We offer you to cook a very tasty dish "Pork goulash with gravy and potatoes or Hungarian goulash".

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

It is also very satisfying and tasty, because the side dish in this case is saturated with delicious meat gravy.

Pork goulash with potatoes

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

We put the fried pork in a thick-walled saucepan, fill it with water (about one and a half liters) and cook until the meat is cooked (about two hours).

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

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

Look to taste, if you like seasonings (like me), then you can also add hot peppers and sweet paprika. And also if the color is not enough for me, I can add a spoonful of tomato paste. This is a classic recipe. I deviate from it when I fry the onions, peppers, tomatoes and tomato paste separately. Then I also add to the pan to meat and potatoes.

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

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

The advantages of this dish: The dish is universal: pour a little more water, and you get a thick soup, a smaller one - sauce with potatoes.

Hungarian goulash is uniquely for men. Three types of meat, potatoes - unambiguously, 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 the 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 aroma of haze will do its job.

Hungarian goulash with potatoes

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

Goulash with potatoes can also be cooked on the stove in a heat-resistant saucepan, but it is in a multicooker that all the ingredients will retain their maximum useful 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, 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 30 minutes to cook, the output will be 5 servings.

Ingredients:

• Beef (tenderloin) - 400 grams,
• Chicken fillet - 300 grams,
• Pork (interlayer from the brisket) - 150 grams,
• Onion - 2 heads,
• Garlic - 3 cloves,
• Carrots - 1 piece,
• Homemade tomato juice - 100 milliliters,
• Tomato paste - 1 tablespoon
• Bulgarian pepper - 1 piece,
• Potatoes - 400 grams,
• Dill, spices for meat, a mixture of ground peppers, 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. Put it on the bottom of the bowl, adding a little oil. We turn on the "Frying" or "Baking" mode.

Fry bacon on all sides. Add finely chopped onion and garlic. We continue to fry, the onion should cook well and turn brown.

Meanwhile, cut the beef and chicken fillet into large pieces. When the onion is ready, put the meat in a slow cooker or stewpan (depending on the way you cook), also fry for 10 minutes until the liquid evaporates.

The meat is fried, add diced carrots and peppers. In five minutes, the vegetables also "grabbed", we 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 with a mixture of peppers, add the spices for the meat that you have at home, bay leaf, allspice and fill everything with water to completely cover the meat with vegetables. Hungarian goulash should be full of liquid.

Simmer the meat for 30 minutes.

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

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

Time has passed, we open the multicooker and put the ready-made goulash with meat and potatoes into bowls. Multicooker Hungarian goulash is a great main course, 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 tablespoons. spoons;
• parsley;
• salt;
• spices (paprika, black and red ground pepper, curry seasoning);
• adjika (to taste).

Cooking time: 2 hours 30 minutes.

Yield: 6 servings.

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

Pork goulash with gravy, or you can take advantage of the multicooker and make both meat and potato garnish at once. Below is how to cook pork goulash with gravy (recipe with photo step by step) 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 contains a recipe for pork goulash in a Redmond multicooker, but it is also suitable for other multicooker models that have the "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 a shoulder, brisket or neck. Then you need to wash and clean the pork from films and cut it across the fibers 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 incision in the area of ​​the stalk, then lower 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. Carrots must be washed, peeled and coarsely grated. Peel the onion and cut into half rings.

Pour 1 table into the multicooker bowl. a spoonful of sunflower oil (it is better to take refined oil) and put 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 slightly fried, it must be salted and sprinkled with spices. Then put prepared tomatoes, bay leaf to the meat, pour kefir or sour cream, add adjika (to taste, depending on how hot the adjika is). Stir the contents of the bowl and pour a glass of hot water. Please note that cold water should never be poured into the preheated multicooker bowl, because this can damage the coating, which does not like sudden changes in temperature. Select the "Extinguishing" program and set the time to 40 minutes.

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

After the end of the program, you need to mix the resulting goulash and be sure to taste the gravy. If it looks sour, add a little sugar.

After that, it remains to place the prepared potatoes in the bowl, select the "Stew" program from the menu again and set the timer for 30 minutes.

After the sound signal, gently stir the goulash. As you can see, it turns out to be 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.

Enjoy your meal!

Pork goulash with gravy can be safely called one of the varieties of classic Hungarian. If for some reason you do not eat beef, then this is not at all a reason to refuse delicious goulash.

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

In addition, such a goulash is prepared necessarily with the addition of bacon - smoked bacon. It is on lard that pieces of meat are fried, and not in sunflower oil. The well-known Czech goulash also differs in its preparation technology and serving from Hungarian goulash. Czech goulash is served in a round bread or bun. Before serving, it is poured with sour cream and sprinkled with herbs.

Today I want to offer you several recipes for goulash with gravy, and you already choose for yourself which one you like best. First, consider how to prepare pork goulash with gravy - step by step recipe with photo.

