Goulash is a meat dish that is familiar to many of us from early childhood. Meat gravy was usually served in kindergartens, and mashed potatoes were used as a side dish. But in kindergarten, children were cooked beef, while housewives give their preference to fattier meat - pork.

Today we will talk about the different ways you can cook it with gravy. There are a lot of step-by-step recipes with photos on the Internet for preparing this dish, and we have selected the best.

Pork goulash like in kindergarten

As mentioned above, in kindergartens for children, the dish is usually prepared from beef, but in our recipe we will replace it with fattier and juicier pork. The result is an equally tasty and aromatic meat dish.

Ingredients:

  • fresh carrots - 1 piece;
  • 1st grade flour - 1 spoon;
  • boneless pork - 620 grams;
  • fat sour cream - 1 spoon;
  • onion - 1 piece;
  • tomato paste - 1 spoon;
  • salt - to taste;
  • purified water - 320 ml;
  • peppercorns - 4 pieces;
  • bay leaf - 2 pieces.

Cooking process:


To begin with, they are washed and dried, and then cut into small pieces and placed in a frying pan with heated oil. Fry the meat on all sides until golden brown.

As soon as the meat turns golden, add finely chopped onions and continue to fry until the onions are ready.

In the meantime, chop one carrot on a grater and transfer it to the pork, continue to fry the meat and vegetables.

When the carrots become soft, pour about a glass of clean water into the frying pan and mix everything, then close the lid and reduce the heat to low. In this form, the dish is stewed for at least 40 minutes.

About one hundred milliliters of water is poured into a glass, sour cream and tomato paste are added there, the ingredients are mixed well, and flour is added last. It is necessary to mix everything so that there are no lumps of flour left.

Now the prepared mixture is poured into the goulash, a little peppercorns and a couple of laurel leaves are added there, the dish is salted to taste and mixed. Cover the pan with a lid and simmer for about ten minutes.

After this, you can serve pork goulash with gravy; potatoes, rice or pasta are used as a side dish. The step-by-step recipe with photos in this case suggests using tomato paste, but you can use regular tomatoes.

Goulash with adjika

This dish will contain , this sauce makes it possible to make the meat dish more spicy and aromatic. It is best to use homemade adjika, but you can also use store-bought sauce.

Ingredients:

  • onions - 1 piece;
  • adjika (can be dry) - 1 spoon;
  • pork pulp - 460 grams;
  • salt - to taste;
  • tomato paste - 1 spoon;
  • ground red pepper - 4 grams;
  • granulated sugar - 1 spoon;
  • vegetable fat - 2 tablespoons;
  • bay leaf - 2 pieces;
  • 1st grade flour - 1 spoon.

Cooking process:

To prepare pork goulash with gravy, the housewife must strictly follow the recipe steps with step-by-step photos. The first step is to prepare the pork, cut it into pieces and fry in hot oil for several minutes.

When the pork acquires a golden hue, chopped onions are added to it, and then the goulash is salted and peppered. Fry everything until the onion becomes soft.

After 6-10 minutes, add a tablespoon of flour to the meat and mix thoroughly, continuing to fry the meat.

After this, granulated sugar is added to the dish and tomato paste is added, the ingredients are mixed again and fried for about four minutes.

The last step is to add purified water so that the liquid completely covers all the meat. A bay leaf is placed in the goulash and everything is simmered over low heat under the lid for 25 to 35 minutes. The meat should become soft and the gravy should thicken well.

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Oven dish with white sauce

This is a rather unusual option for preparing pork goulash with gravy; if you follow the step-by-step recipe with photos, you will end up with one that completely covers the tender pieces of pork.

Ingredients:

  • onion - 1 head;
  • boneless pork - 920 grams;
  • mayonnaise - 2 spoons;
  • 1st grade flour - 2 tablespoons;
  • purified water - 12 glasses;
  • dried laurel leaf - 1 piece;
  • soy sauce - 1 spoon;
  • vegetable fat - 2 tablespoons;
  • fat sour cream - 210 grams;
  • lemon - 12 pieces;
  • coarse salt - to taste;
  • young garlic - 1 clove;
  • dried basil - to taste;
  • ground black pepper - 5 grams.

