Pork goulash with tomato paste in a frying pan

Do you dream of surprising your family with your culinary talent? Prepare goulash according to the traditional recipe. Classic pork goulash with gravy is prepared without any tricks.

Delicious and thick pork goulash

Goulash is prepared from fresh meat with the addition of onions, carrots, spices and fresh tomatoes. Tomatoes can be replaced with tomato paste. In restaurants, this dish is often prepared with bell peppers and pickles. All the gravy ingredients give this meat dish a unique taste and aroma. You can experiment with spices: add black and allspice or ready-made goulash seasoning.

As a side dish for goulash, you can serve boiled or fried pasta, mashed potatoes or any cereal dish, such as pearl barley porridge, rice or buckwheat.

Plums, raisins and even orange slices are also added to this dish. You can experiment based on the classic recipe.

It's easy to cook pork goulash in a slow cooker, but we'll stick to the classic recipe.

Option 1. Classic recipe for pork goulash with tomato paste

Pork goulash is a dish that everyone loves, especially men. Tomato makes it especially tasty, tender and juicy. The meat is pre-fried to retain all the juices inside.

Ingredients

• 300 g pork tenderloin;
• 3 g mixture of ground peppers;
• one onion;
• Bay leaf;
• 10 ml vegetable oil;
• 200 ml filtered water;
• tomato paste – 50 g;
• 25 g of sifted flour.

Step-by-step recipe for pork goulash with tomato paste

Heat a deep frying pan thoroughly. Pour in some oil. Wash the pork and dry it with a napkin. Cut the meat into medium slices. Fry in hot oil until golden brown. The fire must be strong!

Season the pork with salt, pepper, add flour and fry, stirring vigorously, for another minute. Dissolve the tomato in half a glass of water. Pour the resulting sauce over the fried pork.

Add a bay leaf and bring to a boil, add salt, cover and simmer over low heat for half an hour until the meat is cooked. Stir occasionally to prevent the sauce from burning.

Serve goulash with a side dish of rice or mashed potatoes. Don't cut the pork too finely. The pieces must be at least 20 g.

Pork goulash with flour and tomato paste, carrots and onions

Stolovsky goulash was once famous for its excellent taste. Repeat the recipe and we'll try it now. We will serve this goulash with mashed potatoes.

Ingredients:

• Meat – 1kg;
• Onion – 2 pcs.;
• Carrots – 1 pc.;
• Tomato paste – 2 tbsp;
• Bay leaf – 2 pcs.;
• Flour – 2-3 tbsp;
• Vegetable oil – 2 tbsp;
• Salt pepper.

Preparation:

1. Heat oil in a frying pan. Cut the onion into medium pieces and fry it in oil.

2. Cut the meat into cubes and place in a frying pan. Stir and simmer over high heat for 5 minutes.

3. Add grated carrots. Stir and simmer for 5 minutes until the carrots are soft.

4. Add tomato paste. Fry, stirring the contents of the pan occasionally. Salt, pepper and mix.

6. Pour boiling water into the pan: the water completely covers the meat.

7. Let the broth boil and immediately reduce the heat to low. Cover with a lid and simmer for 40-50 minutes.

8. Fry the flour in a dry frying pan for 2-3 minutes.

9. Pour the flour into a bowl. Pour in a little (3-5 tbsp) warm water. And mix until smooth.

10. When the meat is completely cooked, pour in the flour mixture. Stir and simmer for another 10 minutes.

11. The final touch is a bay leaf. We throw it in and immediately turn off the fire.

To bring the dish to condition, it needs to stand for 5-7 minutes. After which you can treat yourself.

Option 2. Quick recipe for pork goulash with tomato paste in a slow cooker

Cooking in a slow cooker makes life much easier for housewives. Thanks to slow simmering, the pork is incredibly tender. Meat with tomato paste has a pleasant sweet and sour taste. At the same time, you don’t need to stand in the kitchen for hours.

Ingredients

• 600 g pork carbonate;
• fresh herbs;
• bulb;
• 250 ml filtered water;
• one carrot;
• 5 g ground sweet paprika;
• two tomatoes;
• tomato paste – 30 g;
• 30 g drained butter;
• 25 g wheat flour;
• ginger root – 15 g.

How to quickly cook pork goulash with tomato paste

Rinse a piece of carbonate under the tap, pat dry with a disposable towel and cut into strips of medium thickness.

Wash the tomatoes and cut into small pieces. Chop the peeled onion into thin slices. Peel the carrots, wash them and grate them into coarse shavings.

Turn on the “frying” program. Pour oil into a container and heat it. Peel the ginger root and cut into thin slices. Place them in the bowl of the device. Now add the pork and fry, stirring, for 20 minutes until golden brown.

