We invite you to prepare a very tasty dish “Pork goulash with gravy and potatoes or Hungarian goulash”.

I really love dishes that combine both meat and a side dish at once, because, you see, this is a big time saver.

It’s also very filling and tasty, because... In this case, the side dish is soaked in delicious meat gravy.

Pork goulash with potatoes

Cut the washed pork into small pieces and fry in a frying pan until golden brown (10 minutes over high heat, with vegetable oil).

Place the fried pork in a thick-walled pan, add water (about one and a half liters) and cook until the meat is cooked (about two hours).

Cut the peeled potatoes into large pieces, place them in a saucepan and cook until cooked (about twenty minutes). Then add the cut bell peppers to the potatoes. After about ten minutes, add the onions and tomatoes (peeled) cut into pieces into the pan.

Salt the dish and add seasonings. After ten minutes, add chopped garlic and parsley (finely chopped), suneli hops and ground black pepper. After another five to six minutes, the goulash is ready.

Check to taste, if you like seasonings (like me), you can also add hot pepper and sweet paprika. Also, if I don’t have enough color, I can add a spoonful of tomato paste. This is a classic recipe. I make a deviation from it when I fry onions, peppers, tomatoes and tomato paste separately. Then I also add it to the pan with the meat and potatoes.

Remember that the potatoes should be boiled until a thick sauce is formed, and the meat should be easily separated into fibers, literally when pressed with a fork (like in a stew).

At the end, we adjust the thickness of the dish with water; if you want to make goulash soup, add water and add salt to taste.

Advantages of this dish: The dish is universal: add a little more water and you get a thick soup, less - sauce with potatoes.

Hungarian goulash is definitely a dish for men. Three types of meat, potatoes - definitely a hearty and very tasty hot dish. Hungarian goulash is famous all over the world, there are different names for this dish, this is due to the territory where it is prepared. We will stew all the ingredients in a slow cooker, although in our homeland it is customary to cook such goulash over a fire in a cauldron. If possible, then of course cook it outdoors in a cauldron, because the smoky aroma will do its job.

Hungarian goulash with potatoes

Since Hungarian goulash comes with a lot of gravy, it can be served as a main dish or soup. Men will definitely appreciate large pieces of meat with potatoes and vegetables in tomato sauce.

Goulash with potatoes can also be cooked on the stove in a heat-resistant pan, but it is in the slow cooker that all the ingredients will retain maximum beneficial properties, and the meat will be juicy and soft.

For the aroma and smell of real ground tomatoes in the cold season, I add frozen tomato puree and freeze it in small portions with basil.

how to cook goulash in a multicooker Philips HD3039

step by step photo recipe

It takes 1 hour and 30 minutes to prepare, yielding 5 servings.

Ingredients:

• Beef (tenderloin) – 400 grams,
• Chicken fillet – 300 grams,
• Pork (brisket layer) – 150 grams,
• Onion – 2 heads,
• Garlic – 3 cloves,
• Carrot – 1 piece,
• Homemade tomato juice – 100 milliliters,
• Tomato paste – 1 tablespoon,
• Bell pepper – 1 piece,
• Potatoes – 400 grams,
• Dill, spices for meat, ground pepper mixture, salt - to taste,
• Allspice peas – 3 pieces,
• Laurel – 2 pieces,
• Frozen tomato puree with basil – 50 grams,
• Sunflower oil – 3 tablespoons.

Cooking process:

Cut the lard with the meat layer into not very thin slices. Place on the bottom of the bowl, adding a little oil. Turn on the “Frying” or “Baking” mode.

Fry lard on all sides. Add finely chopped onion and garlic. Continue to fry until the onion is well cooked and brown.

Meanwhile, cut the beef and chicken fillet into large pieces. When the onion is ready, put the meat in a slow cooker or saucepan (depending on the method you cook), and fry for about 10 minutes until the liquid has evaporated.

The meat is fried, add carrots and peppers, cut into cubes. In five minutes the vegetables have also “set”, switch the multicooker to the “Stew/Stew” mode. Add tomato juice, tomato paste and frozen tomato puree with basil to the meat.

Salt the dish, pepper it with a mixture of peppers, add spices for meat that you have at home, bay leaf, allspice and fill everything with water to completely cover the meat and vegetables. Hungarian goulash should have plenty of liquid.

