Goulash is a primordially Hungarian dish, which in the IX century even tribes of nomads cooked from meat produced during hunting. Now in Hungary, goulash is made exclusively from beef.
But for its long history, this dish managed to disperse among many nations of the world, and we did not become an exception.
Only beef is replaced by another meat, most often – pork.
Choosing the right meat
The main ingredient of goulash is meat. That is why the choice of this product should be approached most responsibly..
Pork is divided into varieties:
- The first (or highest) – hip or scapular parts;
- Second – knuckle, neck or shank.
It is important to choose fresh meat. The skin is white, without yellowness and pigment spots. If you put pressure on a fresh piece of pork, it will spring and level.
|pork pulp (better – ham or shoulder part) –||500 g|
|Luke –||2 heads|
|tomato –||400 ml|
|lean oils –||for frying|
|flour –||1 tbsp. l.|
|spices and salt –||taste|
|Time for preparing: 75 minutes||Calories per 100 grams: 259 Kcal|
Probably everyone remembers from the school canteen tender small pieces of meat with a fragrant, often thick tomato sauce, thanks to which ordinary rice, buckwheat, mashed potatoes are eaten without a trace.
First, the meat must be thoroughly rinsed under a stream of water, allowed to drain, cut into small slices..
Pour butter into a thick-walled frying pan, heat, put the meat out and fry on low heat for about 5 minutes..
Throw chopped onion and add to roast for 7 minutes.
When the onions are reddened, add salt and flour, fry for 3 minutes..
Pour tomato in, stir thoroughly, add favorite spices. Under the lid leave stew goulash on low heat for half an hour.
Ready-made pork goulash with gravy goes well with a variety of side dishes, pickles.
Call everyone to the table!
See also in the video how to make such delicious pork goulash with gravy:
Method of cooking meat dishes in a slow cooker
This dish cooked with the help of a slow cooker is just as tasty as that cooked in the usual way..
But the first method is more useful, since a minimum of oil is used in a multicooker, and a tight-fitting lid does not allow vitamins to evaporate.
And its caloric content will be less: for the whole dish – 1120 kcal.
To cook pork goulash with gravy in a slow cooker you need:
- 400 g pork (first grade);
- 1 onion;
- 3 tbsp. l tomato paste (ketchup);
- 1 small carrot;
- 2 tbsp. l flour;
- 1 tbsp. l vegetable oil;
Clean dry meat chopped. In a slow cooker pour a spoonful of butter and lay the meat. Enable the “Fry” mode for 7 minutes. Then add flour, mix.
Add peeled and chopped vegetables to the meat, continue frying for a few minutes (do not close the lid), stirring occasionally. When the vegetables are lightly browned, add the paste (can be replaced with non-sharp ketchup), pour in water (about 200 ml), add salt, add your favorite spices, stir, close the lid.
Continue to cook the dish in the mode of “Quenching” for half an hour. When the signal sounds, stir the goulash and serve immediately.
Pork Goulash Recipe with Creamy Gravy
If you do not like a tomato, you can easily make goulash with a creamy gravy, using sour cream. It should be noted that such goulash has enough calories – 1625 kcal.
To prepare you need:
- 500 g pork tenderloin;
- 1 small tomato;
- 500 ml of water or broth;
- 2 medium onions;
- 1 tbsp. l flour;
- 3 tbsp. l sour cream (20-22%);
- 3 tbsp. l vegetable oil;
- Spice salt.
Now more on how to make pork goulash with creamy gravy.
Rinse the pork, let dry, cut into pieces. Salt a little bit of meat, add spices, stir well, set aside salted.
Peeled onion cut into half rings. Peel the tomato: make a cross from the top, blanch in boiling water for a couple of minutes and immediately put in the cold one for the same time, remove the skin. Grind tomato.
Pour oil into a deep frying pan, heat, put onion, fry no more than four minutes, stirring, add meat and continue frying for about 10 minutes, stirring occasionally. Pour the sliced tomato into the meat, mix, after 2 minutes, pour water, muffle the fire and simmer for about 30 minutes..
Remove the goulash from the heat and drain the resulting broth separately. Sift the wheat flour and fry to a cream shade, add broth to the flour that has been poured from the meat and stir.
Cook the sauce (to thicken). In the meat add sour cream, stir, pour the sauce, salt.
Stew a little stew. After switching off let the dish stand for 10 minutes and then you can serve.
Find out in the following video how to cook pork goulash with cream sauce using a very interesting and simple recipe:
Cooking a dish with a mix of vegetables
Goulash are different.
You can make such a dish with gravy and serve it with rice or potatoes, or you can cook goulash like soup, adding various vegetables there.
Thanks to vegetables, calories are reduced – only 1235 kcal..
For cooking goulash with vegetable dressing you need:
- 400 g pork tenderloin (ham);
- 2 tomatoes;
- 2-3 cloves of garlic;
- 2-3 potatoes;
- Salt pepper;
- 200 ml of broth;
- 1 carrot;
- 1 onion;
- 4 tbsp. l vegetable oil.
Cut prepared meat.
Finely chop the peeled garlic, combine with half the oil, grate the meat with it and set aside for a while..
Peel and chop the potatoes equal to pieces of meat, onions and carrots chop finely.
Remove peels from tomatoes, cut them into slices.
In hot oil, fry the meat until rosy color, add onions, pour broth.
To languish for an hour.
Cover carrots, salt and spices, stew for another 15 minutes.
Pour in goulash tomatoes, simmer for about 10 minutes.
And here is another video story about how to make pork goulash with gravy and vegetables.
Try to cook this dish in this version.!
Pork goulash with gravy with bacon and beans
Goulash can be varied by adding beans and bacon.
So the dish becomes nourishing and nutritious, automatically moving from additions to the rank of side dishes.
Usually goulash is cooked with simple cereal legumes, but you can try to cook it with legumes (beans, peas) of milk maturity (from green pods).
In this case, the vegetables are tender, and cooking time is reduced..
This goulash is very high in calories – 2280 kcal, so it is served as a separate dish..
Ingredients for making goulash with beans:
- 500g pork (ham);
- 6 plates of bacon;
- 250-300 g of beans (fresh or dried);
- 2 bell peppers (green and yellow);
- 1-2 medium onions;
- 1 tbsp. l apple cider vinegar 6% (or balsamic);
- 50 g butter;
- 4 garlic cloves;
- 1 tbsp. l Sahara;
- 200 ml of broth;
- 1 tsp mustard;
- 4 tbsp. l tomato sauce (“Krasnodar”);
- 10 g dry white root (parsley);
- 1 tbsp. l flour;
- Spice salt.
To cook the beans faster, it needs to be filled with water for several hours..
Then cook the beans to a semi-finished state, drain the excess liquid. Already dry the beans a little fry in the melted butter, add the pre-chopped onion and garlic. Cut meat (1 cm by 3 cm), cut pepper into cubes.
When the onions become transparent, pour the meat and pepper, fry for about 5 minutes, stirring.
After that, add parsley root, preferably in a mortar, not into powder, sauce, sauce (Krasnodar well), mustard, flour, spices and pour broth. Stew for about 40 minutes.
Sliced the bacon into thin slices and fry separately, add to goulash. Add sugar and vinegar before salt, add salt. After turning off the fire, cover the dish, set aside for 20 minutes..
Tips from experienced chefs
- When making goulash very responsibly, one should approach the choice of meat. Should be chosen from the hip (ham) or scapular portion of the carcass. You can, of course, choose a neck or a knuckle, although in this case pieces of fat will be present in the dish. You should also pay attention to the condition of the meat: there should be no films on top, only small streaks that create the effect of marble, there should be no smell – this means the meat is fresher;
- Before you pour the liquid into the meat and begin to quench, it’s best to fry the pieces of pork. This will make the dish whiter to taste;
- Goulash is stewed meat pieces with various spices. But you can vary it with different vegetables (onions, carrots, mushrooms, tomatoes, potatoes, legumes), make thick, with gravy (tomato, cream, with wine) or as a first dish – more vegetables and liquids;
- To gravy was thicker, flour is added to it, pre-browning it. At the same time, in order to avoid lumps, flour should be thoroughly stirred;
- Obligatory addition to meat in goulash are spices. You can choose them to your taste, but in Hungary paprika is an obligatory spice for goulash..
So you learned a lot of different ways of cooking pork goulash with gravy, but in order to have a correct idea about this dish and know what to compare with, you just need to learn the technology of cooking the original of this dish..
So, in the video below we prepare real Hungarian goulash: