Pork goulash: recipes. How to cook pork goulash with gravy - delicious recipes Pork goulash with carrots and onions - recipe with step-by-step photos

Goulash is meat dish, which is familiar to many of us from early childhood. Meat gravy was usually served in kindergartens, and mashed potatoes were used as a side dish. But in kindergarten For kids, they cooked beef, but housewives gave their preference to fattier meat - pork.

Today we will talk about the different ways you can cook it with gravy. There are a lot of step-by-step recipes with photos on the Internet for preparing this dish, and we have selected the best.

Pork goulash like in kindergarten

As mentioned above, in kindergartens for children, the dish is usually prepared from beef, but in our recipe we will replace it with fattier and juicier pork. The result is an equally tasty and aromatic meat dish.

Ingredients:

• fresh carrots - 1 piece;
• 1st grade flour - 1 spoon;
• boneless pork - 620 grams;
• fat sour cream - 1 spoon;
• onion - 1 piece;
• tomato paste - 1 spoon;
• salt - to taste;
• purified water - 320 ml;
• peppercorns - 4 pieces;
• bay leaf - 2 pieces.

Cooking process:

To begin with, they are washed and dried, and then cut into small pieces and placed in a frying pan with heated oil. Fry the meat on all sides until golden brown.

As soon as the meat turns golden, add finely chopped onions and continue to fry until the onions are ready.

In the meantime, chop one carrot on a grater and transfer it to the pork, continue to fry the meat and vegetables.

When the carrots become soft, pour about a glass of clean water into the frying pan and mix everything, then close the lid and reduce the heat to low. In this form, the dish is stewed for at least 40 minutes.

About one hundred milliliters of water is poured into a glass, sour cream and tomato paste, the ingredients are mixed well, flour is added last. It is necessary to mix everything so that there are no lumps of flour left.

Now the prepared mixture is poured into the goulash, a little peppercorns and a couple of laurel leaves are added there, the dish is salted to taste and mixed. Cover the pan with a lid and simmer for about ten minutes.

After this, you can serve pork goulash with gravy; potatoes, rice or pasta are used as a side dish. The step-by-step recipe with photos in this case suggests using tomato paste, but you can use regular tomatoes.

Goulash with adjika

This dish will contain , this sauce makes it possible to make the meat dish more spicy and aromatic. It is best to use adjika homemade, but you can also use store-bought sauce.

Ingredients:

• onions - 1 piece;
• adjika (can be dry) - 1 spoon;
• pork pulp - 460 grams;
• salt - to taste;
• tomato paste - 1 spoon;
• ground red pepper - 4 grams;
• granulated sugar - 1 spoon;
• vegetable fat - 2 tablespoons;
• bay leaf - 2 pieces;
• 1st grade flour - 1 spoon.

Cooking process:

To prepare pork goulash with gravy, the housewife must strictly follow the recipe steps step by step photos. The first step is to prepare the pork, cut it into pieces and fry in hot oil for several minutes.

When the pork acquires a golden hue, chopped onions are added to it, and then the goulash is salted and peppered. Fry everything until the onion becomes soft.

After 6-10 minutes, add a tablespoon of flour to the meat and mix thoroughly, continuing to fry the meat.

After this, granulated sugar is added to the dish and tomato paste is added, the ingredients are mixed again and fried for about four minutes.

The last step is to add purified water so that the liquid completely covers all the meat. A bay leaf is placed in the goulash and everything is simmered over low heat under the lid for 25 to 35 minutes. The meat should become soft and the gravy should thicken well.

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Oven dish with white sauce

That's enough unusual option preparing pork goulash with gravy, if you follow the step-by-step recipe with photos, you will end up with one that completely covers the tender pieces of pork.

Ingredients:

• onion - 1 head;
• boneless pork - 920 grams;
• mayonnaise - 2 spoons;
• 1st grade flour - 2 tablespoons;
• purified water - 12 glasses;
• dried laurel leaf - 1 piece;
• soy sauce- 1 spoon;
• vegetable fat - 2 tablespoons;
• fat sour cream - 210 grams;
• lemon - 12 pieces;
• coarse salt - to taste;
• young garlic - 1 clove;
• dried basil - to taste;
• ground black pepper - 5 grams.

Cooking process:

To prepare pork goulash with gravy according to a step-by-step recipe with photos, you should start the process by preparing the meat; the neck part of the pork is used for the dish, as it is juicier and boneless.

The meat is cut into pieces and dried, and the onions are also peeled and finely chopped.

Pork meat is sent to a frying pan with heated vegetable fat and fried for several minutes until golden brown. Immediately add the onion to the meat and continue to fry until the onion is soft enough.

The prepared meat is transferred to a baking dish with high sides. Sprinkle pork on top a small amount flour and chopped garlic clove.

Now prepare a special sauce for goulash. In a deep bowl, mix basil with sour cream, add ground pepper, mayonnaise and a little salt. The components are thoroughly mixed until a homogeneous composition is obtained.

After this, pour half a tablespoon into the sauce lemon juice and a spoonful of soy sauce. Mix everything again to get a homogeneous sauce.

Pour the resulting mixture over the meat, mix everything well and cover the pan with foil so that the sauce does not evaporate too quickly during baking. The baking process is carried out at a temperature of 190 degrees.

The meat is kept in the oven for at least one hour, after which you can take out the pan and remove the foil from it, add a bay leaf to the dish and mix everything thoroughly.

