Pork goulash with gravy - recipes for delicious pork goulash

One of the readers of my blog asked about how to cook pork goulash with gravy in a frying pan, very tasty like in a Soviet-era canteen.

There are a lot of goulash recipes, and each housewife prepares it in her own way. And yet, I still remember many canteens that operated back in the USSR - this dish was prepared in a special way - tasty and not greasy.

Goulash was also included in the menu of kindergartens, so for yesterday’s kids it is associated with their childhood years. The recipe for goulash with gravy is simple, but it turns out very tasty. And you can serve whatever your heart desires as a side dish - pasta, potatoes, buckwheat, rice.

I'll tell you about several cooking options. Let's cook together already.

Pork goulash with gravy - step-by-step recipe in a frying pan

This recipe is quite simple, but very tasty. Most likely it can be called classic or traditional. But this concerns our country, since the real one came to us from Europe, from Hungary.

You will need the following ingredients:

about half a kilogram of pork;
small or half a large bell pepper;
two tomatoes and onions;
one small carrot;
three cloves of fresh garlic and a pinch of dried;
paprika, basil, ground black pepper, rosemary;
two bay leaves;
vegetable oil.

Recipe:

I cut the meat into small pieces and put it in a deep frying pan in oil, which I preheated.
I chop the onion finely.
When the meat is fried, add the onion, mix everything and fry over high heat until golden brown.
I grate the carrots on a coarse grater.
I see that the onion has turned golden, and I add carrots to the pork. I mix thoroughly.
When the carrots have become soft, bell peppers are used, which are already finely chopped. I mix everything and fry just a little more.
Salt, pepper, add a pinch of rosemary and basil. I add a tablespoon of paprika. And I knead again.
Then finely chopped garlic and stir again.
I add water so that the meat is completely covered.
I put two bay leaves and a pinch of dried garlic into the frying pan with the meat. If you wish, you can add another clove of fresh chopped garlic, but this is not necessary.
Peel and chop the tomatoes. Add to meat. I can also add seasonings to the meat - you can choose any.

Mix everything. When the water boils, I turn down the heat and cover with a lid. So you need to simmer the dish for half an hour. I taste the meat - it should be soft. I turn off the heat and let it sit for ten minutes.

Here is a step-by-step recipe for pork goulash that I present to the readers.

Pork goulash with sour cream

A delicious pork goulash recipe is made with sour cream. The meat is very tender, juicy and melts in your mouth. And potatoes complement the dish, making it more satisfying.

Ingredients:

Pork – 500 g
Onions - 4 pcs.
Tomatoes - 2 pcs.
Green pepper - 3 pcs.
Potatoes - 500 g
Pork fat - 4 tbsp. for frying
Red pepper - to taste
Bay leaf - 3 leaves
Peppercorns - 5 pcs.
Salt - 1 tsp. or to taste
Sour cream - 1 tbsp.

Step-by-step preparation of pork goulash with sour cream:

Wash the meat, trim off all excess and cut into large pieces.
Peel the potatoes and cut into large pieces.
Peel the onions and cut into rings.
Peel the green pepper from seeds and cut into slices.
Cut the tomatoes into 4 pieces.
Melt the pork fat in a frying pan and fry the meat over high heat until golden brown.
Add the onion and sauté until translucent.
Add ground red pepper and stir.
Lay out all the prepared vegetables and pour in 2 tbsp. cold water.
Boil and season with all spices.
Cook until almost done.
At the end of cooking, add sour cream, salt, pepper and stir. Simmer for another 5 minutes and serve hot.

How to cook pork goulash with gravy like in a cafeteria

Sometimes you want to cook something like that to remember the Soviet times, when from time to time you had to eat in canteens.

Oh, miracle! There you could also choose pork goulash. How to prepare this dish in order to feel nostalgic for the taste of childhood and youth?

For this I will need the following products:

half a kilo of pork;
one carrot and one onion;
a teaspoon of tomato paste and a tablespoon of flour;
one bay leaf;
three peppercorns, salt to taste;
If desired, you can add a tablespoon of sour cream.

I prepare traditional goulash in the following order:

I wash the meat in cold water and cut it into small pieces.

Grate the carrots and chop the onion very finely.

I pour a little oil into a frying pan, heat it up and fry the pork. If you don’t want to fry, you can add a little water and simmer with onions and carrots for about fifteen minutes over low heat.

