Pork goulash with gravy recipe. Pork goulash with gravy. Pork and champignon goulash with gravy

You want to prepare a delicious, simple and satisfying dinner for the whole family. I will share with you an excellent recipe and tell you how to cook pork goulash with gravy. The meat is tender and juicy, seasoned with garlic and spices. The dish is prepared in a frying pan, it doesn’t take long, almost 30-40 minutes, this is enough for the meat to cook and melt in your mouth. The gravy is thick with a rich meat and tomato flavor. She will make any side dish incredibly juicy and tasty.

Even a beginner in cooking can handle this dish; after preparing it correctly once, you can experiment with ingredients, spices, sauces, and choose your favorite recipe.

Pork goulash recipe

Ingredients

Pork – 500 g.
Onion – 1 pc.
Garlic – 2 cloves
Water – 1 glass
Tomato paste – 2 tbsp
Flour – 1 tbsp without a slide
Salt – 0.5 tsp
Sugar – 1 tsp
Paprika - a pinch
Ground black pepper – 2 pinches

How to cook pork goulash with gravy

Rinse the pork under running water, cut it into small pieces about 2 cm wide. Finely chop the onion.

Place the meat and onions in a well-heated frying pan with vegetable oil. Fry for 5-7 minutes, stir occasionally. Season with salt, ground black pepper, and sweet paprika.

Add flour, stir immediately with a spoon until it is all fried and the taste of flour disappears. This procedure will take you no more than 1 minute.

Then, I immediately add water so that the flour does not have time to burn, as well as tomato paste, salt, and sugar.

Stir and simmer for 30 minutes over low heat, covered. Do not go far, the thick gravy may burn, so you need to stir it occasionally.

5 minutes before the end of cooking, add the squeezed garlic and ground black pepper.

Pork goulash in a frying pan is ready! Serve mashed potatoes, pasta or buckwheat as a side dish. Bon appetit!

Tips for making pork goulash:

For cooking, I advise you to take meat that is not very fatty: the back, shoulder or neck, so that the dish does not turn out to be heavy on the stomach.
For this dish we will take large onions; they will give the meat aroma and caramel taste.
There is no need to stew pork for a long time, because it cooks quite quickly.
For satiety and variety of taste, the following are added to goulash: bell peppers, carrots, beans, potatoes, cabbage, mushrooms.
Herbs and spices add flavor to the dish. Add fresh parsley, cilantro, dill and the dish will sparkle in a new way.
To make the gravy more tender, you can add sour cream.
For goulash, it is better to use the following spices: coriander, paprika, ground black pepper, basil, suneli hops, marjoram, lemon zest, cumin, red hot pepper, bay leaf. It is better to add spices 10 minutes before the end of cooking, so that they have time to reveal their aroma, and some, after prolonged stewing, can add bitterness.
The thickness of the gravy depends on the amount of flour; if you like it thicker, feel free to add more flour.
I add sugar to give it a sweet and sour taste.
Serve as a side dish: potatoes, cabbage, pasta, rice, dumplings.

Stewing small pieces of meat in a thick sauce together with vegetables and spices was invented in Hungary. Pork goulash soup was originally a separate dish, and only after a while it began to be consumed in addition to a side dish. Sauces can be different, depending on personal preferences.

How to cook pork goulash

Each dish has a certain algorithm according to which the chefs prepare it. If you follow the order, you can get the product in the classic recipe. Cooking pork goulash step by step begins with preparing pieces of such a size that they can be conveniently eaten without cutting. Next, vegetables are prepared for stewing, and the meat component is involved in this process. The sauce can be made from softened vegetable pieces or some other ingredient can be added. The point is to infuse the meat with aromas, shading and complementing the taste.

