Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

How do you feel about pork goulash with gravy? Our family just loves it, and my family often asks me to cook it. I don’t mind: the ingredients are always at home, the cooking method is outrageously simple, and the result is simply wonderful!

Pork goulash with gravy: a recipe with step by step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best gravy goulash you've ever had!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Meat cut into small cubes.

Transfer the pork to the skillet.

Fry, stirring constantly, so that a golden crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan, fry the flour until brown and pour it over the pork.

Finely chop the onion, grate the carrots on a coarse grater, sauté over medium heat.

When the vegetables are fried, become soft and change color, shift them to the meat.

Pour in water, add herbs, pepper.

Close the lid, reduce the heat and simmer the goulash for one hour.

A few minutes before cooking, salt and add your favorite seasonings for meat.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten, goulash with pasta was one of my favorite dishes. I didn't need to be persuaded to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Only lean meat is used in the children's diet, so it is better to choose lean pork for this recipe.

Ingredients:

• 600 grams of lean pork;
• 1 head of onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove the veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Put the meat in a single layer on a well-heated pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

Thus, all the juice is sealed inside the piece, and the goulash will turn out to be very tasty and juicy.

1. Put the carrots and onions to the pork, continue to fry until the vegetables change color.
2. Add flour, mix, fry for a couple more minutes.
3. Add tomato paste and sour cream, mix.
4. Pour in hot water (you can use broth), mix until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce the heat.
6. Simmer for a little over half an hour. Salt before the end of cooking.

Pork goulash is ready in the garden. Enjoy your meal!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 glass of broth;
• 40 grams of butter;
• 3-4 medium-sized bulbs;
• 200 grams of tomatoes in their own juice;
• 25 ml of vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, pat dry with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Put the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry until golden brown.
5. Pour in the vinegar and, until it evaporates, continue to fry the onion.
6. Squeeze the garlic through a press.
7. Grind tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and mix.
9. Place the pork and tomatoes in a bowl, season with salt and stir.
10. Switch to the "Extinguishing" program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - a step by step recipe

In this recipe, instead of a store-bought tomato sauce, you can use homemade tomato sauce, it will only turn out better. Play with taste, applying various spices. If you like spicy meat like me, then add Tabasco. And if you prefer a milder taste, you can put a little Georgian adjika or ground pepper mixture in the dish.

Ingredients:

• pork neck - 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, pat dry with paper towels and cut into small pieces.

Put the pan on the fire, after it heats up, pour a little sunflower oil.

Turn the heat up to high and transfer the pork to the skillet, stirring until it is well fried.

Peel onions and carrots, finely chop them.

Mix the meat, fry until golden brown.

Add the onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce fire to small.

Pour in hot water so that it covers the meat.

Add hot Tabasco sauce if you like it spicier. Mix.

Close the pan with a lid and leave to simmer for half an hour. Salt the goulash 5 minutes after cooking.

Here is such an appetizing goulash you will get! Prepared according to this recipe, it turns out delicious, but quite spicy. If you don't like spicy food, then avoid hot sauce.

I offer you a video recipe for pork goulash with gravy

//youtu.be/SNsqpEzuHyc

Knowing the basic goulash recipe, you can experiment with it ad infinitum. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you for new recipes!

Step-by-step recipes for cooking pork goulash with vegetables, mushrooms, tomato paste, sour cream and flour

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

28 gr.

carbohydrates

299 kcal.

Option 1: Classic Pork Goulash Recipe

Goulash is a traditional dish from Hungary. In appearance, it resembles a soup, the main ingredient of which is beef meat. But over time, this version of goulash has changed and now it is most often cooked with juicy pork meat. For a side dish, you can cook not only mashed potatoes, but also rice, pasta or buckwheat.
Pork goulash is usually cooked with gravy - this is a very tasty and hearty dish that can be served with a regular family dinner or on a festive table.

Ingredients:

• kilogram of pork tenderloin;
• two bulbs;
• Bulgarian red pepper;
• black and red ground pepper, a pinch of cumin;
• salt;
• vegetable oil;
• a couple of tablespoons of flour;
• 1.5-2 glasses of water (can be increased).

Pork goulash recipe step by step

Peel the onion and chop finely. Fry in vegetable oil until golden brown.

Rinse pork, cut into small cubes. Transfer to a skillet, sprinkle with salt and pepper, fry for five minutes.

Pour the onion to the meat in a frying pan and fry, stirring, for a quarter of an hour over medium heat.

Add a spoonful of wheat flour to the pan, mix quickly and cover with a pan. Simmer for 4-5 minutes, then remove the lid and fry the meat until cooked through.

Transfer the contents of the pan to a saucepan, pour water - the more it is, the thinner the gravy will turn out. Add cumin, salt if necessary, stir everything and turn on a small fire. Simmer covered for about 40-45 minutes.

