Delicious pork sauce for pasta. Pork goulash with gravy. How to cook so that the meat is soft and juicy? Gravy with tomato paste from pork in a frying pan

To prepare goulash we need very few ingredients: veal 1 kilogram vegetable oil literally 1/2 teaspoon (sprinkle the pan) salt black peppercorns water (boiling water)

Rinse the meat well, cut off all the films, veins (if any), cut into pieces approximately 1*1 or 1.5*1.5 centimeters in size. Heat a frying pan, sprinkle with vegetable oil, place the chopped meat in it

and fry until the liquid has evaporated and the meat is lightly browned.

Pour hot water over the meat (boiling water, exactly boiling water!), after the meat boils, salt it, add black peppercorns, close the lid and simmer over low heat (temperature) for 1-2 hours.

I don’t add tomato paste, because it turns out very tasty without it! Rice or buckwheat goes great with goulash as a side dish; I also really like goulash with green beans, which I boil in the microwave for 5 minutes.

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Pork gravy, recipe with photo

Gravy is popular in Russian cuisine because, with ease of preparation and low consumption of ingredients, it allows you to make side dishes juicy, aromatic, appetizing and very tasty.

Gravy is prepared from any product, often even without recipes, by combining ingredients that are on hand. The most popular are, of course, meat gravies: pork, beef and chicken. Pork gravy turns out to be nourishing, sweetish due to the characteristics of this meat, and, if desired, quite spicy and piquant.

Pork gravy, a recipe with a photo of which we offer you today, is bright and quick to prepare. You can optionally supplement the recipe with other ingredients: sour cream or cream (they give special tenderness and softness), beans, mushrooms, corn, chopped pickles, fresh or frozen vegetables, etc.

Ingredients

pork, 500 g
onion, 2 pcs.
tomato paste, 2 tbsp. l.
flour, 1 tsp.
sugar, 1 tsp.
vegetable oil, to taste
salt, to taste
spices, to taste
greens, bunch

How to make pork gravy

Heat a frying pan with vegetable oil, add the meat and fry until golden brown.

Add boiling water - enough to completely cover the meat. Put in a bay leaf. After boiling, turn the heat to minimum, cover the pan with a lid and simmer for half an hour.

In a second frying pan, heat the vegetable oil, add the onion and flour and fry until browned. Add onion to meat. If it is soft enough, pour in the tomato sauce, add salt and pepper, simmer uncovered for another 5-7 minutes, sprinkle with herbs and turn off the heat.

Cover the pork gravy with a lid and let it sit for 10 minutes.

They prepared it. Look what happened

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Gravy for side dishes and main courses

Regardless of what the second hot dish is prepared from: potatoes, cereals or pasta. Everyone loves it when served with juicy gravy.

Delicious gravies and sauces complement the daily diet and make it varied. They are prepared from a variety of products.

What gravies are prepared at home:

- meat. They are usually prepared from pork, any parts of chicken, or beef;

- with the addition of kefir, cream, sour cream - creamy;

- with the addition of processed cheeses - cheese;

- assorted, mixing all the previously listed products.

Our website has the largest selection of recipes for gravy for pasta, cereals and other side dishes. All of them have been tested by the best chefs, sign up quickly!

Vegetable sauce for cutlets

Delicious juicy minced meat cutlets are simply unthinkable without aromatic gravy. Without it, the cutlets seem dry and not tasty. And if you cook it on a tomato base with vegetables or make it creamy with cheese and mushrooms. Meat cutlets will acquire a different taste, will be juicy and soft.

flour - 3 tablespoons;
fresh mushrooms (champignons, oyster mushrooms, any forest mushrooms) – 200 grams;
carrots – 1 large;
onion – 2 heads;
hot peppers;
garlic – 5 cloves;
fresh parsley, dill and basil - 0.5 bunch each;
spices and seasonings as desired;
broth (vegetable or meat) – 200 ml. (ordinary water or boiling water is fine).

Wash and finely chop all vegetables. Heat oil in a frying pan and lightly fry the garlic in it. Add chopped onion to the fried garlic. Close the lid tightly. Stew the vegetables a little and add chopped or grated carrots. Stir the roasted vegetables well. After 10-15 minutes, add fresh mushrooms and hot peppers cut into slices and simmer for another twenty minutes over low heat.