Ingredients:

• Pork - 500 gr.,
• Onions - 1 pc.,
• Carrots - 2 pcs.,
• Water for stewing goulash - 200 ml.,
• Bulgarian 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

After all the ingredients have been prepared, you can start making 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 for making 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 in two. Cut a petiole with seeds with a knife. Cut the pepper halves into cubes.

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

Today goulash is made from different meats. The most commonly used is pork. It is fatter, softer, and cooks faster. We offer you a selection of the best pork goulash recipes.

Until they started cooking, watch this funny video.

Goulash is a frequent guest on the menu of canteens and other democratic catering establishments. The dish, consisting of small pieces of meat in a rich tomato sauce, goes well with cereals, pasta and mashed potatoes. The goulash tastes equally well freshly prepared and heated. Having learned how to cook a simple pork goulash with sour cream, you can easily solve the problem of lunches and quick dinners.

Ingredients for the recipe:

• 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, choose the neck. In this part, the meat is soft, fatty, the goulash will turn out to be tender and aromatic. Cut the meat into thin cubes. It is more convenient to do this while the meat is half frozen. If using freezer meat, slice it up as soon as you can effortlessly. Place fresh meat in the freezer for 10-15 minutes before cutting.
2. Peel and finely chop the onion. Heat a skillet with vegetable oil. Sauté the onion until golden brown. Add meat to the onion. Fry, stirring occasionally, until golden brown. Sprinkle flour over the toast. Stir. Cook for 2-3 minutes.
3. Pour boiling water over the tomatoes. Remove the skin, remove the seeds, grate the pulp on a coarse grater. Place the tomato puree in a skillet with meat. Stir. Cover and simmer for 10 minutes. When the tomatoes are soft and smooth, add water. Simmer for 30 minutes. 5 minutes before the end, salt, season with spices, add sour cream. Heat for a few minutes and remove from heat.
4. Advice: In Hungary, cumin must be added to goulash. It gives the dish its own flavor.

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

If your lunch usually only consists of a second 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. The representatives of the strong half of humanity will especially like it.

Ingredients for the recipe:

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

Cooking method:

1. Pour vegetable oil into the cauldron. Peel and chop the onions and carrots. Sauté vegetables for 5 minutes. Add pork chopped into small pieces. Continue frying until the meat is golden brown. Add the tomato paste and, stirring, fry it with meat and vegetables for 3-5 minutes.
2. Add the peeled potatoes to the cauldron. Pour in water so that it covers all the ingredients well. Simmer over low heat for about an hour. The potatoes should begin to boil, so that the gravy will acquire the desired thick consistency. Add spices, salt and crushed garlic 10 minutes before cooking ends.
3. Advice: If the potatoes do not boil well, you can thicken the soup with flour. Fry a spoonful of flour in a skillet until creamy, stir in a little water and add to the boiling broth, stirring occasionally.
4. According to this recipe, goulash can be cooked over a fire instead of a shish kebab. The result will overwhelm everyone!

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

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

Ingredients for the recipe:

• 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 making goulash in different recipes is the same. First, fry the onions, mushrooms and bell peppers in vegetable oil. Then add the meat. Simmer until the liquid evaporates and the meat begins to brown.
2. Scald the tomatoes, peel, grate or cut into small cubes. Add to goulash, simmer for 10 minutes. Mix flour and sour cream. Add to meat and vegetables. Bring to a boil. Dilute with hot water (200 ml). Simmer for 30 minutes. Finally, season with salt, 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 make goulash with mayonnaise.

The longer the goulash is simmered over low heat, the thicker, more rich and tasty it becomes. For those who have a multicooker, the lack of time for cooking will not be a problem. In the "High pressure" mode, the goulash will be cooked to readiness in 15 minutes. Pork goulash in a slow cooker will cook within an hour.

Ingredients for the recipe:

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

Cooking method:

1. Fry the garlic in the multicooker bowl set to the Browning mode. Next, as you peel and chop vegetables and meat, add onions, carrots, meat, bell peppers. After adding the new ingredient, stir the mass so that all ingredients are fried evenly.
2. Peel and dice the potatoes. Add to meat with vegetables. Pour in broth and wine. If there is little liquid, add more broth. Salt to taste, add spices. Bring to a boil. Close the lid tightly. Set the mode "High pressure". Cooking time - 15 minutes. Wait for the timer to signal, release the steam gently and enjoy the finished meal.
3. Advice: Real Hungarian goulash has another distinctive feature when compared with other thick soups with a similar recipe - "chipetka". These are dumplings made from homemade dough, somewhat shapeless, since they are made by tearing pieces of dough from a common piece with your fingers. Add the chipset along with the potatoes. The soup will become thicker and will acquire a special Hungarian flavor.

Pork goulash is very simple and quick to prepare, so you should cook this dish at least once. Bon Appetit!