Add vegetables to the meat and stir. Fry for 12 minutes, stirring occasionally, until soft. Season with ground paprika and pepper. Add flour and tomato paste. Pour in a glass of boiling water and shake well. Close the lid and run the “multi-cook” program. Set the temperature to 95 C. Set the time to ten minutes.

The pork will be even more tender and tastier if the meat is pre-marinated. If your device does not have a “multi-cook” function, cook the dish in the “stew” modes. If desired, you can peel the tomatoes.

Option 3. Pork goulash with tomato paste like in kindergarten

Goulash in kindergarten is prepared from beef or chicken fillet. However, you can use pork at home. The dish turns out tasty, tender, incredibly aromatic and in no way inferior to how it turns out in kindergarten.

Ingredients

• 600 g pork tenderloin;
• 2 bay leaves;
• bulb;
• 3 black peppercorns;
• one carrot;
• 300 ml filtered water;
• tomato paste – 25 g;
• 25 g premium flour;
• 30 g sour cream 20%.

How to cook

Wash the pork tenderloin, dry it and cut into small pieces. Fry the meat in hot oil over high heat until golden brown.

Peel the onion, rinse and finely chop. Add chopped onion to the meat and stir. Peel the carrots. Finely chop the vegetable and place it in the frying pan. Fry the meat and vegetables for about five minutes, stirring constantly.

Pour a glass of drinking water into the pan, stir, and cover with a lid. Reduce the heat to low and simmer for about forty minutes under the lid.

We dilute tomato paste, sour cream and flour in half a glass of warm water. Shake everything well so that not a single lump remains. Remove the lid from the frying pan. Season the contents, add black peppercorns and bay leaves. Pour the sauce over the meat and vegetables and stir. Simmer over moderate heat for ten minutes.

To prepare goulash, use lean pork with a minimum amount of fat. Goulash is perfect as a side dish of cereals or vegetables. Cook the goulash in a cast iron bowl.

Classic recipe for beef gravy, just like in kindergarten

There is also no tomato paste in this recipe. But it also lacks mayonnaise. The dish turns out to be less calorie, it uses only vegetables and beef. But the fact that there are few ingredients does not mean that such goulash turns out to be tasteless. Not at all, it comes out very aromatic and satisfying. All diners will appreciate it.

We will need:

• beef - 500 g;
• large carrots - 1 pc.;
• onions - 1 pc.;
• salt, pepper, spices;
• Bay leaf;
• vegetable oil.

Preparation:

1. Wash the meat and cut into pieces.

2. Peel the carrots and onions. Finely chop the onion and grate the carrots on a coarse grater.

The more vegetables, the tastier!

3. Fry the meat in hot oil in a frying pan.

4. Then we put our chopped vegetables on it. Mix everything and continue cooking for 10 minutes.

5. Then fill everything with boiled water, add bay leaf, salt and spices. Cover with a lid, reduce heat and simmer for 30 minutes. Serve with any side dish of your choice.

Option 4. Pork goulash with tomato paste, sour cream and wine

Pork goulash with tomato paste can be a real masterpiece. Adding vegetables makes the dish healthy and juicy.

Ingredients

• 75 g sour cream;
• half a kilogram of pork tenderloin;
• 3 pods of bell pepper;
• 100 ml water;
• 2 onions;
• 200 ml grape red wine;
• 40 ml olive oil;
• 50 g tomato paste;
• 20 g ground paprika.

Step by step recipe

Rinse the pork tenderloin under running water. Dry with a towel and cut into oblong slices.

Rinse the peeled onion and chop into thin half rings. Wash the bell pepper pods, remove the stalk with seeds and partitions. Cut the vegetable pulp into thin bars.

Pour oil into the frying pan and heat it thoroughly. Add the pork and fry, stirring occasionally, over high heat until golden brown. Add salt and pepper.

Add peppers and onions to the meat and continue to sauté, stirring occasionally, until soft. Season with ground paprika and tomato paste. Pour in drinking water and grape wine. Stir. Cover with a lid and simmer the goulash over low heat for an hour and a half. Stir occasionally. At the end add sour cream.

Before cooking, you can add salt to the meat, season with spices, mix thoroughly with your hands and leave for at least half an hour so that the pork marinates. If you are not on a diet, you can replace sour cream with mayonnaise.

Option 5. Pork goulash with tomato paste and mushrooms

Tender pork goulash with tomato paste and aromatic mushrooms is even tastier.

Ingredients

• half a kilogram of pork neck;
• vegetable oil;
• half a kilogram of champignons;
• 10 g flour;
• two tomatoes;
• 100 g sour cream;
• carrot;
• 50 g tomato paste;
• onion.

How to cook

Boil water in a kettle. Peel the champignons, wipe with a damp sponge and cut into large pieces.