Preparation of products

Pork meat has a number of special features that must be taken into account in dishes where it is the main component:

Pork goulash recipes

All cooking options are similar to each other: you can take the basic parameters, varying the amount of additional ingredients. All you need to know about pork goulash for the dish to become a signature dish is:

The common feature is the sauce. How it turns out depends only on the wishes of the cook. You can prefer sour cream sauce to tomato sauce, add more spices or prepare a sauce from stewed vegetables.
You can even combine pork meat with fruits; they will give an interesting aftertaste. However, a more common supplement is mushrooms or vegetables.
If you don’t have time to cook, then this process can be entrusted to kitchen appliances. Food in a slow cooker, for example, will turn out no worse than pork goulash in a frying pan.

Pork goulash with gravy

Just a few years ago, this meat product could be found on any table; it was something of a classic element of the Soviet dinner. The recipe for making pork goulash with gravy has not lost its popularity to this day, since it is simple and not costly. The sauce here is a mix of vegetables and sweet tomato paste.

Ingredients:

pork fillet – 440 g;
onion – 1 pc.;
granulated sugar – 1 tsp;
oil – 9 tsp;
flour – 2.5 tsp;
tomato paste – 1.5 tbsp. l.;
red pepper – ½ tsp;
salt;
laurel leaf.

Cooking method:

Cut the fillet into medium pieces so that they can simmer well.
Fry the prepared cubes in the fat rendered from the meat.
Chop the onion as finely as possible. Place in a frying pan.
While the delicious pork goulash is not fully cooked, add salt and pepper.
After a quarter of an hour, add the flour and fry it until slightly golden.
Pour in the sugar and add the tomato paste, mix everything.
Pour boiling water over all components until they are completely covered. Place the bay leaf, cover tightly with a suitable lid and simmer for half an hour.

In a slow cooker

Newfangled technology relieves housewives from the need to stand at the stove all day trying to cook something tasty. Sometimes you just need to purchase and prepare products according to the list. Having conceived pork goulash in a slow cooker, you can:

free up a lot of time for other household chores;
do parallel cooking;
spend some free time on yourself.

Ingredients:

cervical tenderloin – 720 g;
tomato – 1 pc.;
bell pepper – 1 pc.;
onion – 1 pc.;
tomato paste – 6 tsp;
sour cream – 110 g;
flour - 1 tbsp. l.;
sunflower oil – 11 tsp;
water – 255 ml;
salt;
pepper.

Cooking method:

Divide the not completely defrosted meat into cubes.
Chop the onion into 2-centimeter pieces.
When slicing tomatoes and peppers, follow your wishes; there is no correct option.
To cook in a multicooker from any brand (for example, Redmond), study the modes. Pour oil into the bowl and fry the juicy pork goulash, occasionally opening the lid to stir.
Add pepper and onion to the browned pieces. Salt and pepper the dish.
After 5 minutes, continuing to fry, stir in the flour in portions.
Add the tomatoes and fry for 3 minutes, stirring continuously.
Add sour cream, tomato paste and water.
Set the “Extinguishing” program for an hour. To make everything look like in culinary photos, the finished dish can be decorated with herbs.

With sour cream

Sour milk notes, highlighting the meaty taste, can give the dish some tenderness. To prepare pork goulash, as a rule, use low-fat sour milk (sour cream) or cream. Vegetables will also go wonderfully with such an unusual sauce for this meat dish. Fresh tomatoes and fried onions are a traditional option.

Ingredients:

pork ham tenderloin – 720 g;
onion – 1 pc.;
sour cream – 2 tbsp. l.;
tomato – 2.5 pcs.;
flour – 5 tsp;
salt;
pepper.

Cooking method:

Free the meat from fat, cut into small cubes.
Chop the onion very finely.
To prepare pork goulash with sour cream, you need to fry the meat, evaporating the liquid. Cooking it is not recommended.
Add onion, fry over low heat.
Scald the tomatoes with boiling water. Remove the skin from the vegetable and finely chop. Place in a frying pan.
Add flour and fry it a little.
Add sour cream, add a little water and cover the pan with a lid to simmer. The process will last about an hour.

