Pork goulash with gravy: the best recipes for cooking in a slow cooker, in the oven, in a frying pan. How to cook delicious pork goulash with gravy, like in kindergarten, canteen, with sour cream, Hungarian style, mushrooms, carrots, onions, tomatoes, flour:

Pork goulash with tomato paste in a frying pan is a dish for which there are a great many cooking options. I remember the first time when I set out to pamper my family with such a dish and was looking for suitable recipe online, my eyes ran wild from all sorts of cooking options. Each housewife praised her recipe in different ways, while adding a detailed description of the cooking step by step photos. Some of the proposed recipes were sensible, some were not, so I tried to take the best from each. As a result, I sorted through all kinds of ingredients, I managed to cook delicious goulash, which went perfectly with my side dish.

To prepare today's goulash we will need the following ingredients: pork, onions, garlic, flour, water and tomato paste. In order for the goulash to eventually become aromatic and tasty, I also added bay leaf, pepper, herbs and salt. As you can see, the list of ingredients is small, and it does not include a single expensive or exotic ingredient. Thanks to this, when you start preparing such a delicious dish, you can be sure that your family budget will not suffer from excessive spending.

The whole process of cooking goulash comes down to simple, as I like to say, manipulations: peel, rinse, cut, fry and simmer. It is in this sequence that goulash is prepared and, what is also important, in a short period of time. Despite the fact that today we prepare goulash from pork meat, it can be replaced with any other: chicken, beef, lamb, turkey or rabbit. By replacing the main “meat ingredient” you can pamper your household with a new dish every time.

After the pork goulash is ready, it should be served immediately before it cools down. This dish is less pleasant to eat cold than hot, I say from personal experience. This dish is best served as a side dish. Porridge made from boiled cereals: buckwheat, rice or millet is ideal as a side dish.

Ingredients:

• 500 g pork
• 2 onions
• 5 cloves garlic
• 1 tbsp. l. flour
• 500 ml water
• 2 tbsp. tomato paste
• 3 pcs. bay leaves
• Black pepper to taste
• Blend "Provencal herbs"
• Salt to taste
• Green

Cooking the dish step by step with photos:

Bon appetit!

Pork goulash is a complete and hearty dish, which can be served alone or as a universal addition to any side dish. This meat delicacy has a very original taste, thanks to herbs, spices and tomato paste, which was the reason for its success among many tasters. Finally, I want to give a few tips so that your pork goulash turns out delicious the first time:

• Pledge delicious dish lies primarily in the quality of the meat. That is why the choice of pork must be approached carefully even at the stage of purchasing this product in a store or at the market;
• If you don't have tomato paste on hand, you can replace it with homemade or store-bought ketchup. Just keep in mind that you will need a little more ketchup than tomato paste;
• To personalize the flavor of your dish, I recommend experimenting with spices, herbs, and seasonings;
• Goulash is best served with a side dish: porridge, pasta or mashed potatoes.

Calories: Not specified
Cooking time: Not specified

Goulash – meat dish originally from Hungary. Its history is long and old. From Hungarian the word goulash is translated as shepherd.
It all started a long time ago back in the 9th century, when the nomadic tribes inhabiting the modern territory of Hungary prepared this dish somewhere in a field. After several centuries, paprika entered the composition and became firmly established. The little innovation certainly left a tasty mark in the memory of many, because since then paprika has always been present in oral or written recipes. Traditionally it was made from beef, I think because they used meat that was brought by hunters.
Today, meat is used to prepare goulash. different types, but most often the most popular: beef, pork and even chicken. Depending on the main ingredient, the taste differs ready-made dish, but, of course, not for the worse, it just turns out different.
Interesting introduction, isn't it? Now, standing in the kitchen and chopping meat to prepare a delicious goulash, you may remember the history of a dish that has passed so many centuries, has been on people’s menus at different times, giving the joy of a feast, the pleasure of satiety and gratitude to the hostess.
Want to learn how to cook goulash? Then proceed further to the end of the recipe, find out the nuances and implement the simple knowledge in your kitchen.
Goulash is not a complicated dish, I would classify it as very simple, since the preparation of ingredients and the first stage are completed in a fairly short time. The longest process in the entire recipe is braising, which does not require much presence in the kitchen.

