Pork goulash with gravy is a recipe that will feed the family with a delicious and nutritious dish, if you cook it for dinner or for dinner. The ideal accompanying garnish in this case can be potatoes, pasta, rice or other porridges.
How to cook pork goulash with gravy?
Pork goulash with gravy has a simple and accessible technology for cooking.
- Meat is sliced and fried in the oil a little, adding onions, carrots, other vegetables, mushrooms.
- As a basis for the preparation of the sauce, use tomato, sour cream, cream or a mixture of several components.
- Thickening the sauce by adding a saved to cream shade of flour, which will give the dish not only a density, but also an additional taste.
- Stew a pork goulash with sauce on a quiet fire under the lid until the meat slices are soft.
Pork goulash with gravy in a frying pan
It is more convenient to prepare a dish in a deep saucepan or in a cauldron, but if you are planning to make a small portion, you can make a goulash from pork with gravy in a pan. The main thing is that the dishwasher must be with a thick bottom and suitable in volume. Meat base can be any pork flesh.
Ingredients:
- pork - 400 g;
- onion - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- sugar and dry adzhika - 1 teaspoon;
- oil - 3 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Fry the cut meat in the frying pan.
- Add adzhika, pepper, onion rings, fry until soft.
- Pour in the flour, fry for 2 minutes.
- Lay the paste, salt and sugar, stir, pour hot water until full pork coating, throw laurel.
- Stir the delicious goulash from pork and cook under the lid for 30-40 minutes.
Pork goulash in Hungarian style
Pork goulash is a recipe with Hungarian roots. Studying the details of the performance of authentic technology, it becomes evident the impressive difference between the original and the adapted versions. To estimate the traditional taste, it will be possible, having realized in practice the recommendations and using the proportions proposed below.
Ingredients:
- pork - 500 g;
- onion - 1 piece;
- carrots - 0,5 pcs .;
- Bulgarian pepper - 1 pc .;
- potatoes - 400 g;
- fat - 50 g;
- sweet and spicy paprika - 20 g;
- tomatoes - 2-3 pcs .;
- garlic - 2 teeth;
- red dry wine - 75 ml;
- oil - 3 tbsp. spoons;
- flour - 50 g;
- laurel - 2 pieces;
- salt, pepper, herbs.
Preparation
- In the cauldron, chop the crushed lard.
- Add the onion, and after 3 minutes of frying, chopped and mixed with flour, meat.
- Pour wine, throw garlic, paprika, pepper and spices, stew for 5-7 minutes.
- Pour hot water, add salt.
- Put in potatoes potatoes, carrots, Bulgarian pepper, stew for 40-50 minutes.
- Goulash Hungarian from pork with gravy is a recipe that requires the addition of fresh herbs to the cauldron at the end of the cooking.
Pork goulash, as in kindergarten
Pork goulash with gravy, the recipe of which will be presented later, is obtained as close to taste as possible to the one that is served to the kids in the kindergarten. A more delicate taste palette of the dish will be due to the addition of sauce with onions and carrots of sour cream, which should be medium fat.
Ingredients:
- pork - 500 g;
- onions and carrots - 1 pc .;
- tomato paste - 1 tbsp. a spoon;
- sour cream - 2 tbsp. spoons;
- broth - 1 glass;
- oil - 3 tbsp. spoons;
- flour - 1,5 tbsp. spoons;
- salt pepper.
Preparation
- In the heated oil fry the pork.
- Add the onions, fry for 5 minutes.
- Pour pasta, sour cream, stir, allow 5-7 minutes.
- Pour boiling broth, season the dish.
- Extinguish goulash from pork as in a garden on a quiet fire under the lid to the softness of meat.
Pork goulash with sour cream
Pork goulash with gravy is a recipe that can be made on the basis of sour cream. Tomato paste in this case is not added, and the necessary flavor notes to the dish will be added to freshly ground tomatoes or in its own juice. For piquancy, the composition of the food is supplemented with garlic and dried Italian herbs.