Now it's time to add a glass of water so that the meat is covered with broth. If anyone likes gravy, then one and a half glasses is fine. But then you need a little more flour - not one, but one and a half tablespoons.

Simmer over low heat, covered, until done - about an hour. Ten minutes before the end of time, add pepper and bay leaves.

Salt the meat to taste. I pour ½ cup of water, add a teaspoon of tomato paste and flour (depending on the amount of water poured in earlier). Mix well with a fork so that no lumps form.

Now, stirring all the time, I transfer the mixture into the meat. I simmer for another ten minutes. During this time the gravy will thicken. If it turns out to be very thick, you can dilute it with a little boiled water.

Bon appetit!

I recommend: 10 recipes for juicy and soft pork kebab!

Pork and champignon goulash with gravy

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

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

1. Wash the mushrooms, cut off 1 mm. from the edge of the legs (weathered part). Chop along the plates.

2. Prepare a cauldron or thick-bottomed frying pan with high walls. Pour oil, fry the champignons until they lose volume and are completely cooked.

3. Chop the meat into bars or cubes, but do not chop it too much. The mushrooms are already browned, take them out. Add oil to the frying pan and fry the pork at high power until crisp.

4. Then reduce the power, move the meat to one side of the dish. Place chopped onion with herbs, spices and crushed garlic next to it. Fry and stir until done.

5. Using a spatula, combine all the components of the frying pan. Add tomato paste, salt, ground pepper. Simmer for 3 minutes and add water. Simmer on medium for 10 minutes.

6. After this time, add the mushrooms, cover, and reduce the burner to the minimum setting. Time it for 45-60 minutes and turn it off.

Another simple recipe on how to cook the best pork goulash with gravy and mushrooms.

Pork goulash - recipe in a slow cooker

The “trick” of preparing such goulash is the use of a multicooker. I will write the simplest recipe, which does not require frying anything, adding ingredients one by one, or even stirring. You need oil, but very little, for taste.

Required ingredients:

a little more than half a kilogram of pork;
80 g onion;
30 g butter;
50 g carrots;
15 g tomato;
one and a half tsp. flour;
the water is hot.

I cook like this:

First, I finely chop the onion. I grease the bottom of the multicooker with oil. I put onions on it. I washed the pork in advance and cut it into cubes or cubes. I put it on the onion and sprinkle chopped or grated carrots on top.
I add hot water. It is necessary that it reaches the top level of products. I immediately cover the multicooker, set the simmer mode for an hour and another ten minutes. This time is enough for the pork.
Now I need to mix flour, tomato paste, 90 ml of water in a small bowl and add salt. I put it in the microwave and heat it up a little.
Shortly before the stewing time is due to end, you need to check the readiness of the pork, stir it with the vegetables and add the gravy dressing. To cover with a lid.
I turn off the multicooker after ten minutes of simmering.

Exactly how long the dish will be cooked, as well as the choice of the appropriate program will depend on the appliance. If it has a pressure cooker function, the cooking process will be reduced to thirty minutes.

Delicious pork goulash with sour cream sauce in a slow cooker

I always say that this technique is our “lifesaver.” I have seen this from personal experience more than once! Now we will look at a recipe with which you can prepare pork goulash, but with sour cream. At the same time, you can save a lot of time by using a multicooker.

Compound:

Pork pulp - 700 g
Onion - 1 pc.
Carrots - 1 pc.
Sour cream – 100 g
Flour - 2 tbsp. spoons
Ground black pepper - to taste
Salt - to taste
Water - 250 milliliters

Operating procedure:

Pour vegetable oil into a multicooker container. Place the container to heat in the turned on multicooker on the “frying” mode

Meanwhile, cut the onion into cubes of any size. Pour it into the now heated oil. Fry lightly, stirring occasionally

Peel a medium carrot and grate it on a coarse grater. Here the choice is yours. Place it on the onion to fry.

When frying, the multicooker lid can be closed

Lightly wipe the meat with napkins to remove excess moisture. Cut into pieces of the size you need

Add pork to vegetable stir-fry. Extend this frying mode for another 10 minutes. Be sure to mix the resulting mixture well

Once everything is well fried, sprinkle flour and pepper evenly over the mixture. Mix thoroughly and continue frying for another two to three minutes.

