Pork tenderloin with gravy. Pork goulash with gravy in a frying pan step by step recipe
Pork pulp with various types of gravies is the simplest dish from the “primary culinary school” category. But, if someone decides to joke about the taste of pork goulash, they will hit the mark.
Pork goulash in a frying pan turns out tender and juicy, without any special frills, these dishes are delicious at home.
The common catering saying from Soviet times: don’t take cutlets, take goulash - it’s hard to spoil it - in fact, it’s not such a joke. An elementary sense of proportion will not allow you to spoil a dish of five ingredients: pork, tomato, onion, oil, water, you can ignore everything else, and you will still get goulash. Well, you can add it by making complex gravies “based on classical motives” and experimenting to the delight of consumers.
Pork goulash in a frying pan - general cooking principles
Pork goulash according to the given recipes is prepared only from the pulp. The meat should contain a small layer of fat; it is this kind of tenderloin, or even trimmings, that turns out tender and juicy in goulash. The pulp is usually cut into square pieces up to two centimeters in size, although the shape into cubes is also quite suitable.
Goulash is prepared with the addition of thick tomato, in some cases it is replaced with tomatoes. To make the gravy with fresh tomatoes homogeneous, remove the skins from them, and then grind the tomatoes on a grater.
A dish cannot be complete without vegetables, and there should be a lot of them. Onions are always used, along with carrots and sweet bell peppers. It turns out well if you add mushrooms to the dish.
A large amount of gravy is a characteristic feature of the dish. The base can be water or meat broth, which is poured over already fried vegetables and meat, and then simmered until cooked. To soften the tomato taste, sour cream, mayonnaise or cream is added, and flour is added to thicken.
Goulash can be served with crumbly porridge, pasta of any shape, or mashed potatoes.
Recipe for pork goulash in a frying pan with tomato
Half a kilo of pork pulp;
150 gr. unsalted tomato;
Medium bulb;
Three tablespoons of liquid sour cream;
Black peppercorns - 5 pcs.;
A spoonful of Italian herbs mixture;
Three small bay leaves;
Black pepper - a third of a small spoon.
Sunflower oil;
0.5 spoons of a mixture of ground different types of peppers.
1. Rinse a whole piece of pulp and cut into slices of any shape. It is important that they are not large, but do not make them small either.
2. Pour a few tablespoons of oil into a deep, thick-walled frying pan or cauldron and place to heat at medium temperature. When the fat is hot, drop the pieces of pulp into it. Fry the meat over high heat, making sure to stir regularly. It should quickly form a golden crust on top, which will help keep the pieces juicy.
3. Add onion half rings and crushed garlic to the browned meat. Continue cooking until the onion is lightly browned.
4. Season with spices, add bay leaf and peppercorns, stir. Add sour cream mixed with tomato, pour in a little less than a glass of non-hot water. Wait until it comes to a boil, then lower the heat until the gravy is just simmering and continue cooking, covered, for about forty minutes.
Pork goulash in a frying pan with thick gravy
A kilogram of boneless pork;
1 bell pepper;
A tablespoon of any white flour;
Two small onions or one large one;
Ground black pepper - 0.5 tsp;
Water or meat broth - 300 ml;
Unflavored oil;
A third of a spoon of hot crushed pepper.
1. Lightly fry the chopped onion in vegetable oil. Do not fry until golden; the pieces should become translucent and only slightly browned.
2. Place small pieces of meat in a frying pan, turn up the heat and, stirring systematically, fry until golden brown. At the end, add flour and, stirring, cook everything together for about a minute.
3. Add spices, add warm water (broth), stir. Cover the pan and continue cooking on low heat for another forty minutes.
4. Place small pieces of bell pepper and, stirring thoroughly, bring the dish to readiness, continuing to simmer for another 25 minutes.
Pork goulash in a frying pan with delicate creamy gravy and vegetables
50 gr. petiole celery;
Chilled pork pulp - 500 gr.;
Medium-sized onion;
100 gr. leeks;
A small bay leaf;
Ready-made seasonings for meat, not too hot and spicy;
Three tablespoons of 22% cream;
20 gr. butter;
60 ml Riesling or Aligote wine;
Refined oil - one spoon;
Allspice - 4 peas;
A sprig of fresh or dried thyme.
