In this article, we present you a recipe for a pork goulash with gravy. Along with fried, and then stewed with onions and spices slices of meat, special emphasis is given to the gravy, which gives the pork goulash a fragrant, piquant taste. Its thick almost creamy consistency is obtained by adding flour, and a variety of flavors - the contents of tomato paste, vegetables, sour cream and various spices .
Below we will tell you how to prepare an appetizing goulash from pork with gravy.
The recipe for cooking a pork goulash with gravy
Ingredients:
- pork pulp - 550 g;
- onion - 175 g;
- tomato paste - 50 g;
- granulated sugar - 15 g;
- red ground pepper - 5 g;
- dry adzhika - 15 g;
- laurel leaves - 2-3 pieces;
- wheat flour - 30 g;
- vegetable oil - 75 ml;
- salt - to taste;
- purified water.
Preparation
Pork pulp is washed, dried with a paper towel, cut into small brusochkami and placed on a pan heated with vegetable oil. We brown the meat from all sides, stirring occasionally.
Add the peeled onions, chopped red pepper, dry adzhika and roasted to the transparency of onions, peeled and chopped with semi- rings or cubes. Then pour in the flour and fry, stirring, two or three minutes. Now lay the tomato paste, season with sugar, salt and stand for another three minutes, stirring.
We pour water heated to boiling so that it completely covers the meat, mix it well, throw the laurel leaves and put it under the lid for thirty or forty minutes.
Pork goulash with sour cream in a multivark
Ingredients:
- pork pulp - 650 g;
- onion - 250 g;
- tomato paste - 100 g;
- sour cream - 125 g;
- ground paprika - 15 g;
- laurel leaves - 2 pieces;
- garlic - 1-2 cloves;
- peas of sweet pepper - 4-5 pcs .;
- wheat flour - 60 g;
- vegetable oil - 50 ml;
- salt - to taste;
- a ground mixture of peppers - to taste;
- purified water or meat broth.
Preparation
Pork is washed with running cold water, dried and cut into small pieces or small cubes. The capacity of the multivarka is smeared with vegetable oil, we shift the meat into it and set the "Baking" mode for forty minutes. After twenty minutes, we lay the peeled onion and chopped and cut into half rings or cubes and mix. After another ten minutes, pour the wheat flour, the ground mixture of peppers and leave until the completion of the frying process.
Now add the tomato paste, sour cream, ground paprika, chopped garlic and pour in hot broth or water to completely cover the meat. Throw peas of sweet pepper, laurel leaves and mix thoroughly. We put the multivark into the "Quenching" mode and prepare an hour and a half.
Pork and beef goulash with gravy with soy sauce
Ingredients:
- pork pulp - 300 g;
- beef pulp - 300 g;
- onion - 250 g;
- tomato paste - 65 g;
- soy sauce - 75 ml;
- meat broth - 200 ml;
- laurel leaves - 2 pieces;
- wheat flour - 30 g;
- vegetable oil - 50 ml;
- red ground pepper - to taste;
- salt - to taste;
- ground mixture of peppers - to taste.
Preparation
Beef is washed, dried, cut into small slices
Separately brown ourselves with vegetable oil cut into cubes or cubes of pork, season with spices, pour in soy sauce and stand on the fire for a minute. Now connect pork with beef, pour the remaining broth, add tomato paste and taste salt. We put it under the lid for forty-fifty minutes. 10 minutes before the end of the cooking, add the Bulgarian pepper cut into strips.