Ingredients:
- pork - 500 g;
- onions and carrots - 1 pc .;
- tomatoes - 3 pcs .;
- sour cream - 250 g;
- water - 300 ml;
- oil - 3 tbsp. spoons;
- flour - 2 tbsp. spoons;
- garlic - 3-4 teeth;
- Italian herbs - 1 teaspoon;
- salt pepper.
Preparation
- Fry the meat in the oil.
- Add onions, carrots, and after 3 minutes fried tomatoes and sour cream.
- Allow the contents of the dish for 5 minutes, pour hot water, season.
- Extinguish the pork goulash in sour cream sauce 50 minutes, adding 5 minutes before the end of quenching the herbs and garlic.
Pork goulash with tomato paste
Goulash with tomato paste can be prepared not only from the pulp. Even more delicious, the food is obtained from the ribs, which are previously cut into portions one by one and necessarily browned in oil from all sides. The composition of vegetable accompaniment can be supplemented with Bulgarian sweet and at will with hot pepper.
Ingredients:
- pork ribs - 500 g;
- onion - 1 piece;
- carrots - 0,5 pcs .;
- tomato paste - 50 g;
- water 250 ml;
- oil - 2 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- garlic - 1 tooth;
- laurel and sweet pepper;
- salt pepper.
Preparation
- Fry the ribs in oil.
- Add onions, carrots, fry for 5-7 minutes.
- Pour in flour, and after 2-3 minutes lay the paste and pour in water.
- Season the dish, add laurel, pepper.
- Extinguish goulash from pork ribs 1 hour, add garlic at the end.
Pork goulash with mushrooms
Pork goulash with gravy, the original recipe of which is presented in this section, will allow you to appreciate the completely new taste characteristics of the dish. In this case, the company's meat cut will be mushrooms: champignons or any other available, and the sauce will be flavored cream.
Ingredients:
- pork - 500 g;
- mushrooms - 500 g;
- onion - 3 pieces;
- cream - 400 ml;
- water 250 ml;
- salt, pepper, butter, garlic and greens.
Preparation
- Fry separately in oil meat and mushrooms with onions.
- Combine the ingredients in a common container, pour cream, add water, so that the sauce covers the contents.
- Season the dishes, cover with a lid and puff for 40-50 minutes.
- Goulash of pork with mushrooms with gravy greens and garlic is cooked, heated for a minute and allowed to stand for 10 minutes.
Pork goulash with vegetables
If you cook pork goulash with potatoes, bell peppers and other vegetables, for example, zucchini or eggplant, you will be able to provide the meal with an independent dish that does not require garnish. If fresh tomatoes are included, no tomato paste is used, or a small amount is added.
Ingredients:
- pork - 500 g;
- potatoes - 500 g;
- onions, bell peppers and carrots - 1 pc .;
- tomatoes - 2-3 pcs .;
- water 250 ml;
- oil - 3 tbsp. spoons;
- garlic - 2 teeth;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Fry the pork until blush.
- Add onions and carrots, fry for 7 minutes.
- Pour potatoes, add tomatoes and pour everything with water.
- Season goulash of pork with potatoes, adding laurel and pepper, stew under the lid for at least an hour.
- Add garlic, greens, give the food to brew.
Pork goulash with pickled cucumbers
Unusual gustatory characteristics acquire a meat goulash, if you add components when preparing salted or pickled cucumbers . Fruits for this purpose cut into thin strips or grind on a large grater. For sauce use only tomato or combine it to soften the taste with sour cream.
Ingredients:
- pork - 500 g;
- pickled cucumbers - 2 pcs .;
- onions and carrots - 1 pc .;
- tomato paste, flour and sour cream - 1 tbsp. spoon;
- water 400 ml;
- oil - 2 tbsp. spoons;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Fry in warmed-up meat, carrots and onions.