Now you can add the required amount of sour cream. Add salt to your taste, stir

Pour a glass of hot boiled water. Stir to distribute ingredients evenly

Close the lid of our miracle technology. Set the “Quenching” mode for 1 hour, at a temperature of 100 degrees

You will have time to prepare the side dish you need without rushing. As soon as the readiness signal sounds, you can safely invite everyone to the table!

Bon appetit!

A simple recipe for pork goulash, just like in kindergarten

Despite the fact that pork is considered to be a very heavy food for a child, its use in children's diets is allowed. You just need to choose lean pieces.

Classic pork goulash, like in kindergarten, is not very difficult to prepare. It won't have a lot of spices and vegetables.

Ingredients:

600 grams of pork pulp;
15 g each of flour, pasta and sunflower oil;
one small onion (about 80 g) and the same carrot;
0.5 tsp salt;
300 ml water.

Preparation:

When I prepared goulash for my little child, I immediately started stewing the meat. The child has grown up, now the pieces can be fried.

To begin with, I wash the pork, remove the lard and fat, and cut it into small cubes. I put it in a frying pan that already has oil, fry it, or (if I’m cooking for kids) immediately pour in two tablespoons of water.

I chop the onion in advance and add it literally a couple of minutes after I start frying the meat. After a few more minutes, you need to add grated carrots there. Now I stir everything, fry or simmer (again, depending on the age of the child) for at least half an hour.

Despite the fact that pork cooks faster than beef, you need to check the meat in the pan - it should soften. I add tomato and salt. After this, add flour, which is diluted in the remaining water.

The goulash should come to a boil over high heat. Then I reduce the heat and continue to simmer for fifteen minutes. Each piece should be soaked in gravy and salt - this way the pork will show its taste.

I serve this dish to my child with mashed potatoes, buckwheat porridge, vegetables or rice. By the way, if your baby doesn’t turn away from greens and garlic, these ingredients can be added to goulash, making the taste brighter and more varied.

Everything turned out very tasty - you will lick your fingers!

Delicious pork goulash with gravy - recipe without tomato paste and sour cream

This is a vegetable version of light goulash that can be offered even to children. I don't add tomato (or paste) or sour cream here. I make the sauce without flour, but I take a lot of vegetables - they are juicy and healthy.

I serve this goulash with potatoes and any cereal. Lean pork is suitable. You can use any oil, you will need very little of it.

Ingredients:

350 g pork;
50 g each of onion and pepper;
small carrot;
25 ml oil;
a clove of garlic;
salt;
300 ml water or vegetable broth.

Recipe:

I chop the onion and garlic and fry in oil. I add the meat as soon as a pleasant aroma appears. I cut the pork in advance, the pieces are arbitrary. I cook it with onions until the juice evaporates.
At this time, I cut the peppers and carrots as finely as possible. If you don't want to cut carrots, you can use a grater.

I stir the meat and onions again, add the prepared vegetables and pour boiling water over them. Instead of water, you can use vegetable broth. Cover the pan with a lid. I stew this goulash for about forty minutes, maybe an hour. Everything will depend on the quality of the meat and its size.

After an hour, I salt the goulash and stir it. I give it 5-7 minutes so that each piece has time to soak. I sprinkle with herbs.

How to cook pork goulash in a frying pan so that the meat is soft and juicy

I cook this delicious goulash in a frying pan, without resorting to the “help” of a saucepan or cauldron. And the meat turns out completely soft and juicy.

To prepare I will need:

500 grams of pork;
two onions;
one carrot;
a tablespoon of flour and three of ketchup;
a couple of bay leaves;
salt and pepper;
vegetable oil.

How to prepare the dish?

I wash a piece of pork, clean it of veins and fat, and cut it into small pieces.
Pour vegetable oil into a frying pan and heat it.
I put the meat in the oil and fry it for about seven minutes.
At the same time, I grate the carrots and finely chop the onion.
I add onions and carrots to the fried meat, mix everything and fry, stirring all the time.
It's time to add pepper, salt and flour. Stir again and fry for five minutes.
I pour in any ketchup you like - spicy or mild. I mix again.
I pour about three glasses of water into the goulash so that it covers the meat.
Next, add bay leaf and simmer, covered, until done, about an hour.

The dish turns out soft, tasty and very aromatic.

Video recipe for pork goulash

If something is not clear in the written description of the recipes, then the video should certainly help you prepare this tasty, juicy and aromatic dish. I wish you success.