With tomatoes

It is not necessary to take ham or neck tenderloin as the main component; offal can also be used. Goulash made from pork liver or heart, for example, turns out to be very nourishing and tasty, in no way inferior to a dish made from another type of meat. The unpleasant bitterness, which prevents many people from loving this product, can be eliminated by aging it in milk.

Ingredients:

pork liver – 530 g;
tomato – 2 pcs.;
tomato paste – 4 tsp;
onion – 1 pc.;
sour cream – 8 tsp;
flour – 2.5 tsp;
salt;
seasonings

Cooking method:

The liver, soaked in milk and dried, must be cut into medium pieces.
Chop the onion and place it in a frying pan to fry until transparent.
Place the liver in the same frying pan. Fry, stirring with onion and adding salt.
After a crust has formed, cover the liver with water and simmer over low heat for a quarter of an hour.
Remove the skin from the tomatoes and cut into smaller pieces. Place the tomatoes and paste in the pan while simmering.
Add sour cream and stir everything with a spoon.
The pork goulash with tomatoes is almost ready, all that remains is to thicken the sauce. Add the flour stirred in water into the dish in portions until thickened.

With mushrooms

You can complement meat snacks with more than just vegetables. Mushrooms occupy a special place in every housewife’s menu; they go perfectly with any meat and look aesthetically pleasing, beautiful, like in photos from culinary magazines. In addition, for example, champignons do not need to be heavily chopped with a knife, which will save time and allow you to fully experience their delicate taste.

Ingredients:

pork fillet – 570 g;
champignons – 480 g;
cream – 220 ml;
lemon juice – 1 tsp;
shallots – 2 pcs.;
vegetable decoction – 350 g;
flour – 2 tbsp. l.;
salt;
seasonings

Cooking method:

Fry the diced fillet in a frying pan. Salt and add spices.
For pork goulash, finely chop the onion and add to the meat.
Cut the washed champignons and place them in a frying pan.
In a separate small frying pan, fry the flour until golden brown, carefully pour in the cream, stirring.
Pour the thickened sauce over the meat and mushrooms.
Pour out the broth and close the lid. Leave the pork and mushroom goulash to simmer until more of the liquid has evaporated.

Like in kindergarten

Memories of kindergarten time bring to mind not only carefree games with peers, but also delicious food. Soft pieces of meat with a side dish, cottage cheese casserole and jelly are what especially appeal to former preschoolers. Pork goulash, just like in kindergarten, always turns out very tasty, nutritious and loved by kids. All this is possible thanks to the cooking features.

Ingredients:

meat – 0.55 kg;
carrots – 1 pc.;
onion – 1 pc.;
sour cream – 3 tsp;
tomato paste – 1 tsp;
pickled cucumber – 1 pc.;
flour - 1 tbsp. l.;
salt.

Cooking method:

Place the meat cubes in vegetable oil in a saucepan.
Grate the carrots, chop the onion and send to the pork. Simmer for 5 minutes.
Pour in water, covering all ingredients with it. Simmer everything under the lid for three quarters of an hour.
Dissolve flour in 120 ml of water, add tomato paste and sour cream. Mix well.
Peel the cucumber, cut into cubes and place in a saucepan. Add a little salt and simmer for another 10 minutes.
Pour in the sauce and gradually bring the dish to a thick consistency.

In Hungarian

If you are wondering how to cook something unusual to amaze your household, then you can do it from familiar products. Hungarian-style pork goulash, for example, is prepared with the addition of familiar vegetables. Potatoes, onions, tomatoes and other gifts from your own garden can be safely added to the list of required products. Adding a hint of wine will definitely bring together all the richness of flavors.

