Goulash is a winter dish that attracts us with its aromas. Hearty, hot and warming. This dish can be added to the second dish, and can be used as a thick meat soup.

A bit of the history of this dish. Goulash is a national Hungarian dish, and it was cooked in a cauldron in the open air using beef meat fried on a Hungarian salted pork fat. Presumably goulash is the food of shepherds.

Nowadays, at home, we cook goulash using different types of meat, and, of course, not in a cauldron, but in a deep frying pan or a cauldron. Today I will tell you some pork goulash recipes. I really hope that you will enjoy it and you will delight your loved ones with a delicious dinner or lunch.

I highly recommend to the piggy bank to your recipes dishes from. In this article, some interesting marinade ideas that I managed to take note of.

  Hungarian pork goulash soup classic recipe

Traditionally, classic Hungarian goulash is cooked from beef or veal. I decided to tell you how to cook such pork goulash. There is no big difference in cooking.

Ingredients:

• Pork neck carbonate - 800 g
• Bell pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Potato - 500 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Paprika - 1 tbsp. a spoon
• Caraway seeds - 0.5 tsp.
• Flour - 50 g
• Egg - 1 pc.
• Salt to taste

Prepare the meat, it needs to be cut into medium cubes.

Chop the garlic finely and chop the onion into cubes. Now put the cauldron (if there is no cauldron, then a deep frying pan) on the stove, add vegetable oil and heat it. According to the classic recipe, frying meat with onions is done on fat from bacon, but pork is already rich enough, so we will use vegetable oil. Add the garlic and fry for literally one minute, immediately add the onions and fry until transparent.

Then send the meat to the cauldron and also fry it.

As soon as the pork is fried, pour boiling water to lightly cover the meat, add sweet paprika, mix and bring to a boil, then reduce the heat on the stove and simmer for 15 minutes with the lid closed.

You can add other seasonings to the meat to your taste.

Cut the tomatoes into cubes and add to the meat, bring to a boil and reduce the heating temperature of the stove again, cover with a lid and leave to simmer for another 10 minutes.

Bulgarian pepper cut into cubes. Peel the potatoes and also cut them into medium-sized cubes.

Let's deal with chipsets (dumplings). Beat the egg, shake and pour about half. Add salt, a little greens, a clove of garlic, passed through a press and mix everything. Pour a tablespoon of sifted flour and knead the dough with a fork. Sprinkle your hands with flour, form small peas from the resulting dough and put the plate with them in the refrigerator.

Remove the lid from the cauldron and try the meat, it should become soft and cook already. If the meat is harsh, leave to stew for another 15 minutes. When the meat becomes tender, add potatoes and bell peppers to the cauldron, mix everything carefully. Add a little boiling water, bring to a boil, reduce the heat and simmer until the potatoes are ready.

10 minutes have passed and now we give the dish the desired flavor. Add caraway seeds, salt and, if desired, black pepper, cover and leave for another 3 minutes. Remains the highlight of the program - chips (dumplings). Dip them in boiling goulash, their readiness is determined very simply, they should emerge.

The classic Hungarian goulash soup with meat is ready. Such goulash can also be used as a first course.

Bon Appetit!

  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, any housewife is sure to handle 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

Dice pork the size of a walnut. Grate the carrots, cut the onions into cubes. Place a deep frying pan on the stove, pour vegetable oil and wait until it is fully heated.

As soon as the oil in the pan is heated, fry the meat.

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

Add the tomato paste to the finished vegetable frying and mix well.

Now transfer the onions and carrots to the cauldron for meat. Shuffle.

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

For gravy, flour must be fried in a dry pan until light yellow.

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

When the meat is soft, salt and pepper to taste. Add a couple of leaves of bay leaf and pour in flour while stirring diluted with water. I added dried chili peppers to my goulash.

Cover and let stand for 5 minutes.

I garnished pasta and lightly fried them. Goulash turned out very tasty. Cook and receive delighted compliments.

  Recall childhood - goulash recipe with gravy as in kindergarten

Since pork is prohibited in kindergarten, they cook it either from beef or using chicken meat. But we can easily replace this main ingredient and cook with pork, the goulash will turn out just as tasty, take my word for it.

Ingredients:

• Pork - 600 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1 tbsp. a spoon
• Sour cream - 1 tbsp. a spoon
• Flour - 1 tbsp. a spoon
• Water - 300 ml
• Salt to taste
• Black pepper peas - 3 pcs.
• Bay leaf - 2 leaves

1. Cut the pork meat into small cubes and fry in the warmed vegetable oil.
2. Cut the peeled onion into small cubes and add to the pork in the pan.
3. Grate the carrots on a fine grater and also fry with meat and onions.
4. Add a glass of water to the pan, mix, cover and simmer over low heat for 40 minutes.
5. Pour half a glass of warm boiled water and mix one tablespoon of sour cream, a tablespoon of tomato paste and one tablespoon of flour. Mix well until smooth.
6. Remove the lid from the pan, salt, add black pepper and peas and a couple of leaves of bay leaf.
7. Pour the resulting dressing into goulash and mix. Stew for another 10 minutes.

Goulash cooked as if in a kindergarten as if to return you to childhood. Nothing beats memories of childhood taste. Serve aromatic goulash with mashed potatoes. Your children will also appreciate.

Bon Appetit!

  How to cook goulash in a slow cooker

I very often ask for help in cooking dishes for a slow cooker. Goulash is no exception. With the help of a slow cooker, the prepared goulash will be very fragrant, and the meat will be tender. If you have this technique idle in the kitchen, very in vain. I will show you step by step how to cook pork goulash, you can use any other meat. Believe it is not difficult.

Ingredients:

• Pork carbonate - 600 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Butter - 30 g
• Ginger Root - 15 g
• Flour - 1 tbsp. a spoon
• Tomato paste - 1 tbsp. a spoon
• Sweet Paprika - 1 teaspoon
• Ground black pepper to taste
• Salt to taste
• Water - 250 ml
• Greens - dill, parsley

Cut the meat into thin slices.

Cut onions and tomatoes into small cubes. Grate the carrots on a coarse grater.

Turn the slow cooker into the "Frying" mode, pour the sunflower oil so that it completely covers the bottom. While the bowl is warming, put thin slices of ginger root in the butter.

The multicooker bowl has warmed up, add meat, we can’t extract the ginger root, it must remain in the multicooker pan until the end of cooking. So ginger will give all its taste.

Fry the meat for 20 minutes, periodically do not forget to mix.

Once the meat is fried, add the vegetables and mix. Fry all together for 12 minutes, look at the readiness of the vegetables, they should become soft. Stir frequently at this point to avoid burning.

12 minutes have passed, now add a teaspoon of sweet paprika, half a teaspoon of black pepper, a little less, a tablespoon of flour and a tablespoon of tomato paste. Pour a glass of hot boiled water, mix well.

Then close the lid, select the "Multiple cook" mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since the meat and vegetables are ready, we do not need much time. If your model does not have such a mode, put it on "Extinguishing", and after 10 minutes, turn off the multicooker yourself.

Goulash is ready, there were small touches. Grind parsley and dill, add to goulash and mix.

This pork goulash can be served with any side dish to your taste.

Bon Appetit!

  How to cook pork goulash with gravy without tomato paste

Recipe for the video. There are people who do not like tomato paste, it does not matter, this recipe is especially for you.

  Delicious pork goulash - recipe with photo

Juicy and tender meat, amazing taste and aroma of gravy. The recipe is very simple and does not take much time to prepare. A great option for dinner after a busy day.

Ingredients:

• Pork meat (preferably a shoulder) - 1 kg
• Onions - 1 pc.
• Tomato paste - 2 tbsp.
• Wheat flour - 2 tbsp. (without top)
• Bay leaf - 2 pcs.
• Salt, sugar, black pepper - to taste
• Vegetable oil for frying

Cut the meat into small cubes. Well, or since you like it most, you can use straws.

Dice the onion, but do not chop.

In a pan with heated vegetable oil, lower the meat and fry until beautiful golden color.

Fry the onion in a separate pan, add tomato paste and flour to it, mix well.

We transfer the meat to the stewpan and to it from the pan frying onions. Mix and fry for 5 minutes.

Then we add water, the water should be hot and boiled, and simmer for 40-45 minutes stirring. Stir frequently so that the flour is evenly dispersed in the water. Salt and pepper to taste, add a couple of leaves of bay leaf.

Delicious goulash is ready. In the meantime, preparing goulash, you can easily cook any side dish. A delicious dinner is provided.

Bon Appetit!

  The principles of cooking delicious goulash - video by Ilya Lazerson

Ilya Lazerson is a famous chef. Known for his subtle sense of taste for food and knows how to properly prepare this or that dish. In the video, Ilya will show and tell you step by step how to cook simple and delicious goulash. Be sure to take note.

First of all, goulash is hearty food, and as you know, people like to eat tasty and hearty meals. And he may well become one of his favorite dishes. Cook and experiment in the kitchen.

Relatives and friends will definitely ask for supplements.

Many housewives believe that cooking goulash is very simple. But it turns out that just frying and then stewing the meat is not enough. Goulash from other stews is distinguished by the presence of a large number of various spices in it and a rather thick gravy, in which slices of beef actually float.

  How to cook beef goulash according to a traditional recipe

For a dish you will need these products:

• Beef pulp - 1 kg.
• Melted pork fat - 100 g.
• Onions - 2 pcs.
• Tomato paste - 100 g.
• Flour - 2 tbsp.
• Salt, pepper - to taste.
• Garlic - 2-3 cloves.
• Bay leaf - 1 pc.
• Sour cream - 3 tablespoons

Cooking Technology:

• Cut the meat into small cubes. Fry it in half the preheated fat. The meat should be crusty. Transfer it to the stewpan and add a little salt and pepper. Pour in 1 cup of boiling water and put to simmer on a very slow fire. Stew meat until tender. If the water will boil away quickly, then top it up, but in very small portions.
• Put the second part of the fat in a pan and fry the onions until transparent. Pre-chop it into cubes. Sprinkle the fried onion with flour and mix well. Wait until the flour turns pinkish.
• Put tomato paste in a pan with onions and pour 1 cup boiling water. Stir everything well and let the sauce boil. Stew the sauce for 5 minutes.
• Pour the tomato sauce into the meat and add the garlic, bay leaf and sour cream passed through the press into the stewpan. Stew together for another 10 minutes. During this time, try the dish on salt and pepper. If they are few, then add.
• Serve goulash with mashed potatoes, pasta or loose buckwheat porridge.

How to cook beef goulash according to a Hungarian recipe

This goulash is cooked without roasting meat and can be served as a first course. He reminds me of a thick stew and is good with brown bread and all kinds of salty vegetables.

• Cut 500 g of onion into thin half rings. 1 clove of garlic, chop very finely with a knife. Fry onions and garlic in a saucepan until golden brown. For frying, use 100 g of pork lard.
• To the onion and garlic, put the raw meat, sliced. You need 1 kg of meat. Mix everything and warm until the meat begins to lighten.
• Add 3 tbsp to meat with onions. l thick tomato paste, 2 tbsp. ground paprika and 2 cups boiling water. Stew the dish for 1-1.5 hours. Make the meat very soft. Watch the water level - if it boils, then add.
• 10 minutes before the end of cooking goulash salt to taste. Add 1 tsp. cumin and a slice of fresh lemon peel. Also flavor meat and thick sour cream - it will take 4 tbsp.

  Real goulash is cooked only with onions and garlic. But if you add carrots or bell peppers to the dish, it will also turn out to be very tasty. True, you can already name the dish “stew”.

Many people like goulash with thick rich gravy more than ordinary goulash in liquid sauce. And cooking it is not at all difficult, just a couple of additional steps. We offer you a goulash recipe with gravy, which can be prepared both from pork and beef.

Ingredients:

Meat (pork or beef)  - 600-800 grams

Onion  - 75-100 grams (1-2 small onions)

Carrot  - 80-100 grams (1 piece of medium size)

Wheat flour  - 1-2 tbsp

Sour cream  - 1 tbsp

Tomato paste  - 1-2 tbsp

Spice: salt, ground black pepper, bay leaf, dill (optional).

How to cook goulash with gravy

1.   Peel and grate the carrots (cut into strips or cubes).

2 . Peel and chop onions.

3 . Defrost and clean the meat for goulash. By the way, when buying frozen meat, be sure to pay attention to the color of the ice cubes. If it is pink, it means that the meat has been frozen twice and can be harmful to health.

4 . Cut the meat into small pieces (1-1.5 cm). It is softer and more tender than goulash from pork tenderloin, shoulder blades and neck. Beef is less fat, so in order to make the beef goulash soft, you need to cook the meat a little longer (1-1.5 hours) than pork.

5 . In a hot pan with vegetable oil, spread the carrots with onions and fry a little. Then add meat and spices (except salt), mix.

6 . Fry meat with carrots and onions over high heat for about 10 minutes, stirring regularly. This is done so that the meat, having absorbed the aroma of vegetables, seals it inside with its own juices. In the future, goulash will turn out juicy and tender, because when stewing all the juices will be inside each piece.

Add 1-1.5 cups of water, reduce heat to a minimum and cover with a lid. Stew the goulash until the meat is ready, about 30-60 minutes.

7 . In the meantime, prepare gravy for goulash. Half a glass of cold water is mixed with flour and sour cream. Add tomato paste as desired.

8.   When the meat is ready, you need to pour the sauce for gravy into the pan with a thin stream, constantly stirring. Now it's time to salt. It is advisable to salt the goulash at the very end of cooking, then the meat will be softer.

9 . Stew until thickened for 5-10 minutes. Add greens (optional).

Tasty goulash with gravy is ready

Bon Appetit!

Goulash

Such a dish as goulash came to us from Hungary, however, slightly modified. Goulash is generally a traditional Hungarian soup, be sure to include meat. Even from the name of the soup, and it translates as "meat dish" - literally, it is already clear what the main ingredient is needed for its preparation. Goulash, by its nature, is a rich and very thick soup, which must be cooked over an open fire in a large cauldron, a meal of shepherds grazing cows, which is why veal or beef is necessary in the traditional Hungarian goulash recipe. And already in domestic spaces, the dish was transformed into excellent meat hot with gravy, a side dish to which can go pasta, and any porridge, and boiled, stewed potatoes.

The traditional recipe for soup is goulash:

• Boneless meat, veal or beef flesh.
• Fat lard.
• Potatoes.
• Onion.
• Pepper - sweet paprika.
• Tomato paste or fresh tomatoes, previously boiled for several minutes in boiling water.
• Flour.
• Greens were used already in later versions of the recipe - parsley.

They prepared the dish in the field, so it was fragrant and incredibly saturated, nutritious, which was necessary to get enough before the shepherd’s work for the whole day. So, two dishes are needed: a frying pan or a smaller cauldron, as well as a large cauldron, in which everything was brewed and reached its readiness.

On a bacon, it is necessary to fry potatoes, slowly adding tomatoes, steamed in it, or tomato paste. While the potatoes are boiling in tomato, paprika is added, a little water. Everything boils and boils until half-cooked, now the most important thing is falling asleep. With a thin stream, it is necessary to put flour, stirring so that the potatoes do not pester to the bottom of the cauldron. Now you need all the products to be completely ready.

The cauldron, in which goulash soup will be prepared, must be put on fire, having collected water in it. Put potatoes with tomatoes and flour there, cook.

Now you need to fry the meat in pieces, adding onions to it. No other fat was used. On a large fire, meat with onions reached readiness, turned rosy and golden. We lay the meat for soup, cook until thickened, stirring constantly. Now the products are stewed together, absorbing juices and aromas, which in the end will delight any stomach.

Here such food, tasty and fragrant, Hungarians ate. Now goulash is rarely used as a soup, but today there is an incredible number of variations on the theme of goulash and its excellent, varied recipes. True, now it is more and more often called, familiar and more familiar to us by the word - meat stew.

Varieties and variations of goulash

Now there is so much goulash recipe that this dish can go up to any table, for everyone: both a meat-eater and a vegetarian, both a dietist and a food lover, are fatter, both for a child and an adult. You can cook goulash in a cauldron and in a frying pan, a pan on the stove or in a container in the oven, microwave, steam and multicooker. Goulash can also be cooked in bread, served as a first, second dish and snack. As the hostesses will like.

• Pork goulash with gravy.
• Beef and veal goulash with gravy.
• Chicken and other bird goulash.
• Goulash of mushrooms.
• Soya goulash.

Although the word goulash itself pushes us to put meat into it, resourceful housewives use what is at hand, products that are more suitable and like for households.

Best goulash recipes

What is goulash of mushrooms, which does not include meat, is not even a hint of meat products. This dish is perfect for people who do not eat meat.

Mushroom goulash, vegetarian:  Ingredients

• Large champignons - 700 g
• Carrots - 3 pcs.
• Onion - 2 pcs. It is better to choose large onions, so it’s tastier.
• Flour - 150 grams
• Sweet pepper, Bulgarian - 1-2 pcs. It all depends on size, the larger the fruit, the better. It is preferable to use red, it is sweeter and looks very beautiful in a dish.
• Tomato paste - 5 tbsp. l As for the paste: you can choose according to your own taste, the one that you use more often. Tomato sauces are very tasty, especially sweet and spicy.
• Tomatoes - 5 pcs. If there is no pasta, or tomatoes more to taste, take them. The truth will have to use more seasonings.
• Salt, black pepper, basil, ground paprika, a mixture of herbs - whatever you like.
• Sunflower oil - for frying.

How to cook mushroom goulash

Need a large deep frying pan, cauldron or pan. Cut all the ingredients into large squares, pour the tomatoes over with boiling water and peel them (if you use them). In a pan, let the onions simmer over low heat, then lay the carrots. It is unnecessary to make a big fire, since the vegetables are chopped coarsely, but we don’t need them to be raw in the middle and burnt outside.

Peppers can be added to carrots and onions when the vegetables are slightly stewed. Stir and cover. Now you can add mushrooms, just mix everything, you can add a little oil and make the fire a little more. Simmer the mixture of vegetables for 15 minutes, and then put the pasta or tomatoes, mix, add seasonings. After 20 minutes, fill with water.

After 10 minutes, you can add a little more water and pour flour, stirring constantly, without leaving the goulash unattended. Now put a minimum fire, open the lid. After 30 minutes, the dish is ready.

Veal or beef goulash with gravy and vegetables:  Ingredients

• Beef pulp - 500 grams. Choose the pulp carefully, as it depends on how meat is juicy. The back is perfect, the shoulder blade is just as good.
• Bacon - 200 g
• Onion - 3 pcs.
• Egg - 1 pc.
• Tomatoes - 4 pcs.
• Potato - 5 pcs.
• Garlic - 6-7 teeth.
• Sweet pepper, Bulgarian - 2 pcs.
• Ground paprika and salt, black peppercorns and caraway seeds.
• Flour - 150 grams.
• Parsley - 1 bunch.
• Walnuts - 7 pcs. kernels.

How to cook goulash with vegetables

The bacon should be cut into small squares and put in a pan, put on a small fire. When the lard has already melted, add the onion sliced \u200b\u200bin half rings - stirring to fry until golden brown.

Cut the meat into small squares. In a bowl, mix seasonings and grate the meat well with them. Put the prepared beef in a saucepan and fill in half with water, put on medium heat.

Potatoes need to be cut into cubes as well, and after 30-40 minutes put to the meat without stirring. Then the regimen of sweet pepper diced, after 20 minutes it is added to the pan to the meat and potatoes. If the water has boiled, add another half a glass.

Now slice the tomatoes thinner. Put them in a pan with meat and vegetables, pour everything with water, cover and leave to simmer over low heat, occasionally mixing the ingredients.

Now we will make the so-called dumplings. Pour flour into a bowl, add crushed garlic to the egg. Salt everything, put finely chopped parsley, mix until a uniform dough is formed. Now blind small balls. So that the dough does not cease to hands, wet your hands in cold water.

20 minutes before the goulash is ready, put the dumplings, mix gently. Balls will be ready 5 minutes after dropping. Cover and let the goulash brew for about 1 hour.

Chicken goulash with gravy:  Ingredients

• Chicken fillet or brisket - 1 kg.
• Garlic - 1 head.
• Carrot - 3 pcs.
• Onion - 2 pcs.
• Fat sour cream (not cream) - 200 g.
• Tomato paste or tomato sauce - 3 tbsp.
• Salt, bay leaf and black pepper.
• Flour - 2 tbsp. l
• Sunflower oil or bacon for frying - if you want a tender dish, take vegetable oil, if more saturated - bacon.

How to Make Chicken Goulash with Gravy

Like any other dish, goulash should begin to be prepared by slicing the ingredients. Take the fillet or breast, rinse and remove the film, if any. Now cut the bird into small pieces, and fry it for 5 minutes over high heat in fat or oil. Meanwhile, the carrot mode with onions - circles or squares, as you like more.

When the chicken has already begun to brown, put the chopped vegetables in the pan, make the fire less, add oil, if necessary. As you know, carrots are very fond of oil, so it can be quickly absorbed.

Now take the tomato sauce and mix it with seasonings and sour cream, add all this to the pan 20 minutes after laying the vegetables. Stir everything, make a small fire and gradually add flour, mix again and cover.

After 15 minutes, add water so that it covers all the ingredients to the top. Shuffle everything, cover again. Stew, stirring occasionally so that the flour does not burn. Add bay leaves 20 minutes before readiness. Chicken goulash to cook faster than any other, the main thing is to stir on and off in time so that the meat does not become too dry and fresh.

Pork goulash, original: Ingredients

• Pork - 700 grams. For a goulash, a neck is most suitable.
• Soy sauce - 5 t.
• Onions (ordinary white onions can be used, but it is better to purchase leeks). - 2 pcs.
• Salt, cinnamon, sugar and pepper, ground ginger.
• Flour or starch - 3 tbsp.

How to cook goulash with soy sauce

In a saucepan, heat half a glass of water and melt the sugar in it. Pour in the sunflower oil and heat everything to a boil, stirring occasionally. Put onions there, fry over medium heat. Put all the seasonings.

Dice the meat, rinse. Add to the mixture with seasonings and onions, the fire is strong. Fry for 10 minutes, stir, do not reduce the fire. After 10 minutes, pour in soy sauce and water (so that the meat is completely covered). Make a small fire, cover, let stand for 40 minutes.

After the right time, add flour. If using starch, dilute it in half a glass of water. Add to meat, stir constantly. Goulash will be ready after 30-40 minutes.

Some cooking tips:

• If you are cooking poultry or beef goulash, add some cognac or red wine with the carcass. So the meat will be much juicier and softer. You can also marinate the slices before cooking in mineral water.
• Before stewing meat, be sure to fry a few minutes until crusted. So it will not be easy soft, but also retain its flavor.
• It is better to put salt at the end of cooking, so the meat will be soft, not fresh and hard.

Goulash is a simple meat dish that men adore. It has many variations, but if you take the first steps in the culinary field, I advise you to remember the good old Soviet recipe - pork goulash with gravy. The recipe with a photo step by step will serve you as a reliable visual support - thanks to the photo you will know for sure that everything happens in your frying pan exactly as it should. For beginners, the recipe is perfect. Affordable and inexpensive ingredients, clear and easy to remember cooking process. It is enough to cook the goulash once correctly, only then to easily repeat the recipe without looking into the cookbook. Goulash takes about 40 minutes - 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. Having come from Hungary in the middle of the last century, goulash was accepted with a bang and did not pass over a single house of the Soviet Union. And this is not surprising, because it was enough just a couple of tablespoons of goulash on a large plate of potatoes or pasta 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 blade or loin) - 1 kg;
• onion - 1 head;
• flour - 3 tablespoons;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• greens (onions, dill or parsley) - 10 gr;
• salt and pepper to taste.

How to Make Pork Goulash with Gravy

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

Fry the meat for about 5 minutes, after which we chop the onion head, add it to the pan and mix the contents well.

Leave it for another 5 minutes. After this time, pour three tablespoons of flour into the pan, mix so that it envelops all the slices of meat.

Now you can add filtered water. You need just enough water to hide the meat completely. Once again, add salt and black pepper for taste, and for the color you need to add 2 tablespoons of tomato paste and sour cream. Having mixed everything properly, we remove the fire to the minimum value and cover the pan with a lid.

So we will leave the goulash for 40-45 minutes. During this time, the meat is properly stewed, saturated with the tenderness of the tastes of tomato paste and sour cream, and the gravy will become uniform, incredibly tasty and beautiful. Add greens a few minutes before cooking. It can be green onions, and dill, and parsley. Today I add chopped dill.

As you can see, the preparation of this recipe does not require special skills, the availability of many exclusive products in your kitchen and a lot of time. It was for this simplicity that pork goulash with gravy became loved by the mistresses from Kaliningrad to Vladivostok.

Goulash can be served with a different side dish, even with pasta of various kinds, but in its classic version goulash, of course, is served with mashed potatoes. When serving, the potatoes and slices of pork laid out on a plate are poured with gravy formed in the cooking process, its color and taste will not leave anyone indifferent from your family. Try to cook in this way and you will be convinced that only the best dishes have taken root in Soviet cuisine.

Beef goulash recipe with gravy

Unfortunately, I cannot attribute myself to those children to whom my mother prepared something similar in childhood. Somehow this dish did not take root in our family. Probably, because in our school cafeteria, the cooks prepared this dish just disgusting: green meat with thick powdery gravy few people caused appetite.

Therefore, I started cooking goulash quite recently, and I will gladly share with you a recipe for preparing this simple and tasty dish.

List of ingredients

• 1 kg of beef pulp
• 2 pcs. bulbs
• 1 PC. carrot
• 2 tbsp tomato paste (thick)
• 3 tbsp sour cream
• 2 tbsp starch or flour
• 500 ml water
• cooking oil
• salt and favorite spices

Technology: step by step

1. We cut the beef into small pieces of 1.5-2 cm. I used fresh veal, so I did not soak the meat beforehand.

2. Pour vegetable oil into the pan with a thick bottom, wait until the bottom of the pan is fully heated, and send the whole beef to fry.

3. So immediately fry the meat will not work, there will be a lot of foam and liquid. But still you need to fry the pieces, so drain the liquid from the pan, add a little vegetable oil, and continue to fry.

4. Meanwhile, peel and chop the onions with carrots. Onions are diced, and carrots are optionally sliced.

5. By this time, the meat is already fried to a beautiful brown crust.

6. Add onions and carrots to the fried beef, mix and cover, so that the vegetables let the juice sit for 10-15 minutes.

7. Next, add our favorite spices (all except salt) to our beef goulash and pour about 250 ml. boiling water. Water should completely cover the meat, so add liquid if necessary. We bring the goulash to a boil, and reduce the fire to a minimum.

8. After an hour, the goulash should already become soft. Take out a slice, cut and try: the meat begins to break down into fibers but is still a little stiff. If the beef is very stiff, and the rubber tone at this stage you need to add 2 tbsp. tablespoons of vodka or brandy.

We continue to cook the dish for another 40-50 minutes, and then again try the beef for softness. By this time, the meat will be ready.

Cooking a thick gravy with tomato paste

9. We prepare all the ingredients for the gravy: tomato paste, sour cream and starch.

10. Add 250 ml. water, and carefully stir with a spoon so that there are no lumps left.

11. Pour the gravy into the pot with goulash, salt, stir, and cook another 10-15 minutes until the gravy begins to thicken a little. It should be noted that thick gravy becomes only after the food has cooled completely. Therefore, do not expect that immediately after cooking in a hot goulash "there will be a spoon."

How and with what to serve dinner

12. Ready beef goulash with tomato sauce served hot. You can prepare a side dish in advance: boil pasta, make mashed potatoes, as well as buckwheat or barley. I wish you a pleasant appetite, and I will look forward to your comments on the recipe.

To cook the most delicious beef goulash, we ideally need fresh veal. But, since beef goulash with tomato sauce can be attributed to budget and inexpensive dishes, ordinary beef (meat from an adult cow or bull) will do.

Moreover, it does not have to be a single piece at all, trim and pieces are suitable. The main thing is that there should be less of every kind of veal and meat films.

The most common problem that the housewives encounter after preparing this dish: the meat in the goulash turned out to be tough.

A few nuances to make your goulash soft!

Soak the beef. In advance, it is better to soak a piece of meat in water in the evening, with the addition of a small amount of acid. A weak acid solution helps the meat become softer. But, too acidic solution will turn meat into powdery substance, therefore it is important not to overdo it with acid. I do this: the juice of half a lemon per 1 liter of water. Lemon juice can be replaced with natural apple cider vinegar.

Cooking time at least 2 hours.  Real goulash is cooked for 2-2.5 hours, until the meat is ready.

Alcohol.  To make beef goulash with gravy softer, you can add 2 tbsp. vodka, brandy or rum.

Boiling water.  To cook goulash, you need to use only boiling water, or broth.