The temperature is reduced to 150 degrees, after which the goulash is kept in the oven for no more than fifteen minutes. The finished dish is removed from the oven and served with vegetables or mashed potatoes.

Goulash with mushrooms and sour cream

This goulash will be cooked in a saucepan, here sour cream and porcini mushrooms are used as additional ingredients. Thanks to the second ingredient, the dish turns out very aromatic and tasty.

Ingredients:

• high fat sour cream - 1 spoon;
• pork pulp - 740 grams;
• onions - 1 piece;
• salt - to taste;
• sweet peas - 5 pieces;
• hot water - 1.5 cups;
• tomato paste - 1 spoon;
• bay leaf - 1 piece;
• dried porcini mushrooms - 12 pieces;
• ground pepper - to taste;
• paprika - 3 grams;
• hot garlic - 2 cloves.

Cooking process:

1. To prepare pork goulash with gravy according to a step-by-step recipe with photos, you should start preparing the pork. The meat is washed and cut into pieces, then fried until golden brown.
2. It is worth noting that the recipe does not indicate oil, since we will not use it at all; the meat is fried at the bottom of the pan without vegetable fat.
3. After this, add a little to the pork onions, which was finely ground. You should also soak the porcini mushrooms in water for one hour in advance, and then add them to the meat.
4. Immediately after this, all the necessary spices, which are indicated in the recipe, are added to the pork. Add tomato paste and a little chopped garlic to get a stronger flavor. The last step is to add sour cream and fill the dish with hot water.
5. Before closing the pan with a lid, add a bay leaf to the goulash and simmer everything for half an hour. The finished dish can be served with any side dishes, and to highlight the taste of the meat, you should sprinkle the goulash with fresh herbs.

With tomato sauce

Exactly tomato sauce It turns out very aromatic and thick, the gravy makes it possible not to use additional sauces for the side dish.

Ingredients:

• granulated sugar - 6 grams;
• pork neck - 540 grams;
• bay leaf - 1 piece;
• onions - 1 piece;
• coarse salt - to taste;
• 1st grade flour - 1 spoon;
• vegetable fat - 2 tablespoons;
• tomato paste - 45 grams;
• water - as needed;
• ground red pepper - 3 grams.

Cooking process:

The meat is washed and dried, after which it is cut into small pieces.

The onion is peeled and cut into very small cubes.

Vegetable fat is heated in a frying pan, and then the onions are added there along with pieces of meat. Fry the food over medium heat until golden brown.

The pork is salted and a little ground pepper is added, the meat is sprinkled with flour and mixed well. Fry the ingredients for about five minutes.

After this, granulated sugar and tomato paste are added to the dish, everything is mixed again and simmered for at least 12 minutes over low heat.

Pour clean water over the meat so that the liquid completely covers the pork. Add bay leaf and add salt if necessary.

Cook for 40 minutes over low heat, covered, and serve with a side dish and fresh herbs.

To really cook delicious goulash pork with gravy according to a step-by-step recipe with photos, you should know a few basic rules for its preparation. For example, to make the taste of the dish more vibrant, you should add sweet pepper, some beans or mushrooms, potatoes and carrots can also be used as an additive.

Various spices and herbs make the taste and aroma of the dish richer, so you should add cilantro, fresh parsley, as well as dill and basil to the goulash. The thickness of the finished gravy depends only on the amount of flour that was used to prepare the dish.

To make the gravy thicker, add more flour. It is not necessary to add granulated sugar to goulash; this product is necessary to make the dish sweet and sour.

Pork goulash with gravy is a hearty and flavorful dish. It’s easy to prepare if you use step-by-step recipes with photos. What is it useful qualities, who should not lean on such food. Subtleties and secrets of cooking.

Pork goulash does not require any special culinary skills. Hearty dish, invented by Hungarian shepherds, is now known throughout the world. It represents meat slices, stewed in a thick fragrant gravy. A kind of compromise between the first and second course.

Beneficial properties and harm of pork goulash

For this dish they use different types meat - beef, lamb, pork, even chicken. It turns out tender and satisfying, with a high nutritional value. Calorie content of pork goulash - from 330 kcal.

Stewed meat in gravy is rich in vitamins (E, B1, B2, A), iron, iodine, potassium and calcium. This dish perfectly replenishes lost nutrients, so it is recommended for those engaged in physical labor and athletes.

The meat in goulash increases the number of red blood cells in the blood, which promotes the growth of hemoglobin. Therefore, the dish is useful for anemic people.

If goulash is made with tomatoes, then the content contained in them lycopene will support the heart and blood vessels, and as an antioxidant will fight free radicals that cause cancer. Sour cream or cream provides the body with the calcium necessary for hair and bones. Other beneficial properties also depend on the additional components of the dish.

How to make perfect pork goulash with gravy

There are not so many secrets to how to cook pork goulash with gravy. This dish is not the most intricate, and it is difficult to spoil it. But some points are still worth considering. So, meat with a little fat, for example, loin, neck, shoulder, is more suitable for goulash.

The basis for the gravy can be various vegetables - tomatoes, potatoes, sweet peppers, and mushrooms. Almost all recipes include onions, garlic cloves and carrots.

Usually goulash is prepared with tomato paste or paprika for a beautiful color and piquancy. But there are recipes with creamy, sour cream and mushroom sauce. Flour or potato starch gives it thickness.