Ingredients:

pork – 1 kg;
potatoes – 780 g;
bell pepper – 2 pcs.;
tomato – 4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
lard – 110 g;
flour – 100 g;
garlic – 4 cloves;
wine – 140 ml;
salt;
seasonings

Cooking method:

Hungarian food is cooked in lard, so the calorie content is off the charts. Finely chop the lard and place in a frying pan.
Chop the onion and fry in lard, removing the greaves first.
For pork goulash, cut the meat into small pieces, you will need to roll it in flour, then transfer it to the onion.
Cut the peeled carrots and potatoes into cubes, and the garlic into slices.
Place the meat and onions in a pan with heated oil, pour over the wine and season with garlic. Salt well, add spices and stir. Simmer for a quarter of an hour.
Add water, add carrot and potato cubes.
Cut the peppers into strips, removing seeds, and the tomatoes into cubes. Place it all in a saucepan.
The dish will simmer under the lid for 40 minutes.

With vegetables

Those who see an appetizing dish in the photo will want to try it immediately. Pork goulash with vegetables not only looks beautiful, but is also incredibly tasty. Its simplicity is amazing: even a novice cook can cut onions and grate carrots. Sour cream and tomato sauce is used as a sauce: housewives rarely deviate from the classics. Spices may be unnecessary: it is important to preserve the natural vegetable taste.

Ingredients:

fillet – 580 g;
sour cream – 6 tsp;
flour – 2 tbsp. l.;
onion – 1 pc.;
tomato – 2 pcs.;
tomato paste – 1 tbsp. l.;
carrots – 1 pc.;
water – 500 ml;
salt.

Cooking method:

Before cooking pork, wash it, cut it into pieces and place it in a shallow pan to fry.
Cut the washed and peeled vegetables into cubes. Fry the onions and carrots a little.
Place the vegetables in a saucepan with the meat.
Dilute the flour with water, add tomato paste. Pour into a saucepan and wait until it boils.
Add salt, season with sour cream and, closing the lid, simmer for a quarter of an hour.

Video

Goulash is a winter dish that attracts us with its aromas. Nourishing, hot and warming. This dish can also be considered a second course, or can be consumed as a thick meat soup.

A little history of this dish. Goulash is the national Hungarian dish, and it was cooked in an open-air cauldron using beef meat fried in Hungarian lard. Supposedly goulash is the food of shepherds.

Nowadays, at home, we prepare goulash using different types of meat, and, naturally, not in a cauldron, but in a deep frying pan or cauldron. Today I will tell you several recipes for pork goulash. I really hope you enjoy it and please your loved ones with a delicious dinner or lunch.

I highly recommend adding dishes from to your recipes. This article contains several interesting marinade ideas that I managed to take note of.

Hungarian pork goulash soup classic recipe

Traditionally, classic Hungarian goulash is made from beef or veal. I decided to tell you how to cook this pork goulash. There is no big difference in preparation.

Ingredients:

Pork neck carb – 800 g
Bell pepper - 2 pcs
Tomatoes - 2 pcs.
Potatoes - 500 g
Onion - 1 piece
Garlic - 2 cloves
Paprika - 1 tbsp. spoon
Cumin - 0.5 teaspoon
Flour - 50 g
Egg - 1 pc.
Salt - to taste

Prepare the meat; cut it into medium cubes.

Finely chop the garlic and cut the onion into cubes. Now place the cauldron (if there is no cauldron, then a deep frying pan) on the stove, add vegetable oil and heat it. According to the classic recipe, frying meat with onions is done in lard fat, but pork already has enough fat content, so we will use vegetable oil. Add the garlic and fry for just one minute, immediately add the onion and fry until translucent.

Then place the meat in a cauldron and fry it as well.

As soon as the pork is fried, pour boiling water to lightly cover the meat, add sweet paprika, stir and bring to a boil, then reduce the heat on the stove and simmer with the lid closed for 15 minutes.

You can add other seasonings to the meat according to your taste.

Cut the tomatoes into cubes and add to the meat, bring to a boil and reduce the heat on the stove again, cover with a lid and leave to simmer for another 10 minutes.

Cut the bell pepper into cubes. Peel the potatoes and also cut them into medium-sized cubes.

