Goulash - winter dish, which attracts us with its aromas. Nourishing, hot and warming. This dish can be considered a second course, or can be consumed as a thick meat soup.

A little history of this dish. Goulash is a national Hungarian dish, and it was cooked in a cauldron under open air using beef meat fried in Hungarian bacon. Supposedly goulash is the food of shepherds.

Nowadays, at home, we prepare goulash using different types meat, and, naturally, not in a cauldron, but in a deep frying pan or cauldron. Today I will tell you several recipes for pork goulash. I really hope that you will like it and please your loved ones with a delicious dinner or lunch.

I highly recommend adding dishes from to your recipes. This article contains several interesting ideas marinade, which I managed to take note of.

Hungarian pork goulash soup classic recipe

Traditionally classic hungarian goulash prepared from beef or veal. I decided to tell you how to cook this pork goulash. There is no big difference in preparation.

Ingredients:

• Pork neck carb – 800 g
• Bell pepper - 2 pcs
• Tomatoes - 2 pcs.
• Potatoes - 500 g
• Onion - 1 piece
• Garlic - 2 cloves
• Paprika - 1 tbsp. spoon
• Cumin - 0.5 teaspoon
• Flour - 50 g
• Egg - 1 pc.
• Salt - to taste

Prepare the meat; cut it into medium cubes.

Finely chop the garlic and cut the onion into cubes. Now place 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 in lard fat, but pork already has enough fat content, so we will use vegetable oil. Add the garlic and fry for just one minute, immediately add the onion and fry until translucent.

Then place the meat in a cauldron and fry it as well.

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

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

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

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

Let's take care of the chipettes (dumplings). Beat the egg, shake and pour about half of it. Add salt, a little herbs, a clove of garlic passed through a press and mix everything. Add a tablespoon of sifted flour and knead the dough with a fork. Dust 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 taste the meat; it should be soft and already cooked. If the meat is too tough, leave to simmer for another 15 minutes. When the meat becomes tender, add potatoes to the cauldron and Bell pepper, mix everything carefully. Add a little boiling water, bring to a boil, reduce heat and simmer until the potatoes are done.

10 minutes have passed and now we give the dish the desired aroma. Add cumin, salt and, if desired, ground black pepper, cover with a lid and leave for another 3 minutes. The highlight of the program remains - chipettes (dumplings). Place them in boiling goulash; their readiness is determined very simply; they should float to the surface.

Classic Hungarian goulash soup with meat is ready. This 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, I’m sure any housewife can do it.

Ingredients:

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

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

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

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

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

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

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

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

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

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

Cover with a lid and let stand for 5 minutes.

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

Let's remember our childhood - a recipe for goulash with gravy like in kindergarten

Since pork is kindergarten prohibited; they are prepared there either from beef or using chicken meat. But we can easily replace this main ingredient and cook it 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. spoon
• Sour cream - 1 tbsp. spoon
• Flour - 1 tbsp. spoon
• Water – 300 ml
• Salt - to taste
• Black peppercorns - 3 pcs.
• Bay leaf- 2 leaves

1. Cut the pork meat into small cubes and fry in hot 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, stir, 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, add salt, black peppercorns and a couple of bay leaves.
7. Pour the resulting dressing into the goulash and stir. Simmer for another 10 minutes.

Goulash cooked like in kindergarten will take you back to childhood. Nothing beats the memories of taste from childhood. Flavorful goulash serve with mashed potatoes. Your children will appreciate it too.

Bon appetit!

How to cook goulash in a slow cooker

I very often ask for help in preparing dishes for the slow cooker. Goulash is no exception. Using a slow cooker, the finished goulash will be very flavorful and the meat will be very tender. If you have this equipment sitting idle in your kitchen, it’s a waste of time. I will show you step by step how to cook pork goulash, you can use any other meat. Believe me, it's 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. spoon
• Tomato paste - 1 tbsp. 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 the onions and tomatoes into small cubes. Grate the carrots on a coarse grater.