Simmer the meat for 30 minutes.

Time has passed, add potatoes, cut into large cubes and dill.

Mix everything and simmer for another 20 minutes. Aromas for the whole apartment!

Time has passed, open the slow cooker and put the finished goulash with meat and potatoes into bowls. Hungarian goulash in a slow cooker is a great main dish, be sure to try it!

Ingredients

• pork - 600 g;
• potatoes - 10 pcs.;
• onions - 1 pc.;
• carrots - 2 pcs.;
• tomatoes - 1-2 pcs.;
• kefir (or sour cream) - 50 ml;
• sunflower oil - 2 table. spoons;
• parsley;
• salt;
• spices (paprika, black and red pepper, curry seasoning);
• adjika (to taste).

Cooking time: 2 hours 30 minutes.

Yield: 6 servings.

With the advent of a smart kitchen assistant - a multicooker, housewives breathed a sigh of relief, because many dishes are easier to cook in it than on the stove, and they turn out just as tasty (some say even tastier) than with traditional cooking. This fully applies to a dish like goulash.

Pork goulash with gravy, or you can use the capabilities of a slow cooker and make both meat and a potato side dish for it at once. Below is how to cook pork goulash with gravy (step by step recipe with photos) in a slow cooker. The peculiarity of this goulash with potatoes is that it is prepared without tomato paste, which is not suitable for everyone.

This article provides a recipe for pork goulash in a Redmond multicooker, but it is also suitable for other models of multicookers that have a “Stew” program.

How to cook pork goulash in a slow cooker

First you need to prepare the meat. To prepare delicious pork goulash, it is advisable to use meat from the shoulder, brisket or neck. Then you need to wash and peel the pork from the films and cut it across the grain into cubes no larger than 2 cm.

Cut the tomatoes into small cubes. It is better to peel them first. To do this, you need to make a cross-shaped cut in the area of ​​the stalk, then dip the tomatoes in boiling water for a few seconds, and then immediately place them in cold water. Remove the skin while the tomato is still hot. The carrots must be washed, peeled and grated on a coarse grater. Peel the onion and cut into half rings.

Pour 1 tablespoon into the multicooker bowl. a spoonful of sunflower oil (it is better to take refined oil) and add onions and carrots. Select the "Fry" program, set the timer for 7 minutes and fry the vegetables in oil.

Then add pieces of meat to the vegetables, mix everything and fry on the “Fry” mode for another 10 minutes.

After the meat is lightly fried, it should be salted and sprinkled with spices. Then add prepared tomatoes, bay leaves to the meat, pour in kefir or sour cream, add adjika (to taste, depending on how spicy the adjika is). Stir the contents of the bowl and pour a glass of hot water. Please note that you should never pour cold water into a heated multicooker bowl, because... this can damage the coating, which does not like sudden temperature changes. Select the “Extinguishing” program and set the time to 40 minutes.

The time when the meat is stewing can be used to prepare the potatoes. It must be washed, peeled and cut into cubes approximately the same size as the pieces of meat. Shortly before the end of stewing the meat, salt the potatoes and pour over 1 table. spoon of sunflower oil and mix.

After finishing the program, you need to stir the resulting goulash and be sure to taste the gravy. If it seems sour, you need to add a little sugar.

After this, all that remains is to place the prepared potatoes in the bowl, again select the “Stew” program in the menu and set the timer for 30 minutes.

After the sound signal, you need to carefully stir the goulash. As you can see, it turns out quite beautiful: the potatoes and meat are cut into pieces of the same size, the potatoes did not fall apart during the cooking process. It is advisable to decorate the finished goulash with herbs before serving and serve while it is hot.

Now you know how to cook pork goulash with gravy in a slow cooker. A recipe with a photo will help you do this without any hassle.

We wish you bon appetit!

Pork goulash with gravy can be safely called one of the varieties of classical Hungarian. If for some reason you don’t eat beef, then this is not a reason to refuse delicious goulash.

Pork goulash with gravy can be prepared using different recipes. By and large, we can safely say that the goulash we are used to is very different from real Hungarian goulash. Judge for yourself, in our understanding, goulash is nothing more than stewed meat in tomato sauce. Classic goulash is more reminiscent of a thick soup than a gravy, since it contains potatoes.

