Pork goulash with gravy is hot and flavorful. Well, what more could you want for dinner after a hard day? And if you serve it with mashed potatoes or pasta, it’s just a fairy tale, not a dinner. Any normal guy will be simply happy to try this Hungarian dish for dinner.
If you have never prepared this delicious dish, now is the time to start learning these simple recipes for making pork goulash. And if you want to serve this dish in an unusual way, here is your first piece of advice. For an unusual presentation, buy buns, cut off the tops and remove the soft part, leaving only the crust. Pour goulash into the resulting plate and serve on a plate with a side dish. Guests will simply be delighted with this presentation.
The first recipe was tested more than once by me and many of my friends. The dish turns out simply gorgeous. This will be the most delicious and aromatic pork goulash you have ever cooked or will ever cook. This is a delicious and at the same time the easiest recipe to prepare.
Ingredients:
- 1 carrot
- 1 onion
- 2 tbsp. spoons of flour
- 1 bunch of dill
- 650 gr. pork
- Vegetable oil
- Seasonings for meat
- Salt and pepper to taste
Cooking process.
Let's start cooking by cutting the meat into small pieces. There is such a measure, we cut the meat as for goulash. This means we make pieces of approximately 3-4 cm.
We will fry the meat in a frying pan, preferably using a frying pan with a thick bottom. Pour vegetable oil into it and heat it well.
When the oil and frying pan are well heated, you can transfer and start frying the meat. 
Fry the meat until it has a characteristic blush. Don’t forget to stir so that the pieces don’t burn on the pan. Once the meat is fried, set it aside and start preparing the gravy.
Pour flour into a separate frying pan and fry until brownish. Make sure that it does not burn, but only slightly changes color. Then add the flour to the meat.
Mix all the ingredients in a frying pan with the meat and pour warm water so that the meat is half hidden in the water.
Add seasonings, finely chopped herbs, and pepper. Cover with a lid and simmer the meat over low heat for about an hour.
3-5 minutes before the end of the hour, taste for salt. Remove the lid and cook with the lid open for the last 10 minutes.
Goulash with pork is ready to serve.
Bon appetit.
Pork according to grandma's recipe
Bon appetit.
Pork goulash recipe like in kindergarten
Of course, those of us who were in kindergarten remember with trepidation some of our favorite dishes that we were fed. One of these dishes is our favorite goulash. Of course, in the kindergartens they cooked only from the best products, and the meat was made very tender so that children’s teeth could chew it.
Ingredients.
- 600 grams pork neck
- 1 onion
- 2 fresh tomatoes
- 2 tbsp. spoons of tomato paste
- 2 tbsp. spoons of sour cream
- 2 tbsp. spoons of flour
- 1 glass of meat broth. (can be replaced with water)
- Vegetable oil
- Parsley
- Salt and pepper to taste
Cooking process:
Cut the meat into pieces of approximately 3-4 cm. For this recipe, of course, it is better to cut the meat into slices. Cut the onion into half rings.
Throw the meat into the frying pan, fry it on all sides and add onions to the meat.
Fry and stir until the meat begins to change color. 
It is at this point that you need to add flour. At the stage of adding flour, you can adjust the thickness of the gravy. If you want it not too thick, then one spoon of flour is enough. If you want it thicker, then add two tablespoons of flour and stir it well.
Fry the meat with flour for a few minutes and pour in a glass of meat broth. If you don't have this on hand, replace the broth with a glass of warm water. Mix well again and continue to simmer the meat and broth for several minutes.
Then add sour cream and parsley to the goulash. Cover with a lid, reduce the heat by half and simmer the meat over low heat for about 30-40 minutes.
5 minutes before readiness, check the goulash for salt and pepper. You can also add parsley or chopped green onions at this point.
Boil rice or pasta as a side dish. Bon appetit.
Goulash recipe for a slow cooker
Many of us have a multicooker at home, but some are afraid to cook dishes in it or simply don’t know how to deliciously prepare this or that dish, so I’m giving you a recipe for making goulash. The dish turns out very tasty and there is nothing complicated about it.
Ingredients:
- 500 g pork
- 1 onion
- 1 carrot
- 100 ml thick sour cream
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Vegetable oil
- 1 glass of water
Cooking process.
Slice the meat, add flour to it and mix well so that each piece of meat is completely covered in flour.
Cut the onion into half rings.
Grate the carrots using a regular grater.
Place onions, carrots and meat in a slow cooker, season with vegetable oil and turn on the frying mode for 15 minutes.
Pour a glass of water into a bowl, add sour cream, tomato paste and spices. Stir everything well until smooth.
After the vegetables and meat are well fried, pour in our sauce and set the simmer mode on the multicooker for 60 minutes. Close the lid and press the start button.
