How to make pork goulash with gravy

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  meat dish

• Cooking time:

  1.5 hours

• Designed for

  For a family of 5 people portions

Ingredients

• carrot
• flour 1 grade
• pork
• fat sour cream
• onion
• tomato paste
• water
• salt
• pepper
• Bay leaf

Goulash is a meat dish that is familiar to many of us from early childhood. Meat gravy was usually served in kindergartens, and mashed potatoes were used as a side dish. But in kindergarten beef was cooked for kids, while housewives prefer more fatty meat - pork.

Today we will talk about how you can cook pork goulash with gravy. On the Internet there are a lot of step-by-step recipes with photos for preparing this dish, and we have chosen the best ones.

Pork goulash like in kindergarten

As mentioned above, in kindergartens for kids, the dish is usually prepared from beef, but in our recipe we will replace it with more fatty and juicy pork. As a result, you will get an equally tasty and aromatic meat dish.

Ingredients:

• fresh carrots - 1 piece;
• flour of 1 grade - 1 spoon;
• boneless pork - 620 grams;
• fat sour cream - 1 spoon;
• onion - 1 piece;
• tomato paste - 1 spoon;
• salt to taste;
• purified water - 320 ml;
• peppercorns - 4 pieces;
• bay leaf - 2 pieces.

Cooking process:

To begin with, the pork is washed and dried, and then cut into small pieces and sent to a pan with heated oil. Fry the meat from all sides until golden brown.

As soon as the meat turns golden, finely chopped onions are added to it and everyone continues to fry until the onions are cooked.

Meanwhile, one carrot is chopped on a grater and transferred to the pork, they continue to fry the meat with vegetables.

When the carrots become soft, pour about a glass of clean water into the pan and mix everything, and then cover with a lid and reduce the heat to a minimum. In this form, the dish is stewed for at least 40 minutes.

About one hundred milliliters of water is poured into a glass, sour cream and tomato paste are sent there, the components are mixed well, flour is added last. It is necessary to mix everything so that there are no lumps of flour left.

Now the prepared mixture is poured into the goulash, a little peppercorns, a couple of laurel leaves are added there, the dish is salted to taste and mixed. Cover the pan with a lid and stew the meat for about ten minutes.

After that, you can serve pork goulash with gravy to the table, use potatoes, rice or pasta as a side dish. The step-by-step recipe with a photo in this case suggests using tomato paste, but you can use ordinary tomatoes.

Goulash with adjika

Adjika will be present in the composition of this dish, such a sauce makes it possible to make the meat dish more spicy and aromatic. It is best to use homemade adjika, but you can also use a commercial sauce.

Ingredients:

• onions - 1 piece;
• adjika (dry) - 1 spoon;
• pork pulp - 460 grams;
• salt to taste;
• tomato paste - 1 spoon;
• ground red pepper - 4 grams;
• granulated sugar - 1 spoon;
• vegetable fat - 2 tablespoons;
• bay leaf - 2 pieces;
• flour of 1 grade - 1 spoon.

Cooking process:

To cook pork goulash with gravy, the hostess must strictly follow the recipe points with step by step photos. The first step is to prepare the pork, cut it into pieces and fry in hot oil for several minutes.

When the pork acquires a golden hue, chopped onions are added to it, and then goulash is salted and pepper. Fry everything until the onion becomes soft.

After 6-10 minutes, pour a tablespoon of flour into the meat and mix thoroughly, continuing to fry the meat.

After that, granulated sugar is added to the dish and tomato paste is added, the components are re-mixed and fried for about four minutes.

The last step is to add purified water so that the liquid completely covers all the meat. A bay leaf is placed in the goulash, and everything is cooked over low heat under a lid for 25 to 35 minutes. The meat should be soft and the gravy should thicken well.

Oven dish with white sauce

This is a rather unusual option for making pork goulash with gravy, if you follow the step-by-step recipe with the photo, you end up with a white sauce that completely covers the tender pieces of pork.

Ingredients:

• onion - 1 head;
• boneless pork - 920 grams;
• mayonnaise - 2 tablespoons;
• flour of 1 grade - 2 spoons;
• purified water - 12 glasses;
• dried laurel leaf - 1 piece;
• soy sauce - 1 spoon;
• vegetable fat - 2 tablespoons;
• fat sour cream - 210 grams;
• lemon - 12 pieces;
• coarse salt - to taste;
• young garlic - 1 clove;
• dried basil - to taste;
• ground black pepper - 5 grams.

Cooking process:

To cook pork goulash with gravy according to a step-by-step recipe with a photo, you should start the process with preparing the meat; the neck of pork is used for the dish, since it is more juicy and boneless.

