Pork goulash with gravy: recipe

Traditional goulash belongs to the popular dishes of the national Hungarian cuisine. This thick soup according to the original recipe is prepared from pieces of veal or beef with the addition of potatoes, pepper and onions. In the USSR, namely in public catering establishments, a completely different goulash was served - from pork with gravy based on tomato paste and with a side dish of potatoes, pasta or rice. About how to cook such a dish, we will tell in our article. We’ll present several recipes for its preparation.

Pork goulash with tomato sauce

In this recipe, juicy, soft, flavorful meat blends perfectly with thick sauce. Serving such goulash will be possible with almost any side dish: from cereals, potatoes, pasta. A step-by-step dish is prepared in the following sequence:

1. Pork tenderloin (0.5 kg) is washed under running water, dried with a paper towel and cut into small pieces.
2. A couple of tablespoons of vegetable oil is poured into the pan and warmed over high heat. Then lay out and fry for 5 minutes pieces of pork.
3. Diced onion is added. Constantly stirring, the contents of the pan are roasted for 7 minutes.
4. Salt is added, black pepper with peas (5-6 pcs.), Flour (1 tbsp. L.). The mass is thoroughly mixed and fried for 3 minutes.
5. Tomato paste (3 tbsp.) And bay leaf are added. Pour over 2 cups of cool water. After that, under a lid in a pan, pork goulash with gravy is stewed for another 30 minutes.

The finished dish needs to be served to the table, after sprinkling it with herbs.

Delicious pork goulash with cream gravy

Juicy meat with a gentle creamy gravy will appeal to all people without exception. Preparing pork goulash with gravy (pictured) is easy, but it turns out very tasty. A step-by-step recipe for a dish is to perform the following procedure:

1. The meat (700 g) cut across the fibers is fried in vegetable oil (4 tbsp. L.) Until browned.
2. Onion is added to it, chopped in cubes, and sautéed together with pork for 8 minutes.
3. A glass of water is poured into the pan, salt and pepper are poured, after which it is covered with a lid. On a small fire, goulash stews for about 40 minutes.
4. When the meat is almost ready, flour (2 tbsp.), Ketchup (3 tbsp.) And 100 ml of heavy cream are added to it.
5. After 5 minutes, the pan with the finished dish can be removed from the heat.

Pork goulash with sour cream and tomato

Fragrant meat with a lot of delicious gravy will definitely be able to cook according to the following recipe. Tomato and sour cream are added to the dish, which makes it even tastier.

It’s not difficult to cook goulash with pork gravy:

1. Cut the meat (500 g) into thin strips across the fibers.
2. Fry it in vegetable oil until golden brown, add water (200 ml) and simmer for 30 minutes.
3. Add chopped onions to the finished pork. Pass it a bit with the meat.
4. Dice a large tomato. Add it along with tomato paste (2 tsp) to the pan.
5. Put salt, pepper, 200 ml of sour cream, pour another 80 ml of water. Mix the gravy well. Let it boil for about 7 minutes, after which add bay leaf and a clove of garlic.

The taste of the prepared gravy can be adjusted with a little sugar and spices.

Oven pork goulash with delicious sauce

Gravy for the next dish is made from sour cream, lemon juice and soy sauce. But tomato paste is not added. Thanks to the gravy, pork goulash acquires a very interesting taste, and the meat turns out to be unusually soft and tender. The recipe consists of only a few steps:

1. The pulp of pork, intended for baking (1.3 kg), is cut into pieces of medium size and fried with onions in a pan.
2. As soon as the meat is browned, it is transferred to a ceramic oven mold with a lid and mixed with salt and flour (1.5 tbsp. L.).
3. After that proceed to the preparation of the sauce. To do this, 200 ml of sour cream is mixed with mayonnaise (2 tbsp.), Dried garlic and parsley, a pinch of salt and pepper, 1/3 lemon juice and soy sauce (4 tbsp.). Additionally, 50 ml of water is added.
4. The sauce is poured onto the meat in a baking dish and mixed with it.
5. Pork is sent to the oven first for 1 hour at a temperature of 180 °, and then for another 45 minutes at 150 °. Preparing a dish under the lid, thanks to which there is a lot of gravy.

Pork Goulash Recipe with Mushrooms

Juicy champignons will make the taste of this dish more vivid and interesting. But you can serve such pork goulash with gravy not only with a side dish, but also as an independent dish. The recipe for its preparation is available to everyone:

1. Put a thick-walled pan or casseroles on the stove, pour oil into it and warm it well enough. Put the mushrooms cut into 4 parts (400 g) and fry them until a delicious roast.
2. For some time, prepared champignons are transferred to a plate. A little more oil is added to the casserole and pieces of meat (700 g) are laid out.
3. As soon as the pork is well browned, finely chopped vegetables (onions and garlic) are added to it.
4. The contents of the cauldron are filled with water so that it covers the meat. Tomato paste (3 tbsp.) And spices are added to taste.
5. The goulash according to this recipe is stewed for about 15 minutes, after which the fried champignons are transferred to the pork. Now you can cover the casserole with a lid and continue the cooking process until the meat is soft enough.

Traditional goulash with gravy in a slow cooker

This juicy pork dish will delight you with its piquant taste and ease of preparation. As spices, sweet paprika and dry adjika are added to it. But pork goulash is being prepared in a slow cooker with gravy in this order:

1. The pork pulp (800 g) is cut into thin strips and crumbled in flour.
2. Oil is poured into the multicooker bowl and immediately chopped onion and grated carrots are added.
3. In the "Frying" or "Baking" mode, vegetables are sautéed for 5 minutes, after which meat is added to them.
4. After five minutes, 200 ml of water is added to the bowl, spices and salt are added, 4 tablespoons of sour cream and 2 tablespoons of tomato paste.
5. The "Extinguishing" program is installed. In this mode, goulash is cooked for 1.5 hours. The finished dish is served to the table with any side dish or without it.

Pork goulash with sour cream gravy in a slow cooker

Preparing meat in sauce according to the following recipe is easy. In gravy, pork is tender and aromatic, and goes well with any side dish.

When preparing a dish, the following procedure should be followed:

1. Turn on the baking mode. Fry the pork pieces (0.4-0.5 kg) in a bowl in vegetable oil.
2. Add chopped onions and grated carrots. Fry vegetables with meat for several minutes.
3. Mix sour cream (200 ml) with flour (2 tbsp.), Spices and aromatic herbs (basil, oregano).
4. Pour 2 cups of water into a bowl and add sour cream sauce. Stir the contents of the multicooker.
5. In the "Extinguishing" mode, cook goulash for 1 hour. If necessary, increase the time by 30-40 minutes.

Goulash with vegetables without tomato paste

The following dish is ideal for people who, for a number of reasons, should not eat tomatoes and tomato paste. A pork goulash with gravy with carrots, leeks and sweet pepper is being prepared. It turns out a very tasty dish with a rich taste and aroma. The recipe consists of several stages:

1. Carrots (2 pcs.), Bell pepper, leek and other vegetables are optionally cut into pieces of any size.
2. After 5-7 minutes, pork (500 g) is added to the vegetable mass, which must first be rolled in flour.
3. Next comes a glass of water. The pan is covered with a lid, under which the meat is stewed for 40 minutes.
4. Sour cream (3 tbsp. L.) Is mixed with salt, spices and 100 ml of water. Prepared sauce is poured into the meat.
5. The gravy is brought to a boil and stewed for another 15 minutes. A little more salt is added to taste, and at the end of cooking - bay leaf. The dish is always served hot, since gravy can freeze in the refrigerator.

Features of preparation and recommendations

The following expert culinary tips will help you prepare the most delicious pork goulash:

1. For this dish, you should buy chilled meat or defrost it on the lower shelf of the refrigerator gradually. A spatula, ham, neck or tenderloin is ideal.
2. The meat for goulash must be cut across the fibers with oblong small blocks. Fat and fat are best removed.
3. In order not to add flour to the gravy, it is recommended to pre-roll the pork slices in the flour before frying them in a pan. There are two ways to do this: put the meat in a bag of flour and shake it, or simply sprinkle pork through a strainer and mix by hand.