How many of us do not remember this common dish, which is often prepared for family dinners? Goulash - it was appropriate on a weekday and a holiday, he was loved by children and adults. Many now do not change goulash and cook it from various types of meat. And right at that moment we will recall some recipes for goulash from pork meat.
Goulash recipes without pasta: who will come in handy?
Opens our selection of recipes the way to cook this dish without tomato. The composition does not contain tomatoes and pasta itself. Pork goulash without tomato paste will become a lifesaver for those hostesses who didn’t have a tomato in storerooms. And also for people who stopped using tomato on the recommendation of a doctor, this goulash will be very good. Well, do not forget about gourmets, who in principle do not allow a lot of canned products to their table for various reasons. Perhaps someone simply does not like the taste of this pasta in the dish. For all these categories of eaters, pork goulash recipe without tomato paste would be most welcome.
Completely without tomato
We look in the refrigerator and, making sure that it contains pork, we begin collecting food for cooking:
- pork - half a kilogram of pulp;
- bulb - large and juicy;
- carrots - one thing;
- two large spoons of flour (tablespoons);
- a variety of spices and more salt to taste;
- greens - if you wish, you can add it.
Here, perhaps, are all the products necessary for cooking pork goulash without tomato paste.
Which dishes are more suitable
The most convenient way to cook this dish is in a deep thick-bottomed pan. So it's time to remove it from the kitchen cabinet and put it on the stove. Although, if such dishes were not found (which also happens), you can cook pork goulash in a pan. Make sure that its bottom is not thin. And it is desirable that the pan itself is not enameled. After you have decided on the dishes for cooking pork goulash without tomato paste, you can start processing the products. Our recipe will still be given for the pan - it’s more convenient and pleasant to cook in it.
Cooking technology
Add vegetable oil to the skillet to fry the meat pieces. Warm it up well. Cut the washed and dried meat into medium cubes and fill the pan with these cubes.
Fry the meat until it is covered with a golden brown on all sides. Do not forget to stir it, so as not to burn. At this stage of cooking, it is permissible to slightly salt it.
Take a second frying pan and fry two tablespoons of flour on it until brown. We do not lubricate the pan with anything - we prepare the flour using dry dishes. Pour the finished flour to the meat and continue to cook pork goulash without tomato paste.
To do this, peel the onion and carrot. Grind vegetables. We wipe the carrots through a grater of any fraction, and cut the onions as we like more. But usually onions in goulash are cut into small cubes.
We pass the prepared vegetables in vegetable oil until they are soft and golden onions.
About water and stewing goulash
In the pan, which is filled with meat and flour, add these vegetables and mix the contents. Pour all the ingredients with hot water. Water must hide the meat - about a centimeter or two. Here you already need to focus on your own preferences. Goulash will turn out to be thicker if less water is poured, and, accordingly, liquid if there is more water.
Ennoble the dish with spices and salt. Stew over medium heat for about one hour. During the preparation process, water tends to evaporate. Do not panic in this case, you need to add as much fluid as you want. Be sure to add only hot water. Even better - boiled.
After the specified time, try the dish and, if necessary, add more spices and seasonings. Cut greens and enter it at the end of cooking.
Pork goulash, like in kindergarten
This recipe contains not only tomato; it has memories of childhood. We will prepare delicious goulash from our childhood. Although many did not really like him, but now everything has changed.
Ingredients for goulash:
- pork without fat - a pound;
- medium onion;
- carrot - one of medium size;
- a spoon of tomato paste (tablespoon);
- sour cream product - fifty milliliters;
- flour - one and a half tablespoons;
- salt, vegetable oil and water - in the process, as appropriate.
Cooking method
Let's start the implementation of a simple pork goulash recipe. We cut the meat into cubes. The side of the meat blanks is approximately three centimeters.
Peel carrots and onions from inedible elements, rinse in cold water. Three carrots on a grater. Finely chop the onion.
Heat the frying pan with vegetable oil without aroma very well and put the meat into it. Fry the pork until a pleasant golden color. Do not forget to stir, so as not to burn out.
Now in a pan with pork, add a vegetable mixture of onions and carrots. We continue the heat treatment. As soon as the vegetables change their color to lighter and more golden, pour the entire rate of flour into the pan. You need to mix it with the rest of the ingredients and cook for another two minutes.
The time has come for tomato sauce and sour cream product - lay them out for future goulash. Stir a little and pour hot water (about a half cup). Again, we mix the products until the sauce and sour cream dissolve and find a uniform consistency. Pour water in small portions, so you will avoid lumps in goulash. Stir thoroughly after each infusion. We put salt and other spices right now.
Bring the contents of the pan to a boil and slightly reduce the heat by covering the pan with a lid. Now leave on low heat - let it stew for about forty minutes. Do not forget to stir goulash from time to time and make sure that he does not "run away" from the dishes.
Spicy goulash without pasta
This recipe is perfect for gourmets who love spicy appetizing dishes. Pork goulash with gravy in a pan is prepared, as well as previous variations. It is good to add pasta or mashed potatoes to the side dish. However, in such a sharp form, the dish will find its admirers.
First, we collect products for a delicious goulash:
- pork pulp (better if it is the neck) - about six hundred grams;
- carrot - one large and juicy;
- two onions - large;
- the pulp of two large red tomatoes, rubbed through a sieve;
- two tablespoons of red ground pepper (it will give a spicy and more pleasant color to the goulash);
- salt, vegetable oil and water.
How to cook
First, we’ll do some meat processing. It must be washed as hard as possible in cold water. Then blot the meat piece with paper towels. Cut into small pieces.
We take out our favorite pan and put it on the stove to heat. Pre-pour on the bottom of the dishes lean oil that does not have aroma. In a red-hot dish, put the pork cubes. Once we put them in boiling oil, no need to mix. So the pork will be fried nicely and covered with a crust. We fry on moderate heat and stir only after seven to ten minutes.
Prepare vegetables for goulash. To do this, clean the bulbs and rinse under a stream of cold water. We will wash the carrots and also peel them.
Cut the onion into thin quarter rings or small cubes. Rub carrots with a grater of any fraction. You can chop carrots with a knife, cut into thin strips.
First add onion to the meat and fry it for a minute. Then add carrots to it and fry until soft carrots.
Put the tomato pulp in a pan and mix with the rest of the ingredients. Reduce the fire to a small one. Boil water in a teapot and pour it into a future goulash. Water should completely hide the meat.
Fans of hot, in addition to adding salt and laurel leaves, along with other favorite spices will add a lot of red ground pepper. It dyes the original product in a reddish color and gives flavor.
Now the dish is again vigorously mixed and put on a small fire, covered with a lid, in a pan. In this form, leave to cook for about thirty minutes. If you need more boiled and tender meat, add another ten minutes to the total cooking time.
We look after the pan so that the goulash does not go beyond it. As usual, during the cooking process you will sometimes need to add an additional portion of hot water to the dishes. It is also necessary to mix the contents of the pan to more evenly distribute the temperature and to avoid burning meat to the bottom if the pan does not have non-stick characteristics.
After the indicated stewing time, the pork goulash with gravy in the pan is ready and waiting for its fans.