- meat - 450 g;
- onion - 2 pcs. (medium size);
- flour - 1 tablespoon;
- tomato paste - 2 tablespoons (full);
- salt - to taste;
- freshly ground black pepper.

Recipe with photos step by step:

Start with the meat, cutting it into small pieces. If you read the article from the beginning, then you already know that any meat can be used. If you have a suitable piece of pork in the refrigerator, you can safely use it, if beef is available, it is also very good.




Heat the frying pan (let me remind you for those who don’t know yet that vegetable oil should be added to the frying pan only after it has warmed up well) and pour in the vegetable oil. By the way, you can also use lard (or rendered lard). Place the meat in the pan and fry it on both sides until golden brown.




Finely chop the onion. Then, in the finished goulash with tomato paste, it will practically not be visible. But if you like the onion pieces to come across, you can cut it into half rings of medium thickness.




When the meat is fried to the state you want, add the onion to the pan and keep it on the fire a little longer, also until golden brown.






Now put the flour in the pan and mix well. Try to do this carefully so that the flour does not gather in lumps, but is combined evenly with all the ingredients.




Add tomato paste and simmer for about 2 minutes. Pour in water so that it completely covers the meat, season with salt, black pepper and simmer over low heat for about 1 hour. But if your meat turns out to be tough, then you need to cook it until it is completely softened.




During the extinguishing process, the liquid may evaporate, so it is necessary to replenish the amount to the original volume. It is better to add hot or warm boiled water.

Delicious goulash with tomato paste is ready!

We also invite you to look

Do you dream of surprising your family with your culinary talent? Prepare pork goulash with gravy according to traditional recipe. This is not a boring cafeteria dish, but a kind of culinary poetry. Prepared correctly and with soul, it leaves an unforgettable taste sensation.

Pork goulash in a frying pan with flour sauce

A hearty and tasty goulash can be cooked in a frying pan; you just need it to have a thick bottom to avoid burning the dish. We will cook with vegetables, paprika and spices.

Cooking time – 2 hours.

Servings – 7.

2 hours 30 min. Seal

Bon appetit!

Pork goulash with tomato sauce

We present to your attention several unusual recipe preparing rich and tender pork goulash. The meat is fried in it and then boiled in a saucepan in broth with tomato paste and spices. There is no need to beat the meat. Among the spices that go well with this goulash are suneli hops, cumin and coriander.

Ingredients:

• Pork – 0.7 kg.
• Tomato paste – 2 tbsp. l.
• Onion – 2 pcs.
• Flour – 3 tbsp. l.

Cooking process:

1. A piece of pork, preferably with layers of fat, is washed with cold water, dried with a kitchen towel and cut into medium pieces.
2. We clean the onions and chop them into pieces of arbitrary size.
3. Fry the pieces of meat in heated vegetable oil for 10 minutes, stirring with a fork.
4. Then add chopped onion to the meat and fry everything over medium heat for a few more minutes, continuing to stir.
5. In a separate saucepan, boil 1 liter of water with spices, tomato paste and salt to your taste.
6. Place the fried meat and onions into the boiling marinade.
7. Cook the pork over low heat until fully cooked, about 1 hour.
8. In a separate dry frying pan, fry the required amount of flour until creamy.
9. Add chopped garlic to the fried flour and dilute it with a small amount of broth until you get a thick sauce.
10. Got thick garlic sauce pour into the pan with the cooked meat, mix thoroughly and cook for a few more minutes until the tomato sauce reaches the desired thick consistency.
11. Serve the cooked tender goulash with boiled potatoes, rice or pasta.

Bon appetit!

Delicious pork goulash with sour cream sauce

You are offered a recipe great dish For daily menu. Goulash with sour cream sauce will be tasty and satisfying. It's easy to prepare.

