The most correct Hungarian goulash is pork. How to cook a bright, aromatic and tasty dish - pork goulash, read in a step-by-step recipe with a photo. Video recipe.
If you want to quickly feed your family, while tasty with minimal effort, then prepare pork goulash with gravy. This is a simple and tasty Hungarian dish of an almost forgotten Soviet classics. Remember the well-forgotten old and treat yourself and your family with an unpretentious goulash with gravy. If you follow the step-by-step recipe, then even an inexperienced housewife will turn out a delicious meat dish. But knowing some of the subtleties, the chances of success will increase significantly.
Today we will cook pork goulash with a thick vegetable gravy of carrots and onions with the addition of tomato paste. Add some wheat flour to thicken the sauce. Pork goulash will turn out to be soft and juicy with a delicate gravy sauce. Hungarian goulash is usually prepared with a very spicy sauce, but it can also be made tender. In the summer season, tomato paste is often replaced with fresh tomatoes, chopped or twisted in a meat grinder. A little sour cream can be added to balance the flavor if desired. You can also experiment with spices: coriander, chili, paprika. The amount of water for the sauce is adjusted according to the desired gravy thickness. In the preparation of goulash, you can use not only pork, but also various other types of meat, incl. and poultry. At the same time, remember that pork goulash cooks faster than beef goulash, but it turns out to be softer and juicier.
- Caloric content per 100 g - 73 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 700 g
- Tomato paste (homemade ingredients are used in the recipe) - 250 g
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Vegetable oil - for frying
- Flour - 1 tablespoon
- Onions - 1 pc.
- Salt - 1 tsp or to taste
Step-by-step preparation of pork meat goulash with gravy, recipe with photo:
1. When choosing pork, give preference to white meat with fat, without yellowness. It is also advisable to use fresh meat, then the goulash will be the most juicy. Frozen pork must be thawed in the refrigerator beforehand. Otherwise, it will turn out dry and tough. Wash the selected meat and dry it with a paper towel. Cut off the films and veins. Cut the pork into medium-sized chunks.
2. Peel the onions and carrots, wash and cut into strips.
3. Heat vegetable oil in a skillet and put meat to fry. It is better to cook goulash in a cauldron or in a deep deep frying pan. Then the pork pieces will be tender and soft. Fry the meat over high heat until golden brown, which seals all the juice in the pieces.
4. Add chopped vegetables to the meat. Stir, heat to medium and continue cooking until vegetables are golden.
5. Add tomato paste to the pan, salt and pepper and add any herbs and spices. It is advisable to salt the meat 10-15 minutes before cooking, otherwise the salt will "draw out" the juice from it, and it will be dry. Moreover, even a delicious gravy will not save the day.
6. Stir the food, add flour and add some drinking water.
7. Boil, turn the temperature to the minimum setting and continue to simmer pork goulash with gravy under a closed lid for 15 minutes.
See also a video recipe on how to make pork goulash with gravy.