1. Place a spoonful of butter in a frying pan. When it melts, add vegetable oil and immediately add the chopped pork. While stirring, quickly fry the meat over high heat.
2. Add wine to the browned pieces, add cream and leave to simmer at moderate temperature. In just a couple of minutes, when the gravy acquires a light coffee tint, add bay leaf, thyme and allspice peas, and add salt.
3. Add hot water to cover all the meat, season with prepared spices. Leave to simmer covered on low heat.
4. Cut the celery into small cubes, and the carrots and leeks into circles. Transfer vegetables to meat. Set the heat to low and continue to simmer everything together for at least forty minutes.
Pork goulash in a frying pan with fresh tomatoes
Tenderloin with a small layer of fat - 400 g;
Four small fresh tomatoes (can be replaced with two tablespoons of tomato);
White onion - 2 heads;
60 gr. white flour, any kind;
Half a spoon of black pepper crushed in a mortar;
Spoon 20% sour cream;
A third of a spoon of fine refined sugar;
Two bay leaves;
Drinking water - two glasses;
Fresh lard - 70 gr.
1. Remove the skin from the lard, cut into small cubes and place in a heated frying pan to render the fat. To avoid overcooking, set the heat to slightly below medium and cover with a lid.
2. During this time, wash the meat with water, dry it and cut into two-centimeter cubes.
3. Remove the cracklings from the pan and place the pulp in the fat. Raise the heat to high and evaporate all the meat juice, being sure to stir while doing so. Let the pieces fry until lightly browned, add some salt.
4. Pour half a glass of hot water into the pan under the lid and leave on low heat.
5. After twenty minutes, remove the lid and cook, increasing the heat slightly. When the remaining liquid has completely evaporated, add chopped onion. Mix well and fry for about five minutes.
6. Gently season, stir, add flour. Continue cooking until the flour takes on the color of baked milk. Add tomatoes and sugar, pureed in a blender to a puree consistency. Heat for two minutes, then gradually pour in one and a half glasses of water.
7. Take a sample and add salt if necessary, add bay leaf. Bring to a boil, then reduce the heat to low, simmer covered for about 20 minutes. Add hot water as needed, add sour cream five minutes before readiness.
Pork goulash in a frying pan with mushrooms and sour cream and tomato sauce
Pork neck - 500 gr.;
1 carrot;
500 gr. fresh small champignons;
2 tomatoes;
Spoon of tomato;
Two teaspoons of flour;
100 gr. rare sour cream;
Lenten non-fragrant oil - 2 tablespoons.
1. Cut the onion and washed mushrooms into large slices. Grind the carrots on a coarse grater.
2. Pour boiling water over the tomatoes for a minute. Drain off the hot water and place the tomatoes in a bowl under running cold water for two minutes. Peel the vegetables and chop them on a fine grater.
3. Pour into a frying pan and heat 2 tablespoons of oil, place the meat cut into pieces into it. Fry over medium heat for ten minutes.
4. Add chopped vegetables to the meat - onions and carrots. Stirring, fry for about five minutes. Add salt after testing, season within reasonable limits, add mushrooms and tomatoes, stir.
5. Dilute tomato paste with a glass of cold water, add flour and whisk thoroughly. Pour the mixture into the dish, stir and leave to cook without covering. Set the heat level so that the gravy barely simmers.
6. After a quarter of an hour, when the pieces become soft, add sour cream. Wait for the first signs of boiling and, before removing from the stove, simmer over low heat for about a minute.
Pork goulash in a frying pan with beer in Bavarian style
A kilogram of pork tenderloin;
100 gr. fresh lard;
Two bell peppers;
Garlic - 6 medium-sized cloves;
A small red hot pepper pod;
400 ml dark, dense beer;
Two onions;
150 gr. tomato puree;
A spoonful of dry cumin seeds.