Ingredients:

• Pork – 0.5 kg.
• Onion – 1 pc.
• Ketchup or tomato paste – 4 tbsp. l.
• Flour – 2 tbsp. l.
• Sour cream – 200 ml.
• Sugar – 1 tsp.
• Salt, garlic and spices to taste.

Cooking process:

1. Rinse the meat with cold water, dry with a towel and cut into small cubes or sticks.
2. Heat a frying pan (preferably with high sides) with vegetable oil and fry pieces of meat in it, salted to your taste, until golden brown on all sides.
3. Transfer the fried meat from the frying pan to a separate container.
4. In a cup, mix tomato paste or ketchup with one spoon of oil and transfer this mixture to the frying pan in which the pork was fried.
5. Add chopped tomato onions and simmer over low heat for 10 minutes, stirring regularly.
6. Then add the fried meat to the onion, pour two glasses of boiled water over it, stir and simmer the goulash under a closed lid for 35–40 minutes.
7. After this time, add flour to the meat, add chopped garlic, sugar, spices and the specified amount of sour cream.
8. Stir the goulash so that there are no pieces of flour, and simmer for another 10 minutes over low heat. Be sure to take a sample and adjust as you see fit.

The dish is ready. Serve to the table and eat to your health!

A simple recipe for pork goulash in a pan

We present to your attention a recipe for preparing this delicious dish in a pan, because sometimes you need to cook a large portion of meat, but everything doesn’t fit in the pan. Take only a pan with thick walls and a bottom, otherwise the meat may burn. Cooking goulash from fresh meat with vegetables and tomato paste, which can be replaced with fresh tomatoes.

Ingredients:

• Pork – 1 kg.
• Onion – 4 pcs.
• Carrots – 2 pcs.
• Tomato paste – 4 tbsp. l.
• Flour – 3-4 tbsp. l.
• Salt, spices, laurel to taste.

Cooking process:

1. Rinse the meat with cold water, dry with napkins and cut into pieces or sticks.
2. Heat the sunflower oil well in a stewing pan and place the chopped meat in it.
3. Salt the meat to taste and fry over medium heat until golden brown.
4. During this time, peel the onions and carrots.
5. Chop the onion into small cubes and chop the carrots into coarse grater.
6. Place the chopped vegetables in the pan with the meat and fry everything together for 10 minutes, stirring them occasionally.
7. Dilute the required amount of tomato paste in 2/3 cup of clean water and pour this mixture over the meat and vegetables. You can replace the pasta with pureed fresh tomatoes(3–4 pieces).
8. Simmer the goulash in tomato sauce, covered, for 30 minutes over low heat.
9. Then dilute the flour in half a glass of water and pour into the pan, stirring the meat well in the gravy so that there are no lumps of flour. You can pre-fry the flour in a dry frying pan, it will be tastier.
10. Place laurel leaves in the goulash, sprinkle it with your favorite spices and simmer for a few more minutes until the gravy acquires a thick consistency. Taste the dish and turn off the heat. The goulash in the pan is ready.

Bon appetit!

Pork goulash with gravy in a slow cooker

Contrary to the existing opinion that real goulash can only be prepared in special dishes, you are provided with a recipe for juicy and aromatic goulash prepared using a slow cooker. Goulash is prepared from lean pork with soy sauce, tomato paste and spices to suit your personal taste.

Ingredients:

1. Pork – 500 g.
2. Fresh tomatoes – 4 pcs.
3. Carrots and onions – 1 pc.
4. Soy sauce and flour - 2 tbsp each. l.
5. Tomato paste – 1 tbsp. l.
6. Spices and salt to taste.

Cooking process:

1. We wash the meat with cold water, dry it with a paper towel and cut it into medium equal pieces.
2. Small quantities vegetable oil(preferably olive oil) grease the bowl of the device.
3. Place the chopped meat in it and pour the specified amount soy sauce.
4. Wash the tomatoes, remove the stems and grind with a blender to a homogeneous puree. Then we transfer them to the meat.
5. Peel the onion, chop it into thin half rings and place it in the bowl with the meat.
6. Peel the carrots, wash them, chop them on a coarse grater and add them to the bowl of the device.
7. In a separate container, mix tomato paste with two glasses of warm water.
8. Add salt, spices and flour to this mixture to your taste and stir with a whisk until smooth.
9. Pour the resulting tomato mixture into the meat in the slow cooker and mix everything well.
10. Set the device to the “Stew” mode and cook the goulash for 25 minutes, no longer needed.
11. We take a sample from the prepared dish and adjust it at our discretion.
12. Goulash with gravy in a slow cooker is ready. Serve with any side dish.

