If a dry side dish is served for lunch or dinner, then it is worth supplementing it with the meat portion with a gentle gravy. Sour cream, cream, tomato paste can become its basis. See below for details on how to make pork goulash with gravy.

Basic recipe for a hearty meal in a pan

In the classic recipe for the dish under discussion, gravy is prepared on the basis of tomato paste. It turns out very fragrant and tasty.

Ingredients:

  • pork tenderloin - half a kilo;
  • onion - 1 pc.;
  • tomato paste - 3 tbsp. l .;
  • flour - 1 tbsp. l .;
  • Lavrushka - 2 pcs.;
  • meat broth - 2 tbsp .;
  • salt, pepper of various kinds, oil.

Cooking:

  1. Rinse the meat with a stream of cold water, dry it, cut into neat, long pieces.
  2. Heat oil in a frying pan. Pour pork into it. Fry over high heat for 5 - 6 minutes, stirring occasionally.
  3. Separately finely chop the onion, send it to the pork. Cook another 6 to 7 minutes, often stirring the food.
  4. Salt and pepper the mass. It is tasty to use two types of pepper at once - peas and ground. After thorough mixing, continue frying for another 3 to 4 minutes.
  5. Sprinkle flour in a skillet. Shuffle again.
  6. Mix the meat broth with a paste of vegetables. If it was not at hand, you can take ordinary water. Salt the mixture, pour into the pan, add the lavrushka.
  7. After repeated stirring, simmer the dish over low heat under a lid for about half an hour.

When serving, each serving of goulash generously sprinkle with chopped herbs.

Variations of pork goulash with gravy

There are several interesting options for the discussed dish. Their recipes vary depending on the main ingredient of the gravy.

With tomato paste

Most often, pork goulash is cooked with tomato sauce. The sauce in this dish is not too greasy.

Ingredients:

  • pork (tenderloin) - 280 - 300 g;
  • bow - head;
  • water - 1 tbsp .;
  • tomato paste - ¼ st .;
  • flour - 1 tbsp. l .;
  • salt and favorite spices.

Cooking:

  1. In a deep skillet, any fat is very hot. Fry small pieces of meat on it. Cooking time - 6 - 7 minutes over high heat. At this point, pork does not need to be salted.
  2. Chop onions finely. Send to the meat. Fry a couple of minutes until appetizing golden color.
  3. Sprinkle the ingredients in a pan with spices, salt, flour. Mix well and cook for 1 - 1.5 minutes.
  4. Dilute the tomato paste with water. To salt. Pour the resulting sauce onto the fry.
  5. Bring the contents of the pan to a boil, reduce the heat, simmer the dish over low heat under a lid for about 35 to 40 minutes.

In the process, you need to carefully monitor so that the gravy does not burn, periodically thoroughly mixing it.

With sour cream

With sour cream, the gravy turns out to be more high-calorie, but very tasty.

 

Ingredients:

  • pork (tenderloin) - 680 - 700 g;
  • sour cream - half a glass;
  • onion - a large head;
  • flour, ketchup - 2 tbsp. l .;
  • salt, spices, oil.

Cooking:

  1. Rinse and dry the pork. Cut into large cubes. Fry it over high heat until golden and light crust.
  2. Send miniature onion cubes to the meat. Fry foods together until soft vegetable.
  3. Sprinkle the ingredients with salt and flour. Mix well. Cook for 1 minute.
  4. Separately mix sour cream, ketchup. Pour in some water. Its amount depends on how much you want to get the gravy. Salt the sauce, add spices to it. Send to meat and onions.
  5. Reduce the heat to a minimum and simmer the dish until the pieces of pork are as soft and tender as possible.

At the very end of cooking, you can add a pinch of dry or fresh herbs to the pan.

With cream

For such a dish, you should take the most fat cream.

Ingredients:

  • pork (pulp) - 680 - 700 g;
  • onion - 1 head;
  • flour and ketchup - 2 tbsp. l .;
  • fat cream - half a glass;
  • oil, salt and spices.