Separately, fry the flour until golden brown. Pour it over the vegetables and stir thoroughly until smooth. Pour broth into the pan (it’s better if you use meat broth, then the gravy will be aromatic and satisfying) or water. Stir. Add spices and seasonings as desired and to taste, as well as finely chopped fresh herbs. Cover with a lid and simmer for 5-10 minutes.

Video recipe: Beef gravy

Mushroom sauce made from dried mushrooms for buckwheat

If you have dried mushrooms at home, prepare a hearty mushroom sauce for buckwheat. And buckwheat porridge will acquire a new taste and aroma. To prepare this dish you don't need any meat at all. Making gravy for buckwheat without meat is very easy and quick.

dried mushrooms - 1 small handful;
onion bulb;
butter -75 g;
low-fat liquid sour cream - 75 g;
wheat flour - 70-90 g;
spices and dill - optional;
a little salt.

How to prepare mushroom sauce for buckwheat:

Pre-fill the dried mushrooms with warm water for 1.5-2 hours. Cook the broth from the soaked mushrooms for about an hour. Pour the prepared mushroom broth into a separate bowl. Prepare vegetable frying. To do this, peel the onion head, wash it and finely chop it. Then fry it in butter. When the onion becomes soft and acquires a golden hue, add boiled mushrooms and simmer the mixture for about 15 minutes.

After the time has passed, without ceasing to stir the mixture, slowly pour the flour into the frying pan. Make sure that no lumps of flour form.

Add broth to mushroom sauce. Its quantity depends on the desired thickness of the gravy. Season with sour cream, add salt, spices and dill as desired. In a couple of minutes, the mushroom sauce made from dried mushrooms for buckwheat is ready. You can season buckwheat porridge with it and serve.

Sour cream chicken sauce

Gravy with chicken fillet and sour cream can be served with fluffy rice or tender mashed potatoes. You can simply spread it on bread and eat it as a separate, independent dish. Preparing chicken gravy with sour cream is easy and simple, but keep in mind that this dish should be eaten immediately after cooking. Because when heated it will no longer be as tasty and aromatic. Write down a very simple chicken gravy recipe.

chicken meat - 100-200 g;
onion - 1-2 heads;
vegetable oil for frying;
light sour cream - 2 cups;
ground black pepper and salt - 1/2 teaspoon each;
bay leaves 1-3 pcs.

Prepare the meat: rinse, dry and cut into small pieces. The smaller you cut the chicken, the faster the meat gravy will cook. Fry the chicken over high heat in vegetable oil. Peel and finely chop the onion. Add chopped onion to the browned chicken pieces, cover the pan with a lid and simmer over low heat for 5-10 minutes. Stir occasionally. When the onion is stewed and becomes soft, add sour cream to the pan.

Stir, cover and continue to simmer the chicken gravy for another 10-15. Turn off the stove, add salt, add your favorite spices, bay leaf and let it brew. Chicken gravy with sour cream is ready.

Video recipe: quick sauce for minced pasta

Pork gravy

Meat gravy will help diversify the taste of the dish; it will make it bright and rich. Gravy can be prepared from any meat, including pork. This meat can be combined with any seasoning and all additional ingredients. With milk, with kefir marinade, with sour cream and cream, with cheese and vegetables, with tomatoes, with soy sauce and tomato paste. The choice of pork gravy recipe depends on your own taste preferences and habits.

Of all the options, the most versatile and nutritious is pork gravy with tomato paste. It can be served with buckwheat, pasta, and mashed potatoes. If you make it not very thick, you will get goulash, which can be eaten as an independent dish.

pork - 500 grams;
white wheat flour - 50-60 g;
carrots - 1 root;
white onion - 1 head;
vegetable oil - for frying;
allspice peas - 5-10 peas;
tomato paste - 25-30 g;
fresh herbs - optional;
bay leaves, salt, favorite spices.