- Add the water to the coating and extinguish the contents of the container under the lid until the meat is tender, adding salted cucumbers 15 minutes before the meal is ready.
- Mix the paste, sour cream and flour, add 0.5 cups of hot water, pour into the meat.
- Extinguish pork goulash with cucumbers and gravy for another 10 minutes and serve with garnish.
Pork liver goulash with gravy
The following recipe will help to effectively use the pig liver in cooking. The subproduct can be pre-soaked in milk for an hour and a half to obtain a delicate and delicate texture. Do not neglect the recommendations and exceed the time of heat treatment of the food because of what slices of the liver can become stiff.
Ingredients:
- pork liver - 500 g;
- milk - 150 ml;
- onion - 2 pieces;
- carrots - 1 piece;
- flour - 0.5 cup;
- sour cream - 3 tbsp. spoons;
- tomato paste - 1 tbsp. a spoon;
- Bulgarian pepper - 1 pc .;
- oil - 2 tbsp. spoons;
- laurel - 2 pieces;
- garlic - 2 teeth;
- salt, pepper, thyme.
Preparation
- The liver is cut, soaked in milk, drained, dried.
- Pan the slices in flour and fry in oil.
- Separately fry onions, carrots and peppers, spread to the liver.
- Add tomato sour cream, seasonings, a little water, season with sauce, adding spices and garlic.
- Extinguish goulash from pig liver 15 minutes.
Goulash with pork tongue and gravy
A delicacy version for gourmets is goulash made from pork tongue, which must be boiled before half-cooked or practically ready in salted water, with added onions, roots and seasonings. The composition of gravy can be supplemented with all sorts of vegetables, mushrooms and seasonings.
Ingredients:
- Pig tongue - 500 g;
- onions and carrots - 1 pc .;
- flour, tomato paste and sour cream - 1 tbsp. spoon;
- Bulgarian pepper - 1 pc .;
- oil - 2 tbsp. spoons;
- laurel - 1 piece;
- salt, pepper, basil.
Preparation
- Boil the tongue, cut into a sauté pan with fried onions and carrots.
- Add flour, tomato and sour cream, add water to cover the contents.
- Season the sauce to taste, stew for 15 minutes and serve with garnish.
Pork goulash in the oven
Especially rich, fragrant and delicious turns pork goulash in the oven, especially if you cook it in a pot. It is allowed to add potatoes, bell peppers, stem or root celery or other vegetable ingredients to your choice and taste, first frying them in a frying pan with butter.
Ingredients:
- pork - 500 g;
- broth - 250 ml;
- onions, tomatoes and carrots - 2 pcs .;
- paprika - 2 tbsp. spoons;
- oil - 2 tbsp. spoons;
- laurel - 1-2 pieces;
- salt, pepper, herbs.
Preparation
- Pork is sliced and fried in oil.
- Separately fry onions and carrots, put in a pot, alternating with slices of meat.
- Add crushed tomatoes without skin, flavored broth.
- Add the peppercorns and laurel into the vessel and cover with a lid.
- The dishes are cooked at 180 degrees for 1.5 hours.
Goulash of pork in a multivariate - recipe
Cooked pork goulash with gravy in a multivarquet will please with a soft and delicate taste of meat slices, juicy piquant sauces infused with juices. Any garnish with such accompaniment will become more delicious and appetizing. If desired, the meat can even not be fried, but simply folded into a bowl with the ingredients of the sauce and put out until ready.
Ingredients:
- pork - 900 g;
- onions and carrots - 1 pc .;
- ketchup - 300 g;
- flour - 30 g;
- oil - 2 tbsp. spoons;
- Hops-Suneli, Provencal herbs and chili - to taste;
- salt pepper.
Preparation
- Pork is laid in a bowl and fried on "Baking" for 15 minutes, adding in the process onions and carrots.
- Add flour, ketchup and all seasonings, add a little water if desired.
- Include "Quenching" for 2 hours and prepare the goulash until the signal.