Bon appetit!

Delicious recipe for pork goulash with tomatoes

Fresh tomatoes add great tenderness and juiciness to pork goulash. Using this recipe, you will prepare an excellent dinner for both constantly losing weight women and hungry men. You can complement it with a delicious side dish. We will cook in a deep frying pan.

Ingredients:

• Pork – 0.7 kg.
• Onions and tomatoes – 2 pcs.
• Paprika – 2 tbsp. l.
• Cumin and salt - 1 tsp each.
• Flour – 2 tbsp. l.
• Sour cream – 100 g.

Cooking process:

1. Wash the pork, dry it and cut it into 2x2 cm cubes.
2. Peel the onions and chop them into thin half rings.
3. Heat the oil well in a frying pan and fry the chopped onion in it until translucent. Then sprinkle the onion with paprika and cumin and fry for another 2 minutes.
4. Place the chopped meat in the frying pan with the onion and fry it lightly. You can fry the meat in a separate frying pan and then transfer it to the onions.
5. Pour clean water over the meat so that it is completely covered, and simmer it over low heat under a closed lid until fully cooked.
6. Peel fresh tomatoes by pouring boiling water over them and chop into small pieces or grind in a blender as you like.
7. Transfer the tomatoes to the meat after 20 minutes of simmering. Sprinkle the meat with salt and pepper to your taste.
8. When the meat is ready, pour it into the frying pan. wheat flour, add sour cream and mix the goulash well. Simmer it for a few more minutes. If the sauce turns out to be thick, add a little water to the pan. Be sure to take a sample.

Goulash with tomatoes is ready. Bon appetit!

Goulash with mushroom sauce

IN this recipe you are invited to prepare pork goulash with fresh mushrooms. The mushrooms will add a wonderful flavor to the sauce. Together with mashed potatoes or pasta you will get a hearty and delicious dinner.

Ingredients:

• Pork – 250 g.
• Mushrooms (champignons) – 200 g.
• Onion – 1 pc.
• Tomato paste and flour - 1 tbsp. l.
• Sour cream – 2 tbsp. l.
• Paprika and sugar - 1 tsp each.
• Salt and spices to taste.

Cooking process:

1. Wash a piece of pork and cut into small cubes.
2. Wash the mushrooms and cut into slices or longitudinal pieces.
3. Peel the onion and chop into half rings.
4. Heat sunflower oil in a frying pan and fry the meat in it until golden brown. Fry over medium heat.
5. Then add chopped onion to the frying pan and fry it along with the meat until golden brown.
6. Then place the chopped champignons in the pan. Sprinkle the dish with paprika, salt and pepper to your taste, add flour and fry everything for 3-4 minutes.
7. Then add tomato paste to the meat and pour a glass of clean water.
8. Add sugar, chopped garlic and a little to the goulash. lemon juice to enhance the taste. Mix the goulash well and simmer with the lid closed for 15 minutes.
9. Then remove the pan with goulash from the stove and add sour cream.
10. Place the goulash back on the heat, bring to a boil and turn off the heat.
11. Goulash with mushrooms can be served for dinner.

Bon appetit!

Pork goulash with gravy and vegetables

This recipe invites you to diversify your home menu by preparing pork goulash in sauce with vegetables. All the vegetables in your refrigerator are added to the sauce. The best side dish for this goulash would be rice. Prepare a delicious dinner using this recipe.

Ingredients:

• Lean pork – 400 g.
• Carrots, onions, eggplant and sweet pepper– 1 pc.
• Tomatoes – 5 pcs.
• Flour – 2 tbsp. l.
• Paprika – 1 tbsp. l.
• Sugar – 1 tsp.
• Salt and spices to taste.

