Pork Goulash

Pork Goulash

One of the most popular meat dishes of our compatriots is goulash. This Hungarian dish, which is a piece of meat stewed in a large amount of sauce, has taken root in our country due to the fact that it is tasty, juicy and at the same time not too difficult to prepare. Many people know its taste from childhood and evoke the best memories. Initially, goulash was made from beef, but lately it is not considered a serious departure from tradition, if you make it from pork or chicken. Pork goulash is cooked much faster than beef, it turns out more tender and juicy. Therefore, many housewives prefer to make this meat dish is made of pork.

Cooking Features

If you follow the recipe, a delicious pork goulash will turn out even for an inexperienced cook. However, knowledge of several subtleties will significantly increase his chances of success.

  • You can make goulash from any part of the pork carcass, but the most tender and tasty is obtained from the collar, neck or ham. In this case, the excess fat is still desirable to cut.
  • Chopping meat for goulash requires quite large, each piece in raw form should weigh 20-30 g. However, if it is expected that there will be goulash children, the pieces can be made smaller.
  • Hungarian goulash is usually in a very spicy sauce, but you can also cook it tender. Despite the fact that we are used to seeing goulash in tomato sauce, you can cook it with another gravy, for example, from sour cream.
  • Cooking goulash is better in a cauldron or in a thick-bottom deep frying pan. In this case, the pieces of pork will be especially tender and soft.
  • When choosing pork for goulash, give preference to meat with white fat, without yellowing.
  • It is desirable to salt the meat 10-15 minutes before the readiness, otherwise the salt will “pull” the juice out of it, and it will be dry. The situation will not save even a tasty gravy.
  • From fresh meat goulash turns out the most juicy. If you intend to cook it from pork, which was previously subjected to freezing, you need to wait until it thaws in the refrigerator. Otherwise the meat will be dry and tough.

The technology of making goulash depends partly on a specific recipe.

Goulash with Tomato Gravy


  • pork pulp - 0, 5 kg;
  • onions - 100 g;
  • sugar - 5 g;
  • salt - to taste;
  • vegetable oil - 50 ml;
  • flour - 20 g;
  • tomato paste - 35 g;
  • red pepper - a pinch;
  • bay leaf - 1 pc .;
  • water - how much will leave.

Preparation Method:

  • Wash meat, blot with a towel, cut into cubes with a face length of about 1, 5 cm.
  • Peel onions, cut into small pieces.
  • Preheat pan, pour oil into it. When it starts to boil, put the meat in it and fry it from all sides, stirring, until golden brown. For this, it is better to fry over medium heat.
  • Add the onions and fry for another 5 minutes.
  • Pepper and salt the meat, sprinkle with flour and fry for another 5 minutes.
  • Add tomato paste, sugar, mix, reduce heat, simmer on low heat for 10 minutes.
  • Fill with boiled water so that it completely covers the meat. Put a bay leaf.
  • Simmer the goulash on low heat for half an hour.

Goulash is served with a side dish. Well suited mashed potatoes, rice, pasta. Do not forget that goulash is not only meat, but also gravy. Be sure to thickly pour her meat and side dishes.

Pork goulash, as in kindergarten


  • pork - 0, 5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • salted cucumber - 100 g;
  • tomato paste - 20 ml;
  • flour - 20 g;
  • sour cream - 20 ml;
  • salt - to taste;
  • vegetable oil - how much will leave;
  • water - how much will leave.

Preparation Method:

  • Wash and dry the meat. Cut into small oblong pieces.
  • Peel the onion, cut into small cubes.
  • Peel and rub carrots.
  • Pour oil on the bottom of a thick-bottomed pot. Warm up
  • Put the meat in, fry it so that the pork is covered with an appetizing crust.
  • Add onions and carrots, lightly salt and lightly water, so that it is about two fingers above meat. Extinguish under cover on low heat for 45 minutes.
  • Mix flour with tomato paste and sour cream until smooth. Dilute with water (a tablespoon will be enough), stir well.
  • Cut the cucumber into small cubes, add to the meat, stew for 10 minutes.
  • Pour the meat with sour cream and tomato paste sauce. Simmer the pork under the lid for another 10 minutes.

The recipe for this dish is unusual, and not only because it tastes like goulash that we were once fed at school and in kindergarten. The fact is that to taste it is somewhat similar to azu - a popular dish of Tatar cuisine. If you want to keep the tradition in full, as a side dish for this goulash is best to cook mashed potatoes.

