What to cook from beef goulash. Classic beef goulash with gravy photo recipe. Pork goulash recipe with gravy
A simple and tasty dish - beef goulash with gravy and vegetables can be prepared quickly, literally in half an hour. This hearty dish, which came to us from Hungarian cuisine recipes, goes well with almost any side dish: rice, mashed potatoes or pasta. If desired, you can eat it as an independent dish, without any side dish at all.
Because every housewife sooner or later faced this question when you need to cook something quickly, tasty and from the simplest ingredients. Our step-by-step recipe for beef goulash with gravy and fresh vegetables will come to the rescue in such situations. You can make pasta as a side dish, it will be delicious!
Beef goulash with vegetable sauce and pasta
Required ingredients:
- beef meat – 0.5 kg (the dish will also be tasty if you replace it with pork or chicken);
- onion – 1 pc. (large onion);
- carrots – 1 pc. (large);
- water – 2 l.;
- vegetable oil for frying;
- pasta – 200 g;
- butter – 30-50 g;
- salt pepper.
How to cook beef goulash with gravy - step-by-step recipe with photos:
This dish takes no more than 45 minutes to prepare if you follow the step-by-step recipe.
The beef is cut into cubes and placed in a frying pan with boiling vegetable oil. At this time, while the meat is fried, the onion is cut.
When the liquid from the meat has evaporated, add the onion. Everything is mixed, salted and peppered. While the meat and onions are browning, put water in a saucepan on the stove for cooking pasta and add salt.
Add 100 grams of water, onion and carrots cut into slices or strips into the frying pan. Everything gets mixed up. Simmer for 15 minutes over low heat with the lid on.
Pasta is poured into boiling water. When they are cooked, drain the water and add butter.
Beef goulash with gravy with vegetables and side dish - pasta is ready. Serve hot. You can add mayonnaise or any other sauce to taste; tomato would be a good option.
Video: delicious goulash without tomato paste
Beef goulash - secrets and subtleties of cooking
In order to prepare delicious goulash with gravy, it is better to buy chilled meat (not frozen) without veins and fat. For example, the cervical part or shoulder blade. The ideal tender goulash will be made from veal.
How to distinguish veal from beef? There is a simple difference, visible visually: the lighter the color of the meat, the younger the animal will be. In addition, the fat layers of beef will have a yellowish color, while those of veal will be white.
A couple of pickled cucumbers added to the goulash 15 minutes before the end of cooking will give the dish a piquant taste.
The meat should be soft and well-done, so it is better to cut it into medium-sized cubes.
In the original recipe, the goulash necessarily includes paprika, ripe red tomatoes and bell peppers. It is not recommended to use tomato paste to prepare beef goulash.
To prepare a delicious and tender beef goulash with gravy, just remember the main secrets of this dish:
- if possible, beef cut into cubes must first be quickly fried over high heat on both sides until a golden crust appears and then stewed with vegetables - thanks to pre-frying, the beef meat retains its taste and becomes juicy;
- In order for the goulash gravy to thicken, it is necessary to add wheat flour to the almost finished dish at the end of cooking, stirring continuously to prevent the formation of lumps of flour;
- Do not allow the water to completely evaporate while stewing the beef; add it if necessary.
To diversify the taste of beef goulash, you can add tomatoes, bell peppers, celery root, paprika, coriander and your favorite spices to the dish. The celery root should be peeled and grated on a coarse grater. This will make the goulash with gravy flavorful.
History and origin
Unlike many dishes, the authorship of this hearty dish is clearly established. The masters of the goulash recipe are undoubtedly the Hungarians. But even among them, heated debates do not subside what real goulash with gravy is: a thick soup or a second one, with an abundance of bright-tasting sauce and in need of a side dish.
However, by and large, this does not bother the Hungarians at all. Their goulash is a universal dish that can be successfully served both as an everyday dish and as a festive dish. Goulash with gravy is generally very democratic. His recipe does not even require a specific type of meat when preparing: there are authentic, traditional recipes based on lamb, beef, pork, game, poultry and even fish.
The only thing that all varieties have in common is spiciness and pungency combined with a thick sauce. Fireworks of taste and aroma – that’s what goulash is. And there are a lot of his recipes.
This dish also took its place of honor in the kitchens of the Cossacks of southern Russia, who, during the war in Europe, brought the recipe to their homeland, and since then it has been passed down from generation to generation. It should be noted that Cossacks prepare goulash from the most tender part of beef - the kidney!
