Each family has its own signature recipe for pork gravy. They cook it often and almost any side dish will suit it. In our country, meat cooked in this way is also called goulash. Let's try to consider options that you may not have tried.

Meat selection

It should be noted that properly selected pork is the guarantor of a good dish.

When you go to the store, always be guided by the following rules:

  • Do not take a frozen product to easily assess its quality;
  • color and smell always gives out spoiled pieces;
  • for gravy, the back or neck is the best option.

Before you start working with meat, cut large pieces of fat from it, leaving only a small layer. Otherwise, the goulash will turn out to be very bold.

Pork in its own juice

This option is suitable for people who for some reason can not eat fried food.

We will need:

  • scapula pork - 700 g;
  • Bay leaf;
  • lemon juice - 2 tbsp. l .;
  • Provencal herbs;
  • allspice;
  • salt.

First, pickle the meat. If you want to cook a non-greasy dish, then cut off excess fat. Mix chopped pork in a cup with lemon juice, seasonings and leave in a cool place for about 1 hour.

We put the pork in a pan with a thick bottom and put on a slow fire. Oil does not need to be added, as over time the meat will begin to produce juice, in which it will be cooked. It is advisable to cover the dishes to avoid evaporation. Usually enough hours to get pieces of meat melting in your mouth. The stew is also prepared in much the same way.

Pork Gravy with Tomato Paste

A minimum of products is needed to make the dinner tasty and hearty.

We buy:

  • pork tenderloin - 600 g;
  • onion;
  • bacon - 50 g;
  • tomato paste - 5 tbsp. l .;
  • Lavrushka
  • allspice;
  • salt.

In order to make the meat soft, it is not enough just to cook it for a long time. The main thing is to cut it correctly. First, wash the whole piece and remove the excess water with a napkin. Cut the pork with a sharp knife into strips of 7 by 2 cm across the fibers.

We divide the bacon into small cubes and over low heat we melt fat from it. We remove the cracklings, add fire and lower the pieces of meat into the pan. As soon as a small crust has appeared, add the onion in half rings.

When the roasting is ready, pour a glass of hot water, put the tomato paste and simmer under the lid until cooked. 10 minutes before the end, add the lavrushka and salt. Before serving, sprinkle the dish with herbs.

With carrots and onions

Pork gravy is prepared more often using vegetables. So to the ingredients that are described in the first recipe, add 1 large carrot.

Next is a matter of taste. The peeled vegetable can be chopped on a coarse grater or cut into strips with a knife. Add it to the frying pan following the onions. Additionally, you can add a little garlic. This is the dish we call goulash.

Meat sauce with flour

For this recipe we need:

  • pork - 500 g;
  • 5 tbsp. l flour;
  • 1 carrot;
  • 1 liter of broth;
  • 1 onion;
  • 2 tomatoes (or replace with tomato paste);
  • 4 tbsp. l sunflower oil;
  • Bay leaf;
  • salt.

We chop the washed meat and send it to a hot pan with sunflower oil. Fry until crusty.

At this time, chop the peeled onion and carrots. We send to the pork. We put out a little, reducing the fire. Pour wheat flour, stir well with a spoon.

The tomato should be scalded, peeled, grated or cut into small cubes. Add to other vegetables and fry until soft. Pour a little broth (if there is none, then replace with plain water), mix everything, achieve the absence of lumps and fill in the remaining liquid.

Put the bay leaf, salt, and after half an hour of stewing over low heat, it will be possible to arrange the dish on plates.

Mushroom recipe

Meat sauce with mushrooms is perfect for dinner. A fragrant dish is prepared quickly and looks beautiful on the table.

Read also: beef gravy recipe

Ingredients:

  • mushrooms (you can take any) - 300 g;
  • the same amount of pork fillet;
  • carrot;
  • onion;
  • tomato paste - 4 tbsp. l .;
  • flour - 1 tbsp. l .;
  • sunflower oil;
  • 1 liter of mushroom broth;
  • salt and spices.

We need 2 pans to cook this goulash: small and with high sides.

  1. We start, as always, with the meat that we wash, divide into equal strips and fry over high heat in a large frying pan. Then we set aside - she will wait for the rest of the products.
  2. We wash the mushrooms under running water, cut off damaged areas. You can give them the same size, but more often they are cut into large (for taste) and small (for flavor) pieces. Fry in a small skillet with butter for 5-10 minutes. We pour it to the meat.
  3. Stir onion with carrots, add flour and tomato paste at the end. We also put it in a large roasting pan and fill it with mushroom broth. If you do not have one, then you can use meat or just hot water with cubes that will replace the broth.