Turn on the multicooker to the “Frying” mode, pour sunflower oil so that it completely covers the bottom. While the bowl is heating, place thin slices of ginger root into the oil.

The multicooker bowl has warmed up, add the meat, do not remove the ginger root, it should remain in the multicooker pan until the end of cooking. This way the ginger will give away all its taste.

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

Once the meat is fried, add vegetables and stir. Fry everything together for about 12 minutes, check the readiness of the vegetables, they should become soft. Stir frequently at this stage to avoid burning.

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

Then close the lid, select the “Multi-cook” mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since our meat and vegetables are ready, we don’t need much time. If your model does not have such a mode, set it to “Stewing”, and after 10 minutes turn off the multicooker yourself.

The goulash is ready, just a few small touches remain. Chop the parsley and dill, add to the goulash and stir.

This pork goulash can be served with any side dish of your choice.

Bon appetit!

How to cook pork goulash with gravy without tomato paste

Recipe on video. There are people who don’t like tomato paste, no problem, 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. Great option for dinner after a hard day.

Ingredients:

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

Cut the meat into small cubes. Well, or, as you like best, you can use straws.

We cut the onion into cubes, but not into small ones.

Place the meat in a frying pan with heated vegetable oil and fry until beautiful golden color.

In a separate frying pan, fry the onion, add tomato paste and flour, mix well.

Place the meat in a saucepan and fry the onions from the frying pan. Stir and fry for 5 minutes.

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

Delicious goulash is ready. While the goulash is preparing, you can easily prepare any side dish. Delicious dinner secured.

Bon appetit!

Principles of preparing delicious goulash - video from Ilya Lazerson

Ilya Lazerson famous chef cook. He is known for his delicate sense of taste for food and knows how to properly prepare a particular dish. In the video, Ilya will show and tell you step by step how to prepare simple and tasty goulash. Be sure to take note.

Goulash comes first hearty food, and as you know, people love to eat tasty and satisfying food. And it may well become one of your favorite dishes. Cook and experiment in the kitchen.

Relatives and friends will definitely ask for more.

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, 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 pepper. 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 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!

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. We wash the meat, clean it from 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. 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 pieces 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 peppers 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 pour 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 if you have it. 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. 1. Video - Pork goulash

Pork goulash with gravy - one of the recipes meat dish, which can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!

Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. You can add more food before serving fresh vegetables. Try to cook, because you can’t miss such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, until a golden brown crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.

Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for one hour.

A few minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

IN children's diet Only lean meat is used, so it is better to choose lean pork for this recipe.

Ingredients:

• 600 grams of lean pork;
• 1 onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Place the meat in a single layer in a well-heated frying pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

1. Add carrots and onions to the pork and continue frying until the vegetables change color.
2. Add flour, stir, fry for a couple more minutes.
3. Add tomato paste and sour cream, stir.
4. Pour in hot water(you can use broth), stir until the sour cream is completely dissolved and tomato sauce.
5. Cover with a lid, bring to a boil, then reduce heat.
6. Simmer for a little over half an hour. Add salt before finishing cooking.

The pork goulash is ready just like in kindergarten. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 cup broth;
• 40 grams butter;
• 3-4 medium sized onions;
• 200 grams of tomatoes in their own juice;
• 25 ml vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, dry it with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Place the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry it until golden brown.
5. Pour in the vinegar and continue frying the onions until it evaporates.
6. Squeeze the garlic through a press.
7. Chop the tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and stir.
9. Place the pork and tomatoes into a bowl, add salt and stir.
10. Switch to the “Extinguishing” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little to the dish Georgian adjika or ground pepper mixture.

Ingredients:

• pork neck – 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, dry with a paper towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce heat to low.

Pour in hot water until it covers the meat.

Add hot sauce Tabasco, if you like it spicy. Mix.

Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

Knowing basic recipe goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!