1. Cut the lard into thin slices and melt the fat from it over low heat. Remove the cracklings from the pan.
2. Place onion half rings into hot fat and add cumin. Cook, stirring occasionally, until the onion is noticeably soft.
3. Place slices of sweet pepper pulp into a frying pan, add tomato, stir and leave to simmer.
4. Cut the washed piece of pulp into three centimeter cubes. Add chopped garlic, pieces of hot pepper, stir. Place the pieces of pork in the frying pan with the vegetables, add enough beer to completely cover everything, and leave to simmer over low heat. Be sure to cover the pan with a lid.
5. The dish will be ready when the meat is soft.
Pork goulash in a frying pan - cooking tricks and useful tips
Don't go too small when slicing the meat. It fries well, especially if there is a layer of fat. Small pieces may dry out when fried.
Add the tomato only after the pulp has softened well. If you add tomatoes or tomato paste at the beginning, the cooking process will be delayed.
If the pork is fatty, fry in vegetable oil. It is advisable to cook lean pulp in rendered lard, otherwise the dish will be too high in calories.
Ordinary pork goulash with gravy, to which everyone is already accustomed, can in any case give a head start to all fashionable and exotic dishes, because there is nothing tastier than it, and preparing goulash is quite simple and easy. This guest came to us from Hungary, and during the Soviet era it became incredibly popular with our housewives, since it was prepared from fairly simple ingredients that were not so difficult to get, and its taste was simply unique! And of course, the tasty and spicy gravy that is formed during the cooking process is important. Thanks to flour, the gravy becomes creamy, and tomato paste gives the goulash some piquancy and sourness.
You can use pork, lamb, and beef in this dish. In some versions, the dish even includes chicken fillet. In this recipe I will tell you how to prepare delicious Hungarian pork goulash. Choose lean cuts of pork; loin, shoulder or tenderloin are best for delicious goulash. One of the benefits of making pork goulash is that pork contains less cholesterol than beef and lamb.
1 onion
Kilo of pork meat
Two cloves of garlic
3 tbsp. spoons of flour
50 ml sunflower oil
bay leaf
2 tbsp. spoons of tomato paste
2 tbsp. spoons of sour cream
Salt and spices to your taste
2 cups water or broth
First of all, rinse the meat and then remove excess moisture with a special paper towel. 
We cut the meat into slices, put it in a small cup, add salt and pepper and let it stand for half an hour. 
Meanwhile, cut the onion into small cubes. 
Heat a frying pan with sunflower oil.
Now you need to fry the pieces of meat a little in sunflower oil, add the onion and mix well. 
Sprinkle the meat with flour and stir until it coats the pieces on all sides. After this, the meat needs to be fried until a golden brown crust appears on it. 
Now add 2 glasses of water to the meat, you can also add meat broth, mix everything well, add a bay leaf. If during the stewing process the meat is still not ready, and there is almost no water, then you can add water as it evaporates. 
We prepare pork goulash with sour cream and tomato paste; with these products our meat will acquire a more delicate taste, and the gravy will also become more tasty and rich.
Add tomato paste and sour cream, mix the contents. 
Bring to a boil and stir the sour cream with tomato paste with a spoon. 
Simmer the meat over low heat for an hour until it is soft enough. 
At the end of cooking, pork goulash can be sprinkled with green onions or chopped garlic. You can serve it with a vegetable side dish, or with mashed potatoes, pouring the resulting gravy on top.
Goulash recipes
pork goulash with gravy recipe
1 hour
150 kcal
5 /5 (1 )
Pork goulash is a simple and satisfying dish, the ingredients for which every housewife can find. This is a great option for a second course or a simple dinner. Men will appreciate goulash: juicy, soft meat will appeal to any member of the stronger sex. Goulash is truly universal, because it is eaten by both adults and children from 3 years old: well, who among us does not remember the appetizing and aromatic pork goulash that was served for dinner in kindergarten?
Today we are sharing the secrets of how to make pork goulash with gravy so that your family will appreciate your culinary abilities!
