Pork goulash with sour cream - a simple and tasty dish!

This is an authentic meat dish that, according to cooking experts, belongs to Hungarian cuisine. However, it has become very popular all over the world. Pork goulash (with sour cream, it can be mushrooms, a vegetable component or other components) are coarsely chopped pieces of pulp with aromatic thick gravy, something between a scilla and a charybdis - the first and second hot dishes.

A few common phrases

Traditionally cooked pork meat (sometimes other types of pulp are also used). A long process of processing - stewing - helps to ensure that the meat simply melts in the mouth. The pork goulash recipe with sour cream is quite ancient, but over time, the classic underwent some changes. But now gravy for the dish is most often made on a vegetable basis. As it can be tomatoes, and potatoes, and sweet peppers with onions and carrots.

Modern housewives often use recipes in which goulash sauce can be made with sour cream or mushroom. But, as a rule, vegetables and meat are taken in equal proportions. And to make the gravy denser, they add wheat flour and starch (potato). Goulash is prepared in stewpan or in pots with a thick bottom (ideally - the use of cast-iron utensils).

Pork goulash with sour cream (the simplest recipe)

The fermented milk product sets off the meaty taste; it is also capable of giving special tenderness to meat during prolonged stewing. Based on this recipe, pork goulash with sour cream, usually not too sour milk is used (it is better to take not a market place, where the spoon is, but an ordinary, store-bought 15-20%). Vegetables are also optimally combined with such a sauce. For example, you can take fresh tomatoes and fried onions - the most simple and popular option among the people.

Ingredients

To make pork goulash with sour cream, you will need about a kilo of pork pulp (a ham is perfect), a couple of onions, 3-4 fresh tomatoes, two thirds of a glass of low-fat sour cream, a little wheat flour (to thicken the gravy), vegetable oil for frying and salt and pepper according to personal preference.

Pork goulash with sour cream: step by step

As already noted, the recipe for this dish is not particularly difficult to prepare. Goulash can be prepared in just a few steps, but it will take time and patience, since the dish itself has been preparing for quite some time.

1. We free the washed pork pulp from the films and excess fat, cut into small bars.
2. Peel the onions and chop finely.
3. Then we take a good cast-iron frying pan and heat vegetable oil in it. Fry the meat (do not stew), evaporate the liquid so that it becomes golden and crust.
4. Then add the onion and continue to fry over low heat.
5. Scalp fresh tomatoes with boiling water. Remove the peel from them, finely chop the vegetable product. We spread it in a pan for meat and onions.
6. We send there a few large spoons of flour (pour gradually, stirring to prevent the formation of lumps), fry a little.
7. We spread sour cream for meat and vegetables, pour a little water, cover the pan tightly with a lid. We set the fire on the stove to a minimum. The extinguishing process lasts within an hour. At the last moment, we introduce spices and salt according to individual desire and taste.
8. So the poultry goulash with sour cream is ready (see photo below). The dish can be consumed as an independent. And it is possible to serve with a garnish to the table - but without fail, hot. And as an addition, you can use mashed potatoes or boiled rice. Fresh vegetables are also great for serving.

With gravy

Pork goulash with gravy and sour cream is no less simple to prepare. By the way, pork does not require prolonged stewing, as is the case with stiffer beef, for example. It is perfect for a hearty family dinner, and for receiving guests - as the main hot. And despite a certain simplicity, it is very tasty and aromatic.

Ingredients

To prepare this dish with a thick gravy, aromatic and specific, you will need:

• boneless pork flesh (a ham or a shoulder blade, a tenderloin in the amount of a kilogram will do),
• a couple of medium onions,
• grams of 50-70 wheat flour (it is possible and coarse, with bran - so even more interesting it turns out at the exit).

And a couple of spoons of tomato paste, vegetable oil for roasting pulp, a glass of sour cream not too greasy, fresh herbs and salt with spices.

That's all you need to take (or you can try with mushrooms).

Simple cooking!

• Thaw pork beforehand (if it is obtained in this form, but always in such cases raw fresh meat will be the best option). Rinse in running water, dry, cut into pieces of medium size.
• In a cast-iron (or non-stick) skillet, heat the oil well, put the chopped pulp in it and fry it under high heat (let it blush on all sides). We reduce the fire, and pour a little hot water into the pan (as an option, you can use meat broth).
• While the meat is being stewed, we peel the onions from the husk, rinse and cut into half rings - thinly. In a separate bowl we heat the lean oil, put the prepared onion, fry for 3 minutes, stirring constantly.
• Pour flour to the onion, quickly mix with a spatula and fry until golden (flour). Then we spread the entire contents of the container to the stew (it should be stewed for at least half an hour).
• In a separate container we breed tomato paste and combine it with liquid sour cream (if you get thick, you can dilute it with water). Pour some more water or broth, add spices and salt there according to individual preferences, mix well.

• Add thick gravy to the container with stewed pork, stirring until boiling, and turn off the stove. We chop fresh greens, add to the total mass, mix and serve a delicious and fragrant dish to the table - it is possible with a side dish of pasta, as in the photo above.