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Pork goulash step by step. How to cook pork goulash with gravy? What you need to prepare

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!

Goulash is an original Hungarian dish, which in the 9th century was prepared by nomadic tribes from meat obtained by hunting. Nowadays in Hungary goulash is prepared exclusively from beef.

But over its centuries-old history, this dish has managed to spread among many peoples of the world, and we were no exception.

We only replace beef with other meat, most often with pork.

Choosing the right meat

The main ingredient of goulash is meat. That is why you should approach the choice of this product most responsibly.

Pork meat is divided into varieties:

The first (or highest) is the hip or scapular part;
The second is the knuckle, neck or shank.

To prepare the perfect goulash, you need to choose only the highest quality meat. If you use second-grade pork, there will be unappetizing pieces of fat in the goulash, which, undoubtedly, will not add lightness to the dish, since it is quite high in calories.

It is important to choose fresh meat. Its skin is white, without yellowness or pigment spots. If you press on a fresh piece of pork, it will spring back and flatten out.

Traditional recipe

Probably everyone remembers from the school cafeteria tender small pieces of meat with aromatic, thick, often tomato gravy, thanks to which ordinary rice, buckwheat, and mashed potatoes are eaten without leaving a trace.

First, the meat must be thoroughly rinsed under a stream of water, allowed to drain, and cut into small slices.

Pour oil into a thick frying pan, heat it, add the meat and fry over low heat for about 5 minutes.

Add chopped onion to the meat and fry for up to 7 minutes.

When the onion is browned, add salt, add flour, and fry for another 3 minutes.

Pour in the tomato, stir thoroughly, add your favorite spices. Leave the goulash to simmer over low heat for half an hour, covered.

Ready-made pork goulash with gravy goes well with a variety of side dishes and pickles.

Call everyone to the table!

Also watch the video on how to prepare such a delicious pork goulash with gravy:

Method for preparing meat dishes in a slow cooker

This dish, prepared using a slow cooker, is just as tasty as the one prepared in the usual way.

But the first method is more useful, since the multicooker uses a minimum of oil, and the tightly closing lid prevents the vitamins from evaporating.

And its calorie content will be less: for the entire dish - 1120 kcal.

To prepare pork goulash with gravy in a slow cooker you need:

400 g pork (first grade);
1 onion;
3 tbsp. l. tomato paste (ketchup);
1 small carrot;
2 tbsp. l. flour;
Spices;
1 tbsp. l. vegetable oil;
Salt.

Chop clean dry meat. Pour a spoonful of oil into the slow cooker and add the meat. Turn on the “Frying” mode for 7 minutes. Then add flour and stir.

Add peeled and chopped vegetables to the meat, continue frying for several minutes (do not close the lid), stirring occasionally. When the vegetables are slightly browned, add paste (can be replaced with mild ketchup), pour in water (about 200 ml), salt, add your favorite spices, stir, close the lid.

Continue cooking the dish in the “Stew” mode for half an hour. When the signal sounds, stir the goulash and serve immediately.

Recipe for pork goulash with creamy gravy

If you don't like tomato, you can easily prepare goulash with creamy gravy using sour cream. It should be noted that this goulash is quite high in calories - 1625 kcal.

To prepare you need:

500 g pork tenderloin;
1 small tomato;
500 ml water or broth;
2 medium onions;
1 tbsp. l. flour;
3 tbsp. l. sour cream (20-22%);
3 tbsp. l. vegetable oil;
Spices, salt.

Now let's learn more about how to make pork goulash with creamy gravy.

Rinse the pork, let dry, cut into pieces. Salt the meat a little, add spices, stir well, set aside to salt.

Cut the peeled onion into half rings. Peel the tomato: make a cross on top, blanch in boiling water for a couple of minutes and immediately put it in cold water for the same time, remove the skin. Grind the tomato.

Pour oil into a deep frying pan, heat, add onion, fry for no more than four minutes, stirring, add meat and continue frying for about 10 minutes, stirring occasionally. Add chopped tomato to the meat, stir, after 2 minutes add water, turn down the heat and simmer for about 30 minutes.

