Goulash is a popular meat dish with gravy, which is suitable for many side dishes: pasta, mashed potatoes, boiled rice, buckwheat and millet porridge. It is customary for us to cook it from pork and beef. To add piquancy, you can add various ingredients to it. We offer goulash recipes with pickles. If you wish, you can put your favorite seasonings.
Pork
What do you need:
- 0.7 kg pork tenderloin;
- one carrot;
- 30 ml of vegetable oil;
- 100 g of pickles;
- one onion;
- two tablespoons of tomato paste;
- salt;
- Bay leaf;
- ground pepper.
How to do:
- Cut the meat into small pieces - squares 1.5 × 1.5 cm.
- Finely chop the onion, grate the carrots.
- Pickles can be finely chopped or grated.
- Fry the onions in a pan in vegetable oil over high heat until golden brown.
- Put onion slices of pork and cover. Simmer for about 20 minutes, stirring occasionally, until the liquid evaporates.
- Put the carrots in the pan, continue to simmer.
- After three minutes, throw pickles and mix.
- Now it's time for tomato paste. After adding it, cook for five minutes.
- Pour boiling water into the pan, pour out the spices, cover and simmer over low heat until the meat is ready.
When the meat becomes soft, pork goulash with pickles is considered ready. Immediately after the quenching is complete, it can be laid out on plates with a side dish.
With beef
Garlic has been added to this recipe for beef goulash with pickles.
What do you need:
- 0.5 kg of meat (beef tenderloin);
- two onions;
- a couple of pickles;
- 50 g of vegetable oil;
- two large spoons of sour cream;
- two cloves of garlic;
- spices (salt, bay leaf, pepper) - to taste.
How to do:
- Cut the beef into small squares or bars.
- Pour the vegetable oil into the stewpan, put the slices of tenderloin, add salt and ground pepper and fry until golden brown.
- Onion cut into half rings quite thinly.
- Pickled cucumbers - straws (previously ridding them of the skins).
- Add onions and cucumbers to the stewpan.
- Pass garlic through a press or chop with a knife and put in a cooking dish.
- Cover the stewpan with a lid, make a small fire and simmer for half an hour. If the water evaporates, add broth or water. The main thing is not to burn the meat.
- Five minutes before ready to put sour cream.
Goulash with pickles served with buckwheat, watering the resulting sauce.
In a slow cooker
In a slow cooker, both meat and potatoes will be cooked at the same time.
What do you need:
- 0.5 kg of beef tenderloin;
- one large onion;
- one carrot;
- two pickles;
- 20 g of vegetable oil;
- 50 g of tomato paste;
- a pinch of nutmeg;
- a teaspoon without a paprika slide;
- half a teaspoon suneli hop;
- 10-12 pieces of small potatoes;
- salt.
How to do:
- Coarsely chop the onion, grate the carrots.
- Pour oil into the multicooker bowl, put onions and carrots, cook in baking mode for about 10 minutes with stirring.
- Dice the meat and put it in a slow cooker, close the lid. Continue cooking in baking mode for another 20 minutes. Stir twice during this time.
- Cut pickles into bars. Put them in a bowl, add suneli hops, paprika, nutmeg, salt. Pour tomato paste diluted with water.
- Peel the potatoes, place them in a steaming bowl and place them over the meat.
- Cover the crock-pot with a lid, set the “Extinguishing” program for an hour and a half.
Thus, ready and goulash with pickles, and a side dish to it.
With honey
What do you need:
- 0.7 kg of meat tenderloin (preferably beef);
- 3 pickled cucumbers;
- two onions;
- a tablespoon of honey;
- a glass of cream;
- a tablespoon of mustard;
- a tablespoon of flour;
- ground pepper;
- Bay leaf;
- salt.
How to do:
- Heat a vegetable oil in a deep pan, then add honey and mix.
- Put the tenderloin into cubes or slices into a pan and fry until golden brown.
- Chop onion, send to meat and cook for another three minutes with stirring.
- Pour in two glasses of water, add pepper and lavrushka, simmer for about 35 minutes over low heat.
- Cut into strips cucumbers and toss in a pan, then simmer another 10-12 minutes.
- Put the flour and mustard in the chilled cream, mix well, then with a thin stream, with stirring, pour into the pan, add salt and continue cooking for another 5-7 minutes.
Serve goulash with pickles along with a side dish and the resulting gravy.