Pork goulash with gravy
Kitchenware: frying pan, cutting board, spatula, knife.
Ingredients
How to choose the right ingredients
The dish is based on pork.. The taste of all goulash depends on its quality. Suitable for goulash: neck, shoulder, tenderloin, loin. If you like it fatter, choose the collared one. Other varieties are leaner.
Of course, the meat must be fresh. To determine the freshness of meat, pay attention to its surface: it should be smooth and elastic to the touch. The color of fresh meat ranges from pale pink to light red. Fat streaks should be white: this indicates that the meat is young, which means it will be soft and juicy. The smell of meat should not cause you any unpleasant sensations: high-quality meat has a fresh aroma.
Did you know? Pork is the most hypoallergenic of all meats. Its only drawback is its fat content. However, to prepare goulash, you can choose a lean part of pork, such as tenderloin.
Recipe step by step
- Wash the meat, remove any films, dry with napkins or a paper towel. Cut into small pieces.
- Peel the garlic and cut each clove into 2-3 pieces.
- Pour vegetable oil into a preheated frying pan and fry the garlic in it until golden brown.
- Remove the garlic and set it aside on a separate plate (we will add it to the goulash later). Place the meat in the pan and fry it for 5 minutes.
- Meanwhile, peel and dice the onion. Add it to the meat, stir and simmer with the meat for about 5-7 minutes.
- Season with salt and pepper and return the fried garlic pieces to the dish.
- Pour in cold water until it covers the meat.
- Stir and simmer with the lid closed for about 30 minutes.
- Pour in tomato juice and simmer for another quarter of an hour.
- Sprinkle chopped herbs on top of the finished goulash.
Video recipe for pork goulash with gravy
After watching a short video, you will learn how to prepare delicious pork goulash with gravy: the simplicity of the recipe will appeal to both novice housewives and men!
Pork goulash with gravy - how to cook - recipe
In this video I will share with you a recipe for making pork goulash with gravy. This is an old dish forgotten by many, but still very tasty and easy to prepare.
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https://youtu.be/FdNRUaXGp7k
2016-02-09T16:58:36.000Z
Cooking pork goulash with thick gravy
- Cooking time: 90 minutes.
- Number of servings: 3-4.
- Kitchenware: 2 frying pans, cutting board, spatula, knife, grater.
Ingredients
Recipe step by step
- Wash the meat, dry it and cut it into small pieces.
- Pour half the vegetable oil into a preheated frying pan and fry the meat over high heat until a crust appears.
- Set aside the pan with the meat.
- Place flour in another frying pan and fry it until brown.
- Pour the fried flour into the pan with the meat.
- Wipe any remaining flour from the pan with a paper towel and pour the remaining oil into the pan.
- Sauté chopped onion and grated carrots in it.
- Add vegetables to meat with flour.
- Add water and stir.
- Pepper and add chopped herbs.
- Cover the dish with a lid and simmer for an hour.
- At the end of stewing, add salt and seasoning to the meat.
- Simmer the meat with the lid closed for another 10 minutes until the gravy thickens.
Goulash is a delicious and quite economical recipe for a meat dish that will help you out when you need to prepare food for the whole family, and only have a small piece of meat at your disposal. I will show you the simplest option - pork goulash with gravy; the recipe with step-by-step photos will be especially interesting and useful for beginners, and will remind those who are already familiar with this dish of the main steps. There is nothing complicated in preparing goulash: pieces of meat are fried with onions and then stewed in tomato sauce until soft. It is always made thick and a lot, so that there is something to pour over a side dish of mashed potatoes, porridge or pasta.
Ingredients for cooking:
- Moderately fatty pork – 300-350 g;
- bulbs – 2 pcs;
- tomatoes – 4 pcs. or 2 tbsp. l. tomato paste;
- vegetable oil – 3 tbsp. l. or 60-70 g lard;
- flour – 2 tbsp. l;
- salt – 0.5 tsp. (salt to taste);
- black pepper – 0.5 tsp;
- sugar – 2 pinches;
- sour cream – 1 tbsp. l (optional);
- bay leaf – 1-2 pcs;
- water – 2-2.5 glasses.
