Goulash is traditionally prepared from veal or beef, but pork made in this way is no worse, and sometimes even better. It is usually served as a second course with any side dish: pasta, potatoes, buckwheat, etc. Let's not waste time with you and learn as soon as possible how to cook pork goulash.
How to cook pork goulash with gravy?
Ingredients:
- bulb - 1 piece;
- pork - 500 g;
- tomato paste - 3 tbsp. spoons;
- wheat flour - 1 tbsp. a spoon;
- boiled warm water or meat broth - 2 items;
- vegetable oil - 3 tbsp. spoons;
- laurel leaf - 2 pcs .;
- fragrant pepper peas - 5 pcs .;
- spices - to taste.
Preparation
Pork is washed under a stream of cool water, dried with a towel, cut into small pieces and fried for 5 minutes on a low heat in a frying pan with the addition of vegetable oil. Then add to the meat the peeled and crushed onion, salt and pepper to taste. We mix everything thoroughly, pour in flour, throw a few peas of black pepper and fry for about 3 minutes.
After that, put the diluted tomato paste, laurel leaf, pour 2 cups of meat broth or cool boiled water, cover with a lid and stew goulash on a weak fire for about 30 minutes. The prepared dish is seasoned with fresh herbs, and served to the table with mashed potatoes and pickles.
How to cook goulash with pork in sour cream sauce?
Ingredients:
- pork - 500 g;
- flour - 2 tbsp. spoons;
- bulb - 1 piece;
- water - 300 ml;
- vegetable oil - for frying;
- ground paprika - 1 teaspoon;
- garlic - 1 clove;
- spice.
For sauce:
- sour cream - 2 tbsp. spoons;
- ketchup - 2 tbsp. spoons.
Preparation
Pork cut into small pieces, salt, pepper and season with paprika. Then fry the meat on a preheated frying pan until a ruddy crust appears. After that, pour a little water and stew pork on a small fire until ready. Onion is peeled off the husks, shredded by half rings and we pass in another pan, adding a little flour. Next, shift the onion roast to the ready-made meat, mix and continue to simmer on a weak fire. Garlic is passed through a press and sent to a frying pan.
Now let's prepare the sauce: add the ketchup and a little sour cream to the meat. Mix everything well and stew for 5 minutes. Ready dish is served with any side dish and decorate with fresh herbs.
How to cook a pork goulash in a multivariate?
Ingredients:
- pork - 700 g;
- spice;
- flour - 1 tbsp. a spoon;
- vegetable oil;
- bulb - 1 piece;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- tomatoes - 4 pcs .;
- water - 180 ml;
- garlic - 2 cloves.
Preparation
We offer one more option, how to make a delicious goulash from pork . Meat cut into small pieces, season with salt, ground black pepper and wheat flour. Then pour a little oil into the bowl of the multivark, turn on the appliance, set the "Zharka" program for 30 minutes and lay out the prepared pork. During
And this time, we clean and prepare all the vegetables for now: carrots shred straw, onion cut into cubes, pepper, crushed into cubes, and with tomato, peel and finely chop the flesh.
After that, we pour out all the vegetables to the meat, season with salt, mix everything thoroughly and pour boiling water. We cook the goulash in the "Quenching" mode for 2 hours under the closed lid. About a minute before turning off the multivarka, add crushed garlic, mix and turn off the appliance. Ready goulash served with any side dish as a second dish!