Let's take care of the chipettes (dumplings). Beat the egg, shake and pour about half of it. Add salt, a little herbs, a clove of garlic passed through a press and mix everything. Add a tablespoon of sifted flour and knead the dough with a fork. Dust your hands with flour, form small peas from the resulting dough and put the plate with them in the refrigerator.

Remove the lid from the cauldron and taste the meat; it should be soft and already cooked. If the meat is too tough, leave to simmer for another 15 minutes. When the meat becomes tender, add potatoes and bell peppers to the cauldron, mix everything carefully. Add a little boiling water, bring to a boil, reduce heat and simmer until the potatoes are done.

10 minutes have passed and now we give the dish the desired aroma. Add cumin, salt and, if desired, ground black pepper, cover with a lid and leave for another 3 minutes. The highlight of the program remains - chipettes (dumplings). Place them in boiling goulash; their readiness is determined very simply; they should float to the surface.

Classic Hungarian goulash soup with meat is ready. This goulash can also be used as a first course.

Bon appetit!

Cooking goulash with onions and carrots - step by step description

Pork goulash is one of the most delicious dishes. A great addition to any side dish. The recipe is very simple, I’m sure any housewife can do it.

Ingredients:

Pork – 700 g
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Ground black pepper - to taste
Salt - to taste

Cut the pork into walnut-sized cubes. Grate the carrots and cut the onion into cubes. Place a deep frying pan on the stove, pour in vegetable oil and wait until it is completely heated.

Once the oil in the pan is hot, fry the meat.

Place the fried meat in a cauldron and set aside. And in the same pan, fry the onions and carrots.

Add tomato paste to the prepared roasted vegetables and mix well.

Now transfer the onions and carrots into the cauldron with the meat. Stir.

Add hot boiled water to the cauldron so that the meat is hidden; if you like more gravy, then add more water. Reduce heat on the stove, cover the cauldron with a lid and simmer until the meat is cooked, about 1.5 hours.

To make the gravy, fry the flour in a dry frying pan until light yellow.

Dilute the fried flour with a small amount of cold water.

When the meat is tender, add salt and pepper to taste. Add a couple of bay leaves and stir in the flour diluted with water. I also added dried chili peppers to my goulash.

Cover with a lid and let stand for 5 minutes.

I prepared pasta for a side dish and lightly fried it. The goulash turned out very tasty. Prepare and receive admiring compliments.

Let's remember our childhood - a recipe for goulash with gravy like in kindergarten

Since pork is prohibited in kindergartens, they cook there either from beef or using chicken meat. But we can easily replace this main ingredient and cook it with pork, the goulash will turn out just as tasty, take my word for it.

Ingredients:

Pork – 600 g
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 1 tbsp. spoon
Sour cream - 1 tbsp. spoon
Flour - 1 tbsp. spoon
Water – 300 ml
Salt - to taste
Black peppercorns - 3 pcs.
Bay leaf - 2 leaves

Cut the pork meat into small cubes and fry in hot vegetable oil.
Cut the peeled onion into small cubes and add to the pork in the pan.
Grate the carrots on a fine grater and also fry with meat and onions.
Add a glass of water to the pan, stir, cover and simmer over low heat for 40 minutes.
Pour half a glass of warm boiled water and mix one tablespoon of sour cream, a tablespoon of tomato paste and one tablespoon of flour. Mix well until smooth.
Remove the lid from the pan, add salt, black peppercorns and a couple of bay leaves.
Pour the resulting dressing into the goulash and stir. Simmer for another 10 minutes.

Goulash cooked like in kindergarten will take you back to childhood. Nothing beats the memories of taste from childhood. Serve aromatic goulash with mashed potatoes. Your children will appreciate it too.

Bon appetit!

How to cook goulash in a slow cooker

I very often ask for help in preparing dishes for the slow cooker. Goulash is no exception. Using a slow cooker, the finished goulash will be very flavorful and the meat will be very tender. If you have this equipment sitting idle in your kitchen, it’s a waste of time. I will show you step by step how to cook pork goulash, you can use any other meat. Believe me, it's not difficult.