Cooking process:

To prepare pork goulash with gravy according to a step-by-step recipe with photos, you should start the process by preparing the meat; the neck part of the pork is used for the dish, as it is juicier and boneless.

The meat is cut into pieces and dried, and the onions are also peeled and finely chopped.

Pork meat is sent to a frying pan with heated vegetable fat and fried for several minutes until golden brown. Immediately add the onion to the meat and continue to fry until the onion is soft enough.

The prepared meat is transferred to a baking dish with high sides. Sprinkle the pork with a small amount of flour and a chopped garlic clove on top.

Now prepare a special sauce for goulash. In a deep bowl, mix basil with sour cream, add ground pepper, mayonnaise and a little salt. The components are thoroughly mixed until a homogeneous composition is obtained.

After this, pour half a tablespoon of lemon juice and a spoonful of soy sauce into the sauce. Mix everything again to get a homogeneous sauce.

Pour the resulting mixture over the meat, mix everything well and cover the pan with foil so that the sauce does not evaporate too quickly during baking. The baking process is carried out at a temperature of 190 degrees.

The meat is kept in the oven for at least one hour, after which you can take out the pan and remove the foil from it, add a bay leaf to the dish and mix everything thoroughly.

The temperature is reduced to 150 degrees, after which the goulash is kept in the oven for no more than fifteen minutes. The finished dish is removed from the oven and served with vegetables or mashed potatoes.

Goulash with mushrooms and sour cream

This goulash will be cooked in a saucepan, here sour cream and porcini mushrooms are used as additional ingredients. Thanks to the second ingredient, the dish turns out very aromatic and tasty.

Ingredients:

  • high fat sour cream - 1 spoon;
  • pork pulp - 740 grams;
  • onions - 1 piece;
  • salt - to taste;
  • sweet peas - 5 pieces;
  • hot water - 1.5 cups;
  • tomato paste - 1 spoon;
  • bay leaf - 1 piece;
  • dried porcini mushrooms - 12 pieces;
  • ground pepper - to taste;
  • paprika - 3 grams;
  • hot garlic - 2 cloves.

Cooking process:

  1. To prepare pork goulash with gravy according to a step-by-step recipe with photos, you should start preparing the pork. The meat is washed and cut into pieces, then fried until golden brown.
  2. It is worth noting that the recipe does not indicate oil, since we will not use it at all; the meat is fried at the bottom of the pan without vegetable fat.
  3. After this, a little onion, which has been well chopped, is added to the pork. You should also soak the porcini mushrooms in water for one hour in advance, and then add them to the meat.
  4. Immediately after this, all the necessary spices, which are indicated in the recipe, are added to the pork. Add tomato paste and a little chopped garlic to get a stronger flavor. The last step is to add sour cream and fill the dish with hot water.
  5. Before closing the pan with a lid, add a bay leaf to the goulash and simmer everything for half an hour. The finished dish can be served with any side dishes, and to highlight the taste of the meat, you should sprinkle the goulash with fresh herbs.

With tomato sauce

It is the tomato sauce that turns out to be very aromatic and thick; the gravy makes it possible not to use additional sauces for the side dish.

Ingredients:

  • granulated sugar - 6 grams;
  • pork neck - 540 grams;
  • bay leaf - 1 piece;
  • onions - 1 piece;
  • coarse salt - to taste;
  • 1st grade flour - 1 spoon;
  • vegetable fat - 2 tablespoons;
  • tomato paste - 45 grams;
  • water - as needed;
  • ground red pepper - 3 grams.

Cooking process:

The meat is washed and dried, after which it is cut into small pieces.

The onion is peeled and cut into very small cubes.

Vegetable fat is heated in a frying pan, and then the onions are added there along with pieces of meat. Fry the food over medium heat until golden brown.