Bon appetit!

Whatever recipe you like from this collection, I advise you to try each one. Well, firstly, it’s not difficult, secondly, it’s very tasty, and, finally, what a variety for family lunches or dinners.

Men will especially like the dish; I won’t say that everyone will, but many will definitely like it. What is not a reason to bring even such small, well, joy to your loved ones. Cook with your soul, and it will not go unnoticed.

Have a good mood and have a nice day!

Author of the publication

offline 2 years

Pork goulash in a cauldron with potatoes

Despite the fact that goulash itself is a Hungarian dish, in Russian culture, albeit in a slightly modified form, it also took root and became very popular. It is prepared both for any regular dinner and for a festive table.

I'll tell you how to cook goulash with potatoes.

You will need:

a kilogram of pork ham and potatoes;
one chicken egg;
large onion and medium carrot;
½ glass of warm milk;
a piece of butter;
three tablespoons of oil;
one small pickled cucumber;
two spoons of flour;
six glasses of water;
cumin, salt, pepper, herbs - to taste.

First I prepare everything:

I wash and peel vegetables. I wash the pork ham in water and cut it into strips. I cut the onion into thin half rings, grate the carrots on a coarse grater, and chop the cucumber into small cubes.

Now you can start preparing the dish.

I put peeled potatoes in a saucepan and pour in a liter of water so that the vegetables are hidden by about a couple of centimeters. I salt it and put it on the stove. Cook as if for puree - after the water boils, cook for about 25 minutes.
At the same time, I place a deep cauldron on the stove, pouring vegetable oil into it. When it gets hot, add the onion and fry it until a golden crust forms, then add the carrots and continue frying.
After three minutes you can add the ham. I fry over high heat. I stir all the time until the meat becomes whiter.
It's time to add cumin, salt, herbs and pepper, as well as a glass of water. I close the lid and turn down the heat. I simmer for twenty minutes.
After this, add flour little by little, stirring all the time so that no lumps form. Pour in a glass of hot water and continue to simmer over low heat until it boils. I turn off the stove, close the lid - the gravy should brew.
I remove the potatoes from the stove and drain the water, but not completely - leave a couple of centimeters of liquid at the bottom. I break a chicken egg into it, add butter and pour in warm milk. I mash the potatoes until the lumps disappear - the mashed potatoes are ready.

Every family member will love the potatoes topped with pork belly goulash. This dish is easy to prepare, and the result will delight everyone.

Instead of mint or crushed, you can cook country-style potatoes in the oven.

Pork goulash

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. Appetizing.

Bon appetit!

The most delicious pork goulash in sour cream sauce

I want to tell you about one more option for preparing pork goulash. This is a very simple recipe. I prepare it at home, spending only one hour on this action.

For four servings you will need:

700 g pork;
two tablespoons of 20% sour cream and wheat flour;
three tablespoons of crushed tomatoes in their own juice;
a pinch of salt, a little ground black pepper;
one onion;
glass of water.

Here's how the dish is prepared step by step:

Step 1. To start, I chop and fry the onion. I add pre-chopped pork goulash and a pinch of salt. I fry everything for about ten minutes.

Step-2. I add water and tomatoes. I simmer for about forty minutes.

Step-3. For the sauce, I put sour cream in the dish, mix well and add flour. I stir again and then pepper - if desired.

It will be very tasty if you eat this goulash with pasta.

In sour cream sauce

Sour cream gravy will make the dish more tender, but do not forget that sour cream increases its calorie content.

pork - 500g;
tomato;
broth - 500ml;
onion – 2;
sour cream - 200g;
flour;
oil;
spices and salt.

As in previous versions, prepare the meat by cutting into small slices. Place in one container and mix with prepared spices and salt, leaving to soak for a third of an hour.

While the meat is marinating, cut the onion into thin rings. Place the tomato in boiling water for a couple of minutes, and then cool with ice water. This preparation makes it easier to remove the skin from the tomato so that the dish is as soft and tender as possible. Finely chop the peeled fruit.

First of all, fry the onion for a few minutes, add the meat slices and continue frying for another quarter of an hour. Now you can add the tomato, and after a few minutes pour in half a glass of water and leave to simmer for another half hour.

After this time, pour the broth into a separate container.