Wash bell pepper and remove seeds. Cut into thin strips or small cubes.

After the specified time, add bell pepper to the goulash, mix and simmer for another 20-25 minutes, so that the pepper becomes soft.

Serve goulash with mashed potatoes or any other side dish, complementing the dish with a sprig of fresh herbs.

Option 2: A quick recipe for a simple pork goulash

A simple version of pork goulash was popular during the Soviet era. When you want to remember a forgotten, but very tasty dish, you can please your family with a quick recipe for goulash with gravy.

Ingredients:

• 400-450 gr. pork meat;
• a tablespoon of tomato paste;
• a teaspoon of sugar;
• salt;
• 0.5 teaspoon of ground red pepper;
• a teaspoon of dry adjika;
• Bay leaf;
• a tablespoon of flour.

How to quickly cook a simple pork goulash

Rinse pork meat and cut into pieces. Fry in vegetable oil.

Peel the onion and chop finely. Pour into the pan to the meat, salt and sprinkle with spices. Continue frying until the onion is quite soft.

Add flour, mix thoroughly and fry for a couple of minutes.

Pour in the tomato paste, sprinkle with sugar, stir and cook for 3-4 minutes.

Pour boiled water into the pan so that it completely covers its contents. Put a couple of bay leaves and close the lid. Cook 25-30 minutes.

Goulash is ready to serve with any side dish. If you don’t like liquid gravy, then you can thicken it by holding the goulash under a closed lid on the stove for a little longer.

Option 3: Pork goulash with carrots and onions in a slow cooker

Pork goulash with vegetables will turn out very juicy, with a pleasant creamy aroma. Thanks to the even heating of the multicooker, all the products of this dish become unusually delicate in taste.

Ingredients:

• 700 gr. pork meat;
• bulb;
• carrot;
• a little sour cream;
• two tablespoons of flour;
• black ground pepper;
• salt;
• water.

How to cook

Pour vegetable oil into the multicooker bowl and select the frying mode for ten minutes.

Peel and cut the onion into small cubes, pour into a slow cooker.

Cut the skin off the carrot. Wash the root crop and chop on a coarse grater. pour over the onion, mix and close the lid.

Wash the pork meat, cut into pieces and send to the vegetables. Stir, close the lid and fry for another 10 minutes.

Sprinkle the meat with vegetables with ground pepper and flour, mix well and continue to fry for another couple of minutes.

Add sour cream, salt to taste and a glass of hot water to the bowl. Stir, close the lid tightly. On the display, select the extinguishing mode for 60 minutes.

As soon as the slow cooker beeps, the goulash is ready. You can serve with your favorite side dish of cereals or potatoes.

Option 4: Pork goulash with flour

Pork goulash with flour and wine according to an Italian recipe is suitable for treating guests. The meat is juicy and very flavorful.

Ingredients:

• 800 gr. pork;
• two or three bulbs;
• three cloves of garlic;
• stalk of celery;
• a teaspoon of sugar;
• one and a half tablespoons of flour;
• an incomplete glass of red table wine;
• salt, ground pepper;
• two bay leaves;
• a pinch of basil, rosemary and oregano;
• fresh greens;
• vegetable oil.

Step by step recipe

Wash the meat, dry it from moisture with a paper towel. Cut into pieces of 2-2.5 cm. Sprinkle with salt and pepper, refrigerate. It is better if the meat is marinated for a day, but several hours is possible.

Chop the onion into small cubes, and the carrot and celery into medium-sized cubes.

Heat the oil over high heat in a frying pan. Put the meat in one row, fry on each side for 3 minutes and transfer to the pan. Thus prepare all the meat.

Pour wine into a saucepan with pork and boil over medium heat for six minutes.

In the pan in which the meat was cooked, fry the celery and onion. Pour over meat and add dry seasonings.

In a bowl, combine tomato paste, sugar and flour, stir. Add a glass of water and pour this mixture over the meat. The sauce should cover the top of the meat. Add carrots.

Simmer over a very low flame with the lid closed. Readiness will come in about 25-30 minutes. At the very end, add garlic and a couple of bay leaves.

Serve goulash with boiled spaghetti, sprinkled with herbs.

Option 5: Pork goulash without tomato paste

Not everyone likes tomato in their meals, or you can't eat tomatoes for medical reasons. Delicious meat goulash can be prepared without this ingredient. It can be served as an independent dish or as a side dish.

Ingredients:

• half a kilogram of pork;
• a couple of carrots;
• one leek;
• bell pepper;
• one and a half tablespoons of flour;
• three tablespoons of sour cream;
• 1.5 teaspoons of spices (a mixture of turmeric, basil, thyme, paprika);
• a couple of pinches of black ground pepper;
• a couple of bay leaves;
• one and a half glasses of water.