What else to pay attention to before cooking:

1. Usually the meat is stewed for about an hour. To speed up the process, you can boil it in advance.
2. If you love greens, then for a kilogram of pork you can take half a bunch of fresh or a large spoonful of dried herbs.
3. If the meat is too lean, it is better to fry it in lard.

Goulash is prepared in a saucepan, a frying pan with high sides or a thick-walled pan, preferably made of cast iron.

How to cook the right pork goulash with gravy, watch the video:

Cooking goulash with pork: simple methods

Using a traditional recipe, even a novice cook can prepare goulash with pork. And the dish looks solid, and its taste is amazing.

Pork goulash with garlic and sour cream

Prepare step by step pork goulash with gravy according to the recipe with photo.

Ingredients:

• kilo of pork;
• 750 ml meat broth;
• onion;
• 60 ml vegetable oil;
• 550 ml sour cream;
• two large spoons of tomato paste and three of flour;
• a couple of garlic cloves.

Cooking method:

The sour cream in this recipe gives the goulash a delicate taste. Tomato paste can be replaced with thick ketchup.

Goulash with pork sausage and potatoes

Let's learn how to make an alternative version of pork goulash with gravy in a frying pan using a step-by-step recipe. Instead of a whole piece fresh meat It uses flavorful pork sausage.

Ingredients:

• half a kilo of pork sausage;
• twice as many potatoes;
• a couple of onions and garlic cloves;
• one and a half glasses chicken broth;
• two large spoons of sweet butter;
• one and a half spoons of paprika.

Cooking method:

In the finished dish, the potatoes are combined with the sauce into a brownish puree. You can season the goulash with a spoonful of sour cream and chopped green onions.

Goulash with pork in a slow cooker

A simple recipe for pork goulash with gravy in a slow cooker for those who don’t have time to watch the meat. How to cook pork goulash with gravy according to a recipe with a photo, using modern technologies?

Ingredients:

• 0.7 kg pork;
• carrot;
• onion;
• 140 ml sour cream;
• 200 ml water;
• three large spoons of vegetable oil, a couple of flour.

Cooking method:

With little labor, the dish in the slow cooker turns out juicy and tender.

Goulash with carrots and pork

This is a very easy way to cook pork goulash with gravy in a frying pan. Carrots and red bell peppers will give not only a beautiful shade, but also a rich aroma.

Ingredients:

• kilo of pork;
• a pair of onions;
• the same amount of carrots;
• bell pepper;
• 130 ml vegetable oil;
• a tablespoon of flour and three times more sour cream.

Cooking method:

1. Fry finely chopped meat in a frying pan with high sides in oil, add salt and fry until the juices have completely evaporated. This will take about twenty minutes.
2. Chop the pepper into strips, the onion into half rings, and chop the carrots with a grater.
3. Simmer the onions and carrots along with the meat over medium heat for five minutes, then add the pepper strips. Cook for another quarter of an hour.
4. Dissolve flour in water until creamy. Add this mass, as well as real sour cream, to the meat.

The dish should simmer for another 15 minutes until it is ready.

Goulash with pork Danube style

How to cook delicious pork goulash with gravy according to an old recipe from the Danube.

Ingredients:

• 0.7 kg pork neck;
• half a sweet pepper;
• onion;
• carrot;
• three cloves of garlic;
• the same number of large spoons of tomato paste;
• 20 grams of starch;
• three pinches of dried basil;
• seven potato tubers.

Cooking method:

1. Cut the pork into slices and roll in starch.
2. Chop the potatoes into cubes, peppers, onions and carrots into strips, garlic into very small pieces.
3. Pour 1.3 liters of boiling water into a saucepan and cook the meat and potatoes in them over medium heat for a quarter of an hour.
4. Add vegetables and basil, cook for another 12 minutes.
5. Season with salt and seasonings, add tomato paste and simmer over low heat for 10 minutes. Turn off the heat, but do not remove the pan from the stove, but let it brew for a quarter of an hour.

The dish according to this recipe turns out to be the most healthy, since the frying process is eliminated.

Delicious variations on the theme of pork goulash

Although this dish is beautiful in its simplicity, over time the recipes were supplemented with new ingredients and became more refined.

Mushroom goulash with pork in red wine

This delicious pork goulash with gravy according to the recipe with the photo is prepared without tomato paste. Red wine gives it a refined aroma.

Ingredients:

• 900 grams of pork;
• half a kilo of champignons;
• a pair of onions;
• half a glass of red wine;
• large spoon of flour;
• 35 ml vegetable oil.

Cooking method:

The mushrooms are fried in a saucepan twenty minutes before the dish is ready.

Goulash with pork, cream and honey

An unusual recipe for pork goulash with creamy honey sauce in a frying pan will pleasantly surprise even picky gourmets.

Ingredients:

• 0.7 kg pork;
• three pickled cucumbers;
• two onions;
• a glass of cream;
• a large spoonful of flour, mustard and honey;
• 30 ml vegetable oil.

Cooking method:

1. Cut the meat into small slices.
2. Melt honey in butter and fry pieces of pork in this mixture until golden brown.
3. Add chopped onion, spices, salt. After a couple of minutes, pour in two glasses of water.
4. Reduce the flame and simmer for three quarters of an hour.
5. Chop the cucumbers and add to the stew. Cook for another 15 minutes.

A mixture of cream, mustard and flour is used as gravy. It must be poured into the pan five minutes before it is ready and stir until it thickens.

Pork goulash with bacon and beans

This hearty, rustic dish requires a little more prep time than a simple goulash. But the result is worth it.

Ingredients:

• half a kilo of pork;
• 200 grams of beans;
• the same amount of bacon;
• a couple of onions and heads of garlic;
• three celery stalks;
• sweet pepper;
• four large spoons of tomato paste;
• twice as much - granulated sugar;
• 30 ml vegetable oil;
• a large spoonful of soy sauce and mustard powder.

Cooking method:

1. In the evening, soak the beans in ice water. Before cooking, rinse and boil for three quarters of an hour.
2. Cut the pork and celery into small slices, bell peppers and bacon into thin strips. Chop the onion and garlic.
3. Heat oil in a saucepan and fry pork slices until golden brown. Place in another bowl. Place bacon in a saucepan, fry on both sides, then add vegetables. Cook until the celery and pepper are soft.
4. Drain some of the liquid from the beans so that 500 ml remains. Place in a saucepan. Add pork, mustard, season with tomato paste, soy sauce, salt and your favorite seasonings.
5. Simmer on low flame for 60 minutes.

This goulash does not need a side dish. It is enough to serve a green salad or just chopped vegetables.

Pork goulash, already stewed with potatoes, is also served without a side dish. In other cases, the dish is supplemented with rice, buckwheat, pasta or boiled potatoes.

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old soviet recipe— pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, an understandable and easy-to-remember cooking process. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.

Ingredients for cooking:

• pork (it is better to take a shoulder or loin) - 1 kg;
• onion - 1 head;
• flour - 3 tablespoons;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• greens (onion, dill or parsley) - 10 g;
• salt and pepper - to taste.

How to cook pork goulash with gravy

First of all, we wash the meat, dry it and cut it into 2-3 cm slices. Heat a large frying pan into which we have already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Add salt and ground pepper to taste.

Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.

Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the frying pan and mix so that it covers all the slices of meat.

Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.

So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It could be green onions, and dill, and parsley. Today I add chopped dill.

As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.

You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.

Step-by-step recipes for cooking pork goulash with gravy in a frying pan and slow cooker: how to cook pork goulash with tomato gravy with and without flour, how to complement and diversify the classic recipe

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

11 gr.

Carbohydrates

130 kcal.

Option 1: Pork goulash with gravy - classic recipe

Pork goulash, for all its simplicity, is very popular in our cuisine. Sometimes many housewives have no idea what kind of dish will be served on the table today, calling it either roasted pork or simply stewed pork. If you no longer have any names left, but you have a slice of pork in stock and simple vegetables- solemnly announce that goulash is on the menu for today, and cook it according to any recipe you like.

Ingredients:

• steamed pork - 500 grams;
• large onion;
• a quarter glass of sour cream;
• two garlic cloves;
• tomato paste - 5 tablespoons;
• large bay leaf - 2 pcs.;
• refined sunflower oil;
• “Italian herbs” - four pinches;
• pepper, black - 5 peas and half a spoon of ground;
• "Extra" salt.

Step-by-step goulash recipe

Heat a deep frying pan by pouring a thin layer of oil onto the bottom. Cut the pork, washed and freed from films, into cubes and fry over high heat. Add onion, peeled and cut into half rings, to the pan when the meat is browned on all sides. Grate or chop the garlic with a knife and add to the pork as soon as the onion slices become transparent.

Do not stir fry too often so that the food has time to fry. When they are all brown enough, add sour cream, tomato and stir. Wait until the sour cream begins to dry out and pour in hot water, level with the meat.

Keep the kettle hot; it is not advisable to pour a lot of water at once, but it will evaporate during the stewing process. Cover the pot and adjust the heat to a low simmer. The approximate simmering time is up to forty minutes; be sure to stir the goulash several times. Add water little by little, keeping its level so that the top pieces of meat peek slightly above the surface of the gravy.

Option 2: Pork goulash in a slow cooker according to a quick recipe

This cooking method is remarkable not only for its relative simplicity, but also for the fact that almost any pork can be used, including pre-frozen pork.

Ingredients:

• eight hundred grams pork tenderloin or trimmings without fat;
• onions, onions - 150 grams;
• half a spoonful of peppercorns;
• three tablespoons of butter and the same amount of tomato paste;
• three large garlic cloves;
• large bay leaf;
• spoon of spice mixture for pork;
• two glasses of boiling water;
• salt;
• two spoons of flour.

How to quickly cook goulash

Recommended slice size raw meat- in half a matchbox, wash and dry the pulp before slicing. Peel and finely chop the garlic and onion, turn on the multicooker in frying mode, heat the oil in the bowl for a couple of minutes.

For about five minutes, stirring, fry the meat alone, then add slices of onion and garlic, and heat for the same amount of time. Sprinkle the roast with flour and stir, completely combining all the ingredients.

Reprogram the multicooker for extinguishing, with a cycle duration of 60 minutes. Add and stir in the tomato with spices, pour in water, just above the level of the meat. Place the bay leaf on top and close the multicooker. About halfway through the process, remove the bay leaf, check the saltiness of the goulash and add more salt if necessary.

Option 3: Pork goulash with tomato sauce

The recipe for goulash in Soviet-era collections differs extremely slightly. The proposed goulash recipe is taken from a reference book for educational institutions of catering of the last century.

Ingredients:

• four hundred grams of medium-fat pork;
• two large, white onions;
• three spoons of tomato;
• ground and peppercorns;
• two bay leaves;
• salt, fine;
• clarified butter and chopped herbs.

How to cook

Without cutting off the fat, cut the washed pork into cubes, turn on the maximum heat under the frying pan and heat the oil very hot. Fry the meat, stirring often, until a thick crust of rich color.

Finely chop the onion and reduce heat to medium before adding. Stirring, saute for another eight minutes, let the onion also fry well. Reduce the heat, sprinkle the roast with flour and pepper, add salt and stir. Heat for a short time, up to three minutes, pour in the broth, add the tomato and bay leaf.

Cover the pan to allow the goulash to infuse flavors and simmer at lower heat. Adjust the temperature to a very low simmer, cook for about thirty minutes, remove the bay leaves and sprinkle with chopped parsley. Stir and stand for another ten minutes on the switched off stove. If you also have young onions, then sprinkle them on the goulash that has already been divided into portions.

Option 4: Pork goulash with carrot gravy

Vegetables are included in any goulash, but often differ in the shape and size of the cut. For example, in the following recipe we cut the carrots quite large, and the amount of it in the gravy will be twice as much as the onion.

Ingredients:

• a glass of “Krasnodar” tomato sauce;
• 600 grams of pork;
• onions, onions - a couple of small heads;
• large, sweet carrots;
• two tablespoons of soy concentrate;
• three pinches of pepper and the same amount of salt;
• a spoonful of flour and two of vegetable oil.

Step by step recipe

This homemade goulash is prepared quickly. Place a frying pan on the burner that is on, rinse the meat and pat dry with a cloth, and set aside for now. Peel the husks from the onion, and pour a thin layer of oil into a heated frying pan; let it heat over low heat.

We loosen the onion into quarter rings, immediately placing it from the board into the hot oil. While the sauté is browning, peel and cut the carrots into semicircles, then place them in the frying pan.

Fry the vegetables together for about five minutes, in the meantime cut the pork flesh into small pieces. We put the pot to heat up, pour the tomato and the same amount of water into it, then soy sauce. Place the fried vegetables in a pot, add oil to the frying pan and add the pork there, brown it, stirring constantly.

Add some salt to the fried meat, sprinkle with pepper, and transfer to the pot. Pour a couple of spoons of gravy into the frying pan, rinse and pour into the goulash. Simmer over low heat, covered, for about twenty minutes. Mix the flour with half a glass of water, slowly add it to the goulash and simmer for a few more minutes. Serve with any side dish, vegetables or salad.

Option 5: Pork goulash with flour gravy

It is customary to thicken the gravy in goulash by adding starch or flour. The following recipe assumes the second option. The quality of flour has virtually no effect on the taste; any type of product will do, but depending on the gluten content, you may need a little more of it.

Ingredients:

• entrecote, pork - 600 grams;
• two large carrots;
• half a glass of tomato;
• red wine, table, dry - 200 milliliters;
• 20 grams of flour;
• a spoonful of “Extra” salt and herbs;
• hot pepper and a few black peas;
• three bay leaves;
• a handful of lingonberries;
• a quarter stick of butter.

How to cook

Place the bay leaf, pepper and herbs in a liter of boiling water, boil for a quarter of an hour, dissolve the salt and let cool completely. Pour the brine over the meat and leave in the refrigerator for about twelve hours.

Peel and sauté carrots and onions with a small amount of oil; cut the vegetables into medium-sized pieces, in the form of straws. Cut the meat into slices, slightly larger than is customary for such dishes. Goulash looks good if the pieces of meat in it are about four centimeters long and half as wide.

Place the meat on top of the sautéed vegetables, mix and fry. Add tomato, salt and pepper. Pour in wine and a little boiling water, simmer at a very low simmer for up to an hour and a half, stir occasionally and add water as it boils.

Melt the butter and mix with flour. Thaw, if frozen, and wash the lingonberries. Place the berries and oil dressing into the goulash ten minutes before it’s ready.

Option 6: Homemade goulash with pork and mushrooms in a slow cooker

The size of the mushrooms is, in fact, not critical; large ones simply look more impressive. If your mushrooms are relatively small, simply cut them into larger slices.

Ingredients:

• lean pork trimmings - 700 grams;
• two large onions;
• three spoons of thick sour cream and two of tomato;
• half a liter of broth;
• three large champignons;
• 120 grams of carrots;
• a teaspoon of salt, mustard and sugar;
• large sweet pepper - 1 pc.;
• a spoon of universal spices;
• three tablespoons of white flour;
• oil, refined;
• a lush bunch of greenery;
• three cloves of garlic.

Step by step recipe

Remove the seeds from the pepper and cut into strips. Peel the carrots and onions, cut them into cubes and thin half rings, respectively. Finely chop or grate the garlic, wash the mushrooms and cut into slices. Rinse the meat, trim or leave the fat at your discretion, cut into finger-thick slices.

Start the multicooker in the “Frying” mode for 12 minutes. Heat the oil for the first two, then add and fry the pork. After stopping the appliance, add sour cream, mustard sauce and tomato. Salt, add flour and tomato, add sugar to taste, at first you can only half the specified amount.

Using a spatula, mix the products, pouring in the heated broth; if you add water, the taste of the goulash will not be as voluminous. Add bay leaf, turn on the simmer mode for forty minutes. After stopping the cycle, season with herbs and garlic, leave on heat for another quarter of an hour, let the goulash become saturated with aromas.

Option 7: Spicy pork goulash with eggplant

Please note that the meat will be stewed with onions and peppers in their juices. If you have a choice, give preference to juicier vegetables.

