Pork goulash with gravy: delicious recipes with step-by-step photos

Goulash is a dish originally from Hungary. Its history began back in the 9th century, when nomadic tribes prepared goulash right in the field from any meat that was caught during the hunt. The modern Hungarian dish is made from beef, and pork is a Russian addition. The most tender pork tenderloin gives the goulash a soft consistency and amazing taste. There are many recipes for the Hungarian dish, but the main thing in its preparation is the correct choice of pork, other products are not picky, and the cooking process is exciting and uncomplicated.

How to choose the right pork for making goulash

The main thing in a goulash recipe is the meat. Depending on the part of the carcass, pork can be of the highest (first) and second grade. The dish requires only the best cuts, so choose the hip part of the carcass (ham) or the shoulder. You can take second-grade shank, neck or knuckle parts, but then you will end up with pieces of fat in the dish. Goulash itself is a high-calorie dish, so pieces of fat will not add lightness to it.

Wherever you buy pork tenderloin, pay attention to its appearance. Fresh meat will have a white skin without spots. If it is yellow, then the pork has been in the refrigerator, or the pig was old. If there are pigment spots on the skin, you risk buying meat from a sick pig. High-quality pork is dense and elastic. If you press on it, it will spring back and straighten out immediately. Fresh meat has no smell or film, but only small veins, a little like marble. You can safely buy this product for making goulash.

Recipes for pork goulash with gravy with photos

Preparing the ingredients for goulash takes place in a short time. The longest cooking process is stewing, but it does not require the constant presence of the housewife in the kitchen. Depending on the ingredients, the taste of the finished goulash will differ. Below you will see several recipes for this hearty and tasty dish. Whatever cooking option you choose for goulash, it is advisable to serve it with a side dish: porridge, potatoes, rice, pasta.

How to cook pork goulash in a slow cooker

Pork neck is perfect for preparing goulash in a slow cooker; it is fatty and soft, which will affect the richness and aroma of the dish. As a result of prolonged simmering, the pork is saturated with its own juice, so it comes out juicy and melts in the mouth. Before cooking, the meat should be freed from excess fat, tendons, veins, and cut into small pieces. To make goulash you will need the following ingredients:

400 g pork neck;
one large onion;
two medium carrots;
400 g purified water;
2 tbsp. l. wheat flour;
2 tbsp. l. thick sour cream;
2 tbsp. l. any vegetable oil;
2 tbsp. l. tomato;
spices, chopped herbs.

Rinse the chopped pork, mix with sugar, salt and pepper.
Leave for half an hour to marinate the meat.
Cut onion and carrots into cubes.
Pour oil into the multicooker bowl, add meat, carrots, and onions.
Add spices, set the Baking program for 20 minutes.
After time, add tomato paste, sour cream, water and stir.
Set the stewing program for 2 hours.
Serve the finished goulash to the table, sprinkled with fresh herbs.

Recipe for goulash with potatoes

The recipe for pork goulash with gravy and potatoes is the fastest and most delicious, and therefore especially popular. Depending on the volume of water added, this option is served both as a first and as a second course.

half a kilogram of pork;
6 pcs. potatoes;
one bell pepper;
one carrot;
one teaspoon of dry paprika;
2 pcs. onions;
4 things. medium tomatoes;
4 cloves of garlic;
2 tbsp. l. vegetable oil;
salt, spices.

Rinse the meat, cut into medium-sized cubes.
Crush the garlic, cut the onion into half rings.
The meat should be fried in vegetable oil over high heat for about 5 minutes.
Add garlic, onion, flour to the meat, stir, fry everything together for a couple more minutes.
Peel potatoes, carrots, cut into cubes.
Pour boiling water over the tomatoes, remove the skins after 2 minutes, and mash with a fork.
Remove the seeds from the bell pepper and cut into small cubes.
Add all the vegetables to the meat, pour boiling water over it, and bring to a boil. Add spices, salt, paprika. Simmer until the potatoes are done, covered.
After turning off, leave the goulash to brew for another 15 minutes, after which the dish will be ready to eat.

How to make pork goulash with mushrooms in the oven

Some gourmets believe that combining different types of proteins is unacceptable. However, in Russian national cuisine, the combination of mushrooms and pork is welcomed, because the mushroom aroma gives the meat a special taste. Different varieties of mushrooms with options for preparing goulash allow you to enjoy interesting dishes. Try the combination of pork and mushrooms cooked in the oven.

half a kilo of pork neck;
250 g of any mushrooms;
2 pcs. tomato;
one teaspoon of cumin;
one onion;
2 tbsp. l. any vegetable oil;
salt, spices.

Cut the onions into thin half rings, mushrooms into plates, and meat into small cubes.
In a thick-bottomed container, fry the onion in oil, add cumin, spices, mushrooms, diced tomatoes, and meat. Fry for another 5 minutes, stirring.
Add water until it slightly covers the meat. Wait until the water boils.
Place the pan with all the ingredients in the oven, preheated to 200 degrees for 40-50 minutes. The dish is ready!

How to cook pork goulash without tomato with sour cream

Pork with sour cream is an ideal combination that you can’t help but like. This dish will disappear from the table faster than it will cool down. Remember this recipe, it will come in handy when you need to quickly and tasty feed your family or unexpected guests. Ingredients:

half a kilo of pork;
500 ml of clean water or any broth;
2 onions;
one bay leaf;
1 tbsp. l. flour;
3 tbsp. l. thick sour cream;
salt, spices.