How to cook

Peel the vegetables and cut into random pieces. Fry in vegetable oil for 6-7 minutes in a deep frying pan.

Rinse pork meat and cut into small pieces. Roll in flour and transfer to a pan with vegetables. Fry, stirring, eight minutes.

Pour water, after boiling, reduce the power of the fire and cover the lid. Simmer for about 35-40 minutes.

In a cup, combine sour cream, half a glass of water, all spices. Salt, add ground pepper and mix well. Pour the sauce into the skillet with the meat.

Together with the sauce, simmer the dish for another 13-15 minutes, at the very end put a bay leaf.

Delicious pork goulash is ready! The density of sour cream sauce can be adjusted using the amount of water.

Option 6: Pork Goulash Without Gravy

Those who do not like gravy in goulash may like a savory recipe with soy sauce and vegetables. The stew in sweet and sour sauce becomes soft and spicy and will go well with any side dish.

Ingredients:

• half a kilo of pork;
• a quarter cup of soy sauce;
• a couple of spoons of ketchup;
• two carrots;
• tomato;
• a teaspoon of sesame;
• a couple of tablespoons of lemon juice;
• salt, ground pepper.

Step by step recipe

Rinse pork meat, remove moisture with napkins. Cut into thin strips.

Heat the vegetable oil and fry the meat over high heat until golden brown.

Peel the onions and carrots, cut into strips and add to the pan with the meat.

Wash the pepper, remove the seed box. Meaty tomato cut into cubes. Transfer to the skillet when the onions and carrots are browned. Cook over low heat for five minutes.

Pour lemon juice, soy sauce and ketchup into a cup. Mix well and add salt to taste.

When the vegetables in the pan are soft, pour in the filling. Cook over low heat until it has completely evaporated.

Lightly toast the sesame seeds in another pan, do not add oil.

When serving goulash, garnish with sesame seeds.

Option 7: Pork goulash with sour cream

The sourness of sour cream perfectly complements the meat dish, giving it a special tenderness. For goulash, low-fat sour cream is usually used. From vegetables, tomatoes and onions are traditionally added.

Ingredients:

• 700-750 gr. pork tenderloin;
• onion;
• two tablespoons of sour cream;
• two tomatoes;
• two tablespoons of flour;
• ground pepper.

How to cook

Cut off membranes and fat from meat, rinse. Cut into small pieces.

Peel the onion and chop finely with a knife.

Fry the meat to remove moisture from it. Then add the chopped onion and stir, reduce the heat to a minimum.

Plunge the tomatoes in boiling water for a couple of minutes, then remove the skin. Cut into small cubes and pour into a frying pan with meat, pepper.

Pour flour, lightly fry, mixing with other products.

Pour sour cream into a frying pan, add a little water and cover with a lid. Simmer over low heat for about an hour.

Ready goulash served with mashed potatoes or pasta.

Option 8: Hungarian Pork Goulash

The goulash recipe comes from Hungary. It is a little more complicated than the usual way of cooking this dish. Hungarian goulash is ideal for serving on a festive table.

Ingredients:

• kilogram of pork (tenderloin);
• 100 gr. canned champignons;
• 25-30 gr. fat;
• three small carrots;
• three cloves of garlic;
• four dense tomatoes;
• fresh herbs (preferably parsley);
• a pinch of salt, ground red pepper, cinnamon and ground paprika;
• a glass of dry wine;
• two tablespoons of flour.

Step by step recipe

Rinse the meat well, let dry from moisture and cut into medium-sized pieces.

Pour flour, pepper, salt and stir into a deep cup.

Heat vegetable oil in a thick-walled pan. Roll the meat in flour and send to fry. When the pork is well fried, cover with a lid and remove the pan from the heat.

Peel off the skin of the carrot and cut into thin strips.

Peel the onion and garlic from the husk, chop with a knife into small pieces.

In a frying pan, melt the lard, cut into small pieces. Pour the prepared vegetables, add two tablespoons of water, salt and cover with a lid. Simmer over low heat for twenty minutes, occasionally stirring with a spatula.

Scald the tomatoes with boiling water and remove the skin from them. Squeeze the juice with your hands into a small saucepan. Cut the pulp into small pieces and put them in the pan with the vegetables when they are almost ready. Stir and keep on fire for a few more minutes.

Grease a small heat-resistant form with vegetable oil. Put the meat in the first layer, then the vegetable fry, again the meat and fry again.

Mix tomato juice with wine and spices, add juice from the pan and a little water. Pour this mixture over meat and vegetables.

Preheat the oven to 180-190 degrees and put the mold in it for an hour. After this time, add marinated champignons to the goulash, stir and put back in the oven without turning on the fire.

Serve goulash with boiled potatoes, sprinkled with fresh finely chopped greens.

Option 9: Pork goulash with mushrooms

Goulash can be cooked not only with vegetables, but also with mushrooms, as they go well with meat. If you buy champignons that do not require long preparation, goulash will cook even faster.

Ingredients:

• 550-600 gr. pork fillet;
• 500-550 gr. champignons;
• a glass of cream;
• a teaspoon of lemon juice;
• salt;
• two pieces. shallots;
• 350 gr. water or vegetable broth;
• a couple of tablespoons of flour;
• seasonings to taste.

How to cook

Rinse the meat fillet, cut into medium-sized cubes and fry in a pan until golden brown. Salt and sleep with spices, mix.

Peel and finely chop the onion, pour into the pan with the pork.

Rinse the mushrooms, cut into plastics and pour into a frying pan.

In a small dry frying pan, fry the flour until golden brown. Pour in the cream in a thin stream, stirring constantly with a spoon.

Pour thick creamy sauce into a pan with meat and mushrooms. Add water or broth, cover and simmer until almost all of the liquid has evaporated.

Serve with boiled pasta or mashed potatoes.

Option 10: Pork goulash in a pot

Tender pork goulash with tomato paste and pickled cucumber has been familiar to many since childhood, because it was served in kindergarten for lunch. This nutritious and satisfying dish is easy to repeat at home.

Ingredients:

• 500-550 gr. pork meat;
• carrot;
• onion;
• a tablespoon of sour cream;
• a teaspoon of tomato paste;
• pickle;
• a tablespoon of flour;
• salt.

Step by step recipe

Rinse the pork, cut off the fat. Cut into small cubes and pour them into the pan.

Grate the carrots on a medium grater, and finely chop the onion with a knife. Transfer to a saucepan with meat and simmer for about seven minutes over low heat.

Pour boiled water to cover the food in it. Simmer over medium heat for about 40-45 minutes.

Dilute flour with a glass of water, add tomato paste and sour cream, shake well.

Peel the skin from the cucumber, cut into small cubes and put in a saucepan. Salt to taste, mix and continue to simmer for another nine minutes. Then pour in the sauce, stir and cook until the dish becomes thick.

According to tradition, serve goulash with mashed potatoes, garnish with fresh tomato slices. Enjoy your meal!

Good afternoon. Probably most of our country cannot imagine their life without eating and cooking meat dishes. Only vegetarians and people who have contraindications are not lovers of such food. The majority of people certainly love this kind of food.

The simplest types of cooking are fragrant and simple goulash with gravy. After all, here is a very simple recipe and all products are always in stock. And such a treat can satisfy hunger in a matter of seconds, and it looks presentable. Therefore, it can be served not only on weekdays, but also on holidays.

I want to say right away that there are no difficulties in cooking methods. And there are no special secrets either. The main thing, of course, is fresh meat and your mood.

We will start with a classic recipe that does not contain anything superfluous. Accordingly, the dish is not only tasty, but also healthy.

Ingredients:

• Pork - 500 gr.;
• Onions - 2-3 pcs.;
• Flour - 1 tbsp. a spoon;
• Salt, pepper - to taste;
• Vegetable oil.

Cooking method:

1. Rinse the meat and dry a little. Cut into medium pieces. Peel the onion and cut into small cubes.

2. Pour vegetable oil into a frying pan and heat. Put the pieces of meat and fry for 5-7 minutes over high heat, stirring constantly.

Pre-frying allows the protein of the meat to seize on top and further prevents the juice from leaking out.

3. Now add the onion and cover the pan with a lid. Simmer for 10-15 minutes. Salt.

4. When the pieces are ready, pour 50-70 ml of boiled water. After boiling, gradually pour in the flour, stirring the mass.

5. Let the dish boil for another 5 minutes. Then, if desired, you can add bay leaves, herbs and spices. Turn off the fire and let it brew a little.

To give a rich color, you can also add tomato paste or the pulp of fresh tomatoes.

Step-by-step recipe for cooking goulash in a slow cooker

Many people prepare this option by adding not only onions, but also carrots. Moreover, the carrot does not have to be grated, you can also cut it into small cubes.

Ingredients:

• Pork - 800 gr.;
• Bulb - 1 pc.;
• Carrots - 1 pc.;
• Sour cream - 100 ml;
• Tomato paste - 2 tbsp. spoons;
• Flour - 1.5 tbsp. spoons;
• vegetable oil- for frying;
• Pepper - to taste;
• Salt - to taste.

Cooking method:

1. Peel and wash carrots and onions. Grate the carrots on a coarse grater, and chop the onion. Put in a multicooker bowl, pour vegetable oil and fry until the onion is golden brown.

Roasting can be done in the usual way, in a pan.

2. Wash the meat first and cut into pieces. Then roll each piece in flour and place on top of the vegetables. Fry everything for 5 minutes, setting the "baking" or "frying" mode.