Cooking:

  1. Cut the meat flesh into arbitrary pieces.Do not cut the meat too large, otherwise the pieces will have to be stewed for a long time to achieve softness.
  2. Peel and chop the onion very finely. If desired, garlic can also be used. It is minced similarly to onions.
  3. First, fry the meat in a pan with preheated butter. When the pieces of pork begin to brown, pour onions to them. Cook the mass over medium heat for 8 to 10 minutes.
  4. Pour about half a glass of water into the pan. Simmer the dish under the lid for about half an hour.
  5. Add flour, salt, spices. Pour in the cream. Put ketchup. Mix everything well.
  6. Bring the mass to a boil. Let the goulash boil for 6 to 7 minutes. Add if necessary.

Serve the treat to the table with tender mashed potatoes.

With mushroom gravy

For such a fragrant gravy, any mushrooms are suitable. To less mess with them, it is better to take champignons.

Ingredients:

  • pork tenderloin - 380-400 g each;
  • fresh tomatoes - 400 g;
  • peeled champignons - 400 g;
  • onion - a large head;
  • sour cream - half a glass;
  • garlic - 3 to 4 cloves;
  • paprika and flour - 1 tbsp. l .;
  • salt, spices, oil.

Cooking:

  1. Meat to get rid of films and excess fat. Cut it into small cubes. By the way, for such a recipe, housewives also use veal and chicken.
  2. Fry the pork over high heat until a nice crust appears on the pieces. Put on a plate.
  3. Dice onion and garlic in small cubes. Pour them into the pan with the remaining fat from the meat. Fry until golden.
  4. Add thin plates of peeled mushrooms. Cook another 6 to 7 minutes. Pour in flour, paprika, salt. You can add any spices to your taste. Return the meat.
  5. Scald tomatoes with boiling water, peel, cut out hard parts. Kill the remaining pulp with a blender.Dilute with a small amount of water, salt. Move the resulting sauce to the meat. To languish 6 - 7 minutes.
  6. Add sour cream. Continue stewing for another quarter quarter hour. After adding sour cream, if necessary add salt to the dish.

This recipe for pork goulash with gravy can be slightly changed to your liking. For example, adding slices of sweet pepper to it.

Cooking, as in a kindergarten

Many gourmets remember the taste of this treat from childhood.

 

Ingredients:

  • pork without bone and fat - 580 - 600 g;
  • onion - 1 head;
  • sour cream, flour, tomato paste - 1 - 1.5 tbsp. l .;
  • carrots - 80 - 100 g;
  • broth / water - 1.5 tbsp .;
  • salt, spice mix, oil.

Cooking:

  1. Cut the pork into slices. Brown it in hot oil.The meat should be fried over high heat in order to “seal” all juices inside the pieces.
  2. Cut the onion into small cubes, carrots into small cubes. Pour vegetables to the meat. Pot the foods together until the vegetables soften, then salt and sprinkle with spices and flour. Mix well.
  3. Separately mix sour cream, pasta, broth / water. Salt the liquid and pour it into the pan.
  4. Close the container with all ingredients with a lid. Stew on low heat for about 30 - 35 minutes. During this time, the meat should become very soft and easy to chew.

Serve a treat with mashed potatoes / peas or boiled pasta.

Hungarian recipe

The recipe for Hungarian goulash necessarily includes sweet pepper. It is best to take vegetables of different colors.

Ingredients:

  • pork - 1.2 - 1.3 kg;
  • onions and sweet peppers - 2 pcs.;
  • garlic - 3 cloves;
  • tomato paste, paprika and apple cider vinegar - 2 tbsp each. l .;
  • broth (any) - 4 tbsp .;
  • zira / caraway seeds - a large pinch;
  • salt, oil.

Cooking:

  1. Cut the pork into slices. Fry them until browned over high heat.
  2. Reduce the heat, add half the onion rings, small cubes of garlic and paprika. Cook for another 5 to 6 minutes.
  3. Add chopped spices (cumin or zira).
  4. Transfer the tomato paste into the pan to the meat. Pour apple cider vinegar. Stir everything and fry for a couple of minutes.
  5. Pour in sweet pepper cubes. Pour in the broth. It should completely cover all products. Add the mass.
  6. Bring the goulash to a boil, then reduce the heat, cover the pan and simmer for about an hour.

Serve the meat with gravy with any dry side dish.

In order for the goulash to turn out to be especially juicy, tasty and tender, you need to further darken it in a pan. Do not burn it will help quality dishes. For example, a good cast-iron pan with a thick bottom and walls.

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