Goulash is one of the national dishes of the ancient Hungarians. A little later it became known in many countries of the world and even gained popularity. Meat lovers are familiar with it firsthand. The rest are simply forced to recognize the undeniable merits and quality of this product.
The simpler the better
Cooking goulash is absolutely not difficult. At one time, the Hungarians made it exclusively from beef. But each nation has its own priorities, and therefore, our hostesses are pleased to use tender and juicy pork for cooking this dish. The easiest option on how to cook pork goulash with gravy requires a minimal amount of food. The main thing is to have on the desktop a piece (about 0.5 kilograms) of good meat, 3 tablespoons of tomato paste, 1 tablespoon of vegetable oil (for frying), 1 tablespoon of flour, 2 onions, salt and a little black pepper.
Everything is prepared very simply:
- Meat must be washed well. Then it must be dried and then cut into medium-sized cubes.
- Heat the vegetable oil in a deep pan, and then fry the prepared meat in it for 6 minutes.
- Cut the onion into small cubes and add to the meat. Products must be constantly turned over. The process of frying is carried out until onion slices become transparent.
- Now add flour, a little water and the rest of the ingredients to the boiling mixture. Mix everything and let the product stew for 1 hour.
That's the whole secret of how to cook pork goulash with gravy. Such meat can be served on the table as a full-fledged, independent dish, or used as a side dish to it mashed potatoes, pasta or boiled rice. Gravy makes fried meat more tender, and additional components give it the necessary softness and aroma.
The recipe for how to cook pork goulash with gravy is quite simple, but you can do something else. You can partially change the recipe and take just 1.5 tablespoons of pasta with just 1.5, adding 150 grams of sour cream to them. In this case, the gravy will have a delicate creamy taste and a more viscous consistency. Now, every housewife can say that she already knows 2 options for how to cook pork goulash with gravy.
New ingredient - new taste
In complex dishes, additional components play a very important role. Even one component can completely change the dish. No less delicious pork goulash is obtained if broth is used instead of ordinary water. In this case, the recipe will be approximately the following: for a half pound of pork, you need 2 onions, 1 spoon of tomato paste, vegetable oil and 1 bouillon cube.
And the process itself remains almost the same:
- Chopped meat is fried in boiling oil.
- Onions fall asleep and fry all together until the vegetable reaches half-ready.
- The broth cube is dissolved in water and the mixture is poured into a pan.
- After an hour, tomato paste is added, everything is well mixed and left to simmer for 5 minutes under the lid.
Fragrant broth will make the meat more piquant. In this case, there is no need to select flavorings. Everything will be harmonious in the gravy, and meat will only benefit from such a neighborhood.
Tasty and fast
I must say that you can cook a delicious pork goulash much faster. This will take only 20 minutes. The set of products will be as follows: a pound of pork meat, 1 onion, 1 carrot, 50 grams of sunflower oil, 1 spoonful of tomato paste, a little water, salt, nutmeg and sugar, as well as some spices to taste.
Preparing a dish in two pans:
- At the first, meat is fried in vegetable oil for 5 minutes with constant stirring.
- In the second, at this time, 2 min., Coarsely chopped onions and carrots are fried. Then all other components are added. The mixture is stewed for about 10 minutes.
- The contents of both pans are combined and boiled together for 10 minutes.
Goulash is ready to eat. It is perfect for any side dish. It turns out a very satisfying, effective and quite tasty dish.