Prepare the sauce: calculate the amount of flour at the rate of 1 tablespoon of flour per 1 glass of broth. First fry some flour. Since it browns quickly, it needs to be stirred constantly. When it starts to turn a little yellow, pour in the calculated amount of broth and stir thoroughly until the lumps dissolve. Add the resulting sauce to the meat and immediately add sour cream. Continue cooking over low heat for no more than 15 minutes, stirring constantly so that the dairy product does not cook.

Pork goulash with gravy - recipe in the oven

To please my loved ones with a delicious dish, I cook this dish. I suggest mashed potatoes or boiled rice as a side dish. The meat in white gravy is aromatic and tender, and will appeal to children and adults.

To prepare I will need the following ingredients:

about a kilogram and two hundred grams of pork pulp;
200 g sour cream and mayonnaise;
half a lemon;
one and a half onions;
60 g water;
20 g wheat flour;
two laurel leaves;
two tablespoons of soy sauce;
vegetable oil, dried spices, garlic, parsley and pepper.

I prepare the dish like this:

I wash the pork pulp under cold water and cut it into portions.
I cut the onions into half rings - as thin as possible.
I heat a deep frying pan in advance, pour oil into it and lay out the meat and onions. Everything must be fried over high heat until the meat pieces are browned. It is necessary to stir so that it does not burn.
I transfer the pork into a ceramic baking dish, sprinkle the pieces with flour, salt, and mix well.
I prepare the gravy in a separate saucepan. I mix parsley, dried garlic and ground black pepper. I take seasonings to taste, approximately one tablespoon at a time.
I add mayonnaise and sour cream. Salt and add the juice of 1/3 lemon and soy sauce. I mix the ingredients quite thoroughly.
Now you need to pour this gravy over the pork in a ceramic form and stir.
I set the temperature in the oven to 180 degrees, heat it well and put this container there. I cook the goulash for an hour.
I take the dish out of the oven, add bay leaves and put it in the oven for another three quarters of an hour. I reduce the heat to 150 degrees.

After the dish is cooked, I let it sit for about half an hour and take out the bay leaves.

Very tasty: stewed potatoes with meat - 8 best recipes!

Original pork goulash with pineapple

This recipe is suitable for anyone who loves the combination of meat and pineapple. This is more of a festive dish, it is very beautiful, appetizing and at the same time unusual and original.

For preparation you will need:

A kilogram of pork (any part, but without bone);
A can of canned pineapples (you can use both rings, but they will have to be cut, or ready-chopped slices);
Orange (you will need juice) or juice from the jar in which the pineapple was preserved - 2-3 tablespoons;
A couple of onions;
Ground pepper and salt;
Dried oregano - a pinch;
Flour 2-3 spoons;
Soy sauce (classic or garlic) – 3-4 tablespoons;
Vegetable or olive oil for frying;
Boiling water.

How to cook goulash with pork and pineapple

— Wash the pork, dry it, cut it into arbitrary, not too large pieces.

— Heat oil in a frying pan and fry the pork until it turns a nice golden color. Salt, pepper, mix, remove from heat, transfer to a duck pot or some other container in which you will stew your goulash.

- Fill the meat halfway with boiling water, close the lid and let it sit for about twenty or thirty minutes.

Attention! During all subsequent cooking times, make sure that there is as much water in the container with meat as you initially poured. As soon as the liquid level decreases, this will happen because it evaporates when boiling, add water to the duckling again.

- Separately, in a frying pan, sauté the onion, chopped as you like, when half cooked. I usually fry vegetables in the oil left over from the meat, it turns out much tastier and more aromatic.

— Add the onion to your pork, mix the ingredients, put them on medium heat, cover with a lid and simmer for about ten minutes together.

— While these ingredients are simmering on the stove, mix orange juice or 3-4 tablespoons of the juice in which the pineapple was preserved, soy sauce, flour, seasonings, and salt in a separate bowl. There should be no flour lumps in this mixture, the dressing should be homogeneous, and the thickness should resemble liquid sour cream.

- Place 3-4 pineapple rings or a third of a jar with pieces without juice into the duck pot with the meat and onions. Pepper everything, add salt to your taste, add oregano, mix, leave to simmer for half an hour.

— About five minutes before the dish is ready, pour your sauce into the food, stir, and cover with a lid.

Our yummy is ready! All that remains is to transfer the goulash into a beautiful plate and serve with herbs.