Ingredients:

Pork carbonate - 600 g
Onion - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Butter - 30 g
Ginger root – 15 g
Flour - 1 tbsp. spoon
Tomato paste - 1 tbsp. spoon
Sweet paprika - 1 teaspoon
Ground black pepper - to taste
Salt - to taste
Water – 250 ml
Greens - dill, parsley

Cut the meat into thin slices.

Cut the onions and tomatoes into small cubes. Grate the carrots on a coarse grater.

Turn the multicooker on to the “Frying” mode, pour in sunflower oil so that it completely covers the bottom. While the bowl is heating, add thin slices of ginger root to the oil.

The multicooker bowl has warmed up, add the meat, do not remove the ginger root, it should remain in the multicooker pan until the end of cooking. This way the ginger will give away all its taste.

Fry the meat for 20 minutes, do not forget to stir periodically.

Once the meat is fried, add vegetables and stir. Fry everything together for about 12 minutes, check the readiness of the vegetables, they should become soft. You need to stir frequently at this stage to avoid burning.

12 minutes have passed, now add a teaspoon of sweet paprika, half a teaspoon of black pepper, maybe a little less, a tablespoon of flour and a tablespoon of tomato paste. Pour a glass of hot boiled water and mix well.

Then close the lid, select the “Multi-cook” mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since our meat and vegetables are ready, we don’t need much time. If your model does not have such a mode, set it to “Stewing”, and after 10 minutes turn off the multicooker yourself.

The goulash is ready, just a few small touches remain. Chop the parsley and dill, add to the goulash and stir.

This pork goulash can be served with any side dish of your choice.

Bon appetit!

How to cook pork goulash with gravy without tomato paste

Recipe on video. There are people who don’t like tomato paste, no problem, this recipe is especially for you.

Delicious pork goulash - recipe with photo

Juicy and tender meat, amazing taste and aroma of gravy. The recipe is very simple and does not take much time to prepare. An excellent option for dinner after a hard day.

Ingredients:

Pork meat (preferably shoulder) - 1 kg
Onion - 1 pc.
Tomato paste - 2 tbsp.
Wheat flour - 2 tbsp. (without top)
Bay leaf - 2 pcs.
Salt, sugar, ground black pepper - to taste
Vegetable oil for frying

Cut the meat into small cubes. Well, or, as you like best, you can use straws.

We cut the onion into cubes, but not into small ones.

Place the meat in a frying pan with heated vegetable oil and fry until beautifully golden brown.

In a separate frying pan, fry the onion, add tomato paste and flour, mix well.

Place the meat in a saucepan and fry the onions from the frying pan. Stir and fry for 5 minutes.

Then add water, the water should be hot and boiled, and simmer, stirring, for 40-45 minutes. Stir frequently so that the flour is evenly dispersed in the water. Season with salt and pepper to taste and add a couple of bay leaves.

Delicious goulash is ready. While the goulash is preparing, you can easily prepare any side dish. A delicious dinner is guaranteed.

Bon appetit!

Principles of preparing delicious goulash - video from Ilya Lazerson

Ilya Lazerson is a famous chef. He is known for his delicate sense of taste for food and knows how to properly prepare a particular dish. In the video, Ilya will show and tell you step by step how to prepare simple and tasty goulash. Be sure to take note.

Goulash is, first of all, a satisfying food, and as you know, people love to eat tasty and satisfying food. And it may well become one of your favorite dishes. Cook and experiment in the kitchen.

Relatives and friends will definitely ask for more.

Goulash is a delicious and quite economical recipe for a meat dish that will help you out when you need to prepare food for the whole family, and only have a small piece of meat at your disposal. I will show you the simplest option - pork goulash with gravy; the recipe with step-by-step photos will be especially interesting and useful for beginners, and will remind those who are already familiar with this dish of the main steps. There is nothing complicated in preparing goulash: pieces of meat are fried with onions and then stewed in tomato sauce until soft. It is always made thick and a lot, so that there is something to pour over a side dish of mashed potatoes, porridge or pasta.

