Pork goulash is an almost forgotten simple and tasty dish of Soviet classics. Sometimes it is so pleasant to remember well-forgotten old things and to please yourself and your family with the unpretentious preparation of meat with gravy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Traditionally for this dish, which came from the Hungarian cuisine, beef was used. However, the long-term practice of housewives shows that pork goulash turns out to be no less tasty! For its preparation, it is better to take the following parts of the carcass: neck pulp, ham, shovel. Moreover, it is advisable to use lean meat so that the food does not come out too heavy for the stomach. Although these parts can be from other animals (veal, beef), as the classic version of goulash requires. In addition, according to this recipe, you can experiment with cooking this dish with poultry, rabbit and other dishes.
In Hungary, they generally believe that if you cook goulash in a good mood and from a good piece of meat, then it will energize, give you an amazing mood, relieve stress and many ailments! And in the cool season, such properties are very important for us. Therefore, we will arm ourselves with all of the above and begin to prepare a great dish with soft meat, delicious gravy and wonderful aroma. Connoisseurs and lovers of truth, I think, will appreciate this dish positively.
- Caloric content per 100 g - 148 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 700 g
- Onion - 1 pc.
- Tomato paste - 2 tablespoons
- Ground sweet paprika - 1 tsp
- Vegetable oil - for frying
- Bay leaf - 3 pcs.
- Allspice - 2 pcs.
- Ground dry basil - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking pork goulash in tomato sauce
1. Peel the meat from film, veins and fat. Although if you like fatty foods, then you can leave the fat. Then cut it into any shape, the main thing is that the pieces are the same so that the dish looks beautiful. I prefer to cut the pork into long strips about 1.5 cm thick.
2. In a skillet, heat the vegetable oil and put the meat to fry. Set the heat to high and broil it in small batches so that it sits in a single layer in the pan, and a short distance from each other. Thus, the pieces are evenly covered with a golden crust. If all the meat is immediately thrown into the pan in a mountain, then it will release juice, begin to stew and turn out less juicy.
3. Place the cooked pork on a plate.
4. Peel the onion, rinse and chop into half rings.
5. In the same pan and vegetable oil where the meat was fried, sauté the onion until transparent.
6. Then return the pork to the pan.
7. Add tomato paste, bay leaves, salt, paprika, ground pepper and basil.
8. Pour the food with drinking water, stir and place to stew on the stove.
9. Boil the broth over high heat, cover with a lid, make the temperature low and simmer the food over low heat for 40-45 minutes.
10. Serve ready-made pork goulash hot with any side dish to taste. It goes well with any porridge, spaghetti, rice, etc. It can also be used as a base for soup.
See also a video recipe on how to make goulash. Cooking principles of chef I. Lazerson.