Remove the goulash from the heat and pour off the resulting broth separately. Sift the wheat flour and fry until creamy, add the broth drained from the meat to the flour, stir.

Boil the sauce (to thicken). Add sour cream to the meat, stir, pour in the sauce, and add salt.

Simmer the goulash a little. After turning off, let the dish sit for 10 minutes and then you can serve.

Find out in the following video how to cook pork goulash with cream gravy using a very interesting and simple recipe:

Preparing a dish with mixed vegetables

There are different types of goulash.

You can prepare this dish with gravy and serve it with rice or potatoes, or you can cook goulash similar to soup by adding a variety of vegetables.

Thanks to vegetables, the calorie content of the dish is reduced - only 1235 kcal.

To prepare goulash with vegetable gravy you need:

400 g pork tenderloin (ham);
2 tomatoes;
2-3 cloves of garlic;
2-3 potatoes;
Salt pepper;
200 ml meat broth;
1 carrot;
1 onion;
4 tbsp. l. vegetable oil.

Cut the prepared meat.

Finely chop the peeled garlic, combine with half the oil, rub the meat with it and set aside for a while.

Peel and cut the potatoes into pieces equal to the meat, finely chop the onions and carrots.

Remove the skins from the tomatoes and cut them into slices.

Fry the meat in hot oil until golden brown, add the onion, and pour in the broth.

Simmer covered for an hour.

Add carrots, salt and spices, simmer for another 15 minutes.

Add tomatoes to goulash and simmer for about 10 minutes.

And here is another video about how to make pork goulash with gravy and vegetables.

Try this version of this dish!

Pork goulash with bacon and beans gravy

Goulash can be varied by adding beans and bacon.

This way the dish becomes more satisfying and nutritious, automatically moving from additions to the rank of side dishes.

Usually goulash is prepared with simple grain legumes, but you can also try it with legumes (beans, peas) of milk maturity (from green pods).

In this case, the vegetables are tender and the cooking time is reduced.

This goulash is very high in calories - 2280 kcal, so it is served as a separate dish.

Ingredients for making goulash with beans:

To make the beans cook faster, you need to soak them in water for several hours.

Then cook the beans until half cooked, drain off the excess liquid. Fry the already dry beans a little in melted butter, add pre-chopped onion and garlic. Cut the meat (1 cm by 3 cm), cut the pepper into cubes.

When the onion becomes transparent, add meat and pepper, fry for about 5 minutes, stirring.

After this, add crushed (preferably in a mortar, not powder) parsley root, sauce (Krasnodar sauce works well), mustard, flour, spices and pour in the broth. Simmer for about 40 minutes.

Fry thinly sliced bacon separately and add to the goulash. Before turning on the heat, add sugar and vinegar and salt. After turning off the heat, cover the dish with a lid and set aside for 20 minutes.

What about Georgian cuisine? Try to cook this dish to experience the full flavor of Georgia.

Easy recipes for baked pork knuckle in the oven can be found If you don’t like such high-calorie dishes, then sometimes you can spoil your husband with them. Believe me, he will love it!

And in you will find excellent recipes for homemade lasagna. It turns out that it is so delicious, but you will have to tinker a little. But don’t waste your time, because the result will be stunning!

When preparing goulash, you need to be very responsible when choosing meat. You should choose from the hip (ham) or shoulder part of the carcass. You can, of course, choose a neck or shank, however, in this case there will be pieces of fat in the dish. You should also pay attention to the condition of the meat: there should be no films on top, only small veins that create the effect of marble, there should be no smell - this means the meat is fresh;
Before pouring liquid into the meat and starting to stew, it is best to fry the pork pieces a little. This will make the dish more delicious;
Goulash is stewed pieces of meat with various spices. But you can diversify it with different vegetables (onions, carrots, mushrooms, tomatoes, potatoes, legumes), make it thick, with gravy (tomato, cream, wine) or as a first course - more vegetables and liquid;
To make the gravy thicker, add flour to it after browning it. At the same time, to avoid lumps, the flour must be stirred thoroughly;
Spices are a mandatory addition to meat in goulash. You can choose them according to your taste, but in Hungary paprika is a mandatory spice for goulash.