After an hour, the multicooker itself will invite you to try your wonderful pork goulash cooked in your multicooker.
While the goulash is preparing, you can have time to prepare the pasta in the standard way and serve the goulash with pasta and fresh vegetables. Bon appetit.
How to make pork goulash without flour
Ingredients.
- 500-600 gr. Pork neck
- 1 carrot
- 1 onion
- 2 tbsp tomato paste
- Vegetable oil
- Salt and pepper to taste
Cooking process:
Cut the meat into small pieces and fry in vegetable oil.
Finely chop the onion and grate the carrots.
Add the vegetables to the meat and fry for 5-10 minutes until the color of the meat changes.
Add tomato paste and spices, stir, cover with a lid and simmer over low heat until the meat is cooked.
For this recipe, it is better to choose thicker tomato paste. If after adding the paste you feel that there is too little liquid, add half a glass of warm water.
Goulash in the oven with white gravy
The cooking recipe is quite unusual, but you will be pleasantly surprised by the result.
Ingredients:
- 1 kg pork
- 2 onions
- 200 sour cream
- 2 tbsp mayonnaise
- Half a lemon
- 1 tablespoon soy sauce
- 2 tablespoons flour
- Half a glass of warm water
- Vegetable oil
- 1 clove of garlic
- Black pepper
- Dried basil
- Lavrushka
- Salt to taste
Cooking process:
Cut the meat into pieces. Cut the onion into half rings.
I send the pork to the frying pan to fry along with the onions. Fry the meat with onions at maximum heat until the meat begins to brown.
Place the fried meat and onions into a baking dish. Season with flour and finely chopped garlic.
Next you need to prepare a special sauce for goulash.
In a bowl, combine sour cream, basil, ground black pepper, a pinch of salt, mayonnaise and stir until smooth.
Then add half a tablespoon of lemon juice and 1 tablespoon of soy sauce. And mix everything again until smooth.
Pour the resulting sauce over the meat, stir, cover the pan with a lid and transfer to an oven preheated to 190 degrees.
Place the meat in the oven for about 1 hour. Then we take out the mold, remove the lid, add a bay leaf and stir the dish.
Reduce the heat to 150 and keep the goulash in the oven for another 30-40 minutes. Turn off the heat and leave the pan to cool in the oven for about 10-15 minutes.
We take out the finished goulash with white sauce and serve it with a wonderful side dish of rice and fresh vegetables.
Bon appetit.
Principles of cooking goulash from chef Ilya Lazerson
I suggest you watch a video in which the famous chef Ilya Lazerson will talk about how to cook goulash so that it turns out very tasty.
This concludes the selection of goulash recipes. I wish you good appetite and more good recipes and news. Bye.
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 cracklings 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!
You want to prepare a delicious, simple and satisfying dinner for the whole family. I will share with you an excellent recipe and tell you how to cook pork goulash with gravy. The meat is tender and juicy, seasoned with garlic and spices. The dish is prepared in a frying pan, it doesn’t take long, almost 30-40 minutes, this is enough for the meat to cook and melt in your mouth. The gravy is thick with a rich meat and tomato flavor. She will make any side dish incredibly juicy and tasty.
Even a beginner in cooking can handle this dish; after preparing it correctly once, you can experiment with ingredients, spices, sauces, and choose your favorite recipe.
Pork goulash recipe
Ingredients
- Pork – 500 g.
- Onion – 1 pc.
- Garlic – 2 cloves
- Water – 1 glass
- Tomato paste – 2 tbsp
- Flour – 1 tbsp without a slide
- Salt – 0.5 tsp
- Sugar – 1 tsp
- Paprika - a pinch
- Ground black pepper – 2 pinches
How to cook pork goulash with gravy
Rinse the pork under running water, cut it into small pieces about 2 cm wide. Finely chop the onion.
Place the meat and onions in a well-heated frying pan with vegetable oil. Fry for 5-7 minutes, stir occasionally. Season with salt, ground black pepper, and sweet paprika.
Add flour, stir immediately with a spoon until it is all fried and the taste of flour disappears. This procedure will take you no more than 1 minute.
Then, I immediately add water so that the flour does not have time to burn, as well as tomato paste, salt, and sugar.
Stir and simmer for 30 minutes over low heat, covered. Do not go far, the thick gravy may burn, so you need to stir it occasionally.
5 minutes before the end of cooking, add the squeezed garlic and ground black pepper.
Pork goulash in a frying pan is ready! Serve mashed potatoes, pasta or buckwheat as a side dish. Bon appetit!
Tips for making pork goulash:
- For cooking, I advise you to take meat that is not very fatty: the back, shoulder or neck, so that the dish does not turn out to be heavy on the stomach.
