pepper
Pinch of sesame
Vegetable oil - 1 tablespoon.
Salt to taste.
Buckwheat and water in a ratio of 1 to 2 (1 share of cereal, 2 shares of water).
Water for stewing meat.

The amount of water you choose to taste, based on whether you like the broth or not. If you love, then there should be more water. In my case, 1 glass is used.

Pork goulash - calorie content of the dish

Calorie content and the nutritional value pork goulash are designed for 100 gr. ready meal. The table shows the average data on which you can navigate and find out how many calories are in pork goulash.

How much to cook pork goulash

Many people are interested in the cooking time of the dish, in order to say exactly how long to cook pork goulash, it is important to know which part of the pork you use to prepare the dish. Also, first you need to fry and then stew pork goulash, everything will take you about 1 hour, and the stewing will take about 30 minutes.

How to make pork goulash

Our recipe will tell you in detail how to cook pork goulash with vegetables. We need the most common ingredients such as carrots, onions, bell peppers. It is natural vegetables that will make the dish aromatic and rich. Let's take a closer look at how to correctly, quickly and tasty make pork goulash at home according to the classic recipe.

Step 1.

Cut the meat into pieces, carrots with pepper into strips. Either chop the garlic very finely, or three on a grater, or pass it through a garlic press.

Step 2.

Pour vegetable oil into a preheated frying pan and put the chopped meat. It needs to be fried, getting a golden crust.

Step 3.

Add carrots and peppers to the meat, continue to fry.

Step 4.

As soon as the vegetables are sufficiently fried, pour the contents of the pan with 1 glass of water, add mayonnaise, tomato paste and spices, salt to taste. Be sure to turn down the heat at this stage and close the lid so that the meat is completely stewed and becomes soft and juicy.

Once the meat is tender, the goulash can be considered ready and the pan removed from the stove. Since here was used pork neck, then the meat did not cook for a long time. In total, the extinguishing stage took 20 minutes. If the meat comes from any other part, it may need to be stewed longer.

What to serve with? Pork goulash garnish

The garnish can be absolutely any. Great for pork goulash mashed potatoes or buckwheat, can also be served with rice or pasta. Today we will cook buckwheat as a side dish for pork goulash.

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Pork goulash recipe. Delicious pork goulash with gravy

Pork goulash recipes with gravy with photo step by step

Menu:

How to make pork goulash with gravy

Ingredients:

Preparation:

Ingredients:

Preparation:

Pork goulash recipe with gravy

Ingredients:

Preparation:

Video - Pork goulash with gravy (how to cook)

How to make goulash

Ingredients:

Preparation: