Pork goulash with gravy: the best recipes for cooking in a slow cooker, in the oven, in a pan. How to cook delicious pork goulash with gravy, like in a kindergarten, dining room, sour cream, in Hungarian, mushrooms, carrots, onions, tomatoes, flour: recipe

The article will tell you how to prepare a tasty and classic meat dish "goulash" simply and quickly.

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

Gulyash is a dish of meat (in the original of beef), which is prepared in the sauce. If you finish it for a long time, the dish is especially juicy, and the meat is soft. In the modern performance, goulash can be made of pork. To do this, choose lean varieties (clipping, pulp, back).

Important: the basic principle of preparing a goulash is cutting meat. It should be cut into thin oblong stripes about 5 cm.

What will need to be prepared:

• Low -fat meat -up to 1 kg. (Try to choose the least “sinewy” part, then cut the meat with neat and beautiful stripes).
• Onion -1-3 heads (depending on how large you have onion and how much you love it).
• Carrot -1-2 pcs. (If you do not like carrots, you can not add it, but even a small piece will improve the taste of the dish).
• Tomato paste, sauce, ketchup or juice -several tbsp. (You need to look at the consistency of the sauce itself, in which the meat extinguishes and add the tomato to taste).
• Flour -1-3 tbsp. (It is only necessary to “thicken” the sauce, add flour, depending on how much meat you have and how thick you love gravy).
• Any seasonings and garlic(Spice and severity can be added independently).

Cooking:

• A soft and fresh piece of meat should be cleaned of films and veins, gently cut into pieces (oblong).
• While you are doing this, make a classic carrot-ray-liquefish, transfer it to a saucepan for extinguishing.
• In a pan (right where the roasting was just), send the meat and hold it over high heat until it brightens, does not give a crust and let the juice let it out.
• After that, the meat is poured to the frying, you add any spices and spices to the saucepan, pour the tomato and turn on a small fire.
• So that the mass is “juicy”, you can pour some water (in the event that you do not use tomato juice).
• Tominate the dish for a long time (it is believed that the longer you extinguish it, the softer and juicier the goulash will turn out), about 50-60 minutes.
• Regularly interfere with a spoon and pour water (tomato juice) if required.
• 10-15 minutes before the end of the cooking, pour the flour and mix everything thoroughly, put out a little more and you can serve!

Important: this dish goes perfectly with any side dish (cereals, potato dishes, pasta, pastries, vegetables in any form, legumes).

Delicious pork goulash with gravy, like in kindergarten

The expression “like in kindergarten” is familiar, almost to everyone. From a small age, the child is accustomed to healthy food, and the cooks in kindergarten are also trying to make it tasty so that the children eat with pleasure.

What you need to prepare:

• Lenten pork (preferably clipping) -0.5-0.6 kg. (can be replaced with a pulp without veins and fat).
• Tomato paste -1-2 tbsp. (thick, concentrated)
• Onion -1 or 2 pcs. (depends on how large they are).
• Carrot -1 PC. (average or large)
• Butter -1-2 tbsp.
• Bay leaf
• Dolka garlic

Cooking:

• Put the oil in the pan and until it has melted, finely chop the onion and rub the carrots.
• Fry this roast on fire for several minutes, and then put the meat itself (it must be cut not large and not too long pieces).
• Fry on all sides for several minutes, add a tomato and pour 1-1.5 cups of water.
• Put the seasonings in the pan (as a rule, this is an ordinary pepper, a little garlic and bay leaf).
• Cover the pan with a lid and turn on a small fire. In this state, simmer the dish for about 50-60 minutes (periodically it can be stirred).

Delicious pork goulash with gravy, as in the dining room, with sour cream

Many have “canteens” food associated with something very tasty and appetizing. Nevertheless, such food is simplicity of cooking.

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 a homemade canned tomato and even ketchup).
• Onion -1 or 2 pcs. (depends on how large they are).
• Carrot -1 PC. (average or large)
• Sour cream — 200 ml. (high or medium fat content)
• Bay leaf
• Dolka garlic(somewhat, to your liking)

Important: it is best to give pork fragrant goulash, sprinkling abundantly with herbs (you can use any). Most successfully such meat is combined with pasta, cereals or potatoes.

Cooking:

• First, in a pan, you need to make a classic carrot-ray roast and add a little tomato to it.
• Garlic and spices, as well as add grass to the mass on your own according to your preference.
• The meat should be cut into small pieces and sent straight to the roast.
• Add a little water so that your goulash turns out juicy and languish it over low heat, the longer the better.
• Pour in sour cream and mix everything well
• As you extinguish, you can add water
• The total extinguishing time is 40-50 minutes, it is advisable to serve with greens or green onions.

Delicious pork goulash with gravy gravy

The recipe differs in that a large number of vegetables (pepper, onions and garlic) are stewed with meat. The meat is impregnated with this juice and becomes incredibly fragrant, it is necessary to supplement such a goulash with spicy and sharp spices.

What you need to have:

• Fat pork -600-700 gr. (Remove the veins and films in advance, the meat should be fresh, soft and marble).
• 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 pcs. Small)
• Garlic head -1 head (teeth are added whole, do not press).
• Sharp 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, stew the dish longer to evaporate all the excess “water”).

Cooking:

• Prepare the meat in advance, it should be cleaned, cut and even can be marked (use any marinade that you like).
• In a pan (over high heat), fry coarse bow, pepper strips and whole slices of garlic (literally a few minutes).
• Add the meat (marinade, if you stayed, also lie in the pan).
• Fire does not need to be reduced, fry over high heat until the moisture is evaporated.
• Then reduce the fire and add the tomato, pour spices and cover with a lid. Let the dish stew for 30-40 minutes (control the level of "water" in a pan and interfere regularly).
• 5 minutes before cooked, you can pour chopped greens, it is advisable to serve hot.

Delicious pork goulash with gravy, with mushrooms

If you add vegetables or mushrooms to meat, you will get an incredibly juicy and aromatic dish. You can use absolutely any mushrooms (the most delicious, of course, forest). Of the stores are best champignons.

What needs to be prepared:

• Meat from any part -500-600 gr. (It is advisable to avoid strata of fat and films).
• Mushrooms -400-500 (you can use fresh, but ice cream or dried ones can also be suitable)
• Bulb -1-2 heads (depending on how large they are).
• Garlic- A few teeth
• Greens and seasonings(at your discretion)

Cooking:

• Cut mushrooms and onions into strips (as much as possible).
• Fry in a pan, wait until the mushrooms will gain golden color.
• Then add the meat (they should also be cut with long strips)
• Fry until the water from the pan evaporates.
• Add the garlic, you can pour a slightly tomato sauce (if desired, you can replace with soy) and simmer over low heat for about 30-40 minutes under the lid. Greens are needed before serving, it just needs to sprinkle the dish.

Delicious pork goulash with gravy, with tomatoes

Fresh tomatoes can be used instead of tomato sauces, pastes and ketchup.

What will need to be prepared:

• Low -fat meat -up to 1 kg. (You can marinate in advance, already chopped into pieces).
• Onion -1-3 heads (depending on how large onions)
• Carrot -1 PC. (small or medium).
• Tomatoes -2-3 pcs. (juicy and ripe)
• Any seasonings and garlic(Spice and severity can be added independently).

Important: if you want to thicken the sauce, add 1-2 tsp. flour.

Cooking:

• First make a classic roast of carrots and onions
• Chop the tomatoes, add to the roast and increase until the mass becomes homogeneous, pour the tomato sauce into a small sauce.
• In the same pan, where the sauce was prepared, you share a little oil and lay out the meat sliced \u200b\u200bby pieces.
• Fry it to bruttle, and then pierce it to the sauce
• Pour any spices to it and languish under the lid for about 50-60 minutes. If the tomatoes are quickly evaporated, you can add a little water.

Delicious pork goulash with gravy and tomato paste

What will need to be prepared:

• Low -fat meat -up to 1 kg. (You can marinate in advance, already chopped into pieces).
• Onion -1-3 heads (depending on how large onions)
• Tomato paste -2-3 tbsp. (You can use store or home paste, juice).
• Any seasonings and garlic(Spice and severity can be added independently).
• Flour -1-2 tbsp. (to thicken the gravy)

Cooking:

• Fry the onion, you can cut it in any way convenient for you
• Add the meat to fried onions (it is advisable to marry it in advance).
• Fry it to a rosy crust, and then pour in tomato paste (or juice).
• Pour any spices to it and languish under the lid for about 50-60 minutes.
• If the mass is dry and starts to burn, you can add a little water.

Delicious pork goulash with gravy without tomato paste

What you need to have:

• Any part of the meat -700-800 gr. (Delete veins, fat and film).
• Onion -1 head (large, you can use even 2)
• Garlic -several Zabkov
• Spicy spices -0.5 tsp.
• A mixture of sharp peppers -0.5 tsp.
• Classic soy sauce -several tbsp.
• Dry or fresh greens

Cooking:

• The meat is immediately fried with onions until golden color and while the "water" leaves.
• Squeeze the garlic and add any seasonings to your taste
• Pour the sauce and some water, fry for 5-10 minutes over high heat, and then reduce it and languish on a little 30-40 minutes.

Features of cooking goulash from pork with gravy in a slow cooker, in the oven, in a pan

How to cook in a pan, tips:

• In order for meat and vegetables in the goulash to have a crust and blush, they should be frying the first 10-15 over high heat, and then reduce it and languish under the lid.
• For extinguishing, it is better to choose dishes with a thick metal bottom so that the meat and vegetables do not burn.
• Gulyash needs to constantly interfere during the preparation process

How to cook in the oven, tips:

• After you fry the goulash on the fire, you can bake it
• During baking, the meat becomes softer
• After frying, pour the mass into heat -resistant dishes and send to the oven.
• You can also unfasten the pen in the pan (if you have such a pan).
• You need to bake the goulash in which you add tomato juice or water, otherwise it will begin to “burn”.

How to cook in a slow cooker:

• Cooking goulash in a slow cooker differs from frying on fire
• All the ingredients should be sprouted to the bowl at once
• Then, under the open lid, fry in the "baking" mode for 10-15 minutes.
• Then the lid closes and in the "extinguishing" mode, it languishes for about 50-60 minutes.

How to beautifully decorate pork goulash with gravy on a festive table: ideas, photo

The ideas of a beautiful design of the dish will help you serve it “in all its glory”: appetizing, aesthetically designed and one that you definitely want to try.

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