How to cook pork goulash with gravy
Let's start with preparing meat products. Separate the lard from the skin, cut it into cubes and send it to a hot frying pan to render. The heat under the frying pan is lower than medium, so as not to overcook the lard. If you cook with oil, skip this step.
While the greaves are being made, wash a piece of meat, dry it and cut it into 2-3 cm cubes. This is the standard cut for a goulash recipe, but slices or sticks are also acceptable. We catch the cracklings (or heat the oil) and place the meat in the boiling fat.
Add heat, stirring, evaporate the meat juice and fry the meat pieces until browned.
Pour half a glass of boiling water (be careful, the fat may splash!), Add salt to taste. Cover with a lid and leave the meat to simmer for 20 minutes over low heat. After pre-braising, the pork will become softer and better absorb the flavor of the tomato sauce.
We evaporate the remaining liquid, leaving only the fat. Cut the onion into small cubes or quarters of rings. Pour into the pork, stir, fry for about five minutes.
See how transparent the onions have become? Season with ground black pepper and throw in one or two bay leaves.
Add flour. It is needed to give the pork goulash with gravy a thick consistency. After adding flour, mix everything immediately so that flour lumps do not form. Continuing to stir, fry the flour a little, bringing it to the color of baked milk, not darker. If you overdo it, an unpleasant aftertaste may appear.
Grind the tomatoes in a blender into puree. Fresh tomatoes are not always available, so tomato paste or tomato sauce is more often used to prepare goulash. Tomatoes in their own juice will also work; tomato juice will also work. Add the tomato to the pan, fry for two to five minutes (less paste and sauce, longer juice).
Pour in 1.5 cups of water, adding liquid gradually, not all at once. Let's taste for salt. After boiling, reduce the heat, cover the pork goulash with tomato sauce and simmer for 20 minutes. Stir the contents of the pan two or three times, adjusting the thickness of the gravy by adding water if necessary.
During stewing, the pork will become completely soft and tender, the components of the tomato sauce will “make friends” with each other and it will turn out bright, thick, rich. Adding sour cream will help soften its taste, just add it not immediately, but about five minutes before it’s ready. If the tomato is too sour, add a couple of pinches of sugar.
The best side dish is mashed potatoes, but pork goulash with gravy is such a versatile dish that it will be delicious with any side dish. You can boil unleavened rice or buckwheat, pasta, wheat or millet. Prepare some simple salad or get pickles and marinades and invite everyone to the table. Bon appetit!
As I already wrote in the article, goulash is a dish known since ancient times. In this article, I decided to describe pork goulash, because nowadays, unfortunately, not everyone can afford beef, and pork is still a more affordable meat. For those who don’t eat pork or don’t like it, firstly, you can follow the link above about beef goulash, and secondly, you can safely cook with other meats, including chicken, in the recipes from this article.
Recipes for pork goulash with gravy with photos step by step
Of course, you should try to use lean pork. Trim excess fat. The dish is filling and without fat it will be tasty as it comes with gravy. And so forward.
Menu:
How to cook pork goulash with gravy
Ingredients:
- Pork - 400-500 g.
- Bell pepper - 1 small or 1/2 large
- Onion - 2 medium heads
- Carrots - 1 medium
- Garlic - 3 cloves fresh and a pinch of dried.
- Tomatoes - 2 medium
- Rosemary, basil, ground black pepper, paprika
- Bay leaf - 2 pcs.
- Vegetable oil
Preparation:
1. Cut the meat into small pieces and place in preheated vegetable oil in a deep, thick-walled cauldron (saucepan).
2. Chop the onion.
3. Once the meat is well fried,
4. add the onion, stir and fry until golden brown over high heat.
