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 beef was cooked for kids, housewives prefer more fatty meat - pork.

Today we will talk about how you can cook with gravy. On the Internet there are a lot of step-by-step recipes with photos for preparing this dish, and we have chosen the best ones.

Pork goulash like in kindergarten

As mentioned above, in kindergartens, kids usually cook a dish from beef, but in our recipe we will replace it with more fatty and juicy pork. As a result, you will get an equally tasty and aromatic meat dish.

Ingredients:

• fresh carrots - 1 piece;
• flour of 1 grade - 1 spoon;
• pork without bone - 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 sent to a pan with heated oil. Fry the meat from all sides until golden brown.

As soon as the meat turns golden, finely chopped onion is added to it and everyone continues to fry until the onion is cooked.

In the meantime, one carrot is chopped on a grater and transferred to the pork, they continue to fry the meat with vegetables.

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

About a hundred milliliters of water is poured into a glass, sour cream and tomato paste are sent there, the components 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, 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 that, you can serve pork goulash with gravy to the table, use potatoes, rice or pasta as a side dish. A step-by-step recipe with a photo in this case suggests using tomato paste, but you can use ordinary tomatoes.

Goulash with adjika

The composition of this dish will be present, such a sauce makes it possible to make the meat dish more spicy and aromatic. It is best to apply adjika homemade but you can also use a commercial sauce.

Ingredients:

• onion- 1 piece;
• adjika (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;
• flour of 1 grade - 1 spoon.

Cooking process:

To prepare pork goulash with gravy, the hostess must strictly follow the recipe points with 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 goulash is salted and pepper. Fry everything until the onion becomes soft.

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

After that, granulated sugar is added to the dish and tomato paste is added, the components are re-mixed 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 cooked over low heat under a lid for 25 to 35 minutes. The meat should be soft and the gravy should thicken well.

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Oven dish with white sauce

This is a rather unusual option for making pork goulash with gravy, if you follow step by step recipe from the photo, then in the end we get one that completely covers the tender pieces of pork.

Ingredients:

• onion - 1 head;
• boneless pork - 920 grams;
• mayonnaise - 2 tablespoons;
• flour of 1 grade - 2 spoons;
• 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 cook pork goulash with gravy according to a step-by-step recipe with a photo, you should start the process by preparing the meat; the neck of pork is used for the dish, as it is more juicy and boneless.

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

Pork meat is sent to a pan with heated vegetable fat and fried for a few minutes until golden brown. Onions are immediately added to the meat and continue to fry until the onions are soft enough.

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

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

After that, pour half a tablespoon into the sauce. lemon juice and a spoonful of soy sauce. The whole is remixed to obtain a uniform sauce.

The resulting mixture is poured into the meat, everything is well mixed and the form is covered 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 form and remove the foil from it, add bay leaves 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 taken out of 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 is 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 the step-by-step recipe with a photo, you should start preparing pork. The meat is washed and cut into pieces, after which it is fried until golden brown.
2. It is worth noting that oil is not indicated in the recipe, since we will not use it at all, the meat is fried at the bottom of the pan without vegetable fat.
3. After that, a little onion is added to the pork, which has been well chopped. You should also soak the porcini mushrooms in water for one hour in advance, and then transfer them to the meat.
4. Immediately after that, all the necessary spices, which are indicated in the recipe, are added to the pork. Add tomato paste and some chopped garlic to get a stronger flavor. The last step is sour cream, and the dish is poured with hot water.
5. Before closing the pan with a lid, add bay leaves to the goulash and stew everything for half an hour. The finished dish can be served with any side dishes, and to set off the taste of the meat, sprinkle the goulash with fresh herbs.

With tomato sauce

Exactly tomato sauce it turns out very fragrant 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;
• flour of 1 grade - 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, and then cut into small pieces.

Peel the onion and cut it into very small cubes.

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

Salt the pork and add a little ground pepper, sprinkle the meat with flour and mix well. Fry the ingredients for about five minutes.

After that, granulated sugar and tomato paste are added to the dish, everything is re-mixed and stewed for at least 12 minutes over low heat.

Pour the meat with clean water so that the liquid completely covers the pork. Place bay leaves and add salt if necessary.

Cook for 40 minutes over low heat under a lid, you can serve the dish with a side dish and fresh herbs.

To cook a really delicious pork goulash with gravy according to a step-by-step recipe with a photo, you should know a few basic rules for its preparation. For example, to taste qualities the dishes were brighter, the goulash should be added Bell 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 thicken the gravy, add more flour. It is not necessary to add granulated sugar to goulash, this product is necessary in order to make the dish sweet and sour.

Many people like goulash with thick rich gravy more than ordinary goulash in liquid sauce. And cooking it is not at all difficult, just a couple of additional steps. We offer you a recipe for goulash with gravy, which can be made from both pork and 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 make goulash with gravy

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

2 ... Peel and chop the onion.

3 ... Defrost meat for goulash and peel it off. 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 may be harmful to health.

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

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

6 ... Fry meat with carrots and onions on high fire about 10 minutes, stirring regularly. This is done so that the meat absorbs the aroma of vegetables and seals it inside together with own juices... In the future, the goulash will turn out to be juicy and tender, since when stewing, all the juices will be inside each piece.

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

7 ... In the meantime, prepare the goulash gravy. Half glass cold water mix with flour and sour cream. Add tomato paste as desired.

8. When the meat is ready, you need to pour the sauce for gravy into the pan in a thin stream, stirring constantly. Now it's time to 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

Such a dish as goulash came to us from Hungary, albeit slightly modified. Goulash is generally a traditional Hungarian soup, which must include 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 necessary for its preparation. Goulash, by its nature, is a rich and very thick soup, which must be cooked over an open fire in a large cauldron, the food of shepherds grazing cows, therefore, veal or beef is also required in the traditional Hungarian goulash recipe. And already in the domestic open spaces, the dish was transformed into an excellent hot meat with gravy, a side dish to which can go pasta, and any porridge, and boiled, stewed potatoes.

Traditional soup recipe - goulash:

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

Cooking a dish in field conditions, therefore, it was fragrant and incredibly rich, nutritious, which was necessary to get enough before the shepherd's work for the whole day. So, you need two vessels: a frying pan or a smaller cauldron, as well as a large cauldron, in which all the brew reached its readiness.

On bacon, it is necessary to fry potatoes, slowly adding steamed tomatoes or tomato paste to it. While the potatoes are boiling in the tomato, paprika and a little water are added. Everything is boiling and boiling until half cooked, now the most important thing is to add flour. It is necessary to put 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 put on the fire by taking water into it. Put potatoes with tomatoes and flour there, cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. On high heat, meat with onions reached readiness, became ruddy and golden. Put the meat to the soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which in the end will delight any stomach.

This was the kind of food the Hungarians ate, delicious and aromatic. Now, goulash is rarely used as a soup, but it still exists today. incredible amount variations on the theme of goulash and its excellent, a variety of recipes... True, now it is more and more often called, a familiar and closer word to us - meat stew.

Varieties and variations of goulash

Now there are so many recipes for goulash that this dish can go to any table, for everyone: both a meat-eater and a vegetarian, both a dieter and a fatter food lover, both for 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, served as a first, second course and an appetizer. As the hostesses want.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Chicken and other poultry goulash.
• Mushroom goulash.
• Soy goulash.

Although the word goulash itself pushes us to put meat in it, resourceful housewives use what is at hand, products that are more suitable and like households.

The best goulash recipes

That only there is mushroom goulash, which does not include meat, there is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian: Ingredients

• Large champignons - 700 g
• Carrots - 3 pcs.
• Onions - 2 pcs. It is better to choose large onions, it tastes better.
• Flour - 150 grams
• Sweet pepper, Bulgarian - 1-2 pcs. It all depends on the size, the larger the fruit, the better. It is preferable to use red, it is both sweeter and looks very nice in the dish.
• Tomato paste - 5 tbsp l. As for the pasta: you can choose according to your own taste, the one that you use more often. Tomato sauces are very tasty, especially sweet and spicy.
• Tomatoes - 5 pcs. If there is no pasta, or tomatoes are more to your taste, take them. True, you have to use more seasonings.
• Salt, black pepper, basil, ground paprika, mixture spicy herbs- what is more like it.
• Sunflower oil - for frying.