The pork is salted and a little ground pepper is added, the meat is sprinkled with flour and mixed well. Fry the ingredients for about five minutes.

After this, granulated sugar and tomato paste are added to the dish, everything is mixed again and simmered for at least 12 minutes over low heat.

Pour clean water over the meat so that the liquid completely covers the pork. Add bay leaf and add salt if necessary.

Cook for 40 minutes over low heat, covered, and serve with a side dish and fresh herbs.

To prepare a truly delicious pork goulash with gravy according to a step-by-step recipe with photos, you should know a few basic rules for its preparation. For example, to make the taste of the dish more vibrant, sweet peppers, some beans or mushrooms should be added to the goulash; potatoes and carrots can also be used as an additive.

Various spices and herbs make the taste and aroma of the dish richer, so you should add cilantro, fresh parsley, as well as dill and basil to the goulash. The thickness of the finished gravy depends only on the amount of flour that was used to prepare the dish.

To make the gravy thicker, add more flour. It is not necessary to add granulated sugar to goulash; this product is necessary to make the dish sweet and sour.

Goulash: recipes

An easy recipe for making pork goulash with gravy. All about how to choose the right ingredients and subtleties of preparing goulash for a family dinner

1 hour 20 minutes

200 kcal

5/5 (2)

I want to tell you how to cook delicious pork goulash with gravy using a simple recipe. In Hungary, where this dish originates, it is prepared with the addition of smoked bacon and various vegetables. Goulash is essentially a regular stew.

This dish was very popular in the USSR. Apparently, due to the fact that it consists of simple products. But despite the ease of preparation, goulash tastes great. Tender and juicy meat goes well with tomato sauce.

Goulash can be prepared for a holiday table or a simple family dinner. My son says that my pork goulash is delicious, just like in kindergarten. If I didn't know it was a compliment, I would probably be offended.

Kitchen tools: knife and frying pan.

Required Ingredients

Choosing the ingredients

  • Pork must be selected according to simple criteria. Firstly, it's the smell. If you buy fresh rather than frozen meat, it should have a neutral smell. Secondly, it's color. The pork should be pale pink in color. Thirdly, elasticity. Press your finger into the meat, the dent should quickly recover. Mucus on the surface of the pork indicates that the meat is not fresh.
  • Choosing onions is very easy. It should not be soft or too light. The variety and color of onions do not matter. Use one large onion or two small ones for this dish.

Cooking sequence

  1. Ingredients:

    - Spices - to taste.
    — Pork (fillet) – 1 kg.

    — Onion (large) – 1 pc.
    — Carrots – 1 pc.

    Rinse the meat and dry it with a napkin or paper towel. Then cut into small pieces. Place the meat in a bowl, sprinkle with spices, and let it sit for a while. Dice the onion and grate the carrots. Fry vegetables in sunflower oil.

  2. Ingredients:
    - Sunflower oil - for frying.
    - Flour - 2 tbsp.
    Quickly fry the meat over fairly high heat. saute the flour separately.

    Important! Do not salt the meat while frying; a lot of juice will drain from it and it will become dry.

  3. Ingredients:
    - Water or broth - 2 cups.
    — Bay leaf – 2 pcs.
    Pour liquid over meat, add bay leaf and prepared vegetables. Simmer until the meat becomes softer.
  4. Ingredients:
    - Spices - to taste.
    - Garlic
    Add spices and flour to the gravy. Squeeze the garlic through a press or grate it and put it in the goulash. Simmer until done.
  5. Goulash should only be served hot, this makes the dish much tastier. It can be sprinkled with chopped dill or parsley. Mostly goulash is served with a side dish. It can be stewed potatoes, mashed potatoes, boiled rice, buckwheat, pearl barley or any pasta.

Sliced ​​vegetables or a salad without mayonnaise (it can be replaced with unsweetened yogurt) would also be appropriate. To serve this dish to children, make a side dish of colorful pasta bows. Goulash can be served with any side dish. Typically, they are prepared using natural colors such as carrots, spinach or beets. The side dish should not be too fatty, because the goulash itself is a rather heavy dish. If you like meat that is more dietary than pork, cook or.

Cooking video recipe

This video shows how to make pork goulash with gravy.

Subtleties and cooking options

  • If you want to serve goulash in an original way, serve it in a bread pot.
  • This dish can be prepared with the addition of various vegetables.
  • You can make pork goulash with sour cream. The gravy will be very tender.
  • If you like goulash with a lot of gravy, just add more water than called for in the recipe.
  • It happens that during stewing meat a lot of water evaporates. In this case, add more liquid so that the goulash does not turn out dry.
  • Goulash can be prepared without the use of sour cream, with just tomato paste.
  • It is advisable to immediately remove the bay leaf from the finished dish.

You want to prepare a delicious, simple and satisfying dinner for the whole family. I will share with you an excellent recipe and tell you how to cook pork goulash with gravy. The meat is tender and juicy, seasoned with garlic and spices. The dish is prepared in a frying pan, it doesn’t take long, almost 30-40 minutes, this is enough for the meat to cook and melt in your mouth. The gravy is thick with a rich meat and tomato flavor. She will make any side dish incredibly juicy and tasty.

Even a beginner in cooking can handle this dish; after preparing it correctly once, you can experiment with ingredients, spices, sauces, and choose your favorite recipe.

Pork goulash recipe

Ingredients

  • Pork – 500 g.
  • Onion – 1 pc.
  • Garlic – 2 cloves
  • Water – 1 glass
  • Tomato paste – 2 tbsp
  • Flour – 1 tbsp without a slide
  • Salt – 0.5 tsp
  • Sugar – 1 tsp
  • Paprika - a pinch
  • Ground black pepper – 2 pinches

How to cook pork goulash with gravy

Rinse the pork under running water, cut it into small pieces about 2 cm wide. Finely chop the onion.

Place the meat and onions in a well-heated frying pan with vegetable oil. Fry for 5-7 minutes, stir occasionally. Season with salt, ground black pepper, and sweet paprika.


Add flour, stir immediately with a spoon so that it is all fried and the taste of flour disappears. This procedure will take you no more than 1 minute.


Then, I immediately add water so that the flour does not have time to burn, as well as tomato paste, salt, and sugar.


Stir and simmer for 30 minutes over low heat, covered. Do not go far, the thick gravy may burn, so you need to stir it occasionally.


5 minutes before the end of cooking, add the squeezed garlic and ground black pepper.


Pork goulash in a frying pan is ready! Serve mashed potatoes, pasta or buckwheat as a side dish. Bon appetit!


Tips for making pork goulash:

  1. For cooking, I advise you to take not very fatty meat: the back, shoulder or neck, so that the dish does not turn out to be heavy on the stomach.
  2. For this dish we will take large onions; they will give the meat aroma and caramel taste.
  3. There is no need to stew pork for a long time, because it cooks quite quickly.
  4. For satiety and variety of taste, the following are added to goulash: bell peppers, carrots, beans, potatoes, cabbage, mushrooms.
  5. Herbs and spices add flavor to the dish. Add fresh parsley, cilantro, dill and the dish will sparkle in a new way.
  6. To make the gravy more tender, you can add sour cream.
  7. For goulash, it is better to use the following spices: coriander, paprika, ground black pepper, basil, suneli hops, marjoram, lemon zest, cumin, red hot pepper, bay leaf. It is better to add spices 10 minutes before the end of cooking, so that they have time to reveal their aroma, and some, after prolonged stewing, can add bitterness.
  8. The thickness of the gravy depends on the amount of flour; if you like it thicker, feel free to add more flour.
  9. I add sugar to give it a sweet and sour taste.
  10. Serve as a side dish: potatoes, cabbage, pasta, rice, dumplings.

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old Soviet recipe - pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, clear and easy to remember cooking process. It is enough to cook goulash correctly just once, and then you can easily repeat the recipe without looking at the cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times, when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.