Despite the fact that Hungary is considered the birthplace of goulash, Soviet housewives were able to modify this dish so that it truly became our national dish. How to cook delicious goulash in the Russian style?
In Russia, goulash is meat cut into small pieces, cooked in a large amount of thick and flavorful gravy. It is served with a variety of side dishes - rice, potatoes, stewed vegetables and more.
To make the goulash juicy and tasty, you need to carefully choose the meat. If you take beef to prepare goulash, you need to take the shoulder, the flesh of the hind leg or the tenderloin; a very tender goulash is obtained from the kidney part of the hip cut. If you are preparing a pork dish, it is better to take neck or tenderloin; lean, tough parts - loin and ham - are not suitable for making goulash, as in this case the meat will turn out too dry and tough. An important point: the meat must be completely cleaned of films and cartilage; thin layers of fat can be left.
The meat will be more juicy if you fry it a little before stewing. This meat is stewed for at least one and a half hours.
If you want to cook goulash with vegetables, you need to take the same amount of them as you have meat.
Goulash is prepared in a container with thick walls and a bottom, for example, a cast iron pan or a duck pot.
To obtain a thick sauce, you can use starch instead of flour; stir a teaspoon of starch in cold water and, stirring, add the liquid into the dish. If the sauce does not seem as thick as you need, add half a teaspoon of starch in cold water and also add to the goulash.
So, to prepare classic beef goulash, you will need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams), place on a napkin to drain, sprinkle with black pepper. Heat a frying pan, add vegetable oil. Throw the meat into a frying pan, fry until golden brown, transfer the meat to a saucepan or saucepan. To prepare the sauce, you need to take another pan. Pour 2 tablespoons of flour onto it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onions and the same number of carrots, fry them in the pan in which you fried the meat. Add a few tablespoons of tomato paste and calcined flour to the onions and carrots, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt and pepper. Simmer the dish over low heat for an hour and a half, remembering to stir the goulash occasionally.
The delicious Hungarian national dish, goulash, fits perfectly into our winter menu. Judge for yourself: hot, spicy, thick soup with pieces of stewed meat, sweet peppers, tomatoes, potatoes and onions - what could be more pleasant and desirable after a long winter walk? Goulash is also good for its simplicity of preparation. However, this simplicity is deceptive. Despite the fact that goulash does not belong to haute cuisine at all, but rather to a simple but satisfying folk cuisine, failure to comply with all the requirements 
The details and rules for preparing this dish can play a cruel joke on you. And instead of thick, satisfying and so attractively tasty goulash, you will only get boiled meat in sauce. But don't despair! "Culinary Eden" is always ready to help you. Today we invite you to understand all the intricacies with us and remember how to cook goulash.
Like any other truly folk dish, shepherd's soup, which is exactly how the word goulash is translated from Hungarian, is very rich in a variety of cooking recipes. The classic basic goulash recipe is not complicated at all. Finely chopped onions are fried in lard, then beef is added, cut into small pieces, and sprinkled with more and more paprika, which not only serves to give the dish a rich red color, but also acts as a thickener. The meat is stewed until half cooked 
ness, after which add a little broth or water and add a small amount of spicy vegetables, potatoes and herbs to taste. Literally a couple of minutes before readiness, small pieces of tough dough - chipettes - are added to the dish, which are often perceived 
Out of habit, I’m like cereal. As soon as the chipettes float to the surface, the dish is ready. But this is just a basic recipe, just the very basis of goulash. But in every region, in every home and every family they prepare their own, special goulash.
What is not used to prepare homemade goulash. The meat part is prepared not only from beef, but also from pork, lamb, turkey and chicken. In addition to potatoes, carrots and tomatoes, sweet and hot peppers, beans and cabbage are added to goulash. Instead of water, a wide variety of broths and wine are often used. And the rich selection of all kinds of spices and herbs will allow you to easily give your goulash its own special, refined taste and aroma.
Today "Culinary Ed" 
“I eat” found out and wrote down for you the most important tips and secrets that will definitely help even novice housewives and easily tell you how to cook goulash.