How to make mushroom goulash

You need a large deep frying pan, cauldron or saucepan. Cut all the ingredients into large squares, pour over the tomatoes with boiling water and peel them off (if you use them). In a frying pan, simmer the onions over low heat, then put the carrots. It is unnecessary to make a large fire, since the vegetables are chopped large, but we do not need them to be raw in the middle, and to burn on the outside.

Peppers can be added to carrots and onions when the vegetables are already slightly pooled. Stir and cover. Now you can add the mushrooms, stir everything in the same way, you can add a little oil and make the fire a little bigger. Simmer the vegetable mixture for 15 minutes, and then add the 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 set the heat to minimum, 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, because it depends on how juicy the meat will be. The back will do just fine, the scapula is just as good.
• Fat - 200 g
• Onions - 3 pcs.
• Egg - 1pc.
• Tomatoes - 4 pcs.
• Potatoes - 5 pcs.
• Garlic - 6-7 teeth.
• Sweet pepper, Bulgarian - 2 pcs.
• Ground paprika and salt, black peppercorns and caraway seeds.
• Flour - 150 grams.
• Parsley greens - 1 bunch.
• Walnuts - 7 pcs. kernels.

How to cook goulash with vegetables

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

Cut the meat into small squares. In a bowl, combine the seasonings and rub the meat well with them. Put the prepared beef in a saucepan and fill it halfway with water, put on medium heat.

The potatoes should be cut into cubes in the same way, and after 30-40 minutes put to the meat without stirring. Then the mode of bell peppers in cubes, after 20 minutes add to the pan to the meat and potatoes. If the water has boiled away, add another half glass.

Now cut the tomatoes into thinner wedges. Put them in a saucepan with meat and vegetables, fill everything with water, cover and leave to simmer over low heat, stirring the ingredients from time to time.

Now we will make the so-called dumplings. It is necessary to pour flour into a bowl, add crushed garlic egg. Salt everything, add finely chopped parsley, stir until a homogeneous dough is formed. Now mold small balls. To keep the dough from dripping, soak your hands in cold water.

20 minutes before the goulash is ready, add the dumplings, stir gently. The balls will be ready 5 minutes after dipping. Cover and let the goulash brew for about 1 hour.

Chicken goulash with gravy: Ingredients

• Chicken fillet or brisket - 1 kg.
• Garlic - 1 head.
• Carrots - 3 pcs.
• Onions - 2 pcs.
• Fat sour cream (not cream) - 200 g.
• Tomato paste or tomato sauce - 3 tablespoons
• Salt, bay leaves and black pepper.
• Flour - 2 tbsp. l.
• Sunflower oil or fat for frying - if you like tender dish, take vegetable oil, if more saturated - lard.

How to make gravy chicken goulash

Like any other dish, goulash should start by cutting the ingredients. Take a fillet or breast, rinse and remove the film, if any. Now cut the poultry into small pieces and fry it for 5 minutes over high heat in lard or oil. Meanwhile, the mode of carrots with onions - circles or squares, as you like more.

When the chicken has already started to brown, put the chopped vegetables in the pan, make the heat less, add oil, if necessary. As you know, carrots are very fond of oil, so it can be absorbed quickly.

Now take the tomato sauce and mix it with the seasoning and sour cream, add it all to the pan 20 minutes after setting the vegetables. Stir everything, make a small heat and gradually add flour, stir again and cover with a lid.

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

Pork goulash, original: Ingredients

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

How to make goulash with soy sauce

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

Cut the meat into cubes, rinse. Add to the mixture with seasonings and onions, the heat is strong. Fry for 10 minutes, stir, do not reduce the heat. After 10 minutes, pour in the soy sauce and water (so that the meat is completely covered). Make the fire small, cover, let it simmer for 40 minutes.

After the desired time, add flour. If using starch, dilute it in half a glass of water. Add to meat, stir constantly. The goulash will be ready in 30-40 minutes.

A few tips for cooking:

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

Today you don't need to be a chef to make your family happy. interesting dishes... We will show you how to make the most delicious pork goulash with gravy. Even a sophisticated gourmet will appreciate this aromatic dish. We will not reveal all the cards, we will consider the recipes in turn. Let's get started!

Pork goulash with gravy: "Classic"

• carrots - 1 pc.
• pork - 650 gr.
• spices for meat, salt
• fresh dill - 25 gr.
• water - in fact
• onion - 2 pcs.
• flour - 40 gr.

Pork goulash is prepared with gravy in a pan.

1. Chop the meat into equal sized slices. Send to a hot skillet with oil and fry on high fire to the top. This will keep the juice inside.

2. Now transfer the pork to a bowl, add a little more oil. Add chopped onion and grated carrot. Cook until golden brown.

3. Place the fried meat slices into the skillet. Crumble green tea here, sprinkle with spices. Salt to your liking.

4. Fill with water so that it only covers the contents of the dish. Pour in the sifted flour, mix.

5. Close, simmer at low power for an hour. Ready! Now you know how to cook delicious goulash pork with gravy!

Pork goulash with sour cream sauce in a slow cooker

• garlic cloves - 3 pcs.
• pork pulp - 0.8-0.9 kg.
• flour - 60 gr.
• sour cream - 5-6 tbsp. l.
• sugar - 1 tsp without a slide
• tomato paste - 60 gr.
• onion - 1 pc.
• water - in fact
• salt, seasonings for meat

How to make goulash using a multicooker, we will tell you below. It is made with pork and gravy. Due to the incoming sour cream, it turns out to be very tender.

1. Chop the meat, send to the multi-bowl with a little oil. Sprinkle with salt to your taste, add spices immediately. Stir, set the "Fry" function.

2. When the pieces acquire a pleasant shade, add the chopped onion to them. Bring it to golden brown and loss of volume, add tomato paste.

3. Cook for another 3 minutes. Add sour cream and crushed garlic cloves. Use this function to cook the dish for another 5 minutes. Pour in water so that it covers the components partially or completely (at discretion).

4. Now begin to skip the flour in portions directly into the multi-bowl while kneading the ingredients. When you adjust the thickness, add granulated sugar and salt.

5. Switch the program by setting “Extinguishing” for 1 hour. 7 minutes before the end, enter the chopped green tea.

Here is such a simple recipe for how to cook pork goulash with gravy using a multicooker! Experiment with other meats.

Pork and champignon goulash with gravy

• mushrooms - 0.4 kg.
• meat - 0.7 kg.
• garlic cloves - 4 pcs.
• tomato paste - 40 gr.
• onions - 2 pcs.
• salt, provencal herbs, ground pepper
• water - in fact

Pork goulash can be made with mushrooms and gravy at the same time. The dish will win the hearts of the household!

1. Wash the mushrooms, cut 1 mm. from the edge of the legs (chapped part). Chop plates lengthwise.

2. Prepare a cauldron or a thick-bottomed skillet with high sides. Pour in the oil, fry the mushrooms until they lose their volume and are fully cooked.

3. Chop the meat into sticks or cubes, but do not grind too much. The mushrooms are already browned, take them out. Pour oil into a skillet and put the pork on high power until crusty.

4. Then turn down the power, move the meat to one side of the pan. Place chopped onion with herbs, spices and crushed garlic nearby. Fry and stir until tender.

5. Use a spatula to combine all the pan components. Add tomato paste, salt, ground pepper. Sweat for 3 minutes and cover with water. Simmer on medium for 10 minutes.

6. After this time, enter the mushrooms, cover, reduce the burner to the minimum value. Timed 45-60 minutes and turn off.

Another simple recipe for making the best pork goulash with gravy and mushrooms.

Pork goulash with sour cream in a pan

• sour cream - 200 gr.
• flour - 40 gr.
• meat - 600 gr.
• tomato paste - 20 gr.
• fresh tomatoes - 2 pcs.
• onion - 1 pc.
• granulated sugar - 1 tsp. without a slide
• garlic cloves - 3 pcs.
• any spices, salt
• water - in fact

Delicious goulash pork can be made in a skillet with sour cream sauce.

1. So, chop the pork into cubes or cubes. Send in hot oil, fry on high until crusty. Sprinkle with salt to your liking.

2. Pour in about 0.2 l. filtered water, reduce heat to medium. Wait for the liquid to evaporate, the meat should be completely cooked by this time.

3. Introduce the chopped onion, fry it (add a little oil if necessary). Arm yourself with a sieve, start passing flour through it directly into the pan. Stir at the same time.

4. After 5 minutes add tomato paste, simmer and stir. Remove the skins from the tomatoes by dipping them in boiling water. Mash the pulp into porridge and add to the skillet too.