Goulash is a great addition to a side dish. But goulash itself can become a wonderful decoration for any table if it is prepared with imagination. That's when ordinary stew turns into an original festive dish.

So you have learned many different ways of preparing pork goulash with gravy, but in order to have a correct idea of this dish and know what to compare with, you just need to study the technology of cooking the original of this dish.

So, in the video below we prepare real Hungarian goulash:

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.

The article will tell you how to prepare a delicious and classic meat dish, goulash, simply and quickly.

Goulash is a meat dish (originally beef) that is cooked in sauce. If you simmer it for a long time, the dish turns out to be especially juicy and the meat soft. In a modern version, goulash can be made from pork. To do this, you should choose lean varieties (tenderloin, pulp, back).

IMPORTANT: The basic principle of preparing goulash is cutting the meat. It should be cut into thin oblong strips of approximately 5 cm.

What you will need to prepare:

Lean meat - up to 1 kg. (try to choose the least “wiry” part, so that you can then cut the meat into neat and beautiful strips).
Onion – 1-3 heads (depending on how large your onions are and how much you love them).
Carrot - 1-2 pcs. (if you don’t like carrots, you don’t have to add them, but even a small piece will improve the taste of the dish).
Tomato paste, sauce, ketchup or juice – a few tbsp. (you need to look at the consistency of the sauce itself in which the meat is stewed and add tomato to taste).
Flour - 1-3 tbsp. (only needed to “thicken” the sauce, add flour depending on how much meat you have and how thick you like your gravy).
Any seasonings and garlic

Cooking:

A soft and fresh piece of meat should be cleaned of films and veins, carefully cut into pieces (oblong).
While you're at it, make a classic carrot and onion stir-fry and transfer it to a saucepan to simmer.
Place the meat in a frying pan (directly where it was just fried) and keep it over high heat until it lightens, gives a crust and releases juice.
After this, the meat is poured to fry, you add any herbs and spices to the saucepan, pour in the tomato and turn on low heat.
To make the mass “juicy” you can add a little water (if you are not using tomato juice).
Simmer the dish for a long time (it is believed that the longer you simmer it, the softer and juicier the goulash will be), about 50-60 minutes.
Stir it regularly with a spoon and add water (tomato juice) if required.
10-15 minutes before the end of cooking, add flour and mix everything thoroughly, simmer a little more and you are ready to serve!

IMPORTANT: This dish goes perfectly with any side dish (porridge, potato dishes, pasta, pastries, vegetables in any form, legumes).

Homemade pork goulash

Delicious pork goulash with gravy, just like in kindergarten

The expression “like in kindergarten” is familiar to almost everyone. From a young age, children are taught to eat healthy food, and the cooks in kindergarten also try to make it tasty so that children eat with pleasure.

What you need to prepare:

Lean pork (preferably tenderloin) – 0.5-0.6 kg. (can be replaced with pulp without veins and fat).
Tomato paste – 1-2 tbsp. (thick, concentrated)
Onion –
Carrot - 1 PC. (medium or large)
Butter - 1-2 tbsp.
bay leaf
clove of garlic

Cooking:

Place the butter in the pan and while it is still hot, finely chop the onion and grate the carrots.
Fry this roast over the fire for several minutes, and then add the meat itself (it should be cut into not large and not too long pieces).
Fry on all sides for a few minutes, add the tomato and pour in 1-1.5 cups of water.
Place seasonings in the pan (usually regular pepper, a little garlic and bay leaf).
Cover the pan with a lid and turn on low heat. In this state, simmer the dish for about 50-60 minutes (you can stir it periodically).