The meat is cut into pieces and dried, and onions are also peeled and finely chopped.

Pork meat is sent to a pan with heated vegetable fat, and fried for a few minutes until golden brown. Onions are immediately added to the meat and continue to fry until the onions are soft enough.

The prepared meat is transferred to a baking dish with high sides. Sprinkle the pork on top with a small amount of flour and chopped garlic clove.

Now a special goulash sauce is being prepared. In a deep bowl, mix basil with sour cream, add ground pepper, mayonnaise and a little salt. The components are thoroughly mixed until a homogeneous composition is obtained.

After that, pour half a tablespoon of lemon juice and a spoonful of soy sauce into the sauce. Everything is remixed to get a smooth sauce.

The resulting mixture is poured into the meat, everything is well mixed and the form is covered with foil so that the sauce does not evaporate too quickly during baking. The baking process is carried out at a temperature of 190 degrees.

The meat is kept in the oven for at least one hour, after which you can take out the form and remove the foil from it, add bay leaves to the dish and mix everything thoroughly.

The temperature is reduced to 150 degrees, after which the goulash is kept in the oven for no more than fifteen minutes. The finished dish is taken out of the oven and served with vegetables or mashed potatoes.

Goulash with mushrooms and sour cream

This goulash will be cooked in a saucepan; here, sour cream and porcini mushrooms are used as additional ingredients. Thanks to the second ingredient, the dish turns out to be very aromatic and tasty.

Ingredients:

• high fat sour cream - 1 spoon;
• pork pulp - 740 grams;
• onions - 1 piece;
• salt to taste;
• sweet peas - 5 pieces;
• hot water - 1, 5 glasses;
• tomato paste - 1 spoon;
• bay leaf - 1 piece;
• dried porcini mushrooms - 12 pieces;
• ground pepper - to taste;
• paprika - 3 grams;
• hot garlic - 2 cloves.

Cooking process:

1. To prepare pork goulash with gravy according to the step-by-step recipe with a photo, you should start preparing pork. The meat is washed and cut into pieces, after which it is fried until golden brown.
2. It is worth noting that oil is not indicated in the recipe, since we will not use it at all, the meat is fried at the bottom of the pan without vegetable fat.
3. After that, a little onion is added to the pork, which has been well chopped. You should also soak the porcini mushrooms in water for one hour in advance, and then transfer them to the meat.
4. Immediately after that, all the necessary spices, which are indicated in the recipe, are added to the pork. Add tomato paste and some chopped garlic to get a stronger flavor. The last step is sour cream, and the dish is poured with hot water.
5. Before closing the pan with a lid, add bay leaves to the goulash and stew everything for half an hour. The finished dish can be served with any side dishes, and to set off the taste of the meat, sprinkle the goulash with fresh herbs.

With tomato sauce

It is the tomato sauce that turns out to be very fragrant and thick, the gravy makes it possible not to use additional sauces for the side dish.

Ingredients:

• granulated sugar - 6 grams;
• pork neck - 540 grams;
• bay leaf - 1 piece;
• onions - 1 piece;
• coarse salt - to taste;
• flour of 1 grade - 1 spoon;
• vegetable fat - 2 tablespoons;
• tomato paste - 45 grams;
• water - as needed;
• ground red pepper - 3 grams.

Cooking process:

The meat is washed and dried, and then cut into small pieces.

Peel the onion and cut it into very small cubes.

Vegetable fat is heated in a frying pan, and then onions are sent there along with pieces of meat. Fry food over medium heat until golden brown.

Salt the pork and add a little ground pepper, sprinkle the meat with flour and mix well. Fry the ingredients for about five minutes.

After that, granulated sugar and tomato paste are added to the dish, everything is re-mixed and stewed for at least 12 minutes over low heat.

Pour the meat with clean water so that the liquid completely covers the pork. Place bay leaves and add salt if necessary.

Cook all 40 minutes over low heat under a lid, you can serve the dish with a side dish and fresh herbs.

Useful Tips

To prepare a really delicious pork goulash with gravy according to a step-by-step recipe with a photo, you should know a few basic rules for its preparation. For example, to make the taste of the dish brighter, bell peppers, a little beans or mushrooms should be added to the goulash, potatoes and carrots can also be used as an additive.

Various spices and herbs make the taste and aroma of the dish richer, so you should add cilantro, fresh parsley, as well as dill and basil to the goulash. The density of the finished gravy depends only on the amount of flour that was used to prepare the dish.

To thicken the gravy, add more flour. It is not necessary to add granulated sugar to goulash, this product is necessary in order to make the dish sweet and sour.