Cooking process:

1. Rinse the piece of meat for goulash with cold water, remove excess moisture with a towel and cut it into small pieces, one “bite”.
2. In a vessel for stewing goulash (saucepan, frying pan or pan with a thick bottom), heat the vegetable oil well and fry the pieces of meat in it. Fry first for 1-2 minutes over high heat until the meat is covered with a golden crust, then over low heat, stirring the pieces, fry the meat for 7-8 minutes.
3. Peel the onion, cut it into four pieces and add to the fried meat. Fry the onion with meat until transparent.
4. Then salt the meat, sprinkle with dry paprika and any spices of your choice.
5. Peel the carrots, chop them into small pieces and add to the meat. Fry for a few more minutes so that the carrots and meat are well saturated with the aroma of the spices.
6. Then add the required amount of flour to the meat, mix well and fry the meat with flour for another 1 minute.
7. Then pour one and a half glasses of clean water into the bowl with the goulash, stir the goulash until smooth and simmer everything under a closed lid for half an hour. If the gravy is thick, add a little water.
8. Peel fresh tomatoes, pour boiling water over them, and make a homogeneous puree from them in a blender. Pour the resulting tomato puree into the meat. Taste the sauce and add a little sugar if the sauce is sour.
9. Wash the eggplant and pepper, remove the stems and seeds and chop them into longitudinal pieces. In a separate frying pan with oil, first fry the eggplant and then add the chopped pepper. Fry these vegetables until you smell the roasted peppers, this will take a few minutes.
10. Place the fried peppers and eggplant in a bowl with goulash, stir and simmer over low heat for another 10 minutes. Towards the end of the stew you can add 2-3 tbsp. l. sour cream.
11. Goulash in vegetable sauce is ready.

Eat for your health!

Hungarian pork goulash recipe

You are provided with a recipe for a real Hungarian dish - pork goulash. It should be hot, red, aromatic and contain a lot of spices. They will give it a special taste butter and pre-frying vegetables.

Ingredients:

• Pork – 0.5 kg.
• Butter – 2 tbsp. l.
• Onions, sweet peppers and carrots - 1 pc.
• Flour and tomato paste - 1 tbsp. l.
• Salt and spices to taste.

Cooking process:

1. We clean the vegetables for goulash from peels, stalks and seeds and then wash them.
2. Chop the onion into arbitrary pieces.
3. Grate the carrots on a coarse grater.
4. Cut the sweet pepper into small cubes.
5. Heat a frying pan well with vegetable oil.
6. Fry carrots and onions in it over high heat for 7 minutes.
7. Then add the sweet pepper pieces and simmer the vegetables for another 10 minutes. Transfer the fried vegetables into a container for stewing goulash.
8. We wash a piece of pork meat with cold water, wipe it with a towel and cut the meat into portions.
9. Add vegetable oil to the frying pan where the vegetables were fried and fry the chopped meat until half cooked. Stir the pieces of meat regularly.
10. Transfer the fried meat to the vegetables, stir and fill with clean water so that the meat is completely covered.
11. Simmer the goulash covered with a lid for one hour.
12. After this time, pour flour diluted in water into the goulash, add tomato paste and the required amount of butter. Salt the meat and sprinkle with spices to your liking. Dry paprika, cumin and cumin work well for Hungarian goulash.
13. Mix the goulash well and simmer for another 20 minutes.
14. Be sure to serve it with fresh herbs.

Bon appetit!

Pork goulash with gravy, cooked in the oven

This recipe asks you to cook pork goulash in the oven. Cooked in the oven, and even in white gravy, it will turn out unusually tender and aromatic. Treat your family to a delicious dinner.

Ingredients:

• Pork – 1.2 kg.
• Sour cream and mayonnaise - 100 ml each.
• Onion – 2 pcs.
• Flour and soy sauce - 2 tbsp. l.
• Lemon juice – 1 tbsp. l.
• Salt and dry spices (garlic, parsley and black pepper) to taste.