3. In a separate bowl, mix sour cream with tomato paste, add a couple of tablespoons of water. Pour everything over the meat. Salt and pepper, add spices.

4. Stew the meat for 1 hour by selecting the "Stew" program.

Top such a dish can be sprinkled with fresh and chopped herbs.

Cooking goulash like in kindergarten

Ingredients:

• Tenderloin - 500 gr.;
• Tomato paste - 2 tbsp. spoons;
• Bow - 2 pcs.;
• Carrots - 1 pc.;
• Butter - 2 tbsp. spoons;
• Bay leaf - 1 leaf;
• Garlic - 1 clove;
• Salt, pepper - to taste.

Cooking method:

1. Take a deep frying pan and put the oil. Cut the onion into small cubes, and grate the carrots on a medium grater. Turn on the fire. When the butter has melted, add the chopped vegetables. Fry everything for a few minutes.

2. At this time, cut the tenderloin into small pieces. Put to fry and fry on all sides for a couple more minutes.

3. Add 1-1.5 cups of boiled water, add tomato paste. Salt and pepper, add a clove of minced garlic.

4. Cover the pan with a lid, while putting a small fire. Simmer for an hour, stirring occasionally. 5 minutes before cooking, add bay leaf.

Easy sour cream recipe

I also love making this gravy with creamy ingredients like sour cream or cream. I really like it, because it turns out a delicate texture and juicy meat.

Ingredients:

• Pork pulp - 500 gr.;
• Onion - 2 pcs.;
• Tomato paste - 2 tbsp. spoons;
• Vegetable oil - 5 tbsp. spoons;
• Flour - 1 tbsp. a spoon;
• Sour cream - 3 tbsp. spoons;
• Bay leaf - 1-2 pcs.;
• Salt - 1 teaspoon;
• Ground black pepper - 0.5 tsp.

Cooking method:

1. Cut the pulp into cubes and sprinkle with a little salt.

2. Heat the frying pan by pouring vegetable oil. Fry the chopped meat until golden brown, first 7 minutes over medium heat, then 7 minutes over high heat. Remove the blank in a separate plate.

3. And in the same pan, mix the tomato paste with 1 tbsp. spoon of vegetable oil and simmer for 5 minutes over low heat.

4. Now transfer the fried meat and tomato puree to a deep pan or cauldron.

5. Pour everything with water and simmer over low heat for 40-45 minutes.

6. At this time, peel the onion and cut it into half rings.

7. In a clean pan, fry the onion with vegetable oil.

8. But fry the flour in a dry frying pan for 10 minutes over medium heat.

9. When the meat is ready, drain the broth from it. Dilute the fried flour with this broth and bring to a boil.

10. Add browned onion, simmer for about 5 minutes.

11. Pour the pieces of pork with this sauce, add sour cream, salt and pepper. Mix everything and put the bay leaf. Simmer the mass for 5 minutes on low heat.

12. That's it! Eat for health!

Goulash recipe without tomato paste

Here is another popular photo recipe. Everything is done as always very simply, and it does not take much time.

Ingredients:

• Tenderloin - 500 gr.;
• Carrots - 1 pc.;
• Bow - 1 pc.;
• Flour - 2 tbsp. spoons;
• Vegetable oil;
• Dill greens - to taste;
• Black ground pepper, salt, spices - to taste.

Cooking method:

1. Pour vegetable oil into a frying pan and heat over high heat.

2. Cut the meat into medium pieces.

3. Transfer the pieces to the preheated pan.

4. Fry until golden brown.

5. In a clean pan, fry the flour until brown. Then pour it over the meat.

Instead of flour, you can use a thickener to thicken the gravy.

6. Finely chop the onion and grate the carrots. Spasser them in a heated frying pan with vegetable oil.

7. When the roast is ready, also transfer it to the meat.

8. Now fill everything with water, add spices and herbs. Stir.

9. Set the fire to medium. Cover the pan with a lid and simmer everything for about an hour.

10. 5 minutes before cooking, taste the dish, if necessary, add more seasonings or salt.

Delicious recipe for goulash with gravy in the oven

Well, if you definitely need to save time and at the same time cook not only our dish, but also something else, then cook everything in the oven. After all, here you only need to prepare the products, put them in a container and put them in the oven. And you can do the rest of your business.

Do not forget that no matter how you cook pork goulash with gravy, remember that it goes well with mashed potatoes, pasta, buckwheat or rice. Or you can even serve it as a separate dish along with a vegetable salad. I wish you all bon appetit and see you soon!

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Goulash is one of the most common dishes on the daily table. The concept came to us from the Hungarian language and means a thick meat stew. Even an inexperienced hostess will cope with the preparation: it will be very easy to make a delicious dish.

