There are a huge number of meat recipes, but pork goulash occupies a special place among housewives. The main feature of the dish is the high nutritional value of the dish in combination with the affordable cost of the components.
Material Content:
Classic pork tenderloin goulash
This recipe is popular in cooking and quite simple to execute. When using various seasonings, you can change the taste of the dish in accordance with your preferences.
Ingredients:
- pork pulp - 800 g;
- flour - 50 g;
- onions - 3 pcs.;
- tomato paste - 70 g;
- bay leaf - 3 pcs.;
- black pepper - 20 g;
- salt to taste;
- vegetable oil - 900 ml;
- parsley - 2 branches;
- water - 400 ml.
Step-by-step instruction:
- We clean the meat from the films, rinse and cut into pieces. We heat the pan with oil and fry pork for 7 minutes over high heat.
- Add the tomato paste, stirring continuously, keep the dish on the fire for another 5-6 minutes.
- Pour the contents with water, salt, season with pepper. Tomim under a closed lid 15 minutes.
- Cut the onion, passer in another pan until golden. Separately, fry the flour to beige. We combine the products, add the liquid from the meat, boil for 3 minutes.
- We attach the onion to the pork, toss the lavrushka, let it boil for 10 minutes. When serving, we decorate the meat with parsley.
Pork goulash goes well with any side dish. And if unexpected guests appeared on the doorstep, this recipe will be a winning option, since it does not require a lot of time to prepare.
From pork liver
With a small list of products, you can create a true culinary masterpiece. The main component in the recipe is an offal.
Ingredients:
- liver - 500 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- flour - 1 tbsp .;
- salt - 10 g;
- pepper - 5 g.
Step-by-step instruction:
- We chop the onion, grate the carrots, cut the liver into oblong slices.
- We lay out the ingredients in a saucepan, pour in the water so that the products are completely covered, put on a slow fire. Cook for 20 minutes.
- We dilute the flour with water and knead a lot of consistency of thick sour cream.
- Season the liver with spices and add the flour mixture into it with continuous stirring. Gravy should thicken.
- Cook another 5 minutes. The dish is ready.
Pork liver goulash with gravy was a popular food for Hungarian shepherds and was liked by Russians for their satiety and quick cooking.
Cooking from a loin
Tender, melting in your mouth meat prepared according to this recipe will look great on the festive table and will not leave anyone indifferent.
Ingredients:
- pork - 1 kg;
- onion - 1 pc.;
- tomato paste - 2 tbsp. l .;
- flour - 3 tbsp. l .;
- sour cream - 2 tbsp. l .;
- cooking oil - 2 tbsp. l .;
- greens - 20 g;
- spices - optional.
Step-by-step instruction:
- We wash the tenderloin, dry it from excess moisture and cut into cubes.
- Put the meat in a pan with hot oil. Pour seasonings to taste.
- Fry pork for about 8 minutes, add chopped onion, leave to simmer for five minutes.
- Pour flour into a skillet and pour water so that the liquid covers the contents. Introduce pasta and sour cream, mix well.
- Cook the goulash on low heat for 40 minutes so that the meat is saturated with gravy and becomes tender. Before serving, we season the dish with herbs.
You can safely add bell pepper to the treat, then the taste of meat will become more saturated. But, it should be noted that it should be put a little.
Pork goulash in a slow cooker
With this unit, the dish is cooked twice as fast as on the stove. At the same time, the taste of meat remains just as amazing.
Ingredients:
- meat - 700 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- tomato paste - 2 tbsp. l .;
- flour - 2 tbsp. l .;
- water - 250 ml;
- sour cream - 4 tbsp. l .;
- paprika - to taste;
- lean oil - 50 ml;
- adjika dry - optional.
Step-by-step instruction:
- The ham is washed, dried, cut into 2 cm thick cubes.
- We rub the carrots, chop the onions, put the products in a slow cooker, pour in the oil and set to simmer (in the "Multi-cook" mode).
- Add pork to the ingredients and fry for 8 minutes (in the "Frying" mode).