In addition, such goulash must be prepared with the addition of bacon - smoked lard. It is in lard that pieces of meat are fried, and not in sunflower oil. The well-known Czech goulash also differs in cooking technology and serving from Hungarian goulash. Czech goulash is served in round bread or bun. Before serving, pour over sour cream and sprinkle with herbs.

Today I want to offer you several recipes for goulash with gravy, and you can choose for yourself which one you like best. First, let's look at how to prepare Pork goulash with gravy - step-by-step recipe with photo.

Ingredients:

• Pork - 500 gr.,
• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Water for stewing goulash - 200 ml.,
• Bell pepper - 1 pc.,
• Tomato paste - 3 tbsp. spoons,
• Flour - 2 tbsp. spoons,
• Spices: bay leaf, paprika, black pepper,
• Salt - to taste
• Sunflower oil - 3 tbsp. spoons.

Pork goulash with gravy - recipe

Once all the ingredients are prepared, you can start preparing the pork goulash with gravy. Wash the bell peppers and carrots. Peel the carrots and onions. Cut the onion into cubes.

The method of chopping carrots to prepare goulash can be different. You can grate the carrots on a fine or coarse grater, or cut them into thin strips, slices or halves. This time I decided to grate the carrots.

Prepare the bell pepper. Cut it into two parts. Use a knife to cut out the stalk with the seeds. Cut the pepper halves into cubes.

Goulash is a national Hungarian dish, related to thick soups, and not to main courses, as is commonly believed in our country. The name of the dish comes from the Hungarian word “guyash”, which translates as shepherd, and this is no coincidence. It was the shepherds who came up with this recipe. Over an open fire, in cauldrons, they cooked beef cut into thin strips, gradually adding potatoes, sweet peppers, onions, tomatoes and other vegetables. From prolonged simmering over low heat, the meat became softer, and the vegetables were boiled, turning into a thick, aromatic gravy.

Today, goulash is prepared from a variety of meats. Pork is most commonly used. It is fattier, softer, and cooks faster. We offer you a selection of the best pork goulash recipes.

Before you start cooking, watch this funny video.

Goulash is a frequent guest on the menus of canteens and other affordable catering establishments. The dish, consisting of small pieces of meat in a rich tomato sauce, goes well with porridge, pasta and mashed potatoes. Goulash is equally delicious freshly prepared or reheated. By learning to cook simple pork goulash with sour cream, you can easily solve the problem of lunches and quick dinners.

Recipe ingredients:

• pork 700
• onion 2 pcs.
• sour cream 150 g
• flour 2 tbsp. spoons
• tomatoes 5 pcs.
• vegetable oil 1 tbsp. spoon
• salt, black pepper, paprika taste

Cooking method:

1. When choosing pork, give preference to the neck. In this part the meat is soft, fatty, the goulash will be tender and aromatic. Cut the meat into thin slices. It is more convenient to do this while the meat is half frozen. If using meat from the freezer, cut it as soon as you can easily do so. Place fresh meat in the freezer for 10-15 minutes before slicing.
2. Peel and finely chop the onion. Heat a frying pan with vegetable oil. Fry the onion until golden brown. Add meat to onions. Fry, stirring, until golden brown. Sprinkle the roast with flour. Stir. Fry for 2-3 minutes.
3. Pour boiling water over the tomatoes. Remove the skin, remove the seeds, and grate the pulp on a coarse grater. Place the tomato puree into the frying pan with the meat. Stir. Close the lid and simmer for 10 minutes. When the tomatoes soften and acquire a uniform consistency, add water. Simmer for 30 minutes. 5 minutes before the end, add salt, season with spices, and add sour cream. Heat for a few minutes and remove from heat.
4. Advice: In Hungary, caraway seeds are always added to goulash. It gives the dish a unique flavor.

Feeding method: Serve goulash with boiled rice or small pasta.

If your lunch usually consists of only a main course, try making pork goulash with potatoes. Thick, rich goulash with potatoes resembles soup more than other varieties of this common dish. The dish is very satisfying, nutritious and unusual. Representatives of the stronger half of humanity will especially like it.