Almost every food lover will confidently answer the question “what is goulash”: meat in gravy. And it turns out to be completely wrong! Because goulash is not a boring table dish, but a kind of culinary poetry. Prepared correctly and with soul, it leaves an unforgettable taste sensation.

A little history

Unlike many dishes, the authorship of this one has been clearly established. The owners of the recipe are undoubtedly Hungarians. But even among them, heated debates do not subside about what goulash is: or is it the second one, with an abundance of sauce and in need of a side dish. However, this doesn’t bother the Hungarians much. They have goulash - universal dish, which successfully serves as a festive dish and at the same time is readily prepared on weekdays. Goulash is generally very democratic. He doesn’t even require specific meat: there are authentic, traditional recipes based on lamb, beef, pork, game, poultry and even fish. The only thing that unites all varieties is spice and pungency combined with thick sauce. Fireworks of taste and aroma - that's what goulash is. And there are a lot of his recipes.

Just step by step with photos

The dish can be prepared even with a minimum of ingredients, which will probably be found in the refrigerator and on the shelves in the cabinets of any thrifty housewife. Let's build a basic one first (photo). Half a kilo of any part of the carcass, only fresh, not weathered, is washed and blotted with paper napkins, after which it is finely chopped across the direction of the fibers. In the red-hot vegetable oil The pieces are fried very quickly - almost at maximum heat. All blocks must maintain a distance from each other; if there are a lot of them, fry them in parts. Otherwise, the internal juice will leave the pork. When all the slices are browned, add two chopped onions. When they become transparent, a glass of broth is poured in, the container is covered with a lid, and the goulash is quietly stewed for an hour. When there is not enough liquid, you need to add boiling water - cold or raw water will kill the taste of goulash. Five minutes before the allotted time, dilute a spoonful of tomato paste in the gravy and add spices: paprika, cumin, laurel, marjoram, peppercorns, salt. There should be a lot of them, but so that diners like it. If you did everything with love, on this day your family will learn for the first time what goulash is. And she will understand that before this she called a dish completely unworthy of such a title!

Authentic Hungarian goulash

To try the original recipe, you will have to buy half a kilo. They are fried in a deep frying pan. pork fat chopped onions (two pieces), carrots and slices of three cloves of garlic. After about six minutes, add veal cubes to the vegetables, which are intensively fried for several minutes. Then add paprika (a heaping spoon) and a pinch of cumin, pour in a glass of water, and simmer the goulash for about half an hour, adding liquid so that the result is a whole liter. Four peeled tomatoes are chopped into small cubes, five potatoes are chopped into meat pieces. The base is peppered, salted, flavored with laurel and prepared vegetables and cooked until the potatoes are ready.

Međimur recipe

It’s quite simple to prepare this pork goulash recipe (with photo) step by step. It is advisable to add an equal amount of veal to it - it will be tastier. First, half a kilogram of chopped onion (per 700 g of meat) is fried. When golden, add 2 chopped garlic and a third of a kilo of chopped mushrooms. After ten minutes of stewing, the meat (both types) is poured in and browned. Next, herbs and spices are added: paprika, chopped hot pepper, black pepper, thyme. Now an incomplete glass of red wine is poured in. After half an hour of quiet boiling together, add potato cubes and pour in tomato juice(a couple of spoons), if necessary - a little water. After a quarter of an hour you can partake of the sacraments

Viennese goulash

The Austrians quickly borrowed a tempting dish from their neighbors. True, they made their own goulash, different from the original. A recipe with photos (step by step and explaining everything in detail) will help you prepare the Viennese variety of goulash. Four onions are fried; as soon as it turns red, add 600 g of meat (preferably veal). Immediately sprinkle with ground hot pepper and topped with lemon slices, stripped of skins and seeds. After half an hour of simmering, pour in 2 glasses rich broth. When the veal softens, add a couple of tablespoons of flour, stirred in water, and two spoons of natural tomato puree. When the sauce becomes thick, the goulash is seasoned with a glass of sour cream and carried to the table with dumplings or noodles.