Ingredients for cooking:

  • pork (it is better to take a shoulder or loin) - 1 kg;
  • onion - 1 head;
  • flour - 3 tablespoons;
  • tomato paste - 2 tablespoons;
  • sour cream - 2 tablespoons;
  • greens (onion, dill or parsley) - 10 g;
  • salt and pepper - to taste.

How to cook pork goulash with gravy

First of all, we wash the meat, dry it and cut it into 2-3 cm slices. Heat a large frying pan into which we have already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Add salt and ground pepper to taste.


Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.


Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the pan, mix so that it covers all the slices of meat.


Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.


So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It can be green onions, dill, and parsley. Today I add chopped dill.


As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.

You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.


As I already wrote in the article, goulash is a dish known since ancient times. In this article, I decided to describe pork goulash, because nowadays, unfortunately, not everyone can afford beef, and pork is still a more affordable meat. For those who don’t eat pork or don’t like it, firstly, you can follow the link above about beef goulash, and secondly, you can safely cook with other meats, including chicken, in the recipes from this article.

Recipes for pork goulash with gravy with photos step by step

Of course, you should try to use lean pork. Trim excess fat. The dish is filling and without fat it will be tasty as it comes with gravy. And so forward.

Menu:

  1. How to cook pork goulash with gravy

Ingredients:

  • Pork - 400-500 g.
  • Bell pepper - 1 small or 1/2 large
  • Onion - 2 medium heads
  • Carrots - 1 medium
  • Garlic - 3 cloves fresh and a pinch of dried.
  • Tomatoes - 2 medium
  • Rosemary, basil, ground black pepper, paprika
  • Bay leaf - 2 pcs.
  • Vegetable oil

Preparation:

1. Cut the meat into small pieces and place in preheated vegetable oil in a deep, thick-walled cauldron (saucepan).

2. Chop the onion.

3. Once the meat is well fried,

4. add the onion, mix and fry until golden brown over high heat.

5. Grate the carrots on a coarse grater.

6. As soon as the onion turns a little golden, add the carrots to the meat. Mix everything.

7. The carrots have become soft, add chopped bell peppers. Stir and fry for another 2-3 minutes.

8. Now we can add salt, pepper, basil and rosemary.

9. Add a tablespoon of paprika. Mix.

10. Add chopped garlic. Mix again.

11. Add water so that it covers the meat.

12. Add a couple of bay leaves and a pinch of dried garlic. Here you can add another slice of chopped fresh instead of dried or not add garlic at all. It's to taste. Although dried garlic has a slightly different aroma and taste.

13. Peeled and chopped tomatoes. You can add special seasoning to meat or even goulash. There is now a huge variety of such seasonings in stores.

14. Mix everything. When the water boils, reduce the heat and cover the pan with a lid. simmer for 30 minutes. Taste the meat to see if it is soft enough for you. If everything is fine, turn off the heat and let stand for 5-10 minutes.

15. Lay out the side dish and add our goulash to it.

Well, the goulash is ready and served.

Bon appetit!

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 frying 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!

  1. Pork goulash recipe with gravy

Ingredients:

  • Pork meat - 500 g.
  • Onion - 2 heads
  • Carrots - 1 pc.
  • Flour - 1 tbsp.
  • Ketchup - 3 tbsp.
  • Salt pepper
  • Bay leaf - 2-3 leaves
  • Vegetable oil

Preparation:

1. Wash the meat, remove excess fat and veins and cut into small pieces.

2. Pour some vegetable oil into the frying pan and heat it up.

3. Place the meat and fry it for 5-7 minutes. If it turns out that you put frozen meat in the pan, fry it until all the liquid has evaporated.

4. While the meat is fried, grate the carrots and finely chop the onion.

5. Add onions and carrots to the fried meat, mix everything and fry for another 5-7 minutes, stirring occasionally.

6. Add salt, black pepper and flour. Mix everything well. Fry for another 3-4 minutes.

7. Pour in ketchup. You can take your favorite one. For example, I love “Tatar” - spicy ketchup. Mix everything thoroughly.