Recipe ingredients:

• pork 600 g
• potatoes 1200 g
• onions 3 pcs.
• carrots 1 pc.
• tomato puree 200 g
• vegetable oil 3 tbsp. spoons
• garlic 3 cloves
• paprika, black peppercorns, ground red pepper, bay leaf, cumin

Cooking method:

1. Pour vegetable oil into the cauldron. Peel and chop the onions and carrots. Fry the vegetables for 5 minutes. Add the pork cut into small pieces. Continue frying until the meat is golden brown. Add the tomato paste and, stirring, fry it along with the meat and vegetables for 3-5 minutes.
2. Add peeled potatoes to the cauldron. Pour in water until all ingredients are well covered. Simmer over low heat for about an hour. The potatoes should begin to boil, giving the gravy the desired thick consistency. 10 minutes before the end of cooking, add spices, salt and crushed garlic.
3. Advice: If the potatoes are not cooked well, you can thicken the soup with flour. Fry a spoonful of flour in a frying pan until creamy, stir in a small amount of water and add to the boiling broth, stirring.
4. Goulash according to this recipe can be cooked over a fire instead of the boring kebab. The result will stun everyone!

Feeding method: Serve the goulash with a bottle of Tokaj or Eger wine.

Pork goulash is a fairly satisfying, high-calorie dish. Despite its excellent taste, you won’t eat it often for fear of gaining extra pounds. You can reduce the calorie content of the dish by reducing the amount of fatty pork. You can replace it with champignons. Prepare pork goulash with gravy and mushrooms. The figure will not be harmed!

Recipe ingredients:

• pork 400 g
• mushrooms 400 g
• onion 1 pc.
• bell pepper 2 pcs.
• tomatoes 3 pcs.
• flour 2 tbsp. spoons
• sour cream 300 g
• salt, seasonings
• dill and parsley
• vegetable oil for frying

Cooking method:

1. The principle of preparing goulash is the same in different recipes. First, fry onions, mushrooms and bell peppers in vegetable oil. Then add the meat. Simmer until the liquid has evaporated and the meat begins to brown.
2. Scald the tomatoes, remove the skin, grate or cut into small cubes. Add to goulash, simmer for 10 minutes. Mix flour with sour cream. Add to meat and vegetables. Bring to a boil. Dilute with hot water (200 ml). Simmer for 30 minutes. At the end, add salt, season with spices and chopped herbs.
3. Advice: Tomatoes can be replaced with tomato paste diluted with water, Krasnodar sauce or tomato juice. Instead of sour cream, you can prepare goulash with mayonnaise.

The longer the goulash simmers over low heat, the thicker, richer and tastier it becomes. For those who have a multicooker, the lack of time to prepare a dish will not be a problem. In the “High Pressure” mode, the goulash will be ready in 15 minutes. Pork goulash will cook in a slow cooker within an hour.

Recipe ingredients:

• pork 500 g
• tomato paste 125 g
• potatoes 500 g
• sweet bell pepper 1 PC.
• carrots 1 pc.
• onion 1 pc.
• garlic 3 cloves
• broth 125 ml
• red wine 125 ml
• vegetable oil 3 tbsp. spoons
• paprika, cumin, marjoram, pepper
• salt

Cooking method:

1. In a multicooker bowl set to "Saute" mode, fry the garlic. Next, as you peel and cut vegetables and meat, add onions, carrots, meat, and bell peppers. After adding a new ingredient, stir the mixture so that all ingredients are fried evenly.
2. Peel and dice the potatoes. Place with meat and vegetables. Pour in the broth and wine. If the liquid seems low, add more broth. Add salt to taste, add spices. Bring to a boil. Close the lid tightly. Set the mode to "High Pressure". Cooking time – 15 minutes. Wait for the timer signal, carefully release the steam and enjoy the finished dish.
3. Advice: Real Hungarian goulash has another distinctive feature when compared with other thick soups with a similar recipe - “chipette”. These are dumplings made from homemade dough, somewhat shapeless because they are made by tearing off pieces of dough from a common piece with your fingers. Add the chipette along with the potatoes. The soup will become thicker and take on a special Hungarian flavor.

Pork goulash is prepared very simply and quickly, so it’s worth making this dish at least once. Bon appetit!