5. Grate the carrots on a coarse grater.
6. As soon as the onion turns a little golden, add the carrots to the meat. Mix everything.
7. The carrots have become soft, add chopped bell peppers. Stir and fry for another 2-3 minutes.
8. Now we can add salt, pepper, basil and rosemary.
9. Add a tablespoon of paprika. Mix.
10. Add chopped garlic. Mix again.
11. Add water so that it covers the meat.
12. Add a couple of bay leaves and a pinch of dried garlic. Here you can add another slice of chopped fresh instead of dried or not add garlic at all. It's to taste. Although dried garlic has a slightly different aroma and taste.
13. Peeled and chopped tomatoes. You can add special seasoning to meat or even goulash. There is now a huge variety of such seasonings in stores.
14. Mix everything. When the water boils, reduce the heat and cover the pan with a lid. simmer for 30 minutes. Taste the meat to see if it is soft enough for you. If everything is fine, turn off the heat and let stand for 5-10 minutes.
15. Lay out the side dish and add our goulash to it.
Well, the goulash is ready and served.
Bon appetit!
Ingredients:
- Pork neck - 1 kg.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Bell pepper - 1/2 pcs.
- Tomato paste - 3-4 tbsp.
- Garlic - 1-2 pcs.
- Flour - 2 tbsp.
- Spices
- Salt, black pepper
Preparation:
1. Cut the pork into medium pieces 3 x 4 cm. Place the pieces of chopped meat on a plate.
2. Salt and pepper. Mix everything with your hands.
3. Pour a little vegetable oil into a deep frying pan and heat it over medium heat.
4. Place the meat in a heated frying pan, remembering to stir it periodically.
5. When the meat is slightly fried on all sides, it seems to turn gray, add water until
so that it covers the meat more than half.
6. Close the pan with a lid and simmer the meat for 30-35 minutes.
While the meat is stewing, prepare the vegetables.
7. Place a second frying pan on the stove, pour in vegetable oil and heat it up.
8. Chop the onion.
9. Send it to a heated frying pan. Fry. (2-3 minutes)
10. Meanwhile, grate the carrots on a coarse grater and send them immediately to the onions. Mix. Continue frying (2-3 minutes)
11. Finely chop the sweet bell pepper and also add it to the pan with the onions and carrots. Stir and fry for another 2-3 minutes. Do not overcook, they will still be stewed with the meat. The speed of frying depends on many factors, from the stove, pan, cutting.
12. When the vegetables are stewed and become softer, add tomato paste, mix everything and simmer for another 3 minutes.
13. Take a saucepan, pour 4 glasses of water into it and boil. When the water boils, add the meat there.
14. Stir the meat and add the vegetables. Mix everything. Cook for another 10-15 minutes.
15. While the goulash is cooking, salt it and add seasonings. You can add goulash seasoning or all-purpose vegetable and spice seasoning, or other favorite seasonings.
16. Sprinkle with ground black pepper. Even better, if you sprinkle it straight from the pepper mill, it will add more flavor. Add finely chopped garlic.
17. Cover the pan with a lid and start flouring.
18. Take a 200-250 g mug, add 2 tablespoons of flour, stir very well so that there are no lumps.
19. Pour the diluted flour into the goulash, in small portions, stirring constantly.
20. Close the lid and turn off the stove. Set aside and let sit for a while to allow the goulash to infuse.
Well, our goulash is ready.
We lay out the side dish, we have pasta, put goulash on top, add green peas.
Beautiful. Delicious.
Bon appetit!
Pork goulash recipe with gravy
Ingredients:
- Pork meat - 500 g.
- Onion - 2 heads
- Carrots - 1 pc.
- Flour - 1 tbsp.
- Ketchup - 3 tbsp.
- Salt pepper
- Bay leaf - 2-3 leaves
- Vegetable oil
Preparation:
1. Wash the meat, remove excess fat and veins and cut into small pieces.
2. Pour some vegetable oil into the frying pan and heat it up.
3. Place the meat and fry it for 5-7 minutes. If it turns out that you put frozen meat in the pan, fry it until all the liquid has evaporated.