Goulash can be prepared for every taste, using products that every housewife always has at home. For example, with mushrooms and sour cream, it will become tasty and tender. Even the most fastidious gourmets will not resist the rich taste.

To prepare a simple meat goulash, you will need:

• pork pulp - 500 gr;
• large head of onion - 1 piece;
• vegetable oil;
• salt;
• pepper.

Cooking method:

1. Rinse the meat well and dry on a paper towel. Cut into cubes (about 1.5 by 1.5 cm).
2. Pour oil into a frying pan to cover the bottom and heat.
3. Put the meat cut into pieces into hot oil and fry until a light crust forms.
4. While the meat is roasting, prepare the onions and carrots. Cut the onion into cubes, grate the carrots on a medium grater.
5. Add carrots and onions to the meat. Stir and fry for another 3-5 minutes.
6. Add your favorite seasonings and salt. Pour in boiled water, covering the meat. Reduce heat to low and cover tightly.
7. Cooking time depends on the quality and freshness of the pork. On a small fire, pork goulash with gravy will cook in an hour and a half.

This recipe may seem like a lot of work. It's actually very easy to make gravy.

For cooking you will need:

• pork tenderloin - 400 gr;
• champignons - 300 gr;
• large onion - 1 piece;
• - 3 cloves;
• tomatoes - 3 pieces;
• sour cream 20% fat - 100 gr;
• flour - 1 tablespoon;
• salt;
• ground black pepper;
• sunflower oil.

Cooking method:

1. Rinse the meat and dry it on a paper towel. If necessary, clean from veins and films. Cut the pork into medium-sized cubes or sticks.
2. Pour sunflower oil into a deep frying pan so that it covers the bottom. Heat up the oil.
3. Put the chopped meat into the heated oil and fry over high heat until golden brown. Remove the fried meat to a plate.
4. Clean the mushrooms and cut into pieces. Fry them in the pan where the meat was cooked and remove.
5. Fry the onion last. Add minced garlic and a tablespoon of flour. Mix well and cook until golden brown.
6. Dip the tomatoes in boiling water and remove the skin. Cut into cubes or chop with a blender and add to the pan with flour and onions.
7. Pour half a glass of boiled water into the tomatoes and cook for seven to ten minutes.
8. Spread cooked meat and fried mushrooms to the tomatoes.
9. Add salt and ground pepper. When the gravy boils, add sour cream and cook for another thirty to forty minutes.

You will need:

• pork - 500 gr;
• pickled cucumbers of medium size - 2 pieces;
• large onion - 1 piece;
• garlic - 2 cloves;
• tomato paste - 1 tablespoon;
• flour - 1 tablespoon;
• spicy adjika - 2 teaspoons;
• salt;
• a mixture of peppers;
• vegetable oil.

Cooking method:

1. Rinse the meat and dry it on a paper towel. If necessary, clean from veins and films. Cut into any pieces.
2. Pour oil into a deep frying pan to coat the bottom. Heat up the oil.
3. Fry the meat until the juice evaporates and it is browned.
4. Add the diced onion to the meat and fry until it becomes translucent.
5. Cut the cucumber into small pieces and add to the meat. Add tomato paste, adjika and chopped garlic there.
6. Sprinkle a spoonful of flour evenly over the meat and mix. Pour in boiled water and stir again, diluting the flour thoroughly so that lumps do not form.
7. Add salt and black pepper. Close the lid and keep on fire until the meat is ready.

The above goulash recipes are good with any side dishes. But if you don’t feel like thinking about what to serve goulash with, we offer a two-in-one recipe - both meat and a side dish at once.

Recipe for pork goulash with potatoes

Potatoes cooked according to this goulash recipe are very soft. Goulash with pork potatoes is loved by both adults and children.

Cooking method:

1. Chop the onion and carrot. Heat the oil in a heavy bottomed saucepan and add the vegetables and a teaspoon of the dried vegetable mixture.
2. Rinse the meat and dry it on a paper towel. If necessary, remove the veins, films or stones. Cut into small pieces. Pour into a saucepan.
3. Pour in boiled water and add a spoonful of paprika, mix well. Cover and cook over low heat for twenty to thirty minutes.
4. Peel the potatoes, wash and cut into cubes or bars. Mix potatoes with tomato paste, salt and spread to meat.
5. Cover potatoes completely with water and add garlic cloves. Cover with a lid and simmer until cooked through.
6. Stir the dish and let it brew under a closed lid for another ten minutes for a rich taste.

Greetings, my dear readers! Do you want to surprise your family with a delicious dinner? I advise you to cook pork goulash with gravy. It is prepared quickly and quite simply. The set of products varies according to your taste.

In addition to meat, onions, carrots, tomato paste or fresh tomatoes are added to the dish. Sometimes recipes are diversified with bell peppers or pickles. For example, in general, it looks more like a soup than a second course.