Rinse the pork pulp, dry it, cut into cubes.
Place the pieces in a bowl, add salt, stir, and leave while preparing the remaining ingredients.
Cut the onion into half rings and fry in a cauldron. After 3 minutes, add meat to it, stir, fry over low heat for another 10 minutes.
Pour in the broth/water, stir, and after boiling, cover the cauldron with a lid. Simmer the meat for 40 minutes over low heat.
Remove the goulash from the heat and drain the broth.
In a dry frying pan, fry the flour until golden brown, pour the broth into it.
Cook the sauce for about 5 minutes until it thickens. Then add sour cream, salt, add spices, bay leaf, mix.
Add the resulting sauce to the already cooked pork, simmer after boiling for 5 minutes.
After the time has passed, remove the cauldron from the heat and let the finished dish brew for another 15 minutes.

Hungarian thick goulash soup

Traditional Hungarian goulash is a spicy meat stew with the addition of vegetables. The recipe is simple. To prepare a quality goulash soup, you will need:

500 g pork shoulder;
5 potatoes;
one carrot;
one onion;
1 liter of water;
4 tomatoes;
4 cloves of garlic;
2 bell peppers;
1 hot red pepper;
1 tbsp. l. melted lard;
seasonings, spices.

Wash the pork, dry it, cut it, cook until half cooked in a cauldron.
Peel the potatoes, cut into small cups.
Grate the carrots and finely chop the bell pepper.
Cut the onion into half rings and sauté together with carrots and peppers in melted lard.
Fry the onion until translucent, add the chopped tomatoes. Simmer the vegetables covered for 5 minutes.
Place potatoes in the cauldron with pork and simmer for 10 minutes.
Add bell pepper, sauté, spices, unpeeled but cut hot pepper, crushed garlic to the meat, bring to a boil.
Add water to the cauldron so that it just covers the vegetables and pork, simmer until the meat and potatoes are cooked. Adjust the thickness of the finished soup to taste.

Pork goulash

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Per gram: Calories: Protein: Fat: Carbohydrates: 2.

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Body type Allows you to determine your body type - broad-boned, narrow-boned. 15 minutes before the end of cooking, salt the goulash and gravy to taste.

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The liquid will gradually boil away and the sauce will become thicker. Beef goulash with gravy Recipe for beef goulash with gravy. Goulash Recipe for making goulash.

Ingredients and how to cook

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Participates in the processes of providing oxygen to the tissues of the human body.

Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia. Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines. Chromium is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance. Zinc is part of more enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes.

Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations.

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Tags: How to cook Pork Goulash with gravy, calorie content, chemical composition, nutritional value, what vitamins, minerals, method of cooking Pork Goulash with gravy, recipe, calories, nutrients.

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Other categories. The stew is delicious and simple. Beef stew. Vegetable stew.

Ingredients for pork goulash with gravy for 2 servings:

Stewed onions. Stewed carrots. Second beef recipes with step-by-step photos. The second is made from meat. National cuisines. Hungarian cuisine step by step recipes.

Ingredients

Show comments: From old From new. Astra Add a comment. To make the goulash soft To make the goulash soft and tender, it needs to be simmered over low heat for a long time, about 2 hours. This will help make the meat n... Read more. To prevent the formation of smoke during frying Read more. How to Get a Golden Crust To get a golden crust on steak or chicken, take sugar and grind it in a coffee grinder until it becomes powdery.

Sprinkle with a small amount... Read more.

To keep the beef juicy After the beef you can... Read more. How to fry a steak in a frying pan Start frying the steak only when the fat or vegetable oil in the frying pan is already very hot. The meat must be held until it forms... Read more.

How to get very tender beef? If large pieces of beef are first fried in a frying pan in a small amount of oil so that a golden brown crust forms on the entire surface, and then baked in the oven, the beef will be… Read more.

Calories in pork goulash with gravy

It is unlikely that you will find pork goulash on a diet menu, because pork is considered the fattest meat. But in vain, it is a source of vitamins, macroelements and energy. If less fatty parts of meat were used in the preparation: loin, shoulder, brisket, ham, then the calorie content of the dish will be 250 kcal per 100 g. But if you prepared goulash with knuckle, drumstick or neck, 100 g of such meat contains 350 kcal. If you add the calories of vegetables and seasonings, then at the end you will get the calorie content of the stew with the shoulder 350 kcal/100 g, with the neck part 450 kcal/100 g.

Video recipe for delicious pork goulash with tomato sauce

Pork is a high-calorie product, but doctors recommend consuming it if there is a lack of zinc and iron in the body, cardiovascular diseases, to increase appetite, for young mothers during lactation, for elderly people suffering from osteoporosis, and for people who are depressed. To enjoy delicious pork goulash with gravy without harming your figure, choose the leanest parts of the meat and do not fry it, but bake it in the oven or stew it. Watch the video below for another version of this popular dish, which is prepared with tomato sauce.

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Pork goulash, like in kindergarten

My grandmother worked in a canteen, and often prepared this dish at home, served with noodles, I can’t tell you how delicious it is.

Ingredients:

600 grams pork
3 tablespoons toasted flour
3 tablespoons tomato paste
1 onion
1 carrot
3 cups boiled water or any meat broth
pepper mixture and salt

1. Let's prepare all the necessary products, I fried the flour in a dry frying pan until brownish in color, stirring it so that it did not burn.

2. The meat was cleaned and cut into cubes. Now fry in vegetable oil in a heated frying pan.

3. When I drained the water, everything began to fry faster. Meanwhile, grate the carrots and chop the onion, put the vegetables in the pan.

4. Spread the tomato paste, fry for a few minutes, then sprinkle with flour, I use pre-fried. I mix everything.

5. Then add 3 cups of boiled water, or meat broth, salt, pepper, and add a bay leaf. Remember, we collected the liquid that was released during frying, pour it out, and mix it. Simmer over medium heat for 1-1.5 hours.

Of course, to get that same taste of childhood, you need to cook exclusively with beef, and only with it. But in taste, the pork is more tender. In general, choose the type of meat yourself.