1. When choosing meat for your goulash, try 
turn your attention to the freshest cuts. Brisket, shoulder or flank are best suited for preparing this dish. Try to choose a piece of meat that is evenly covered with a thin layer of fat. In this case, when slicing, you can easily make sure that each piece of meat contains a small piece of lard; this method of slicing meat is especially appreciated when preparing goulash. Do not forget to evaluate the look and age of the animal whose meat you are buying. This is easy to do by looking closely at the color of the fat. The more yellow the lard, the older the animal was, and the tougher and rougher the meat will be in the finished dish. Be sure to press down on the selected piece of meat with your index finger. If the meat is fresh, the resulting hole will immediately disappear. And in old, stale, flabby meat, the hole will remain for a long time. Needless to say, such meat is not suitable for our dish?
2. The second most important ingredient in goulash can be safely called paprika. It is this spice that gives the dish a special color and aroma, simultaneously thickening the goulash. The choice of paprika should be approached with all the seriousness of a very important matter. The most suitable type of paprika for goulash is considered to be noble sweet paprika. It has a juicy dark color and a delicate aroma. Red gourmet paprika, distinguished by its brighter scarlet color and sweetish, mild taste, is also a good choice. But pink paprika, like hot paprika, should be used with great caution. These varieties of paprika are distinguished by a lighter pink or yellowish tint and a piquant, spicy taste. In general, when buying paprika, keep in mind that the redder and richer the color of the paprika, the sweeter and more aromatic it will be, and the better it will suit your dish.
3. The best utensil for preparing shepherd's soup is considered to be a good one. 
thick-walled pot. However, such authentic preparation of goulash these days is found only in Hungarian restaurants, trying to capture the imagination of tourists. For cooking goulash at home, a cauldron, a pan with a thick bottom and walls, or even a deep frying pan are perfect. It is best to choose cast iron cookware, the thick walls and bottom of which allow the prepared goulash to heat up evenly and protect your dish from burning. If you haven’t yet acquired a cast iron casserole, then a good stainless steel pan will work just fine. But it is better to refuse thin-walled and enamel cookware. Goulash in such a container can easily burn, and uneven heating of the prepared dish can negatively affect its taste.
4. Let's try to cook our first beef goulash according to the classic recipe. Wash, remove excess veins and cut into small cubes 600 g. beef, finely chop two large onions, 600 gr. Peel the potatoes and cut into large pieces. Melt 2 tbsp in a cauldron. spoons of pork fat, add onion, and fry until transparent. Then add meat, 1 tbsp. a spoonful of paprika, ½ tsp. cumin and ½ cup water or broth. Bring to a boil and simmer, covered, over low heat for 30 minutes, adding water or broth as needed. After the time has passed, add potatoes to the meat and fill everything with water so that it only covers the vegetables and meat. Bring everything to a boil, simmer for 10 minutes over medium heat, then add 3 tbsp. spoons of tomato paste, salt and red pepper to taste. Mix your goulash thoroughly and simmer over medium heat until the potatoes are cooked. When the potatoes are completely soft, remove the goulash from the heat, cover and let sit for 10 to 15 minutes.
5. V. Pokhlebkin also offers us his recipe for real Hungarian goulash. Slice 
cubes 600 gr. beef and 300 gr. Luke. Heat 3 tbsp in a casserole. spoons of lard and fry the meat with onions for 10 - 15 minutes over high heat. Then add one liter of boiling water and cook the meat over low heat for one hour. Then add 600 gr. potatoes, cut into large pieces, and simmer all together until the potatoes are ready. When the potatoes are ready, add a tablespoon of flour, lightly stewed in butter and diluted with hot water. Then add three tomatoes, peeled and chopped into thin slices, two finely chopped sweet peppers, one teaspoon of paprika, a pinch of hot pepper and salt to taste. Simmer everything together for another 15 minutes and serve immediately.
6. Excellent goulash is also made from pork. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add two finely chopped onions and fry until slightly golden brown. Then add 1 kg. pork, cut into small cubes or cubes, and a tablespoon of flour. Stir and fry over high heat, stirring frequently, until lightly golden brown. Place the fried meat and onions in a deep saucepan, add 400 ml. water or broth, one teaspoon of paprika, a pinch of cumin and salt to taste. Bring to a boil and simmer, covered, over low heat for 40 minutes. Then add one finely chopped sweet pepper, a pinch of hot pepper, and simmer everything together for another 15 - 20 minutes.
7. Spicy lamb goulash is very tasty and aromatic. In the deep 
In a frying pan, heat 3 tbsp. spoons of lard, add 600 gr. lamb shoulder, cut into small cubes, and 40 gr. finely chopped smoked bacon. Sprinkle the meat with 2 tbsp. spoons of flour and a pinch of hot pepper. Stir, add two chopped garlic cloves and a pinch of marjoram. Stir again and fry the meat over high heat until golden brown. Reduce heat, add one glass of dry red wine, one glass of hot water, two tomatoes, peeled and cut into thin slices, and salt to taste. Bring the goulash to a boil and simmer over low heat, covered, for 40 minutes. Serve with a side dish of boiled potatoes and fresh vegetables.
8. The original and very tasty goulash with beans is prepared in Texas. Rinse, soak in water for eight hours, boil until tender and drain 400 grams in a colander. red beans. In a cauldron, heat 2 tbsp. spoons of corn oil, add 400 gr. thinly sliced beef and fry for 10 minutes, stirring frequently. Then add two chopped onions and fry everything together for another 5 minutes. Peel and thinly slice four tomatoes. Cut two sweet peppers into strips. Add vegetables to meat and simmer for another 10 minutes. Then add boiled beans, one glass of dry red wine, salt, black and red pepper to taste. Stir and simmer everything together over medium heat until the meat is cooked.
9. Goulash turns out to be unusually aromatic and especially tasty if 
cook it in ceramic pots in the oven. Cut into small cubes of 250 grams. beef and pork. Finely chop 250 gr. Luke. Cut 100 grams into large pieces. carrots and 500 gr. potatoes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add onion and fry until light golden brown. Then add meat, 1 tbsp. a spoonful of paprika, a pinch of cumin, one chopped clove of garlic, salt and red pepper to taste. Fry everything together over high heat, stirring frequently, until the meat is golden brown. Then add vegetables and two liters of strong meat broth to the meat. Bring to a boil and cook over medium heat for 10 minutes. Remove the goulash from the heat, pour into portioned ceramic pots and bake in an oven preheated to 200⁰ for 50 minutes. Before serving, add one tablespoon of sour cream to each pot.
10. Vegetarians will certainly enjoy the original mushroom goulash. Wash, peel and coarsely chop 600 g. any fresh mushrooms. Finely chop 300 gr. Luke. Cut one sweet pepper into small cubes. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add mushrooms and onions and fry until slightly golden brown. Then add 1 tbsp. spoon of flour, stir and fry for another minute. Add bell peppers, one glass of vegetable broth, 2 tbsp. spoons of tomato paste, 1 teaspoon of paprika, salt and red pepper to taste. Simmer everything together over medium heat, covered, for 20 minutes. Remove the goulash from the heat, season with 2 tbsp. spoons of sour cream, stir and let it brew under the lid for 15 minutes. Serve with boiled potatoes.
And on the pages of “Culinary Eden” you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook goulash.
Goulash with gravy is the most delicious meat dish. Tender juicy meat in a flavorful meat gravy. It is prepared in different ways: from beef, pork and even chicken with various vegetables and paprika. Arguing about which recipe is the most correct is not a rewarding task, so I will simply present you with the best and simplest recipes for delicious goulash, and you yourself choose the one you like best, although they are all good!
Beef goulash with gravy - recipe with photos - step by step
There are many recipes for making beef goulash with gravy, you can endlessly argue about which one is correct, but why? The most important thing is that the goulash is delicious! I have known this goulash recipe since childhood - my mother always cooks this way, so I cook it this way, and for me, goulash prepared according to this recipe is the most delicious. It has its own characteristics and secrets.
I cook goulash without vegetables = bell peppers and potatoes, so there are few ingredients in it - but the taste is rich - meat. You can add tomatoes if desired. easier to add.
Products:
- 500 g beef
- 1 medium onion
- 2 tablespoons flour
- 2 glasses of water
- 2 table. spoons of tomato paste or pureed tomatoes
- Salt, pepper to taste
- Vegetable oil for frying
Everyone loves goulash dearly: both adults and children, just like or.
Recipe for beef goulash with photo:
Goulash can be cooked either in a deep cauldron or thick-walled pan, or in tandem = frying pan plus pan.
Step 1. Rinse the beef well, remove veins and films, if any. In general, it is believed that goulash should be prepared from beef tenderloin. Cut the meat into cubes or sticks.
Step 2. Peel and chop the onion
Step 3. Heat a frying pan and fry the beef and onions in vegetable oil over high heat for 7-8 minutes
Step 4. Transfer the entire contents of the frying pan into a saucepan, add salt, add water so that it completely covers the meat and onions and it is better if there is more of it, about 2-3 cm, because... during cooking, some of it will still boil away and you will get less tasty gravy. You can pour water at your discretion - maybe you really like gravy, but the main thing is not to overdo it so that the taste is rich and meaty.
Place the pan on the fire and cook for about 60-70 minutes.
Step 5. While the goulash is cooking, you need to process the flour, which gives the goulash the desired thickness and pleasant taste.
You can, of course, put flour in goulash just like that - it’s so white and beautiful. But the color, taste and consistency that it will give to the goulash are not particularly pleasing, at least I don’t like it.
And, in my opinion, white flour gives the goulash a somewhat dubious taste. That's why I fry flour for goulash.
It’s all very simple: take a frying pan, put it on the fire, heat it up, pour wheat flour into a DRY frying pan (WITHOUT OIL) and fry it until golden brown with CONSTANT stirring.
Immediately turn off the heat and transfer the flour to a jar or plate, otherwise it will burn while the pan cools. The amount of flour you put in the goulash depends on the amount of water, i.e. broth. Therefore, we usually fry the flour with a reserve, and put the leftovers into a glass jar with a lid for the next time we prepare goulash, of course, if you cook it more than once a year.
Fried flour gives beef goulash not only thickness, but a very pleasant piquant taste, unlike regular flour.
The flour is ready, try the meat, if it’s too tough for your taste, cook it a little more.
Step 6. Salt the goulash to your taste. Add tomato paste or pureed tomatoes (optional).
Step 7. Place the fried flour into the beef goulash 7-10 minutes before it is ready, i.e. There is no need to cook flour for a long time in goulash. Usually 2-2.5 table is enough. spoons of flour, but everyone likes the thickness of goulash differently, so you can put a little more or a little less - be guided by your taste.
Step 8. You can take any pepper - peas or ground. If you use black peppercorns for goulash, add them 15-20 minutes before they are ready. Ground black pepper can be added 3-5 minutes before the goulash is ready.
That's all the secrets!
Delicious, aromatic beef goulash with gravy is ready! It is ideal to serve goulash with, with or.
Enjoy!
Goulash can be cooked in a slow cooker and in nature - in a cast iron cauldron over a fire - the taste will be amazing, because everything tastes better in nature!
Bon appetit!
A simple pork goulash recipe - video
Even a novice housewife can prepare this simple recipe for delicious goulash - everything is simple and accessible.. All the subtleties of cooking are in this video:
Chicken goulash (beef stroganoff) with gravy - chicken fillet recipe
Delicious chicken goulash is prepared simply and quite quickly. It turns out tender and aromatic, because... Chicken meat cooks very quickly.
Products::
- Chicken breast fillet – 500 g
- Tomatoes – 300-400 g.
- Carrots – 1 pc.
- Onion – 1 pc.
- Flour – 1 tbsp.
- Sour cream – 2-4 tbsp.
- Garlic – 2-3 cloves
- Salt – 1/2 tsp.
- Black pepper - to taste
- Vegetable oil – 3-4 tbsp.
Cooking step by step:
Cut the chicken fillet lengthwise, cover with cling film and beat.
Cut chicken meat into strips
Peel and chop the onion, place in a cup and add flour, stir
Wash the tomatoes, cut them in half and grate them on a coarse grater or chop them in a blender.
Pour vegetable oil into a thick-walled frying pan or cauldron, add shredded meat
Fry it until the liquid has evaporated and lightly browned, about 5-7 minutes.
Then add chopped onion mixed with flour and fry for 2-3 minutes
Add grated carrots and fry for another 2-3 minutes.
Add tomatoes
Mix everything well and only now add spices and salt:
Ground black pepper to taste. If you wish, you can add chicken seasoning at this stage.
Pour 200 ml of water and simmer until the carrots and onions are ready, about 5-7 minutes, stirring occasionally so as not to burn
Add 3-4 tables. spoons of sour cream
Pass 3-4 cloves of garlic through a press and add sauce
Stir and boil for another couple of minutes and turn off. Chicken goulash with gravy is ready.
Pasta, crumbly buckwheat porridge, rice with vegetables or mashed potatoes with milk are perfect side dishes for chicken goulash.
Garnish the incomparable second course with cucumber slices or tomato slices and enjoy a great dinner!
Bon appetit!
Delicious pork goulash
Products:
- For 1.5 kg pork (not fatty)
- 300 ml tomato sauce (can be replaced with tomato paste with tomato dressing)
- 2 heads onion (large)
- salt 1 tsp
- bay leaf and spices for meat (without spice salt)
- water to the desired consistency - approximately 1 liter of water.
- 70 ml vegetable oil
Cooking step by step with photos:
You need to take lean pork and cut it into pieces
Pour vegetable oil into a cauldron, place pieces of pork
Fry the meat in oil in a cauldron until lightly browned.
Peel the onion, wash and chop it the way you like best, add it to the pork and lightly fry it
After this, add tomato sauce or mashed tomatoes.
Then add spices with bay leaves and water.
Cook with the lid closed over medium heat until the meat is cooked.
Sprinkle with herbs when ready.
Delicious, aromatic pork goulash is ready! Bon appetit!
The most tender goulash - a recipe for a slow cooker
A multicooker in the kitchen today is the first assistant for the housewife; you can cook any dishes and even baked goods in it. You can prepare goulash in a multi-cooker that is very tasty and filling = - here’s the video recipe:
Proper Hungarian goulash - recipe with photo
This goulash will win you over from the first spoon - it's amazing. Tasty and delicate with the aroma of paprika, thick and bright will not leave anyone indifferent. This is the perfect recipe for delicious homemade goulash.
To prepare Hungarian goulash you will need
- Beef (brisket or shoulder) 600 g
- Potatoes 600 g Onions 200 g
- Fresh tomatoes (grated) 50-100 g
- Sweet pepper – 200-400 g (optional)
- Dried Hungarian paprika – 2-3 heaped teaspoons
- Salt. Chipette dough (goulash paste)
- Premium wheat flour – 200 g
- Egg 1 piece
- Salt 1/4 teaspoon
- Water 1-2 tablespoons
Recipe:
Wash and chop the onion. Heat vegetable oil in a cauldron and add onion
Fry it in oil until golden brown, it will become caramel-sweet
Cut the meat into cubes and place on the onion
Immediately add salt and more dried paprika
The meat should be fried a little over medium heat.
Now you need to cook it over low heat, add water during the cooking process when it gradually boils away. There is no need to rush, the meat should become very soft and tender and imbued with the aroma of the broth. While it's cooking, you can make the goulash noodles. Yes, yes, noodles are added to Hungarian goulash, they are called chepetke, which you can make yourself, the dough recipe for it is very simple: flour, salt and egg.
Knead very stiff dough
Knead and cover with film, let it lie for about 15 minutes. During this time, the gluten will swell and the dough will become more elastic.
Now you need to peel the potatoes and cut them into cubes so that their size matches the pieces of meat
Add to goulash. Mix everything and cook until the potatoes are ready.
In the meantime, let's put a pan of water to heat up, so that we can then cook our pasta (chepetke) in it, make a paste, roll out the dough 4 mm thick, and then cut it into cubes with a knife
As soon as the water in the pan boils, cook the noodles in it.
When the potatoes are almost cooked, add the pureed tomatoes. Be sure to wait until they are cooked, since tomatoes contain acid, which causes the potatoes to glaze and the cooking time will increase very much.
if you are preparing Hungarian goulash in winter, when there are no sweet tomatoes, then add a little (1 teaspoon) sugar and the taste of the goulash will be softer and more delicate.
At the next stage, add juicy and beautiful sweet peppers. Cut it into strips and add to the goulash.
There is no need to cook the pepper for a long time, literally 3-4 minutes,
Add chepetke (noodles, pasta),
Stir and turn off. The perfect Hungarian goulash is ready!
Bon appetit!
The perfect Hungarian goulash is ready!
Delicious and aromatic with a rich broth thanks to vegetables and potatoes with the taste and aroma of paprika is ready!
Bon appetit!
That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with the news of the Tasty Food site
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:
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, stir 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 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. Delicious.
Bon appetit!
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!
Video - Pork goulash with gravy (how to cook)
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!
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.
Video - Pork goulash
Bon appetit!