Meat “like in kindergarten” (stewed, goulash)

Delicious pork goulash with canteen-style gravy and sour cream

Many people associate “canteen” food with something very tasty and appetizing. However, such food is easy to prepare.

What you need to prepare:

Meat from any part - 0.5-0.6 kg. (without veins and fat)
Tomato paste – 1-2 tbsp. (can be replaced with homemade canned tomato and even ketchup).
Onion – 1 or 2 pcs. (depending on how big they are).
Carrot - 1 PC. (medium or large)
Sour cream —200 ml. (high or medium fat)
bay leaf
clove of garlic(several, to your liking)

IMPORTANT: It is best to serve aromatic pork goulash generously sprinkled with herbs (you can use any). This meat is most successfully combined with pasta, cereals or potatoes.

Cooking:

First, you need to make a classic carrot and onion fry in a frying pan and add a little tomato to it.
Add garlic and spices, as well as herbs, to the mixture yourself according to your preference.
The meat should be cut into small pieces and sent straight to frying.
Add a little water to make your goulash juicy and simmer it over low heat, the longer the better.
Pour in sour cream and mix everything well
You can add water as it simmers.
The total stewing time is 40-50 minutes, preferably served with herbs or green onions.

Recipe for stewing pork goulash “like in a cafeteria”

Delicious pork goulash with Hungarian gravy

The recipe differs in that a large amount of vegetables (pepper, onion and garlic) are stewed along with the meat. The meat is soaked in this juice and becomes incredibly aromatic; such goulash must be supplemented with spicy and hot spices.

What you need to have:

Fatty pork - 600-700 gr. (remove veins and films in advance, the meat should be fresh, soft and marbled).
Sweet (Bulgarian) pepper – 2-3 pcs. (focus on the size of the pepper, it is advisable to use two peppers of different colors to make the dish beautiful).
White onion - 1 PC. large (or 2-3 small pieces)
Head of garlic - 1 head (the cloves are added whole, do not crush).
Hot peppers (mixture) – 0.5-1 tsp.
Nutmeg - 0.5 tsp
Dried parsley and dill - 1-1.5 tsp.
bay leaf
Tomato paste or juice(in the case of juice, the dish should be simmered longer to evaporate all the excess “water”).

Cooking:

Prepare the meat in advance, clean it, cut it, and you can even marinate it (use any marinade you like).
In a frying pan (over high heat), fry coarsely chopped onion, pepper strips and whole cloves of garlic (literally a few minutes).
Add the meat (if there is any marinade left, also pour it into the pan).
There is no need to reduce the heat; fry over high heat until the moisture has evaporated.
Then reduce the heat and add the tomato, add the spices and cover with a lid. Let the dish simmer for 30-40 minutes (control the level of “water” in the pan and stir regularly).
5 minutes before readiness, you can add chopped herbs, preferably serve hot.

"Hungarian" variation of pork goulash

Delicious pork goulash with gravy and mushrooms

If you add vegetables or mushrooms to the meat, you will get an incredibly juicy and flavorful dish. You can use absolutely any mushrooms (the most delicious, of course, are wild mushrooms). Store-bought champignons are the best.

What you need to prepare:

Meat from any part - 500-600 gr. (it is advisable to avoid layers of fat and films).
Mushrooms - 400-500 (you can use fresh, but frozen or dried will also work)
Bulb– 1-2 heads (depending on how large they are).
Garlic– a few cloves
Herbs and seasonings(at your discretion)

Cooking:

Cut the mushrooms and onions into strips (as much as possible).
Fry in a frying pan, wait until the mushrooms acquire a golden color.
Then add the meat (they should also be cut into long strips)
Fry until the water from the pan evaporates.
Add garlic, you can add a little tomato sauce (if desired, you can replace it with soy sauce) and simmer over low heat for about 30-40 minutes under the lid. Greens are needed before serving; you just need to sprinkle the dish with them.

Mushroom pork goulash

Delicious pork goulash with gravy and tomatoes

Fresh tomatoes can be used instead of tomato sauces, pastes and ketchup.

What you will need to prepare:

Lean meat -
Onion –
Carrot - 1 PC. (small or medium).
Tomatoes - 2-3 pcs. (juicy and ripe)
Any seasonings and garlic(you can add spice and spiciness to the dish yourself).

IMPORTANT: If you want to thicken the sauce, add 1-2 tsp. flour.

Cooking:

First, make a classic fry of carrots and onions
Chop the tomatoes, add to the fry and simmer until the mass becomes homogeneous, pour the tomato sauce into a small saucepan.
In the same frying pan where you prepared the sauce, add a little oil and add the meat cut into pieces.
Fry it until golden brown, and then add it to the sauce
Add any spices to it and simmer under the lid for about 50-60 minutes. If the tomatoes evaporate quickly, you can add a little water.

"Tomato" pork goulash

Delicious pork goulash with gravy and tomato paste

What you will need to prepare:

Lean meat - up to 1 kg. (you can marinate in advance, already cut into pieces).
Onion – 1-3 heads (depending on how large the onion is)
Tomato paste – 2-3 tbsp. (you can use store-bought or homemade paste and juice).
Any seasonings and garlic(you can add spice and spiciness to the dish yourself).
Flour - 1-2 tbsp. (to thicken the gravy)

Cooking:

Fry the onion, you can cut it in any way convenient for you
Add meat to the fried onions (it is advisable to marinate it in advance).
Fry it until golden brown, and then pour in the tomato paste (or juice).
Add any spices to it and simmer under the lid for about 50-60 minutes.
If the mixture becomes dry and starts to burn, you can add a little water.

Delicious pork goulash with gravy without tomato paste

What you need to have:

Any part of meat - 700-800 gr. (remove veins, fat and films).
Onion – 1 head (large, you can even use 2)
Garlic - a few cloves
Spicy spices – 0.5 tsp
Mix of hot peppers - 0.5 tsp
Classic soy sauce – a few tbsp.
Dried or fresh greens

Cooking:

The meat is immediately fried with onions until golden brown and until the “water” is gone.
Squeeze the garlic and add any seasonings you like
Pour in the sauce and a little water, fry over high heat for 5-10 minutes, then reduce it and simmer for a little 30-40 minutes.

Features of cooking pork goulash with gravy in a slow cooker, in the oven, in a frying pan

How to cook in a frying pan, tips:

In order for the meat and vegetables in the goulash to have a crust and a blush, they should be fried over high heat for the first 10-15, and then reduced and simmered under the lid.
For stewing, it is better to choose dishes with a thick metal bottom so that the meat and vegetables do not burn.
Goulash needs to be constantly stirred during cooking.

How to cook in the oven, tips:

After you fry the goulash on the fire, you can bake it
During baking, the meat becomes softer
After frying, pour the mixture into a heat-resistant container and place in the oven.
You can also unfasten the handle on the frying pan (if you have such a frying pan).
You need to bake the goulash to which you add tomato juice or water, otherwise it will start to “burn.”

How to cook in a slow cooker:

Cooking goulash in a slow cooker is different from frying over a fire.
Pour all the ingredients into the bowl at once
Then, with the lid open, fry in the “Baking” mode for 10-15 minutes.
Then the lid is closed and in the “Extinguishing” mode it simmers for about 50-60 minutes.

How to beautifully decorate pork goulash with gravy on a festive table: ideas, photos

Ideas for beautiful presentation of a dish will help you serve it “in all its glory”: appetizing, aesthetically pleasing and something you definitely want to try.

Video: “Pork goulash”

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

2018-04-03 Rida Khasanova

Grade
recipe

7149

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

28 gr.

Carbohydrates

3 gr.

299 kcal.

Option 1: Classic pork goulash recipe

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

Ingredients:

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

Step-by-step pork goulash recipe

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

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

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

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

Transfer the contents of the frying pan into a saucepan, pour in water - the more there is, the thinner the gravy will be. Add cumin, salt as needed, stir everything and turn on low heat. Simmer covered with a lid for about 40-45 minutes.