Peel the onion, rinse and finely chop. Grind the peeled carrots into large chips. Wash the pork under running water, pat dry with a napkin and cut into fairly large pieces.

Heat a couple of tablespoons of oil in a frying pan. Place the pork in it and fry, stirring regularly, for about ten minutes. Pour boiling water over the tomatoes and leave for a minute. Then transfer the tomatoes to cold water. After a couple of minutes, drain it and peel the tomatoes. Grind the tomato pulp to a puree.

Add grated carrots and onions to the meat. Fry, stirring, for five minutes. Dissolve tomato paste and flour in a glass of warm water. Add mushrooms and tomato puree to the meat and vegetables. Pour in tomato sauce. Add salt, pepper and mix well. Simmer for another quarter of an hour, stirring occasionally. Add sour cream, bring to a boil and remove from heat.

For spiciness, you can add finely chopped or ground chili pepper to the dish. The taste of goulash will be more piquant if you add finely chopped garlic or mustard beans.

Delicious pork goulash with gravy just like in kindergarten

And this recipe reveals all the secrets of goulash, which is prepared with both tomato paste and tomatoes. How to make such a dish special? I will show you now.

Ingredients:

• Pork – 400-500g;
• Onion – 1 pc.;
• Tomato – 3 pcs.;
• Bay leaf – 1 pc.;
• Flour – 1 tbsp;
• Tomato paste – 1 tbsp;
• Salt – 0.5 tsp;
• Ground black pepper – 0.5 tsp.
• Spices - you can take “Provencal herbs”;
• Vegetable oil – 2 tbsp.

Preparation:

1. Heat a frying pan over the fire. Pour oil into it. We heat it up.

2. Send the meat cut into pieces there. Fry until golden brown.

3. Add chopped onion and mix.

4. Blanch the tomatoes (fill with hot water and remove the skin), cut into large pieces. And add it to the frying pan.

5. Add all the spices in one go. Mix.

6. Add tomato paste.

7. Add flour and mix.

8. Pour water into the pan. Cover with a lid. Reduce heat and simmer for 25-30 minutes until the meat is completely cooked.

You can use frozen tomatoes. The main thing is to remove the skin from them.

Pork goulash with gravy

We inherited the recipe for pork goulash with gravy from Soviet catering. Pieces of meat, fried with flour and then stewed in tomato sauce, were liked by many, and the dish quickly migrated to home kitchens.

Today we will prepare pork goulash, with a thick vegetable gravy of sweet peppers, carrots and onions, with the addition of tomato paste. To thicken the sauce, add some toasted wheat flour. The pork goulash will be very soft and juicy, soaked in aromatic sauce. In the summer season, tomato paste can be replaced with fresh tomatoes. In this case, blanch the tomatoes in boiling water, remove the skin and puree them. To balance the taste, you can add a little sour cream at the final stage of cooking. You can also experiment with spices; paprika, coriander, and chili are suitable. The amount of water for the sauce can be adjusted depending on the desired thickness of the gravy.

Preparation

I chop the onions and carrots into cubes - coarsely if you want the vegetables to be clearly present in the gravy, or vice versa, finely if you want them to dissolve in it. Fry the vegetables in a frying pan in a small amount of vegetable oil until soft, about 5-7 minutes, stirring.

As soon as the onion starts to turn golden, I immediately add chopped bell peppers (can be fresh or frozen) to the pan. I fry for another 1-2 minutes so that the pepper reveals its aroma. I set the vegetables aside.

Next you need to fry the pork. Any cut is suitable for preparing goulash, preferably with small layers of fat: neck, loin, shoulder, and so on. I cut the meat, washed and dried with paper towels, into portions of 20-30 g - you can use cubes or cubes. I reheat the pan. If the meat is low-fat, then literally pour in 1 tablespoon of refined oil or heat the lard, but just a little, because pork itself is a very heavy meat. If you have a small neck, you can even fry it in a dry frying pan. I lay out the pieces of meat in one layer and fry them over high heat until crispy, about 3 minutes on both sides (necessarily without a lid). At maximum heat, they will quickly form a crust on all sides, which will seal all the meat juices inside, they will stay inside, which means the goulash will turn out incredibly soft and juicy and will not dry out.

Now that the pork is thoroughly fried, I add flour and mix everything vigorously so that it coats each piece with an even layer. To ensure that the finished dish does not have a floury taste, I keep everything together for another 1 minute over medium heat. But do not fry too intensely, the flour should only dry out, but under no circumstances burn, otherwise you will ruin the dish. Flour will add the desired thickness to the goulash and gravy. To avoid lumps, try to distribute it evenly over all the pieces so that it literally envelops them (you can sift the flour through a small strainer, thus distributing it in a thin layer).

Fried? Return the sautéed vegetables (onions, carrots and bell peppers) to the pan. Having combined all the ingredients, I stir the contents of the pan and reduce the heat to low. I dilute the tomato paste in hot boiled water and pour the resulting sauce over the contents of the frying pan. The liquid should completely cover the meat; if it is not enough, you can add more boiling water. I bring it to a boil, add salt and pepper, bay leaf and sugar (to balance the sourness that the tomato paste gives). At this stage, you can add some of your favorite seasonings of your choice, for example, rosemary, garlic, paprika, and so on, but do not overdo it, so as not to drown out the taste of the pork itself.

Pork goulash with gravy can be supplemented with a couple of slices of white, slightly dried bread, or served with a side dish - the classic version usually includes mashed potatoes, rice or pasta. Bon appetit!

Pork goulash with gravy

If you want to quickly cook juicy and tasty meat, then pork goulash with gravy is what you need. A goulash recipe should be in every housewife's cookbook. This simple and tasty dish is suitable for a family dinner and is very popular with children. In addition, it goes well with pasta, side dishes of cereals and potatoes.

Ingredients for preparing goulash with gravy may vary. Typically, goulash is made from beef, veal or pork, combining meat with tomatoes, onions and carrots. Sometimes bell peppers and even pickles are added to goulash. Instead of fresh tomatoes in winter, tomato paste or tomato juice is often added to the goulash sauce.

Let's look at the classic simple recipe for pork goulash with gravy, as well as several variations for preparing an equally tasty and tender dish.

Ingredients

• Add to shopping list + Pork (neck, tenderloin) – 1000 g
• Add to shopping list + Onion – 2 pcs.
• Add to shopping list + Carrots – 2 pcs.
• Add to shopping list + Tomato paste – 2 – 3 tbsp. spoons
• Add to shopping list + Butter – butter – 10 g
• Add to shopping list + Flour – 1 tbsp. heaped spoon
• Add to shopping list + Vegetable oil – for frying
• Add to shopping list + Salt, sugar - to taste
• Add to shopping list + Bay leaf – 2 pcs.
• Add to shopping list + Ground pepper, paprika - to taste
• Add to shopping list + Other spices for meat – optional

Nutrients

Step-by-step preparation

Step 1

Wash the pork and cut into medium-sized cubes or sticks. Add salt and spices. Mix thoroughly.

Step 2

Heat a frying pan with vegetable oil and fry the meat until excess moisture evaporates and the meat itself acquires a light golden hue.

Step 3

Place the meat in a saucepan and add water until it completely covers it. Place on high heat. When the water boils, reduce the heat and leave to simmer.

Step 4

Peel the onion and cut into cubes or half rings. Cut the carrots into cubes or three on a coarse grater. Pour onions and carrots into the pan in which the meat was fried. Fry everything together for seven minutes.

Step 5

Add tomato paste, butter and flour and mix thoroughly. Add a little water to make a thick gravy. Simmer for 5 minutes.

Step 6

Transfer the gravy to the pan with the meat. Taste it and add salt, sugar and spices if necessary. Simmer the goulash for at least 40 minutes over low heat. When the meat is completely cooked, it should be soft and easily separated into fibers. Let the goulash sit for a little while and then serve it hot along with a side dish. Bon appetit!

Little tricks

Pork goulash with gravy can be prepared in a thick-bottomed frying pan, cauldron or deep saucepan. To make the dish truly tasty and juicy, it is very important to choose good meat. The best choice for making goulash is pork tenderloin or neck. It’s better not to take the ham, because then the meat will turn out a little dry.

You can cook goulash with fresh tomatoes or tomato juice. If you take tomatoes, you need to first make cuts on them in the upper part, scald them with boiling water and remove the skin. The tomatoes will need to be cut smaller and added to the pork. The acidity level can be adjusted to your taste by adding a little sugar to the dish.

You can serve pork goulash with gravy along with mashed potatoes, buckwheat or wheat porridge, spaghetti and even rice. Due to the juicy gravy, goulash goes well with all boiled cereals, complementing their taste. So, we have already figured out how to cook goulash with gravy according to the classic recipe. If you want to experiment, below we will give some more alternative recipes for delicious goulash.

How to cook pork goulash with gravy in a frying pan with flour and tomato paste

Even if the meat turns out dry, the gravy will fix everything. That's what's good about this recipe. If you are new to culinary affairs, but still want to surprise your loved ones, then this recipe is just for you. Hurry up, add it to your bookmarks and don’t forget to share it with your friends on social networks.