- For this dish we will take large onions; they will give the meat aroma and caramel taste.
- There is no need to stew pork for a long time, because it cooks quite quickly.
- For satiety and variety of taste, the following are added to goulash: bell peppers, carrots, beans, potatoes, cabbage, mushrooms.
- Herbs and spices add flavor to the dish. Add fresh parsley, cilantro, dill and the dish will sparkle in a new way.
- To make the gravy more tender, you can add sour cream.
- For goulash, it is better to use the following spices: coriander, paprika, ground black pepper, basil, suneli hops, marjoram, lemon zest, cumin, red hot pepper, bay leaf. It is better to add spices 10 minutes before the end of cooking, so that they have time to reveal their aroma, and some, after prolonged stewing, can add bitterness.
- The thickness of the gravy depends on the amount of flour; if you like it thicker, feel free to add more flour.
- I add sugar to give it a sweet and sour taste.
- Serve as a side dish: potatoes, cabbage, pasta, rice, dumplings.
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 frying 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 seasonings you like.
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. Appetizing.
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 frying 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 stirring 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!
Goulash: recipes
An easy recipe for making pork goulash with gravy. All about how to choose the right ingredients and subtleties of preparing goulash for a family dinner
1 hour 20 minutes
200 kcal
5/5 (2)
I want to tell you how to cook delicious pork goulash with gravy using a simple recipe. In Hungary, where this dish originates, it is prepared with the addition of smoked bacon and various vegetables. Goulash is essentially a regular stew.
This dish was very popular in the USSR. Apparently, due to the fact that it consists of simple products. But despite the ease of preparation, goulash tastes great. Tender and juicy meat goes well with tomato sauce.
Goulash can be prepared for a holiday table or a simple family dinner. My son says that my pork goulash is delicious, just like in kindergarten. If I didn't know it was a compliment, I would probably be offended.
Kitchen tools: knife and frying pan.
Required Ingredients
Choosing the ingredients
- Pork must be selected according to simple criteria. Firstly, it's the smell. If you buy fresh rather than frozen meat, it should have a neutral smell. Secondly, it's color. The pork should be pale pink in color. Thirdly, elasticity. Press your finger into the meat, the dent should quickly recover. Mucus on the surface of the pork indicates that the meat is not fresh.
- Choosing onions is very easy. It should not be soft or too light. The variety and color of onions do not matter. Use one large onion or two small ones for this dish.
Cooking sequence
- Ingredients:
- Spices - to taste.
— Pork (fillet) – 1 kg.— Onion (large) – 1 pc.
Rinse the meat and dry it with a napkin or paper towel. Then cut into small pieces. Place the meat in a bowl, sprinkle with spices, and let it sit for a while. Dice the onion and grate the carrots. Fry vegetables in sunflower oil.
— Carrots – 1 pc.
- Ingredients:
- Sunflower oil - for frying.
- Flour - 2 tbsp.
Quickly fry the meat over fairly high heat. saute the flour separately.
Important! Do not salt the meat while frying; a lot of juice will drain from it and it will become dry.
- Ingredients:
- Water or broth - 2 cups.
— Bay leaf – 2 pcs.
Pour liquid over meat, add bay leaf and prepared vegetables. Simmer until the meat becomes softer.
- Ingredients:
- Spices - to taste.
- Garlic
Add spices and flour to the gravy. Squeeze the garlic through a press or grate it and put it in the goulash. Simmer until done.
- Goulash should only be served hot, this makes the dish much tastier. It can be sprinkled with chopped dill or parsley. Mostly goulash is served with a side dish. It can be stewed potatoes, mashed potatoes, boiled rice, buckwheat, pearl barley or any pasta.
Sliced vegetables or a salad without mayonnaise (it can be replaced with unsweetened yogurt) would also be appropriate. To serve this dish to children, make a side dish of colorful pasta bows. Goulash can be served with any side dish. Typically, they are prepared using natural colors such as carrots, spinach or beets. The side dish should not be too fatty, because the goulash itself is a rather heavy dish. If you like meat that is more dietary than pork, cook or. 
Cooking video recipe
This video shows how to make pork goulash with gravy.
Subtleties and cooking options
- If you want to serve goulash in an original way, serve it in a bread pot.
- This dish can be prepared with the addition of various vegetables.
- You can make pork goulash with sour cream. The gravy will be very tender.
- If you like goulash with a lot of gravy, just add more water than called for in the recipe.
- It happens that during stewing meat a lot of water evaporates. In this case, add more liquid so that the goulash does not turn out dry.
- Goulash can be prepared without the use of sour cream, with just tomato paste.
- It is advisable to immediately remove the bay leaf from the finished dish.