After 10 minutes of stewing, add spices with salt and simmer until fully cooked.

In a slow cooker

In this gadget we will prepare a real Hungarian goulash. In the original, it is called goulash-leves. Literal translation means shepherd’s soup. There are many recipes in his homeland, but before experimenting, use the classic version.

For pork gravy in a slow cooker, take:

  • a piece of meat with a small bone - 0.6 kg;
  • potatoes - 3 medium tubers;
  • carrot;
  • tomatoes - 4 pcs.;
  • bulb;
  • garlic;
  • bell pepper - 2 pcs.;
  • some paprika and caraway seeds;
  • olive oil;
  • greenery;
  • celery root;
  • red peppers (do not overdo it);
  • salt.

So that nothing burns, it is better to prepare all the products in advance.

  1. We cut the meat into large cubes. The bone should be cut, but not removed - it will saturate the broth.
  2. Rinse and peel vegetables. You can chop in any form, but in Hungary they are not small.
  3. Pour olive oil into the multicooker bowl, discard the onion and begin work in the "Frying" mode. Once you get a golden color, add the meat with the bone. After a couple of minutes, we fall asleep carrots, celery and bell pepper. When opening the lid, stir constantly.
  4. The next ingredient will be tomatoes. It would be better to peel them, scalding from the kettle.
  5. When the tomatoes become soft, change the mode to "Stew" and leave the dish for 15 minutes.
  6. After this time, pour water (approximately 750 ml). To prevent meat from becoming stiff, add hot stock or water to the roasting. Immediately fall asleep coarsely chopped potatoes, put all the seasonings and simmer for another 20 minutes. Ready goulash should be sprinkled with herbs and let stand for a while.

Creamy Gravy

The delicate color of this dish lures to the table.

We buy the following products:

  • pork tenderloin - 0.4 kg;
  • bulb;
  • fat cream - 100 ml;
  • 2 tbsp. l flour;
  • 2 cloves of garlic;
  • a mixture of peppers;
  • zira and turmeric;
  • salt;
  • prunes - 3 pcs.;
  • sunflower oil.

Fry chopped onion over high heat, first separately, and then adding pork with garlic. Separately, fry the flour in a pan, to which we pour the cream later.

To avoid lumps, you need to do this gradually, stirring with a whisk.

When the sauce is a little boiled, it's time to send it to the meat.

Sliced ​​prunes and spices with salt should also be put here. Simmer until tender.

With sour cream

From the recipe described just above, remove the prunes and garlic, and replace the cream with sour cream. The rest is left in the same composition. The roasting and stewing process will be the same.

 

You can also cook pork gravy with sour cream sauce with the addition of mushrooms. They are passaged in a separate pan until half-ready, and then mixed with the rest of the ingredients. Seasonings, as in any other dish, can be changed. This is already a matter of your family’s taste.

Cooking on the basis of milk

This cooking method is also popular, especially in the absence of cream or sour cream.

Required Products:

  • milk - 1 cup;
  • butter - 50 g;
  • pork pulp - 500 g;
  • 2 tbsp. l flour;
  • salt;
  • a drop of sugar and nutmeg.

Melt half the butter in a deep skillet and fry flour until golden brown, add spices, salt and milk. Boil.

At this time, in a separate bowl in the remaining oil, fry the meat, which should then be sent to the sauce and cook for about half an hour. Sprinkle the gravy with fresh herbs if desired.

Never use citrus juice and vinegar with dairy products - they simply curl under the influence of acid.

Which side dish is suitable for pork sauce

It's no secret that meat sauce goes well with almost any side dishes.

Its liquid component (broth) is always out of place with such dishes:

  • fried and crushed potatoes;
  • rice
  • pasta;
  • legumes;
  • stewed vegetables.

Now it is also fashionable to serve a complex side dish, which includes several types of products. Culinary experts advise serving pork gravy with buckwheat porridge and cucumbers. This combination is considered the most useful.

Goulash is put in a plate in different ways. Some prefer to pour in the middle of the plate, thereby hiding the side dish. There is an option when it is placed on the side of the dish.

Do not forget that the Hungarian way of cooking involves the presence of potatoes in the dish itself. Therefore, it is not worth giving a side dish to it separately.

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