Ingredients:

• two juicy bell peppers and two tablespoons of dried paprika;
• 800 grams each of pork and onions;
• one chili pepper;
• large eggplant;
• a spoonful of chopped cumin and four pinches of pepper;
• oil, refined;
• two tablespoons of flour, salt and water.

How to cook

Remove the seeds from the hot peppercorns and cut the pulp into small strips, lightly salt and set aside for now in a bag. Also remove the seeds from the sweet pepper and cut into large strips. Dissolve the onion into rings, cut the eggplant into circles, add salt and place in a colander.

Heat three tablespoons of oil in a casserole and immediately add onion half rings to it. Sauté over low heat, then add all the pepper. Be careful with hot pepper, be sure to wash your hands with soap and water after handling it or wear gloves.

Cut the meat into three-centimeter pieces and add to the sautéed vegetables. Place cumin and dried pepper in a cauldron and set the heat to the lowest setting. Simmer for exactly an hour, stirring occasionally and adding no more than a quarter glass of warm water - there should still be little liquid.

We wash the eggplant to remove salt and cut it into smaller pieces, each circle into about six pieces. Place on top of the meat and add boiling water to the food level. Simmer for another hour, then add salt and season to taste. Pour in water so that the gravy is a couple of centimeters above the goulash, and let it boil.

Stir a spoonful of flour into 1/2 cup of water and add to the cauldron, adjusting the thickness of the gravy. Let it simmer slowly for about three minutes, finally add salt and turn it off. Greens, if you consider adding them necessary, add them after the flour dressing or sprinkle on ready-made portions.

Option 8: Tender pork goulash with sour cream and tomato

As you can see from the list of products, this recipe is also unpretentious in terms of the type of meat. But try to choose sour cream without sourness; the same wish applies to the taste of tomato. It is highly undesirable to replace it with ketchup or spicy sauces.

Ingredients:

• pulp of any part of the pork carcass - 500 grams;
• two tablespoons of flour and the same amount of tomato;
• a glass of medium-fat sour cream;
• two large onions;
• refined oil - three tablespoons;
• salt and spices for pork (you can just use pepper).

Step by step recipe

Since we use meat without choosing soft pieces, after preliminary preparation (rinsing, removing films, excess fat), cut it into approximately equal slices and lightly beat. Free the onions from the husks and dissolve them into half rings.

Turn on the burner and heat the frying pan, first empty, then with oil. First add the onion and slowly warm it up, then add the slices of meat. Keep the fire low and simmer the pork and onions for about ten minutes.

Sprinkle flour over the already fairly browned pork. While stirring, gradually add the tomato, then salt with spices and, lastly, sour cream. Cover the pan tightly and simmer for ten minutes. There should be enough liquid, but if you think the goulash is a little dry, you can add boiling water or hot broth.

Option 9: Mushroom goulash with pork

This dish is for those who don't count calories. Doesn't the presence of wine in the gravy bother you? Then you can pour it a little more than indicated, reducing the amount of broth accordingly. Choose only dry wine, the color is red, although no one forbids replacing it with white.

Ingredients:

• two slices of two hundred grams of lean and fatty pork;
• 450 grams of fresh mushrooms;
• one hundred grams of onions and twice as many carrots;
• tomato, unsalted - three tablespoons;
• 800 milliliters of strong broth;
• a quarter glass of grape wine;
• lard, pork;
• two tablespoons of high-fat sour cream and one of starch;
• salt, a handful of parsley and a quarter spoon of a mixture of aromatic peppers.

How to cook

We cut the meat into small, portioned slices, first put the fattier pieces into the melted lard, and when they turn pale, add the rest of the pulp. Finely chop the peeled onions and mushrooms and add them to the meat when a distinct blush appears on it.

Simmer the meat and mushrooms for about eight minutes over low heat, then add finely grated carrots and tomatoes. Stir, cover the pan tightly, wait for the moisture to evaporate and for the moment when the vegetables begin to fry. Remove the lid and add another spoonful of lard.

Heat the broth, pour in little by little so as not to get burned by the steam and splashes, stir constantly. Add sour cream, and when it has completely melted, pour in the wine. Simmer over low heat, covering the pan, until almost done.

Thicken the gravy with starch diluted with half a glass of broth, salt the goulash and season to taste. Turning on maximum heat, let it boil vigorously, sprinkle with parsley and turn off the stove. Cover with a lid and let sit for five minutes.

Option 10: Pork goulash in a slow cooker, with tomato, sour cream and adjika

Like this recipe, but don't have adjika? No problem, we’ll cook it now! Two bell peppers, a spicy pod, a head of garlic and a large, fully ripe tomato, that’s all adjika. Select the seeds from the pepper, peel the garlic and grind everything in a blender, add salt and add to the goulash.

Ingredients:

• pork, lean pulp - 800 grams;
• a glass of meat and bone broth;
• large carrots and 150 grams of onions;
• half a glass of sour cream;
• two spoons of mild ketchup;
• about one and a half tablespoons of flour;
• homemade garlic adjika - a couple of spoons, depending on the spiciness;
• vegetable oil;
• salt, coarse - to taste;
• a handful of dried paprika (pieces).

Step by step recipe

Pour oil into the bowl, select, but do not start the “Frying” mode yet. Cut the peeled vegetables thinly, and you can simply grate the carrots. Having set it to ten minutes, we start the device by pressing the “Start” button.

Exactly in the middle of the process you need to add chopped meat. First add a little salt to the pork slices and place them in a small bag, add flour there and shake several times. Place the breaded meat in this simple way into a bowl and mix with vegetables.

Upon completion of the selected mode, select “Extinguishing” from the installed programs, set the duration to 80 minutes. Mix sour cream, broth and ketchup in a bowl, add adjika to the sauce, and, if desired, more garlic and pepper. Pour into the bowl and run the program for execution.

About twenty minutes before completion, add broth or water if necessary. Taste and add salt, wait until the end of the main program and let it heat for some time.

Many people like goulash with a thick, rich gravy more than regular goulash in a liquid sauce. And it’s not at all difficult to prepare, just a couple of extra steps. We offer you a recipe for goulash with gravy, which can be prepared from either pork or beef.

Ingredients:

Meat (pork or beef)— 600-800 grams

Onion- 75-100 grams (1-2 small onions)

Carrot— 80-100 grams (1 piece of medium size)

Wheat flour- 1-2 tbsp.

Sour cream- 1 tbsp.

Tomato paste- 1-2 tbsp.

Spices: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1. Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop the onion.

3 . Thaw the meat for goulash and remove the veins. By the way, when buying frozen meat, be sure to pay attention to the color of the ice. If it is pink, it means that the meat has been frozen twice and can be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). Goulash made from pork tenderloin, shoulder and neck is softer and more tender. Beef is less fatty, so in order for beef goulash to be soft, the meat needs to be cooked a little longer (1-1.5 hours) than pork.

5 . Place the carrots and onions in a hot frying pan with vegetable oil and fry a little. Then add meat and spices (except salt), mix.

6 . Fry the meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of vegetables, seals it inside along with own juices. In the future, the goulash will turn out juicy and tender, since during stewing all the juices will be inside each piece.

Add 1-1.5 glasses of water, reduce the heat to low and cover with a lid. Simmer the goulash until the meat is cooked, about 30-60 minutes.

7 . Meanwhile, prepare the gravy for the goulash. Mix half a glass of cold water with flour and sour cream. Add tomato paste as desired.

8. When the meat is ready, pour the gravy sauce into the pan in a thin stream, stirring constantly. Now it's time to add salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Simmer until thickened for 5-10 minutes. Add greens (optional).

Delicious goulash with gravy is ready

Bon appetit!

Goulash

A dish like goulash came to us from Hungary, albeit slightly modified. Goulash is generally a traditional Hungarian soup, which always contains meat. Even from the name of the soup, and it is translated as “meat dish” - literally, it is already clear what the main ingredient is needed for its preparation. Goulash, by its nature, is a rich and very thick soup, which was necessarily cooked over an open fire in a large cauldron, the food of shepherds grazing cows, which is why the traditional Hungarian goulash recipe requires veal or beef. And already in our country, the dish was transformed into an excellent hot meat dish with gravy, which could be served as a side dish with pasta, any porridge, boiled or stewed potatoes.

Traditional soup recipe - goulash:

• Boneless meat, veal or beef pulp.
• Salo-lard.
• Potato.
• Onion.
• Pepper – sweet paprika.
• Tomato paste or fresh tomatoes, pre-boiled for several minutes in boiling water.
• Flour.
• Greens were used in later versions of the recipe - parsley.

The dish was prepared in the field, so it was aromatic and incredibly rich, nutritious, which was necessary to fill up before the shepherd's work for the whole day. So, you need two vessels: a smaller frying pan or cauldron, as well as a large cauldron, in which everything was cooked until it was ready.

It is necessary to fry the potatoes in lard, slowly adding steamed tomatoes or tomato paste. While the potatoes are boiling in the tomato, add paprika and a little water. Everything boils and cooks until half cooked, now the most important thing is adding flour. It is necessary to add flour in a thin stream, stirring so that the potatoes do not stick to the bottom of the cauldron. Now you need all the products to be completely ready.

The cauldron in which the goulash soup will be prepared must be placed on the fire, filling it with water. Put potatoes with tomatoes and flour there and cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. Over high heat, the meat and onions were cooked through, becoming rosy and golden. Add the meat to the soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which will ultimately please any stomach.

This is the kind of food, tasty and aromatic, that the Hungarians ate. Now goulash is rarely used as a soup, but even today there are an incredible number of variations on the theme of goulash and its excellent, variety of recipes. True, now it is increasingly called the familiar and closer word to us - meat stew.

Types and variations of goulash

Now there are so many goulash recipes that this dish can suit any table, for everyone: both a meat-eater and a vegetarian, a dieter and a lover of fattier foods, both a child and an adult. You can cook goulash in a cauldron and in a frying pan, a saucepan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread and served as a first, second course or appetizer. As the housewives wish.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Goulash from chicken and other poultry.
• Mushroom goulash.
• Soy goulash.

Although the word goulash itself encourages us to put meat in it, resourceful housewives use what they have on hand, products that are more suitable and liked by their household.

The best goulash recipes

Just look at the value of mushroom goulash, which does not contain meat, there’s not even a hint of meat products No. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian: ingredients

• Large champignons – 700 g
• Carrots – 3 pcs.
• Onion – 2 pcs. It is better to choose large onions, it tastes better.
• Flour – 150 grams
• Sweet pepper, bell pepper – 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in the dish.
• Tomato paste – 5 tbsp. l. As for the paste: you can choose the one you use more often according to your own taste. Tomato sauces are very tasty, especially sweet and spicy ones.
• Tomatoes – 5 pcs. If you don't have pasta, or you prefer tomatoes, take them. True, you will have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like best.
• Sunflower oil - for frying.

How to cook mushroom goulash

You need a large deep frying pan, cauldron or saucepan. Cut all the ingredients into large squares, pour boiling water over the tomatoes and remove their skins (if you are using them). In a frying pan you need to simmer the onion over low heat, then add the carrots. There is no need to make a big fire, since the vegetables are chopped coarsely, and we don’t want them to be raw in the middle and burnt on the outside.

You can add pepper to the carrots and onions when the vegetables have already simmered a little. Stir and cover with a lid. Now you can add the mushrooms, mix everything, you can add a little oil and turn up the heat a little more. Simmer the mixture of vegetables for 15 minutes, and then add pasta or tomatoes, stir, add seasonings. After 20 minutes, fill with water.

After 10 minutes, you can add a little more water and add flour, stirring constantly, without leaving the goulash unattended. Now turn the heat to minimum and open the lid. After 30 minutes the dish is ready.

Veal or beef goulash with gravy and vegetables: ingredients

• Beef pulp – 500 grams. Choose the pulp carefully, as this determines how juicy the meat will be. The back part will fit perfectly, the shoulder blade is also not bad.
• Lard – 200 g
• Onion – 3 pcs.
• Egg – 1 pc.
• Tomatoes – 4 pcs.
• Potatoes – 5 pcs.
• Garlic – 6-7 cloves.
• Sweet pepper, bell pepper – 2 pcs.
• Ground paprika and salt, black peppercorns and cumin.
• Flour – 150 grams.
• Parsley – 1 bunch.
• Walnuts – 7 pcs. kernels.

How to cook goulash with vegetables

The bacon should be cut into small squares and placed in a frying pan over low heat. When the lard has already melted, add onion cut into half rings - stir-fry until golden brown.

Cut the meat into small squares. Mix the seasonings in a bowl and rub the meat well. Place the prepared beef in a saucepan and fill halfway with water, place over medium heat.

The potatoes should also be cut into cubes and after 30-40 minutes added to the meat without stirring. Then the diced sweet pepper mode, after 20 minutes, add it to the pan with the meat and potatoes. If the water has boiled away, add another half a glass.

Now cut the tomatoes into slices, thinner. Place them in a saucepan with meat and vegetables, fill everything with water, cover with a lid and leave to simmer over low heat, stirring the ingredients occasionally.

Now we will make the so-called dumplings. You need to pour flour into a bowl, add the egg and crushed garlic. Salt everything, add finely chopped parsley, stir until a homogeneous dough forms. Now make small balls. To keep the dough from sticking to your hands, wet your hands in cold water.

20 minutes before the goulash is ready, add the dumplings and stir gently. The balls will be ready 5 minutes after dropping. Cover with a lid and let the goulash steep for about 1 hour.

Chicken goulash with gravy: ingredients

• Chicken fillet or breast – 1 kg.
• Garlic – 1 head.
• Carrots – 3 pcs.
• Onion – 2 pcs.
• Full-fat sour cream (not cream) – 200 g.
• Tomato paste or tomato sauce – 3 tbsp.
• Salt, bay leaf and ground black pepper.
• Flour – 2 tbsp. l.
• Sunflower oil or lard for frying - if desired delicate dish, take vegetable oil; if it’s richer, use lard.

How to cook chicken goulash with gravy

Like any other dish, goulash should be prepared by chopping the ingredients. Take the fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces and fry it for 5 minutes over high heat in lard or oil. In the meantime, add carrots and onions - circles or squares, whichever you prefer.

When the chicken has already begun to brown, add chopped vegetables to the pan, reduce the heat, and add oil if necessary. As you know, carrots love oil very much, so it can be quickly absorbed.

Now take tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after adding the vegetables. Stir everything, turn the heat to low and gradually add flour, stir again and cover with a lid.

After 15 minutes, add water to cover all ingredients to the top. Stir everything and cover again. Simmer, stirring occasionally, to prevent the flour from burning. Bay leaves add 20 minutes before ready. Chicken goulash can be prepared faster than any other, the main thing is to stir and turn it off in time so that the meat does not become too dry and bland.

Pork goulash, original: ingredients

• Pork – 700 grams. The neck is most suitable for goulash.
• Soy sauce – 5 tl.
• Onions (you can use regular white onions, but it’s better to buy leeks). – 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

Heat half a glass of water in a saucepan and melt the sugar in it. Pour in sunflower oil and heat everything to a boil, stirring. Place the onion there and fry over medium heat. Add all the seasonings.

Cut the meat into cubes, rinse. Add to the seasoning and onion mixture over high heat. Fry for 10 minutes, stir, do not reduce the heat. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Keep the heat low, cover with a lid, and let simmer for 40 minutes.

After the required time has passed, add flour. If you use starch, dilute it in half a glass of water. Add to meat, stir constantly. The goulash will be ready after 30-40 minutes.

Some cooking tips:

• If you are preparing goulash from pork or beef, add a little cognac or red wine when roasting. This will make the meat much juicier and softer. You can also marinate the pieces in mineral water before cooking.
• Before stewing the meat, be sure to fry it for a few minutes until crusty. This way it will not be soft, but will also retain its aroma.
• It is better to add salt at the end of cooking, so the meat will be soft and not bland and hard.