Cooking process:

1. Rinse the meat with cold water, dry with a towel and cut into portions approximately 2x2 cm.
2. Peel the onions and chop them into thin half rings.
3. Heat sunflower oil in a frying pan and fry the meat along with onions over high heat. Be sure to stir the meat continuously and fry until golden brown.
4. Place the meat fried with onions in a baking dish and sprinkle with salt and flour, and then stir well.
5. In a separate small container, cook the gravy from half a glass of water and spices. Take 1 tbsp dry garlic and parsley. l., and add black pepper to your taste. Add the amount of sour cream, mayonnaise, soy sauce and the juice of half a lemon to the gravy indicated in the recipe.
6. Pour the resulting aromatic gravy over the meat in the mold and mix thoroughly.
7. Bake the goulash in the oven at 180°C for one hour.
8. Then add 2 bay leaves to the meat, reduce the oven temperature to 150°C and continue baking for 15 minutes.
9. Turn off the oven, let the dish sit for 30 minutes, and then you can serve it for dinner. Prepare as a side dish mashed potatoes or cook rice.

Eat for your health!

Wash the pork in running cool water, dry it and cut into small pieces.

Heat vegetable oil in a frying pan, add pork there and fry over high heat for about 5 minutes, stirring occasionally.

Finely chop the onion and add to the meat in a frying pan, fry for 5-7 minutes over medium heat, stirring.

Salt and pepper our future goulash, add black peppercorns and flour. Mix thoroughly and fry for 3 minutes.

Add 3 tablespoons of tomato paste and mix well. (Please note that some types of tomato paste may be more acidic. The acidity depends on the quality of the raw material and technological process. Therefore, adjust the acidity of the dish by adding less tomato paste, or add sugar).

Add bay leaf, pour in 2 cups of cool water or meat broth, cover with a lid and leave to simmer over low heat for 30 minutes.

Season the finished dish with chopped herbs and serve with any side dish. The best combination with goulash is mashed potatoes with salad or pickles.

Bon appetit!

Ready! Your family will repeatedly ask you to cook more. You can add some fruit to the goulash (pieces of apples, plums, etc.). The result will be a real masterpiece.

Pork goulash with carrots and onions

This is a recipe for a very tasty but spicy goulash. Fans will highly appreciate it. Spicy is created by adding adjika or a mixture of peppers. The taste can be changed by combining spices. Show off your culinary skills.

Ingredients:

• Pork tenderloin – 600 g.
• Small carrots – 1 pc.
• Medium onion – 2 pcs.
• Any tomato sauce(can be homemade) – 3 tbsp. l.
• Hot Tabasco sauce to taste.
• Water, preferably hot.
• Vegetable oil – 2 tbsp. l.
• Table salt to taste.

Cooking process:

1. Rinse a piece of meat with cold water, pat dry with a towel and cut into medium pieces.
2. Heat a frying pan with vegetable oil on the fire.
3. Place the meat in a frying pan, turn the heat to high and fry without stirring.
4. Using a sharp knife, cut the carrots and onions into thin rings.
5. Stir the meat in a frying pan and fry until an appetizing crust forms.
6. Add onion to the meat and fry for a few minutes.
7. Then add chopped carrots to the pan and fry for a few minutes.
8. Pour into hot water until the meat is covered with water.
9. Add to taste hot sauce
10. Cover the contents of the frying pan with a lid and simmer for 30 minutes. Before finishing cooking, add salt to taste.

The goulash turned out very tasty. The cooking method is quick and uncomplicated. Bon appetit!

Pork goulash

Can't decide what to make for dinner? We offer you pork goulash. This best way feed the whole family. The dish turns out aromatic and tasty.