Ingredients for cooking:

Moderately fatty pork – 300-350 g;
bulbs – 2 pcs;
tomatoes – 4 pcs. or 2 tbsp. l. tomato paste;
vegetable oil – 3 tbsp. l. or 60-70 g lard;
flour – 2 tbsp. l;
salt – 0.5 tsp. (salt to taste);
black pepper – 0.5 tsp;
sugar – 2 pinches;
sour cream – 1 tbsp. l (optional);
bay leaf – 1-2 pcs;
water – 2-2.5 glasses.

How to cook pork goulash with gravy

Let's start with preparing meat products. Separate the lard from the skin, cut it into cubes and send it to a hot frying pan to render. The heat under the frying pan is lower than medium, so as not to overcook the lard. If you cook with oil, skip this step.

While the cracklings are being made, wash a piece of meat, dry it and cut it into 2-3 cm cubes. This is the standard cut for a goulash recipe, but slices or sticks are also acceptable. We catch the cracklings (or heat the oil) and place the meat in the boiling fat.

Add heat, stirring, evaporate the meat juice and fry the meat pieces until browned.

Pour half a glass of boiling water (be careful, the fat may splash!), Add salt to taste. Cover with a lid and leave the meat to simmer for 20 minutes over low heat. After pre-braising, the pork will become softer and better absorb the flavor of the tomato sauce.

We evaporate the remaining liquid, leaving only the fat. Cut the onion into small cubes or quarters of rings. Pour into the pork, stir, fry for about five minutes.

See how transparent the onions have become? Season with ground black pepper and throw in one or two bay leaves.

Add flour. It is needed to give the pork goulash with gravy a thick consistency. After adding flour, mix everything immediately so that flour lumps do not form. Continuing to stir, fry the flour a little, bringing it to the color of baked milk, not darker. If you overdo it, an unpleasant aftertaste may appear.

Grind the tomatoes in a blender into puree. Fresh tomatoes are not always available, so tomato paste or tomato sauce is more often used to prepare goulash. Tomatoes in their own juice will also work; tomato juice will also work. Add the tomato to the pan, fry for two to five minutes (less paste and sauce, longer juice).

Pour in 1.5 cups of water, adding liquid gradually, not all at once. Let's taste for salt. After boiling, reduce the heat, cover the pork goulash with tomato sauce and simmer for 20 minutes. Stir the contents of the pan two or three times, adjusting the thickness of the gravy by adding water if necessary.

During stewing, the pork will become completely soft and tender, the components of the tomato sauce will “make friends” with each other and it will turn out bright, thick, rich. Adding sour cream will help soften its taste, just add it not immediately, but about five minutes before it’s ready. If the tomato is too sour, add a couple of pinches of sugar.

The best side dish is mashed potatoes, but pork goulash with gravy is such a versatile dish that it will be delicious with any side dish. You can boil unleavened rice or buckwheat, pasta, wheat or millet. Prepare some simple salad or get pickles and marinades and invite everyone to the table. Bon appetit!

Goulash is a dish that came to us from Hungarian cuisine, prepared from well-peppered stewed meat pieces and various vegetables and spices. They came up with it even before the formation of the state itself, since the Hungarians were previously a nomadic people. The shepherds left their tribe for a long time and went to the pastures, their wives, in order to collect them for the journey, dried the meat and gave it with them, all that remained was to boil it in water with vegetables, where turnips were mainly used.

Nowadays, the recipe has of course changed a little, just as for example it was borrowed from other different cuisines of the world and received other different names. According to old traditions, such goulash should be stewed in a cauldron, over an open fire, where it is necessary to add paprika; it is better to boil the potatoes separately, adding them during the stewing process itself. In Hungary itself, in our time, cooking in a cauldron has been preserved only for tourists, and in restaurants they cook it on copper sheets.