Hungarian Goulash


  • pork - 1 kg;
  • potatoes - 0, 8 kg;
  • Bulgarian pepper - 0, 4 kg;
  • tomatoes - 0, 4 kg;
  • onions - 0, 2 kg;
  • carrots - 150 g;
  • lard - 100 g;
  • garlic - 4 cloves;
  • flour - 100 g;
  • wine - 150 ml;
  • vegetable oil, water - how much will leave;
  • salt, pepper - to taste.

Preparation Method:

  • Pork wash. Drain, cut into medium-sized cubes.
  • Wash Bulgarian pepper, remove seeds. Cut each pepper lengthwise into 4 parts, cut across the straws about 2-3 mm wide.
  • Peel the onion and cut into thin half rings.
  • Peel the carrots and potatoes, cut them into small cubes approximately one centimeter or less.
  • Cut the garlic into thin plates.
  • Wash tomatoes, cut a seal near the stem. Cut the tomatoes into cubes the same size as carrots and potatoes.
  • Cut the fat into very small pieces.
  • Put the bacon in the pan, put it on the fire.
  • When the fat is melted from the fat, remove the greaves. Put the onion in a frying pan with fat drenched from fat and fry it until golden brown.
  • Roll the pieces of pork in flour and place them against the onions. Fry the meat on all sides. When the meat is reddened, transfer it along with the onions to a thick-walled pot.
  • Fill the meat with wine. Put the pot on a slow fire. Simmer the pork for 15 minutes under the lid.
  • Add potatoes and carrots to meat, cover with water. Simmer another 40 minutes.
  • Put the tomatoes and peppers in the pan. Continue cooking goulash for another 20 minutes.

Hungarian goulash is a very satisfying dish. No garnish or gravy is needed for it, since everything that is necessary is already included in its composition.

Goulash with creamy gravy


  • pork tenderloin - 0.5 kg;
  • meat broth - 0, 5 l;
  • tomato - 150 g;
  • onions - 0, 2 kg;
  • flour - 20 g;
  • sour cream - 100 ml;
  • butter - 50 g;
  • salt, spices - to taste.

Preparation Method:

  • Wash meat, dry with napkins. Cut into small pieces of approximately the same shape and size.
  • Wash tomato. Notch crosswise on the side opposite the stem. Dip for a minute in boiling water. Take out, cool, clean. Tomato pulp wipe through a sieve.
  • Remove onion peel. Bulbs cut into thin half rings.
  • Melt butter in a pan, put onion in it and fry it a little.
  • Place meat on the bow. Fry it from all sides on medium heat.
  • Remove the meat and onions from the pan, put them in a cauldron or thick-walled pot.
  • Add tomato puree, salt and spices. Stew meat in tomato puree for 30 minutes.
  • Fry the flour in a dry pan. When it becomes creamy, dilute it with broth. Cook, stirring so that there are no lumps, until the sauce thickens.
  • Put sour cream in the meat pan. Pour all the sauce on the basis of broth.
  • After that, the goulash needs to be cooked for another 15 minutes.

Goulash in a creamy sauce is served in the same way as goulash with tomato gravy.

Pork goulash with mushrooms


  • pork tenderloin - 0, 8 kg;
  • fresh champignons - 0, 5 kg;
  • onions - 0, 2 kg;
  • dry red wine - 100 ml;
  • wheat flour - 20 g;
  • salt, seasoning - to taste;
  • vegetable oil, water - how much will go.

Preparation Method:

  • Pork cut into cubes of 20-30 g, after it is washed and dried.
  • Heat the butter in a pan and fry the pork in it until golden brown. Sprinkle with flour, salt, spices, fry for a few more minutes, stirring.
  • Put the meat in a saucepan, cover it with wine and set the stew for 20 minutes.
  • Finely chop the mushrooms, fry them together with the chopped onion.
  • Transfer the mushrooms to the meat. Fill with water. Simmer on low heat for another 30 minutes.

This recipe for goulash will certainly appeal to those who love mushrooms.

There are many recipes for goulash, as this Hungarian dish is popular in many countries. It is easy to cook, and the result is always predictable. You can make goulash tender and spicy. Usually meat is stewed in tomato sauce or in a mixture with sour cream. Serving it is usually required with a side dish. Cooked in large quantities of thick sauce, the meat goes well with pasta, buckwheat, rice and potatoes.

Whatever recipe for pork goulash you choose, you will not be disappointed with the taste of this meat dish.

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