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

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

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

Option 2: Quick recipe for simple pork goulash

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

Ingredients:

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

How to quickly cook simple pork goulash

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

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

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

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

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

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

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

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

Ingredients:

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

How to cook

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

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

Cut the peel off the carrot. Wash the root vegetable and chop on a coarse grater. pour into the onion, stir and close the lid.

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

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

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

As soon as the multicooker beeps, the goulash is ready. Can be served with your favorite side dish of cereals or potatoes.

Option 4: Pork goulash with flour

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

Ingredients:

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

Step by step recipe

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

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

Heat oil over high heat in a frying pan. Place the meat in one row, fry on each side for 3 minutes and transfer to the pan. Prepare all the meat this way.

Pour wine into the pan with the pork and boil over medium heat for six minutes.

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

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

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

Serve goulash with boiled spaghetti, sprinkled with herbs.

Option 5: Pork goulash without tomato paste

Not everyone likes tomato in dishes, or they cannot eat tomatoes for medical reasons. Delicious meat goulash can be prepared without this ingredient. It can be served as a separate dish or as a side dish.

Ingredients:

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

How to cook

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

Rinse the pork meat and divide into small pieces. Dip in flour and transfer to the frying pan with the vegetables. Fry, stirring, for eight minutes.

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

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

Simmer the dish together with the sauce for another 13-15 minutes, adding a bay leaf at the very end.

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

Option 6: Pork goulash without gravy

Those who don't like gravy in goulash may like the savory recipe with soy sauce and vegetables. Stewed meat in sweet and sour sauce is soft and spicy and goes well with any side dish.

Ingredients:

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

Step by step recipe

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

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

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

Wash the pepper and remove the seed box. Cut the fleshy tomato into cubes. Transfer to a frying pan when the onions and carrots are browned. Cook over low heat for five minutes.

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

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

In another frying pan, lightly toast the sesame seeds, do not add oil.

When serving, garnish the goulash with sesame seeds.

Option 7: Pork goulash with sour cream

The sourness of sour cream perfectly complements the meat dish, giving it special tenderness. Low-fat sour cream is usually used for goulash. Vegetables traditionally include tomatoes and onions.

Ingredients:

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

How to cook

Remove films and fat from meat and rinse. Cut into small cubes.

Peel the onion and finely chop it with a knife.

Fry the meat to remove moisture. Then add chopped onion and stir, reduce heat to low.

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

Add flour, lightly fry, mixing with other products.

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

Serve the finished goulash with mashed potatoes or pasta.

Option 8: Hungarian pork goulash

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

Ingredients:

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

Step by step recipe

Rinse the meat well, let it dry from moisture and cut into small pieces.

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

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

Cut the peel off the carrot and cut the root into thin strips.

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

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

Scald the tomatoes with boiling water and remove the skins. Using your hands, squeeze the juice into a small saucepan. Cut the pulp into small pieces and add to the vegetables in the frying pan when they are almost ready. Stir and keep on fire for a few more minutes.

Grease a small heat-resistant dish with vegetable oil. Place the meat in the first layer, then the vegetable frying, then the meat again and frying again.

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

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

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

Option 9: Pork goulash with mushrooms

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

Ingredients:

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

How to cook

Rinse the meat fillet, cut into small cubes and fry in a frying pan until golden brown. Add salt and spices, mix.

Peel and finely chop the onion and add to the frying pan with the pork.

Wash the champignons, cut into plastic pieces and pour into a frying pan.

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

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

Serve with a side dish of boiled pasta or mashed potatoes.

Option 10: Pork goulash in a pan

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

Ingredients:

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

Step by step recipe

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

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

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

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

Peel the cucumber, cut into small cubes and place in a saucepan. Add salt to taste, stir and continue simmering for another nine minutes. Then pour in the sauce, stir and cook until the dish becomes thick.

Traditionally, serve goulash with mashed potatoes and garnish with fresh tomato slices. Bon appetit!