The gravy can be prepared in different ways. No, there is only one method, only the ingredients are different. Sometimes they make it with sour cream or cream. Some people prefer a natural, natural taste, which is when they don’t put anything other than water, vegetables and meat into the goulash. But most often goulash is prepared with a gravy based on tomato paste or tomatoes. This is the option we will focus on.

It is very important to thicken the gravy with flour so that it envelops each piece of meat and does not drip off it. In addition to pork meat, we will also need...

...by the way, use the amount of meat at your discretion or focus on the number of guests for whom you will cook.

• Onion - 1 head
• Garlic - 4 cloves
• Tomato paste - 2 tbsp. l. (Together with tomato paste, you can use any tomato sauce, for example “Chili”)
• Butter - 1 tbsp. l.
• Flour - 2 tbsp. l.
• Water
• Bay leaf - 2 pcs.
• Vegetable oil - for frying

In some canteens I had the opportunity to try goulash which contained:

• Carrot
• bell pepper
• Tomato

We will cook in a regular frying pan over high heat. You can use any thick-walled cookware or cast iron cauldron.

Step 1. Heat the vegetable oil in it and fry the meat first.

Pay attention to the size of the pork. The pieces should not be large, they should be convenient to eat. But not small, so that they don’t have time to overcook.

Do not rush to turn the meat, give it a little time, literally 1-2 minutes, to fry.

Step 2. When all the moisture has evaporated and the pieces are covered with the first crust, you can season with spices and salt. The time until this moment is not constant and may differ for everyone. You need to focus on the condition, the meat should be golden in color.

This time I used spices - a ready-made set for meat. They include:

• coriander
• paprika
• dried basil
• dry garlic
• Bay leaf
• ground black pepper

Step 3. Along with the spices, add tomato paste and maybe some tomato sauce, but not necessarily. But it’s better to fry the pasta separately in a frying pan, so it won’t taste soggy.

Step 4. After a few more minutes, sprinkle the pork with flour.

Step 5. Mix and add a piece of good butter.

Step 6: Once the butter has melted and coated every inch, it's time to add the onion and minced garlic. I recommend adding the garlic in two stages, now and at the end, into the finished goulash.

Step 7. Lightly fry the onions and now the aromas of garlic are wafting from the frying pan, so fill the contents with water. But not from the tap, but with boiling water from a kettle. A sudden change in temperature should not be allowed.

Immediately add a couple of bay leaves. And if you like it spicier, add a chili pepper.

All that remains is to simmer the pork in the gravy.

Simple goulash with pork like in a cafeteria

Goulash, prepared from pork in the domestic canteen, is distinguished by its simplicity and availability of ingredients. The gravy for it is often prepared based on tomato paste. Sometimes carrots and fresh tomatoes are added to goulash.

Ingredients:

• Meat (pork or beef) – 1 kg
• Tomato paste – 4 tbsp. spoons
• Onion (large) – 2 pcs.
• Vegetable oil - for frying
• Salt, pepper, bay leaf - to taste
• Broth or water – 500 ml

Preparation:

1. We wash the meat, remove the veins and film. Cut into wedges or cubes.
2. Pour vegetable oil into a frying pan and heat it up.
3. Place the meat in a frying pan and fry over medium heat until all the moisture has evaporated.
4. Salt and pepper the meat, mix thoroughly and fry for about 20 minutes until it is lightly browned.
5. Peel the onion and cut into cubes. Add to the frying pan with the meat and mix thoroughly. Fry everything together until the onion becomes transparent.
6. Add tomato paste to the meat, add water or broth. After this, mix well and simmer for about 15 minutes.
7. Taste the dish and add salt, sugar or your favorite spices if necessary. Sugar is usually added when the tomato sauce seems sour. You can also soften the taste of the tomato by adding a little butter to the sauce.
8. When the meat becomes soft, turn off the goulash, cover with a lid and leave to brew a little. If desired, it can be sprinkled with a small amount of chopped herbs. Bon appetit!

Cooking the dish step by step with photos:

1. First you need to rinse the pork thoroughly in running water.

2. Then cut the meat into small pieces.

3. Pour vegetable oil into a frying pan and heat it over heat. Once the pan is hot, add the pork to it.

4. Lightly fry the pork, remembering to salt it to taste.

5. Peel and wash the onion and garlic.

6. Cut the onions into half rings.

7. Cut the garlic into small pieces.

8. Place the chopped vegetables in the pan with the pork.

9. Fry all the ingredients until the onion acquires a golden hue. After this, add flour to the main ingredients and mix everything thoroughly.

10. Then add tomato paste, salt, herbs and black pepper to the pan.

11. Mix the whole mass thoroughly, pour water into it and bring the goulash to a boil. After boiling, add bay leaf.

12. Simmer the goulash over low heat until done.

13. Boil the rice in a saucepan in salted water until tender. If you like another side dish, cook it.

14. Place the boiled rice on a plate and place the prepared goulash on top of the side dish.

15. Sprinkle the goulash with chopped herbs, after which the dish can be served.

Bon appetit!