Tender goulash

It is not known who came up with this variation, but the owners of the recipe considered it to be the best pork goulash. Its creation step by step looks like this:

1. Meat (half a kilogram) is cut into small pieces, sprinkled with an abundance of spices and left for 25-30 minutes to marinate, after which it is quickly fried until golden brown.
2. In the meat juice, two chopped onions, a large carrot and a thick bell pepper are fried.
3. Vegetables are sent to the pork, flavored with real tomato juice (half a glass), pepper and salt. The simmering will take about half an hour.
4. The goulash is sprinkled with two tablespoons of flour, mixed and poured with any broth - so that the sauce turns out to be very thick.
5. After a few minutes of stirring, the cream is poured in to dilute it to the desired thickness.

A couple more minutes of boiling and the fire is extinguished. You can let the goulash soak in the aromas for about five minutes and invite the hungry to the table.

Welsh goulash

And there is one! Moreover, it is radically different from those already described. Probably the biggest difficulty will be getting turnips. But you have to try hard if you want to try the absolutely amazing goulash with gravy. The recipe with photos will look like this step by step.

1. A quarter of a kilogram of good smoked bacon is cut into sticks, and the same amount is not very fatty lamb- cubes.
2. Both ingredients are fried in ghee until brownish.
3. The leek is chopped, the potatoes are crumbled into cubes, the turnips are finely chopped. You need to take the same amount of all vegetables as the meat components - 250 g each.
4. Meat and bacon are placed on the bottom big pot or distributed over several small ones. A “blanket” of mixed vegetables is placed on top. Spices are generously added: ground peppers(both red and black) with fragrant, such as Provencal and Italian, herbs.

The goulash will spend from 20 to 40 minutes in the oven, depending on the size of your pots. And English fantasies on a Hungarian theme - for your culinary attention!

If you don't know how to cook delicious goulash beef, then some advice will help you experienced chefs. This dish is universal. It goes great with potato side dish And various cereals– rice, buckwheat, wheat. Properly made goulash takes about two hours to cook. From time heat treatment It depends on how soft the meat turns out.

Beef and gravy is a meal that can be served three times a day. It is healthy because it does not contain much fat. You can prepare dietary goulash. It is ideal for people who are watching their figure or are forced to adhere to a special diet due to health problems.

Deliciously cooked meat will provide the body with proteins and other useful substances. Classic recipe Goulash can be varied with all sorts of additives.

The goulash recipe was invented in Hungary. It was customary to prepare it from veal or beef with the addition of fat, such as bacon. Interestingly, goulash with gravy is for everyone culinary rules belongs to the category of thick soups. In Hungary, it was originally prepared by shepherds. They cooked soup with meat in pots over a fire. Today goulash is a source of pride Hungarian cuisine. There are many options for preparing and serving this delicacy.

It is noteworthy that in Russian cuisine there is a dish similar to goulash. It's called " meat stew" But if the Hungarian version is prepared according to all standards from pulp, then the rules for preparing stew allow it to be made from meat on the bone. Usually this food is served with mashed potatoes, pasta, rice, and buckwheat porridge. You can use fresh vegetable salad as a side dish.

Meat and vegetables are not only tasty, but also useful combination products. All nutritionists recommend eating meat with vegetables, and not with carbohydrate side dishes.

To prepare beef goulash, it is very important to choose quality meat. Veal is best suited because it is soft, tender and does not require long cooking. To determine the freshness of a product, it is enough to evaluate it appearance, smell. High-quality meat will have a pleasant scarlet color. After pressing with your finger on the flesh, there should be no hole left. Fresh product It has nice smell. Only from such meat can one make good goulash and deliciously feed family members and guests of your home.

The classic recipe involves using tomato. You can diversify the dish and add mushrooms, bell peppers, carrots, eggplants and other vegetables to it. First of all, the meat is cooked, after which tomato and broth are added to it, thanks to which the goulash turns out with gravy. To make the pieces of beef golden brown, you must first fry them in a frying pan with the addition of a small amount of bacon and onions.