5. Enter another 0.1-0.2 liters. water and sour cream. Sprinkle with your favorite spices. Season with granulated sugar, crushed garlic and salt if necessary. Stir, cover, put on a lazy fire. Heat for 10-20 minutes.

Hungarian pork goulash

• garlic cloves - 3 pcs.
• pork pulp - 1.5 kg.
• Bulgarian red pepper - 2 pcs.
• onions - 3 pcs.
• tomato paste - 40 gr.
• vegetable oil - 70 ml.
• salt - 5 gr.
• apple cider vinegar - 35 ml.
• ground paprika - 10 gr.
• broth (meat or vegetable) - 1 liter.
• freshly ground black pepper - 1 gr.
• cumin - 2 gr.

Consider how to make Hungarian pork goulash with gravy. The dish is famous for its exquisite taste.

1. Warm up in a 35 ml thick-walled container. oils. Chop the meat into small cubes and send to fry until golden brown.

2. Add paprika and onions, chopped in half rings to the meat. Stirring constantly, fry the ingredients at maximum power for 5 minutes.

3. After the specified period of time, stir in the caraway seeds and finely chopped garlic to the total mass. Then add vinegar and tomato paste. Stir and fry for another 2 minutes.

4. Peel the bell peppers in parallel and chop into small cubes. Send to the pan. Add salt and ground pepper. Then pour in the broth.

5. The goulash should start to boil. Then reduce the power of the hotplate to the minimum. Remember to cover it with a lid. Simmer for 50 minutes.

Now you know how to make aromatic pork goulash with gravy.

Pork goulash with gravy, like in kindergarten

• tomato paste - 20 gr.
• pork pulp - 0.6 kg.
• onion - 1 pc.
• flour - 20 gr.
• sunflower oil - 15 ml.
• carrots - 1 pc.
• filtered water - 0.3 l.

Before making the pork goulash, use all the ingredients to make the dish with gravy.

1. Chop the pork, send it to fry. Chop the onion in parallel and stir in the meat pieces.

2. Just add the grated carrot right away. Fry food or simmer covered for about half an hour. Once the pork is tender, season with salt and tomato paste.

3. Stir. At the same time, dissolve flour in water and add to the meat. Turn the power down as soon as the dish boils. Simmer for a third of an hour. This completes the preparation of pork goulash with gravy.

Pork goulash, like in the dining room

• filtered water - 0.5 l.
• pork tenderloin - 0.6 kg.
• flour - 30 gr.
• carrots - 1 pc.
• tomato paste - 20 gr.
• onion - 1 pc.

Learn how to make Soviet pork goulash according to the popular recipe with gravy.

1. Chop the meat into cubes and send to fry. Grind the carrots and onions and add to the pork.

2. Stir the ingredients and cook for 10-12 minutes. Introduce water and cover the contents of the crockery. Simmer over lazy heat for about an hour.

3. In a separate dry skillet, fry the flour until golden brown. Then pour in a small amount of boiling water. Get a uniform consistency from the components.

4. Pour this sauce over the meat and add the tomato paste. Add salt and simmer for another 10 minutes. Meat goulash with pork gravy can be tasted.

Pork goulash without tomato paste

• Bulgarian pepper - 1 pc.
• pork pulp - 0.5 kg.
• flour - 30 gr.
• sour cream - 60 gr.
• leeks - 1 pc.
• carrots - 2 pcs.
• water - 0.4 l.
• spices

Not everyone loves tomato paste, so it's worth knowing how to make pork goulash with gravy without it.

1. Chop vegetables in random order. Saute in oil for 3-5 minutes. Cut the meat into cubes, roll in flour and fry.

2. Combine pork with vegetables and add water. Simmer on minimum power for about an hour.

3. Pour 120 ml into the sour cream at the same time. water and the necessary spices. Stir in the sauce and pour over the meat. Simmer for another third of an hour.

The recipe for making goulash is very simple. The pork dish with gravy turns out to be tender. If you decide to cook meat according to any of the options presented, do not hesitate, it will turn out to be very tasty.

Goulash is a traditional Hungarian dish made from cuts of meat and potatoes and resembles more thick soup... But in the Soviet Union, it was customary to call a dish made from pork or beef pulp, stewed in tomato sauce. I propose to recall the taste of past years and cook exactly the same goulash as it was prepared in Soviet canteens and public catering establishments. A good old goulash recipe that produces tender boneless pork pieces with thick gravy. And here's another very delicious recipe that you will definitely like - Zurich-style goulash.

Ingredients for goulash:

• 0.5 kg;
• 1 large or 2 small onions;
• 1 tbsp tomato paste;
• 2 tbsp flour;
• 2 bay leaves;
• salt, pepper to taste;
• some vegetable oil for frying;
• 2 tbsp. hot boiled water.

Pork goulash recipe

1. Rinse the pork, wipe it dry with a paper towel and cut into cubes of about 2 cm.

2. Peel the onion and chop finely. Bow in ready dish it will practically not be felt, however, it should give the meat its own taste and aroma.

3. Pour about 2 tablespoons into a preheated pan. vegetable oil and spread the pork with onions. Mix everything and fry over medium heat for 2-3 minutes.

Most of the pork and onion juices should evaporate, but nothing should burn.

4. Add 1 tbsp. tomato paste, stir

5. Sprinkle with flour and mix thoroughly without removing from heat. The flour must absorb the excess liquid. It is thanks to the flour tomato sauce get thick.

6. Put 2 bay leaves in the pan and fill with prepared two glasses hot water... We mix everything. Cover and simmer over low heat for 20-40 minutes. It all depends on the meat. The finished goulash should be very soft and tender. We also make sure that all the liquid does not evaporate and the goulash does not burn. Add more water if necessary. At the same time, the gravy should not turn out to be very liquid and thicken a little.

Delicious pork goulash with gravy ready. Best served with simple side dishes such as boiled buckwheat, pasta, or mashed potatoes... Bon Appetit!

Goulash is a dish that came to us from Hungarian cuisine made with well-peppered stews and various vegetables and spices. They invented it even before the formation of the state itself, since the Hungarians were previously a nomadic people. The shepherds left their tribe for a long time and leaving for pastures, their wives, in order to collect them for the journey, dried the meat and gave it with them, all that remained was to boil it in water with vegetables, where turnips were mainly used.

In our time, the recipe, of course, has changed a little, just like, for example, it was borrowed by other different cuisines of the world and received other different names. According to old traditions, such goulash must be stewed in a cauldron, over an open fire, where it is necessary to add paprika, it is better to boil the potatoes separately, add in the stewing process itself. In Hungary itself, in our time, cooking in a cauldron is preserved only for tourists, and in restaurants it is cooked on copper sheets.

Today we will consider recipes for pork goulash in gravy without adding potatoes, where I, especially for you, my dear friends, have chosen the top of the best recipes, in which the whole process is described and illustrated step by step photos... After all, its preparation does not take much work, the set of products is used minimal, it is simple to prepare, but it turns out very tasty. You can also try and compare for yourself which one you prefer.

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

Ingredients:

• Pork - 1 kg
• large carrots - 1 pc
• onion - 1 piece
• tomato paste - 2 tablespoons
• bell pepper - 1 piece
• butter - 30 gr
• Provencal herbs - a pinch
• universal seasoning for meat - 1/2 teaspoon
• flour - 1 tbsp. l
• sunflower oil - 30 ml
• peppercorns - 3-5 pieces
• paprika - 1/2 tsp

Cooking method:

We wash the meat in running water and cut into small cubes, while removing all veins and excess fat.

And cut one onion into small squares.

We put the pan on the stove, heat it up enough, do not add oil and put the sliced ​​pieces of meat into it. We evaporate all the water from it, while constantly stirring, until the pork brightens, after which we transfer it to a plate for a while.

Now put the tomato paste and mix the whole mass thoroughly.

Here we shift all the meat from the plate, mix it well and fill it with boiled water. Leave to simmer over low heat for about half an hour.

After the expiration of time, add one tablespoon of flour to the pan.

Then we put our goulash in a saucepan, sprinkle it with all the specified spices on top, put it on fire and fill it completely with water.

Salt to taste and bring to readiness for 15-20 minutes.

The dish is ready, we serve it with a side dish.

How to cook goulash in a slow cooker

Ingredients:

• Pork - 1 kg
• water - 200 ml
• onions - 200 gr
• bulgarian pepper - 200 gr
• garlic - 20 gr
• cherry tomatoes - optional
• vegetable oil - 70 ml
• tomato paste - 100 gr
• salt and pepper to taste.