- We plant sour cream and pasta with water, pour meat into the liquid. We season with spices and adjika, turn on the “Stewing” mode for 1.5 hours.
Cooked pork goulash in a slow cooker turns out to be very tender and fragrant. The dish will appeal to both children and adults.
Pork neck with gravy
To prepare a juicy goulash, cooks recommend a neck with a small layer of fat, since if you use ham or loin, the meat will come out dry.
Ingredients:
- neck - 1 kg;
- red pepper - 2 tsp;
- caraway seeds - 1 tsp;
- sour cream - 150 g;
- flour - 15 g;
- cooking oil - 40 ml;
- fresh tomato - 2 pcs.;
- salt - 1 tsp;
- onion - 1 pc.
Step-by-step instruction:
- Shred the onion in half rings, pass for 3 minutes, add spices and simmer for a couple of minutes.
- My meat, remove excess fat, cut into small pieces, fry on all sides for 5 minutes.
- We attach the onion to the pork, fill it with water so that the contents are completely covered.
- Sprinkle the mass with spices, bring to a boil. We make a medium fire, slightly open the lid. We cook goulash for about an hour.
- Remove the peel from the tomato and cut it as conveniently. 10 minutes before the meat is ready, we introduce tomato, flour and sour cream to pork. For lovers of spicy dishes, before serving, chopped cilantro can be added to the gravy.
Goulash from the neck - a fragrant dish. There is no need to prepare sauce for it, since gravy will completely replace it. And to cook meat goulash according to this recipe even the inexperienced chef can do.
Scapula recipe
This recipe uses selected meat, which is saturated with an exquisite aroma during stewing and becomes unusually juicy.
Ingredients:
- tomatoes - 500 g;
- green beans - 200 g;
- onion - 1 pc.;
- meat from the shoulder blade - 500 g;
- garlic - 2 cloves;
- dry white wine - ½ tbsp .;
- olive oil - 1 tbsp;
- broth - 2 tbsp .;
- tomato paste - 1 tbsp. l .;
- salt, pepper - to taste.
Step-by-step instruction:
- Onions, garlic, peel and finely chop. Fry in oil until golden brown.
- Wash the pork pulp, dry it with a napkin, cut into 2 cm cubes. Attach the meat to the onion and fry for 3 minutes.
- Remove the tomato from the skin, chop and add the pork together with the tomato paste. Sprinkle with spices, fry for 5 minutes.
- Pour the wine, bring to a boil, then we bring the broth and let it boil again. Cover with a lid, simmer for 15 minutes.
- We cut the ends of green beans and chop them with 2 cm pieces. Add the sliced meat to the meat and simmer for another 20 minutes.
- After this time, we season the dish with spices to taste and let it brew.
Pork goulash prepared according to such a recipe will not leave indifferent guests and relatives. The dish contains alcohol, which adds a touch of sophistication and piquancy to the meat.
How to Make Pork Heart Goulash
This dish is suitable for special occasions and daily meals. It is prepared quickly and easily.
Ingredients:
- canned beans - 1 can;
- carrots - 1 pc.;
- pork heart - 500 g;
- onion - 1 pc.;
- flour - 50 g;
- tomato - 1 pc.;
- bell pepper - 1 pc.;
- tomato paste - 1 tsp;
- spices to taste.
Step-by-step instruction:
- We wash the heart, remove excess moisture with a napkin, cut into square pieces.
- Bone the meat in flour, fry over high heat until golden brown.
- Add to the heart chopped onion half rings, grated carrots and peppers, chopped into cubes, peeled tomato, grated.
- Knead the mass, season with spices. Stew on low heat for 30 minutes.
- We pour the liquid from the beans and attach it to the meat together with the tomato paste. Stew for 10 minutes, before serving, decorate with herbs.
Pork heart goulash with the addition of legumes is a very satisfying and high-calorie treat that can be served on the table not only as a second dish, but also as meat soup. And also, as the first one, it is permissible to put on the table any dish prepared according to the described recipes.