Gourmets will appreciate the combination of pork with fruit. Add a couple of apple slices, pickled plums, or a few orange slices. You will get a real masterpiece with an amazing taste range and a refined aroma.

Today I will share with you several variations of this delicious gravy dish. You can cook in a pressure cooker, in a thick-bottomed skillet on the stove or in the oven. Each of these options is distinguished by its availability, simplicity, and other advantages. Intrigued? Then catch the recipe for pork goulash with gravy.

The calorie content of this dish is considerable. It is 148.2 kcal per 100 g. In general, if you follow the figure, do not get carried away with it. However, moderation is important everywhere, then you won’t have to exhaustingly lose those extra pounds later. But we are not talking about the fight against excess weight now.

Step-by-step recipe for pork goulash with gravy in a pan

This is a classic dish. It turns out very fragrant and appetizing, as in canteens, and even better, because it is cooked at home and with love. In fact, it is juicy, tender meat in tomato sauce. You can cook either in a thick-bottomed pan or in a cauldron.

This dish goes well with mashed potatoes. And it can harmoniously complement boiled rice. Yes, and such a bright and tasty gravy is quite suitable for pasta.

The cooking process is quite simple, it is described below. And you can adjust the products to your liking. If you like dishes with carrots, then add it. Although the classic recipe does not provide for this.

Same with tomato sauce. You can reduce the amount in the dish if you find it too much. You can also replace it with fresh tomatoes.

Cooking:

1. We wash the pork. If there are any veins and films, then it is better to remove them. Then we wipe the meat with a paper towel and cut into sticks 4-5 cm long.

2. The pan is heated on the stove until the oil boils. Then carefully add the meat pieces to it. And fry first on high heat, then reduce to medium.

Remember that the meat will release juice first. We must wait for it to evaporate, and then only stirring, bring to a golden brown.

4. Add tomato sauce (it can be replaced with tomato paste). I use homemade. Then we enrich the dish with spices and throw lavrushka here. Now it's time to salt and add water. After that, mix everything well.

We wash the greens under cold running water, and then finely cut with a knife. And send it to the stewpan to the meat. The dish is ready. Serve it with your favorite side dish.

How to cook pork goulash so that the meat is soft and juicy?

This is an old, good recipe, which was known to our mothers and grandmothers. How tender and juicy is the meat. It just melts in your mouth.

If you cook this dish in the summer, you can make it without tomato paste. For example, with tomatoes. Add a couple of fresh fruits to the sauce, which you first pour over with boiling water, remove the skin, and then cut into cubes.

The sauce will turn out even more tender if it is cooked with sour cream. In any case, the meat will be tender and soft. We will cook this pork goulash with gravy in two pans. On one fry, and on the second simmer until cooked.

Cooking:

1. Let's start with cutting meat. Rinse the fillet thoroughly in cold water and pat dry with paper towels. Then we cut the meat into small pieces, approximately 3-4 cm each. Wash the peeled onion and chop it into not very small cubes.

2. Pour oil into a large saucepan and heat well.

Roast pork until golden brown, about 15 minutes.

We send the meat to the hot oil and quickly stir fry for a couple of minutes over high heat. Salt, pepper, add spices.

3. Meanwhile, onions are fried in a smaller skillet. To it, add tomato paste or diced fresh tomatoes.

4. Add pinches of flour and mix everything thoroughly. After a couple of minutes, the roast is ready. We send it to a large frying pan, where the meat is fried and stir with a wooden spatula.

5. The kettle has already boiled. I pour vegetables meat with vegetables with boiling water.

Please note: there should be enough water to completely cover the meat.

6. When the gravy boils, you can reduce the heat to low and simmer the meat and vegetables for 30 minutes with the lid closed. Stir the dish from time to time so that the flour sauce does not fry to the bottom.

7. At the end, add a couple of leaves of parsley. Then we take a sample: if it seems to you that there is not enough salt or pepper, add a little. Also add sugar and mix everything thoroughly. This ingredient will slightly soften the sour taste of tomato paste. After that, continue to simmer for another 25-30 minutes and remove the saucepan from the heat.

Serve goulash with puree or any other side dish. Just eat it hot and fresh.

Recipe for pork goulash with canteen-style gravy

This is perhaps the most minimalist version of the dish. However, this does not mean that it is boring and tasteless. Not at all, juicy chunks of stew with thick gravy are delicious. This goulash will be a great addition to any side dish. You can serve, for example, with potatoes, boiled pasta or porridge.

Tomato paste or fresh tomatoes are also added to this dish. We will also add broth to the gravy. In the classic version, pork goulash is stewed in a pan. However, this dish can be cooked in a pot, in the oven.

Cooking:

Wash the pork, wipe it with a paper towel and cut into cubes or cubes. Here the form does not matter: as you prefer, grind there. Pour oil into a frying pan and heat it up. Next we send the pork here.