8. Pour 2-3 glasses of water into the goulash, so that the water covers the meat. See for yourself. If you like it thinner, add more water and vice versa.

9. Place two or three bay leaves, close the lid and simmer over low heat for 40-60 minutes, until cooked.

The goulash is ready, it turned out soft, aromatic and tasty.

Place the side dish on a plate and add the goulash. We made it with rice. Can be made with any side dish: potatoes, buckwheat, pasta.

Bon appetit!

    1. Video - Pork goulash with gravy (how to cook)

  1. How to cook goulash

Ingredients:

  • Pork - 1 kg.
  • Onion - 1 large head
  • Carrots - 1 large
  • Garlic - 2 - cloves
  • Tomato paste - 2-3 tbsp.
  • Parsley - 50 gr.
  • Paprika - 1 tsp.
  • Zira - 0.5 tsp.
  • salt red hot pepper, black pepper to taste
  • Broth - 2 tbsp.
  • Vegetable oil for frying

Preparation:

1. Pork meat, ours is not very fatty, cut into large cubes to make it juicier.

2. Sprinkle a little salt into the heated oil in a frying pan to prevent the meat from burning.

3. Place the meat in the pan. We will fry over high heat until a crust forms, about 15 minutes.

4. Cut the onion into half rings.

5. Grate the carrots on a coarse grater.

6. The meat is fried, crusts have appeared, add chopped onions and grated carrots. Stir and fry for 10 minutes until transparent.

7. Add cumin and paprika. About 20-25 minutes passed from the start of frying the meat.

8. Add flour, mix and fry a little. Approximately 5-7 minutes.

9. Add tomato paste. Mix everything.

10. Pour in a large glass of 250 g of broth. Stir, close the lid, reduce the cooking temperature by half and cook for another 30-35 minutes. During the process, if necessary, we can add more broth.

11. Finely chop the garlic and parsley, you can chop dill or just dill, depending on what you like.

12. Goulash is almost ready. Add hot pepper on the edge of a teaspoon, again, as you like. If you like it spicy, add more to taste.

13. Add here the garlic and herbs that we chopped. Mix everything and cook for another 7 minutes.

This is how goulash is prepared.

We served it with potatoes, you can serve it with any side dish.

Bon appetit!

  1. Pork goulash recipe

Ingredients:

  • Pork – 1kg
  • Onions - 2 pcs
  • Carrots – 1 piece
  • Tomato paste – 70g
  • Flour - 3 tbsp
  • Water – 500ml
  • Salt, pepper, bay leaf and spices to taste
  • Vegetable oil
  • Dried greens

Preparation:

1. Cut the meat into small cubes.

2. Heat a lot of vegetable oil in a large container and put the meat in there for about 15 minutes.

3. Mix the meat with butter and sprinkle with spices to taste. Mix everything. Cover with a lid to simmer thoroughly.

4. Finely chop the onion and grate the carrots.

5. After 15 minutes have passed, the meat can be salted and peppered and covered again.

6. Fry finely chopped onion in a frying pan until golden brown.

7. Add carrots. Fry constantly stirring.

8. Add tomato paste to the vegetables and continue to fry, stirring constantly, for 2-3 minutes.

9. Place the finished roast into the meat, mix everything, close the lid again and simmer for another 10 minutes.

10. Place flour in a separate container and fill with cold water, about 500 ml. and mix. We try to mix so that there are no lumps.

11. Gradually add the diluted flour into the goulash, stirring constantly and occasionally stirring the flour mixture so that lumps do not stick together.

12. Add bay leaf, dried herbs, you can add fresh herbs if you have them. Mix everything and cover with a lid. After two or three minutes, remove from heat.

The goulash is ready.

You can serve with any side dish.

Bon appetit!

If you have any questions or suggestions, write in the comments.

    1. Video - Pork goulash

Bon appetit!