Salt and spices should be added in the second half of cooking. It is generally better to add some seasonings at the end so that they better impart the aroma of the goulash. It is necessary to salt the meat before adding liquid, that is, tomato and broth, then the goulash with gravy will turn out excellent.

A properly prepared dish will surely please everyone who tries it. In addition, it can be made for several days, so that it can be quickly reheated. Thus, goulash is a food that saves you time spent in the kitchen.

Quick goulash recipe

This recipe has many advantages. These include cooking speed and a small amount of ingredients. If you take veal, you can do thick soup in just one hour. Beef takes about an hour and a half. Otherwise it will be tough.

So, you need to take the following ingredients:

• 2 kilograms of beef or veal;
• 2 onions;
• 0.5 kilograms fresh tomatoes;
• 3 cloves of garlic;
• 100 grams of butter;
• vegetable oil;
• salt and spices.

First you need to remove all films and fat from the meat. It should be understood that beef fat is very unhealthy due to high content cholesterol. To make tasty meat with gravy, you need to cut it correctly. We recommend cutting the beef into thin, long pieces. Separately, peel and finely chop onion.

Goulash must be cooked in a large frying pan with high sides or in a saucepan. You need to put the frying pan on the fire and pour in vegetable oil. When it warms up, you need to add butter. This will allow you to fry the beef very tasty.

After this, as the recipe calls for, you need to fry the onions until transparent. Then the meat is placed in a frying pan and fried until golden brown. When the meat acquires a pleasant shade, you need to add boiled chilled water to the dish so that it covers the beef, and simmer for 40 - 60 minutes. If the water evaporates, you can add liquid while boiling.

While the meat is stewing, you need to prepare a tomato from the tomatoes. If you don't have a juicer, you can use a regular grater. If you use store-bought tomato juice, it won't be as tasty. Next, as the recipe says, you need to use a press to add garlic, a pinch of salt and black pepper to the tomato. When the beef is ready, you need to add the tomato to it and simmer the mixture for about 20 minutes. If you plan to eat meat with gravy the next day, it is better to complete the cooking process in a saucepan rather than in a frying pan. This will allow you to properly store food in the refrigerator.

At the final stage, you need to add spices. Be sure to use paprika, black and red pepper, bay leaf, basil and other seasonings of your choice. Before serving, it is necessary to remove the bay leaf from the dish so that it does not make the goulash bitter.

This recipe is universal. It can be varied, for example, by adding mushrooms, bell peppers, and carrots to the goulash. You can also add potatoes to make a complete lunch.

How to cook goulash with veal and mushrooms

The following recipe is a way to deliciously cook young veal. This type meat goes very well with mushrooms. This recipe also makes meat with gravy. You need to take the following ingredients:

• 1.5 kilograms of veal;
• 700 grams of mushrooms;
• 150 grams of sour cream;
• 100 grams of butter
• 1 onion;
• salt, spices.

The meat should be cut into small pieces and fry it in a large frying pan over vegetable oil with the addition of water. Separately, slice the mushrooms and fry them in two oils - butter and vegetable. When the excess moisture from the mushrooms has evaporated, you need to add finely chopped onions to the mushrooms. At the end, add sour cream and simmer the mushrooms for about 5 - 10 minutes. When the veal and mushrooms are ready, you should mix the two components into one dish.

Immediately after this, salt and spices are added. It will go well with veal and mushrooms, rosemary, black pepper, white pepper, cumin You don't have to add the bay leaf. The recipe does not give clear directions for adding seasonings. You can choose any spices to your liking. Simmer the veal with mushrooms for about 20 minutes.

Goulash is meat with gravy that can be served with the most different side dishes– pasta, potatoes, cereals. If you comply simple recommendations, you can very tasty feed the guests of your home and loved ones. It is enough to observe the proportions of all ingredients and the sequence of actions. Interestingly, goulash was originally a dish of Hungarian shepherds, who cooked aromatic meat in pots over a fire.