Pork goulash is a complete and satisfying dish that can be served alone or as a universal addition to any side dish. This meat delicacy has a very original taste, thanks to herbs, spices and tomato paste, which was the reason for its success among many tasters. Finally, I want to give a few tips so that your pork goulash turns out delicious the first time:

• The key to a delicious dish lies primarily in the quality of the meat. That is why the choice of pork must be approached carefully even at the stage of purchasing this product in a store or at the market;
• If you don’t have tomato paste on hand, you can replace it with homemade or store-bought ketchup. Just keep in mind that you will need a little more ketchup than tomato paste;
• To personalize the flavor of your dish, I recommend experimenting with spices, herbs, and seasonings;
• Goulash is best served with a side dish: porridge, pasta or mashed potatoes.

Goulash with bell peppers and fresh tomatoes

A very tasty and juicy goulash is obtained if you prepare the gravy with fresh tomatoes and bell peppers. It is better to first scald the tomatoes for gravy with boiling water and remove the skin from them. If desired, you can also add a little sour cream to the sauce to make it softer and richer.

Ingredients:

• Pork pulp – 500 g
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Tomatoes – 5 pcs.
• Flour – 2 tbsp. spoons
• Bay leaf, peppercorns
• Greens - optional
• Vegetable oil - for frying
• Butter – 10 g
• Sugar, salt - to taste
• Spices for meat - to taste

Preparation:

1. Peel and chop the onion. You can cut into half rings or smaller pieces if you don’t really like the taste of boiled onions.
2. We do the same with carrots. You can grate it to get a more homogeneous sauce, or cut it into large pieces if the taste of boiled carrots doesn’t bother you.
3. Peel the bell pepper from the seeds and cut into cubes.
4. Fry the onion in vegetable oil in a frying pan, then add carrots and pepper to it. Let's fry everything together.
5. We make cuts on the top of the tomatoes and scald them with boiling water. Remove the skin and cut into smaller pieces.
6. Add tomatoes to carrots and onions, fry to make a puree. We also add a little water and butter. When the sauce is slightly simmered, add bay leaf, pepper, salt and sugar to your taste.
7. Cut the meat into cubes or cubes and fry over high heat for about 3 minutes, stirring constantly. Next, reduce the heat and add flour.
8. Pour the vegetable gravy into the frying pan with the meat and mix thoroughly. Simmer over low heat until the meat becomes soft. If the sauce thickens too much, you can periodically add boiled water to it.
9. You can add any spices to goulash. For example, ground coriander, rosemary and garlic complement the taste of pork well. When the meat is cooked and becomes soft, you can add chopped herbs to the pan, then cover the pan with a lid, turn off the heat and let the meat brew.

You can serve the finished goulash with mashed potatoes or buckwheat. Thanks to its juicy vegetable gravy, it also goes well with pasta, wheat or barley porridge. Bon appetit!

Juicy goulash with gravy in a slow cooker

A very tasty goulash with gravy can be prepared directly in the slow cooker. The main advantage of our irreplaceable assistant is that the goulash turns out to be unusually juicy and aromatic. In addition, you don’t need to spend a lot of time frying vegetables in a frying pan, because all this can be done right in the multicooker bowl.

By the way, according to the classic recipe, we prepare goulash only with onions and carrots. If you have other vegetables, such as eggplants or bell peppers, you can safely add them to the meat gravy. It will be delicious!

Ingredients:

• Meat (pork) – 700 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Flour – 2 tbsp. spoons
• Tomato paste – 2 tbsp. spoons
• Sour cream – 2 tbsp. spoons
• Salt, sugar - to taste
• Vegetable oil - for frying
• Peppercorns – 5 pcs.
• Bay leaf – 2 pcs

Preparation:

1. Peel the onion and cut into cubes. Three carrots on a grater.
2. Turn on the multicooker in the “Frying” mode and pour vegetable oil into the bowl.
3. Fry the onion until golden brown, then add the carrots to it and fry everything together. If you want to add eggplants, peppers or other vegetables, add them along with carrots and simmer until half cooked.
4. Cut the pork into medium-sized cubes or sticks. Add to the multicooker bowl and mix with vegetables. Simmer for about 10 - 15 minutes until the meat turns white and excess moisture has evaporated.
5. Add flour to the meat and mix thoroughly. After a couple of minutes, add tomato paste and sour cream.
6. We switch the multicooker to the “Stew” or “Cook” mode and pour in boiled water so that it covers the meat. Add pepper and bay leaf. You can immediately add a little salt and sugar.
7. After about twenty minutes, taste the gravy, add more salt, sugar and spices if necessary. If the sauce has boiled too much, you can add a little more water.
8. Close the lid of the multicooker and simmer the meat until it becomes soft. This usually takes about 40 minutes, but if the pork is young it will cook faster.

Serve the finished goulash with gravy to the table with your favorite side dish. If desired, you can sprinkle it with chopped herbs. Bon appetit!

Classic pork goulash with gravy like in a Soviet canteen

Another interesting recipe. In addition to the main ingredients, there is sour cream. It will make the meat even juicier. And instead of water, you can add meat or vegetable broth to the goulash. This will make the gravy taste more delicate.

Ingredients:

• Meat – 1kg;
• Onion – 1 pc.;
• Garlic (can be replaced with green onions) – 2 cloves;
• Sour cream – 2 tbsp;
• Tomato paste – 2 tbsp;
• Flour – 3 tbsp;
• Water (or broth) – 0.5 l;
• Vegetable oil – approx. 50ml;
• Spices – bay leaf, salt, pepper, etc.

Preparation:

1. Wash and dry the meat. Cut into medium sized cubes.

2. Salt and pepper the pork. Mix with your hands to break up the pieces. leave it to “rest” for 10-15 minutes.

3. Pour oil into the frying pan and add the meat there. Fry the pork until it changes color.

4. Cut the onion into strips, send it to the pork and mix.

5. Add flour, mix. And fry the meat until golden brown.

6. Pour in water. Bring the broth to a boil.

7. Add tomato paste and sour cream. Mix.

8. Add bay leaf. Cover the pan with a lid and simmer for about an hour until the meat is cooked. If necessary, add water.

9. Add chopped garlic. Mix.

The goulash is ready. It is aromatic and incredibly tasty.

Recipe for pork goulash with tomato paste

This goulash recipe can rightfully be called the simplest and most accessible. It can be easily prepared even in winter, when there are no fresh tomatoes on hand. Thanks to tomato paste, goulash becomes softer and juicier. The acidity level can be easily adjusted by adding sugar and a little butter to the gravy.

Ingredients:

• 1 kg pork (back, neck)
• 1 large onion
• 1 carrot
• 2 tbsp. spoons of tomato paste
• 2 tbsp. spoons of flour
• 10 g butter
• Sugar, salt - to taste
• Bay leaf, peppercorns
• Vegetable oil - for frying

Preparation:

1. Peel the onion and cut into cubes or half rings. Peel the carrots and grate them on a coarse grater.
2. We also clean the meat from films, wash it and cut it into strips or medium-sized cubes.
3. In a deep frying pan or saucepan, fry the pork over high heat for 2 - 3 minutes. Next, reduce the heat, salt and pepper the meat. If desired, you can add your favorite pork spices, such as coriander or rosemary. Continue frying the meat until a light golden crust appears.
4. In a separate frying pan, fry the onion until golden brown. Add carrots to it and fry everything together.
5. When the vegetables are fried, add tomato paste and flour. Mix thoroughly and dilute with a small amount of water. Taste and add salt, sugar and butter. Simmer for another ten minutes.
6. Add the gravy to the frying pan with the meat, add the bay leaf and pepper. If necessary, add a little more water to cover the meat.
7. Simmer the goulash with gravy over low heat for 40-50 minutes, covered. The finished meat should be soft and juicy. If the sauce boils over, you can add water. Just don’t overdo it; the finished gravy should be thick enough.
8. When the meat becomes soft, turn off the heat. If desired, you can sprinkle the goulash with a small amount of chopped herbs.

Serve the goulash to the table along with a side dish of rice, mashed potatoes or buckwheat porridge. It turns out very tasty. Bon appetit!

Beef goulash with gravy without tomato paste

The simplest goulash recipe made from ordinary ingredients. This is such an everyday, uncomplicated second course, but at the same time very tasty and satisfying. As a rule, men prefer just such food, homemade, cooked with love and even with a lot of meat. That's what you need!

We will need:

• beef meat - 0.5 kg;
• any vegetables (onions, carrots, bell peppers, various greens);
• salt, spices;
• mayonnaise;
• vegetable oil for frying.

Preparation:

1. Cut the meat into fairly large pieces.

2. Take any vegetables you have. We clean and chop them, fry them in oil in a frying pan, adding your favorite spices.

I used frozen ones that I prepared in the summer.

3. After the vegetables are slightly fried, put our beef in the pan. Mix everything and cook for 5-10 minutes.

4. Then pour in boiled water, add salt to it, as well as a couple of tablespoons of mayonnaise. Mix everything and leave to simmer over moderate heat for about 30 minutes with the lid on.