Fry the meat over medium heat. At this stage of preparation, it intensively releases juice.

Do not be afraid that there is so much liquid: subsequently, the meat will absorb all the allocated juice back.

Salt the meat and pepper it. Stir and fry the pork for about 15-20 minutes over medium heat. During this time, excess liquid will evaporate and the pieces will brown.

We wash the peeled and washed onion and cut into cubes. Then we send it to the pan to the meat.

The onion is fried until transparent.

Fry both meat and onions with the lid open.

Add tomato paste and mix well. Next, pour in the broth, reduce the heat to low and simmer for about 5-7 minutes. Despite the speed and simplicity of this recipe, the meat is amazing.

Cooking pork goulash in a slow cooker with onions and carrots

If you have a "assistant" "Redmond" or "Polaris" or some other brand at home, you are very lucky. With this newfangled technique, you can create such culinary masterpieces that you yourself will be surprised. Yes, and cook in a pressure cooker very quickly. In time, it comes out half as much as if you stewed in a frying pan on the stove.

A delicious recipe in a slow cooker is prepared with onions and carrots. However, you can add other vegetables as well. For example, why not cook this yummy with mushrooms or bell peppers? We will stew the meat in sour cream sauce. Do you want to add sourness to the dish? Tomato-sour cream sauce will help you with this. In general, be sure to experiment.

Cooking:

1. Pour vegetable oil into the multicooker bowl. We set the “Frying” mode on the unit and the time is 10 minutes.

2. We clean and wash vegetables. We chop the onion into small cubes and send it to the slow cooker (by that time the oil should already be well warmed up). Grate the carrots on a coarse grater.

3. As soon as the onion is fried, put the carrots in the slow cooker. Stir vegetables and simmer for another 10 minutes. If you will cook with mushrooms, add them to the bowl and continue the heat treatment.

4. Wash the pork, dry it and cut into small pieces. After we send the meat to the slow cooker. Mix it with vegetables and continue to simmer for another 10 minutes.

5. After the beep, add flour and pepper the dish. Mix everything thoroughly and fry the meat with the sauce for 1-2 minutes.

6. Add sour cream. Add immediately and stir again. Pour a glass of water into the multicooker bowl.

7. On the unit, select the "Extinguishing" mode. Set the time to 1 hour. If the pork is young and soft, then you can reduce the cooking time.

We wait for the sound signal and proceed to the tasting of the dish. When serving, add finely chopped greens to a plate. This is how we prepared a delicious dinner in a slow cooker so simply and quickly.

Video on how to cook pork goulash

A simple and satisfying dish from the video channel of Marina Petrushenko "Food and recipes for a slow cooker." This recipe can be adapted to any brand.

The final taste of the dish depends on how correctly you select the ingredients. This means that you need to buy fresh products. Well, with vegetables it seems like everything is clear. As for meat, “freshness” alone is indispensable here. If you use a lean, tough part (such as a ham or loin), the meat will come out a bit dry. It is better to take a pork neck or tenderloin with a light fat layer.

A few words about the sauce in which the meat is stewed. Traditionally it is tomato sauce. However, there are other options: sour cream, tomato-sour cream. In addition, the gravy can be thin or thick. In the first case, filling is added in large quantities, for example, 1-1.5 cups. To increase the thickness of the sauce, either reduce the amount of liquid or add a thickener. It can be wheat flour or potato starch.

Secrets of delicious goulash

I think you will not deny that the taste and aroma of a dish largely depends on the ingredients used. The main one is meat. When choosing pork, buy selected meat. Be sure to make sure that there are no films and cartilage on the piece.

Never buy stale meat. This is dangerous: you can get poisoned.

To make sure that you are offered fresh meat, the following recommendations will help:

• Sniff a piece. A quality product has a neutral pleasant smell. But if the meat has a pronounced pork flavor, they are trying to sell you a boar. Refuse to buy it. Yes, and the extraneous odors present here should alert you.
• Feel the meat. If the dent heals quickly, the pork is fresh. Feel free to buy it.
• Take a look at the color. The meat of an old animal is dark: it is harsh and not very tasty. But if the pork is light, this indicates that the animal is young. And pay attention to the color of the fat. Ideal when the layer is white. A creamy and yellowish tone is a sign that the pork is stale.

There is only one "but". Roasting increases the calorie content of the dish.

And yet, instead of meat, you can use offal. For example, pork liver or heart. It turns out no worse than with meat. Before frying the liver, soak it in milk. Otherwise, she will be bitter.

I hope that today's article will help you prepare a delicious pork goulash with gravy and vegetables. To avoid losing your favorite recipes and additional recommendations, click on the buttons of social networks. I say goodbye to you until new delicious recipes!