Cooking method:

Cut the washed meat into small pieces of about 2.5-3 cm.

Grind the vegetables into cubes, and finely chop the garlic.

Now we need to grease the multicooker bowl with vegetable oil and then put the meat with vegetables in it, salt and pepper to taste.

Add tomato paste and mix well.

After the beep, open the lid of the multicooker, apply and serve with your favorite side dish.

A simple pork goulash recipe

Ingredients:

• Pork - 0.5 kg
• water - 100 ml
• carrots - 1 pc
• medium onions - 2 pieces
• ketchup - 2 tablespoons
• salt and pepper to taste.

Cooking method:

We wash the meat in water, then cut into small pieces.

Put the pan over medium heat, put the pork without oil in it and fry, stirring occasionally, add salt and pepper to taste.

In the meantime, finely chop the onion and grate the carrots on a coarse grater.

We shift vegetables to meat, add ketchup there and mix everything thoroughly.

Pour in water, cover with a lid and bring to readiness, stirring occasionally.

Delicious pork goulash as in the dining room

Ingredients:

• Pork tenderloin - 500 gr
• water - 2 glasses
• onion - 1 piece
• carrots - 1 pc
• flour - 2 tbsp. l
• tomato paste - 1 tbsp l
• bay leaf - 1 piece
• salt to taste.

Cooking method:

Cut the pork tenderloin into small squares, put in the pan and put on the stove.

Grate onions and carrots on a coarse grater and add to the meat.

Then we fry all this for ten minutes, stirring occasionally, then pour in about two glasses of water, put the bay leaf and simmer on low heat under the lid for 45-50 minutes.

Now we need to fry the flour in a dry frying pan until Brown, then pour a little boiling water, bring it to a homogeneous state and on this our gravy is ready.

After one hour, add the gravy we prepared, tomato paste, salt to taste to the meat and simmer for another 10 minutes.

The dish is ready, eat to your health.

How to cook pork goulash with sour cream and mushrooms in a saucepan

Ingredients:

• Pork - 650 grams
• hot water - 1.5 cups
• dried porcini mushrooms - 10 pcs.
• tomato paste - 1 tablespoon
• sour cream - 1 tbsp. a spoon
• onion - 1 piece
• garlic - 2 cloves
• bay leaf - 2 pcs
• sweet peas - 4-5 pieces
• ground sweet pepper - 1/2 tsp
• salt and black pepper to taste.

Cooking method:

In this recipe, as well as in some of the previous ones, we will not use a single drop of oil.

We take the meat, rinse it well in running water, put it on a cutting board and cut it into small pieces. We lower it into a saucepan thoroughly heated over high heat, stirring constantly, fry for 3 minutes.

Now it's time for spices, put in sweet peas, black ground and sweet peppers, tomato paste and, of course, finely chopped garlic for a sensation, then stir quickly, fill with water and add bay leaves.

Close with a lid and simmer over low heat for 20-30 minutes. After that, we treat our household members to our delicious and aromatic goulash prepared by us.

Hungarian classic goulash

Ingredients:

• Pork - 2 kg
• meat broth - 1 liter
• onions - 800 gr
• paprika - about 4 tablespoons
• garlic - 3 cloves
• cumin seeds - 1/3 teaspoon
• ground black pepper - 1/2 tsp
• tomato paste - 120 gr
• salt to taste.

Cooking method:

Peel and finely chop the onion and garlic. We put a saucepan with a thick bottom on the fire, pour oil into it and fry the onions in it until golden brown. Add garlic, paprika, caraway seeds, salt and pepper there. Mix everything thoroughly.

Combine the broth with tomato paste and pour into a saucepan. Put the chopped pieces of meat about 3 by 3 cm there and simmer over medium heat for about 40-50 minutes, until the meat becomes soft.

Delicious and hearty goulash is ready.

Goulash without adding tomato paste (video)

Not everyone loves tomatoes or simply cannot use them for any medical reason. But this does not mean that now you need to give it up delicious food... Of course, you can cook it without tomatoes, if you don't believe it, then see for yourself! Such delicious meat with vegetables and thick gravy will go perfectly with any side dish.

Bon Appetit!!!