4. While the meat is fried, grate the carrots and finely chop the onion.
5. Add onions and carrots to the fried meat, mix everything and fry for another 5-7 minutes, stirring occasionally.
6. Add salt, black pepper and flour. Mix everything well. Fry for another 3-4 minutes.
7. Pour in ketchup. You can take your favorite one. For example, I love “Tatar” - spicy ketchup. Mix everything thoroughly.
8. Pour 2-3 glasses of water into the goulash, so that the water covers the meat. See for yourself. If you like it thinner, add more water and vice versa.
9. Place two or three bay leaves, close the lid and simmer over low heat for 40-60 minutes, until cooked.
The goulash is ready, it turned out soft, aromatic and tasty.
Place the side dish on a plate and add the goulash. We made it with rice. Can be made with any side dish: potatoes, buckwheat, pasta.
Bon appetit!
Video - Pork goulash with gravy (how to cook)
How to cook goulash
Ingredients:
- Pork - 1 kg.
- Onion - 1 large head
- Carrots - 1 large
- Garlic - 2 - cloves
- Tomato paste - 2-3 tbsp.
- Parsley - 50 gr.
- Paprika - 1 tsp.
- Zira - 0.5 tsp.
- salt red hot pepper, black pepper to taste
- Broth - 2 tbsp.
- Vegetable oil for frying
Preparation:
1. Pork meat, ours is not very fatty, cut into large cubes to make it juicier.
2. Sprinkle a little salt into the heated oil in a frying pan to prevent the meat from burning.
3. Place the meat in the pan. We will fry over high heat until a crust forms, about 15 minutes.
4. Cut the onion into half rings.
5. Grate the carrots on a coarse grater.
6. The meat is fried, crusts have appeared, add chopped onions and grated carrots. Stir and fry for 10 minutes until transparent.
7. Add cumin and paprika. About 20-25 minutes passed from the start of frying the meat.
8. Add flour, mix and fry a little. Approximately 5-7 minutes.
9. Add tomato paste. Mix everything.
10. Pour in a large glass of 250 g of broth. Stir, close the lid, reduce the cooking temperature by half and cook for another 30-35 minutes. During the process, if necessary, we can add more broth.
11. Finely chop the garlic and parsley, you can chop dill or just dill, depending on what you like.
12. Goulash is almost ready. Add hot pepper on the edge of a teaspoon, again, as you like. If you like it spicy, add more to taste.
13. Add here the garlic and herbs that we chopped. Mix everything and cook for another 7 minutes.
This is how goulash is prepared.
We served it with potatoes, you can serve it with any side dish.
Bon appetit!
Pork goulash recipe
Ingredients:
- Pork – 1kg
- Onions - 2 pcs
- Carrots – 1 piece
- Tomato paste – 70g
- Flour - 3 tbsp
- Water – 500ml
- Salt, pepper, bay leaf and spices to taste
- Vegetable oil
- Dried greens
Preparation:
1. Cut the meat into small cubes.
2. Heat a lot of vegetable oil in a large container and put the meat in there for about 15 minutes.
3. Mix the meat with butter and sprinkle with spices to taste. Mix everything. Cover with a lid to simmer thoroughly.
4. Finely chop the onion and grate the carrots.
5. After 15 minutes have passed, the meat can be salted and peppered and covered again.
6. Fry finely chopped onion in a frying pan until golden brown.
7. Add carrots. Fry constantly stirring.
8. Add tomato paste to the vegetables and continue to fry, stirring constantly, for 2-3 minutes.
9. Place the finished roast into the meat, mix everything, close the lid again and simmer for another 10 minutes.
10. Place flour in a separate container and fill with cold water, about 500 ml. and mix. We try to mix so that there are no lumps.
11. Gradually add the diluted flour into the goulash, stirring constantly, and occasionally stir the flour mixture so that lumps do not stick together.
12. Add bay leaf, dried herbs, you can add fresh herbs if you have them. Mix everything and cover with a lid. After two or three minutes, remove from heat.
The goulash is ready.
You can serve with any side dish.
Bon appetit!
If you have any questions or suggestions, write in the comments.
Video - Pork goulash
Bon appetit!
