Pork goulash - general principles and methods of cooking
Goulash is a national Hungarian dish, it is a thick, rather spicy specific sauce. Traditional Hungarian goulash is made from beef, however, in Russia more pork is used more actively, a similar trend in recent years has been seen among Hungarian cooks. Cooking pork goulash takes about an hour, a dish is served with a side dish, most often rice, pasta or boiled potatoes serve as it.
Pork goulash - food preparation
The quality of the dish depends largely on what kind of meat is used in the preparation of goulash. Experienced housewives are advised to take a pork neck, it is quite soft and fat, which will provide richness, aroma and fairly quick cooking.
Meat must be cleaned from excess fat and streaks, cut into small pieces weighing 20-30 grams. Rinse the cubes or stripes of the main component of the goulash, let it drip and pickle the pork in spices, salt and sugar. Leave the meat for 30-40 minutes so that it is saturated with aromatic spices.
Goulash onions to scald should not be enough to cut into half rings and use in the cooking process.
Pork Goulash - Cooking
For cooking, you will need a frying pan and a deep stewing pan.
Recipe 1: Hungarian Pork Goulash
You can taste traditional Hungarian goulash not only at home, but also cook at home.
Ingredients:
- 1 kilogram of pork neck;
- 3 red tomatoes;
- 2 onions;
- 1 tablespoon of corn flour (can be replaced with 2 spoons of wheat); - 50 milliliters of vegetable oil;
- 150 grams of sour cream;
- 3 teaspoons ground paprika;
- 1 teaspoon cumin;
- salt.
Method of preparation
Onions cut into thin half-rings, fry in vegetable oil to translucency (3-4 minutes on low heat), add spices and salt, fry a few more minutes, stirring constantly. Add pieces of meat, fry them on all sides, pour in water so that it completely covers the meat and onions. After the water boils, cover the goulash with a lid and simmer for 60 minutes. About half an hour before readiness add the finely chopped tomatoes (to get rid of the skin, put the tomatoes in boiling water for 1 minute). Flour and sour cream are added after the dish is ready (the flour is diluted with water, the proportions depend on the desired thickness).
Recipe 2: Goulash with red wine and lemon juice
Red wine and lemon juice give goulash a special taste, the dish will surprise and delight not only households, but also guests. Having learned to cook according to this recipe, you can be sure that you will earn the epithet “excellent” hostess.
Ingredients:
- 1 kilogram of pork;
- 250 milliliters of red wine;
- 4 onions;
- 2 tablespoons of fat;
- 3-4 bay leaves;
- lemon juice (1/4 lemon);
- spices;
- sugar;
- salt;
- greenery.
Method of preparation
We spread, chopped and pickled in spices, meat on a heated pan (vegetable oil should not be used, the meat will give juice), add the fat, thinly sliced onion half rings, bay leaf, greens, fry for a few minutes, stirring constantly. Add red wine and lemon juice, stew goulash for 4-5 minutes. Preparing goulash under the lid on low heat, if the liquid is not enough, you should add boiled water or meat broth.
Recipe 3: Goulash with pork and vegetables
If you add red sweet peppers and carrots to the dish, the goulash will turn out to be even more saturated and fragrant, and in this case it is not at all necessary to add a side dish to it, although it will not be superfluous.
Ingredients
- 1 kilogram of pork neck;
- 2 onions;
- 1 sweet pepper;
- 2 carrots;
- 1/2 cup of vegetable oil;
- 1 tablespoon flour;
- 3 tablespoons sour cream;
- ground black pepper;
- salt.
Method of preparation
Fry the meat in a skillet in vegetable oil, salt the base of the goulash, wait until the liquid leaves the meat (20-25 minutes).
Peel vegetables, chop the pepper into strips, onion into half rings, carrot on a grater. Laying carrots and onions, 5 minutes later, pepper. Stew vegetables with meat for 10-15 minutes, then add flour (pre-mixed with water and grind so that there are no lumps), sour cream. Thoroughly mix the goulash in a skillet, cover with a lid, simmer for another 10 minutes.
Pork goulash - useful tips from experienced chefs
As a basis for goulash, it is better to take a pork neck or ham, the excess fat should be removed so that the dish is not too oversaturated and heavy.
When using wine it is required that it be natural grape; you can take it dry or semi-dry, not necessarily expensive.
Goulash gets an interesting taste if you add herbs (dill, parsley). Per kilogram of meat, you must use half a bunch of dill or parsley, if the herbs are dry, you need 1 tablespoon.
Provided that the meat for goulash is not very fat, you can use cooking oil or lard, which is melted in a pan.
