Pork goulash with gravy: the best recipes for cooking in a slow cooker, in the oven, in a frying pan. How to cook delicious pork goulash with gravy, like in kindergarten, canteen, with sour cream, in

Goulash is a dish that came to us from Hungarian cuisine, prepared from well-peppered stewed meat pieces and various vegetables and spices. They came up with it even before the formation of the state itself, since the Hungarians were previously a nomadic people. The shepherds left their tribe for a long time and went to the pastures, their wives, in order to collect them for the journey, dried the meat and gave it with them, all that remained was to boil it in water with vegetables, where turnips were mainly used.

Nowadays, of course, the recipe has changed a little, just like, for example, pilaf with chicken. Borrowed by various other cuisines of the world and given other different names. According to old traditions, such goulash should be stewed in a cauldron over an open fire, where it is necessary to add paprika; it is better to boil the potatoes separately, adding them during the stewing process itself. In Hungary itself, in our time, cooking in a cauldron has been preserved only for tourists, and in restaurants they cook it on copper sheets.

Today we will look at recipes for pork goulash in gravy without adding potatoes, where I, especially for you, my dear friends, have chosen the top best recipes, in which the entire process is described and illustrated with step-by-step photographs. After all, its preparation does not take much work, the set of products is used minimally, it is simple to prepare, but it turns out very tasty. You can also try the beef goulash recipe and compare for yourself which one you like best.

Pork goulash: the most delicious classic recipe with flour, carrots, onions

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 onion is and how much you love it).
Carrots – 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 tablespoons. (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 (you can add spice and spiciness to the dish yourself).

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 – 1 or 2 pcs. (depending on how big they are).
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)

Cold cuts in gravy

Let's cook

Chicken fillet – 200 g Pork – 200 g Carrots, onions – 1 pc. Water – 300 ml Sugar – 1 tsp. Tomato paste – 1 tbsp. l. Flour – 1 tbsp. l. Salt – to taste Ground pepper Sunflower oil – 30 ml

Prepare goulash by combining chicken and pork. To do this, fry the meat and vegetables. Season with gravy from the remaining ingredients. Simmer for 1-2 hours. In this case, the main thing is that the pork meat is soft, so the cooking time is focused on it.

Serve pork and chicken goulash in gravy along with lard baked goods, such as yeast flatbreads.

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
A clove of garlic (a few, to your taste)

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”

How to cook goulash in a slow cooker

Ingredients:

Pork – 1 kg
water - 200 ml
onion - 200 gr
bell pepper - 200 gr
garlic - 20 gr
cherry tomatoes - optional
vegetable oil - 70 ml
tomato paste – 100 gr
salt and pepper - to taste.

Cooking method:

Cut the washed meat into small pieces about 2.5-3 cm.

We also chop the vegetables into cubes and finely chop the garlic.

Now we need to grease the multicooker bowl with vegetable oil and then put the meat with vegetables into it, salt and pepper to taste.

Add tomato paste and mix well.

Next, pour in water, close the lid and turn on the multicooker to the “Stew-meat” mode for one hour.

After the beep, open the multicooker lid, add and serve with your favorite side dish.

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)
Garlic head – 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 “water” level 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 are also suitable)
Onion - 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

Cooking goulash with onions and carrots - step by step description

Pork goulash is one of the most delicious dishes. A great addition to any side dish. The recipe is very simple, I’m sure any housewife can do it.

Ingredients:

Pork – 700 g
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Ground black pepper - to taste
Salt - to taste

Cut the pork into walnut-sized cubes. Grate the carrots and cut the onion into cubes. Place a deep frying pan on the stove, pour in vegetable oil and wait until it is completely heated.

Once the oil in the pan is hot, fry the meat.

Place the fried meat in a cauldron and set aside. And in the same pan, fry the onions and carrots.

Add tomato paste to the prepared roasted vegetables and mix well.

Now transfer the onions and carrots into the cauldron with the meat. Stir.

Add hot boiled water to the cauldron so that the meat is hidden; if you like more gravy, then add more water. Reduce heat on the stove, cover the cauldron with a lid and simmer until the meat is cooked, about 1.5 hours.

To make the gravy, fry the flour in a dry frying pan until light yellow.

Dilute the fried flour with a small amount of cold water.

When the meat is tender, add salt and pepper to taste. Add a couple of bay leaves and stir in the flour diluted with water. I also added dried chili peppers to my goulash.

Cover with a lid and let stand for 5 minutes.

I prepared pasta for a side dish and lightly fried it. The goulash turned out very tasty. Prepare and receive admiring compliments.

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 – up to 1 kg. (you can marinate in advance, already cut into pieces).
Onion – 1-3 heads (depending on how large the onion is)
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.

Pork in milk

Grocery set

Pork – 400 g Onion – 2 pcs. Carrots – 1 pc. Salt, black pepper Mayonnaise – 70 ml Tomato sauce – 3 tbsp. l. Milk – 1.5-2 cups Starch – 1 tsp. Sunflower oil

Recipe steps

Pork meat, preferably tenderloin, cut into strips, chop the onion into pieces, grate the carrots on a coarse grater.

In a frying pan, fry everything one by one, add some salt and sprinkle with pepper. Simmer for about half an hour.

Make a mash from milk, mayonnaise, sauce and starch by mixing all the ingredients. You can lightly sprinkle with pepper. Pour in the goulash and continue cooking for 20 minutes. Make sure the meat is soft. If it hasn’t had time to cook, then increase the time.

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.
Mixture 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 over 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.

Goulash on pasta

Goulash garnished with parsley

With mashed potatoes

Stewed with vegetables

In a deep dish

Goulash without adding tomato paste (video)

Not everyone likes tomatoes or simply cannot eat them for some medical reason. But this does not mean that now you need to give up this delicious dish. Of course, it can be prepared without tomatoes, if you don’t believe me, then see for yourself! Such delicious meat with vegetables and thick gravy is perfect for any side dish.

Bon appetit!!!

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