5. A tasty, but understandable dish that should be present in the diet of every family. And preparing it won’t take you much effort, but everyone will be happy with such a complete lunch or dinner.

Pork goulash - recipe with sour cream and onions

Pork goulash with sour cream turns out very tender and juicy. It is as easy to prepare as regular goulash. Pork gives the meat a subtle creamy taste, making the gravy richer and more tasty.

Ingredients:

• Pork pulp – 500 g
• Onion – 1 pc.
• Garlic – 1 clove
• Tomatoes – 2 pcs.
• Tomato paste – 1 – 2 tbsp. spoons
• Sour cream – 150 g
• Wheat flour – 1.5 tbsp. spoons
• Bay leaf, allspice
• Salt, sugar - to taste
• Oil – for frying

Step-by-step preparation:

1. Cut the meat into medium pieces, or into cubes or cubes.
2. Heat a frying pan with oil and fry the meat until golden brown over high heat. Salt and pepper.
3. Pour water into the pan so that it completely covers the meat. Reduce heat and simmer until half cooked.
4. Meanwhile, chop the onion. When the meat is stewed, add onion and flour to it. Mix thoroughly.
5. Add the diced tomatoes to the frying pan. By the way, it is advisable to first scald them with boiling water, remove the skin, and then cut them into smaller pieces.
6. Next, add tomato paste, sour cream, pepper and bay leaf. If the water has boiled away too much, you can add a little more.
7. When the meat becomes soft, add garlic chopped with a knife. Simmer for another five minutes, then turn off the stove, cover the goulash with a lid and leave to brew a little.

Serve the meat hot along with your favorite side dish. It will be delicious!

Ingredients

To prepare the dish we will need the following products:

• beef – 500 gr;
• water – 600 ml;
• onions – 2 pcs.;
• flour – 1.5 tbsp. spoons;
• tomato paste – 1 tbsp. spoon;
• butter – 20 g;
• vegetable oil – 3 tbsp. spoons;
• salt – 1 teaspoon;
• black pepper - to taste;
• sugar – 1/4 teaspoon;
• bay leaf - 2 leaves.

The given quantity of products will yield 5 servings.

Pork goulash with mushrooms and sour cream

If you are already quite tired of the usual goulash, you can cook it from meat and mushrooms. Mushrooms can be taken fresh or dried. With dried wild mushrooms, the dish turns out to be more aromatic and rich, but if there are none, you can limit yourself to ordinary fresh champignons or hanger mushrooms.

Ingredients:

• Pork – 400 g
• Fresh mushrooms – 250 g
• Onion – 2 pcs.
• Tomatoes – 3 pcs.
• Garlic – 1 clove
• Tomato paste – 1 tbsp. spoon
• Sour cream – 50 g
• Paprika – 1 teaspoon
• Salt, sugar, spices - to taste
• Vegetable oil - for frying

Preparation:

1. Cut the meat into strips or medium-sized cubes. Cut the onion into cubes and chop the garlic with a knife. Place the tomatoes in boiling water for a minute, then take them out and remove the skins. We cut them into cubes.
2. We clean the mushrooms and cut them into large pieces. If you use dried mushrooms, you must first soak them for 5 hours. Then boil them in salted water until tender.
3. Fry the mushrooms in a frying pan until all the moisture has evaporated. Add some salt and reduce the heat. Fry for another 10 minutes, stirring occasionally. Transfer to a plate or bowl.
4. Separately, fry the meat over high heat until a light crust forms. Then reduce the heat and fry the meat for another 15 minutes.
5. In another pan, fry the onion until golden brown. At the end add garlic and flour. Mix thoroughly and fry everything together for about another minute.
6. Place chopped tomatoes in a frying pan with onions, add a little water and simmer everything together to form a thick, homogeneous sauce. Next, add sour cream, paprika and tomato paste. Simmer, salt and add sugar to your taste.
7. Place fried meat and mushrooms in a frying pan with sauce. If necessary, add more water to cover the meat and simmer everything together. When the meat becomes soft, turn off the stove and cover the dish with a lid. If desired, sprinkle with herbs and let it brew a little. Bon appetit!

How to cook “Pork goulash with flour”

Cut the pork flesh into small pieces, add salt and pepper, add seasonings and mix. If desired, add garlic crushed through a garlic press to the meat.

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

Add the prepared meat to the onion and fry everything together until the pieces of meat are lightly browned.

Sprinkle the meat with flour and stir-fry for literally 1 minute. Then add ketchup and sour cream to the meat and mix well.

Pour in water in a thin stream, stirring all the time so that the gravy turns out without lumps. Depending on how thick you want the gravy, choose the amount of water yourself. Add mustard and mix the goulash well. Simmer the goulash under the lid over low heat until the meat is cooked.