Ingredients:

• Fresh pork tenderloin– 1kg.
• Onions – 2 pcs.
• Large red bell pepper – 1 pc.
• Sunflower oil.
• Table salt to taste.
• Pure water – 400 ml.
• Spices: hot pepper 0.5 tsp, cumin seeds 0.5 tsp, ground black pepper 0.5 tsp, 1 cube of any meat broth (2 bags of Maggi are possible)

Cooking process:

1. Finely chop the onion and fry in sunflower oil.
2. Fry the onion until browned.
3. Cut the pork into medium pieces, add to the onion and fry over high heat, stirring occasionally.
4. Add a spoonful of flour to the meat and fry a little more.
5. Place the meat and onions into a deep saucepan or cauldron.
6. Pour 400 ml of clean water into the same pan.
7. Add the spices or Maggi indicated in the recipe to the prepared goulash. Close the container with a lid. Simmer the goulash for 40 minutes over low heat.
8. bell pepper cut into small squares, put in goulash and cook the dish for another 15 minutes (so that the pepper is crispy).

The result is a tasty, bright and impressive dish that can be served both for dinner and for a holiday table.

Pork goulash with gravy

Goulash is one of the ways to cook meat, where there is a lot of sauce that can be poured over the side dish. We offer you a recipe for a simple and tasty dish for lunch or dinner. This is a delicious pork goulash. Pairs perfectly with any side dish and light vegetable salad.

Ingredients:

• Pork – 1.5 kg.
• Tomato sauce – 300 ml.
• Large onions – 2 pcs.
• Vegetable oil – 70 ml.
• Bay leaf – 2–3 pcs.
• Water – 750 ml.
• Table salt – 1 tsp.
• Spices for meat to taste.
• Any greens, a few sprigs.

Cooking process:

1. Rinse pork meat in cold water, dry with a paper towel. Cut the meat into medium cubes or cubes.
2. Heat a frying pan with vegetable oil. Put meat in it. Fry over high heat, then over medium heat.
3. When frying, the meat produces juice. Wait for the juice to evaporate. Then, stirring gently, bring until a golden brown crust forms. Clean the onions. Cut it into thin slices and add to the meat. Still fry for 7 minutes.
4. Add tomato sauce or tomato paste to the frying pan with the meat. Add spices and bay leaf to the dish. Salt to taste. Pour in cold water and mix everything carefully. Simmer the goulash over low heat for 40–50 minutes. It is necessary to stir the meat several times so that the bottom does not burn.
5. Wash the cooked greens and finely chop them. Add to meat.

A few words about the gravy. Tomato sauce is usually used. However, something else can be applied. Sour cream mixed with tomato gives an unusual taste. Give it a try. If you like a thick sauce, add starch or fried wheat flour.

A delicious dinner is ready. Bon appetit!

Pork goulash with potatoes

The wonderful taste of the Hungarian goulash recipe has many fans. It is now prepared not only from meat, but also with vegetables and potatoes. The recipe is based on meat fried with onions, separately boiled potatoes, fried apples, spices and sour cream.

Ingredients:

• Medium potatoes – 10 pcs.
• Fresh pork tenderloin – 1 kg.
• Onions – 2 pcs.
• Tomato sauce – 2 tbsp. l.
• Vegetable oil – 50 ml.
• Medium sweet and sour apples – 4 pcs.
• Sour cream – 2 tbsp. l.
• Sugar – 1 tbsp. l.
• Butter – 1 tbsp. l.
• Table salt and spices - to taste.

Cooking process:

1. Cut the pork into small (2–3 cm) pieces.
2. Using a sharp knife, cut the peeled onion into half rings.
3. Heat a frying pan with vegetable oil over high heat, put the meat in it and fry until golden brown, then add the onion and fry until translucent.
4. We clean and wash the potatoes. Cut it into large cubes and cook in a saucepan. Add tomato sauce and spices specified in the recipe to the meat. Cover the frying pan with the meat and simmer over low heat, stirring occasionally. The meat is stewing. At this time, peel the apples and cut them into slices.
5. Take another frying pan and heat the butter in it with the addition of small quantity vegetable oil so that it does not smoke. Place chopped apples in it, sprinkle with sugar and fry until browned.
6. Add the finished apples to the meat. Add sour cream to the goulash. Mix the contents carefully. Let's taste it. Turn off the heat after boiling.
7. Drain the water from the finished potatoes. Add potatoes to meat. Mix.

It is better to cook potatoes separately. It tastes better and the dish looks better. Ready! Serve to the table. Bon appetit!