Today we will look at recipes for pork goulash in gravy without adding potatoes, where I, especially for you, my dear friends, have chosen the top best recipes, in which the entire process is described and illustrated with step-by-step photographs. After all, its preparation does not take much work, the set of products is used minimally, it is simple to prepare, but it turns out very tasty. You can also try and compare for yourself which one you like best.

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

Ingredients:

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

Cooking method:

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

And cut one onion into small squares.

Place the frying pan on the stove, heat it up enough, do not add oil, and place the chopped pieces of meat in it. We evaporate all the water from it, stirring constantly until the pork turns light, then transfer it to a plate for a while.

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

We transfer all the meat from the plate here, mix well and pour boiled water. Leave to simmer over low heat for about half an hour.

After the time has passed, pour one tablespoon of flour into the pan.

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

Add salt to taste and cook until ready for 15-20 minutes.

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

How to cook goulash in a slow cooker

Ingredients:

Pork – 1 kg
water - 200 ml
onion - 200 gr
bell pepper - 200 gr
garlic - 20 gr
cherry tomatoes - optional
vegetable oil - 70 ml
tomato paste – 100 gr
salt and pepper - to taste.

Cooking method:

Cut the washed meat into small pieces about 2.5-3 cm.

We also chop the vegetables into cubes and finely chop the garlic.

Now we need to grease the multicooker bowl with vegetable oil and then put the meat with vegetables into it, salt and pepper to taste.

Add tomato paste and mix well.

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

Simple pork goulash recipe

Ingredients:

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

Cooking method:

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

Place the frying pan over medium heat, add the pork without oil and fry, stirring occasionally, adding salt and pepper to taste.

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

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

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

Delicious pork goulash just like in a canteen

Ingredients:

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

Cooking method:

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

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

Then fry it all for ten minutes, stirring occasionally, after which we pour in about two glasses of water, add a bay leaf and simmer over low heat under the lid for 45-50 minutes.

Now we need to fry the flour in a dry frying pan until brown, then pour in a little boiling water, bring it to a homogeneous state and then our gravy is ready.

After one hour, add the gravy we prepared, tomato paste, and salt to taste to the meat and simmer for another 10 minutes.

The dish is ready, eat to your health.

How to cook pork goulash with sour cream and mushrooms in a saucepan

Ingredients:

Pork – 650 grams
hot water - 1.5 cups
dried porcini mushrooms – 10 pcs.
tomato paste - 1 tablespoon
sour cream - 1 tbsp. spoon
onion - 1 pc.
garlic - 2 cloves
bay leaf - 2 pcs
sweet peas - 4-5 pcs
ground sweet pepper - 1/2 tsp
salt and ground black pepper - to taste.

Cooking method:

In this recipe, just like in some previous ones, we will not use a single drop of oil.

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

Now it’s time for the spices, add sweet peas, ground black and sweet pepper, tomato paste and, of course, finely chopped garlic for a spicy sensation, then quickly mix, pour in some water and add bay leaves.

Close the lid and simmer over low heat for 20-30 minutes. After which we treat our household members to the delicious and aromatic goulash we have prepared.

Hungarian classic goulash

Ingredients:

Pork – 2 kg
meat broth - 1 liter
onions - 800 gr
paprika - about 4 tablespoons
garlic - 3 cloves
cumin seeds - 1/3 teaspoon
ground black pepper - 1/2 tsp
tomato paste – 120 gr
salt - to taste.

Cooking method:

Peel and finely chop the onion and garlic. Place a thick-bottomed pan on the fire, pour oil into it and fry the onion in it until golden brown. Add garlic, paprika, cumin seeds, salt and pepper. Mix everything thoroughly.

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

Very tasty and satisfying goulash is ready.

Goulash without adding tomato paste (video)

Not everyone likes tomatoes or simply cannot eat them for some medical reason. But this does not mean that now you need to give up this delicious dish. Of course, it can be prepared without tomatoes, if you don’t believe me, then see for yourself! Such delicious meat with vegetables and thick gravy is perfect for any side dish.

Bon appetit!!!