How to prepare delicious pork gravy for main courses:

Wash the pork well with water, dry it and cut into cubes or thin strips. Heat vegetable oil in a deep frying pan over high heat. Lightly fry the chopped pork pieces until lightly browned. Peel and wash the vegetables for gravy. Cut the onion into small half rings, grate the carrots on a medium grater. Add prepared vegetables to meat.

Dilute the tomato paste in a small amount of water and pour the tomato juice into the frying pan. After that, add flour, stir and pour half a liter of boiling water into the gravy. Simmer the meat gravy for 30 minutes over low heat, covered, stirring occasionally. 5 minutes before the end of cooking, add allspice, salt, bay leaf, some spices for taste and finely chopped herbs for aroma. Turn off the stove and let the gravy brew.

Tomato sauce without meat

Great for pasta during Lent or for vegetarians. Seasonings in the dish will add a bright, rich aroma and diversify the lean side dishes. Preparing a delicious gravy with tomatoes is simple and quick, because it is a meat-free dish. This means you don’t need time to prepare it. Be sure to write down the recipe.

4 tomatoes;
50g tomato paste;
2 cloves of young garlic;
ground red pepper, sweet paprika, other favorite spices, salt;
parsley, dill, basil.

Prepare the vegetables: wash and peel the tomatoes. It is more convenient to do this if you make a crosswise cut on the tomatoes. Pour boiling water over the vegetables and place in cold water. After the procedures are completed, the skin is easily removed. Cut the tomatoes peeled in this way into cubes. Pour frying oil into a frying pan and add chopped tomatoes. Mix with tomato paste, add salt and simmer over low heat until the mixture thickens. Chop the garlic or pass through a press and add to the tomatoes. Add finely chopped herbs and simmer for a couple of minutes. The meatless tomato sauce for pasta is ready, you can cook spaghetti and treat your family to a delicious dinner.

Gravy like in kindergarten

Delicious gravy that we all ate in kindergarten and gladly asked for more. Write down the recipe, your kids will love it. Moreover, the dish takes only 20 minutes to prepare.

pork pulp - 500 g;
any broth or purified water - 200 ml;
tomato paste - 70-90 g;
vegetable oil for frying;
flour - 50 g;
spices at your discretion.
a little salt.

Pre-rinse and dry the meat. Cut it into cubes and fry in oil in a frying pan. Separately, pour a little vegetable oil into a deep frying pan or saucepan and heat it up. Add flour to hot oil and fry until golden brown. Add tomato paste to the pan and stir well. In a separate bowl, heat the broth or water without bringing to a boil. Pour the broth in a thin stream into the pan, stirring constantly. In this case, it is necessary to break up the lumps of flour. Salt and add spices of your choice. Simmer over low heat for 5-7 minutes. Add previously fried meat and simmer for 10 minutes. The gravy is ready like kindergarten. Ideal with mashed potatoes, pasta and wheat porridge.

This is a simple way to prepare a delicious dish from childhood. It was prepared, as a rule, with starch in vegetable or meat broth, sometimes even in water. Generously seasoned with tomato paste, mayonnaise or any tomato sauce. You can cook it with soy sauce, but then you don’t need to add salt. The gravy turned out to be liquid and incredibly tasty, served with cutlets or mashed potatoes. But if you want a thicker version, add flour instead of starch. Write down the best and at the same time budget recipe for a delicious gravy, which was often prepared in Soviet canteens.

Products per serving:

Lightly fry the flour in a dry frying pan until light brown. Set aside for now. Peel and fry vegetables (onions and carrots) until softened. Dilute the starch in water, stir well and pour into the frying pan with the vegetables. Add broth with tomato paste. Delicious cafeteria-style gravy is ready.

Liver gravy for rice

When preparing gravy, the proportions must be strictly observed. Otherwise, you may not get the desired consistency of the dish. The following proportions are generally accepted: for one glass of water, broth, kefir, liquid sour cream, whey or milk, you need to take one and a half tablespoons of flour or starch.
To get a more concentrated, juicy, aromatic and thick gravy for cutlets, it is advisable to cook it in the same bowl where the cutlets were fried;
To deal with lumps, you should dissolve the flour in a small amount of water and stir well. To speed up the procedure, you can use a mixer.

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Pork sauce without tomato

Meatballs Chicken soups Fish soups Cream soups Cold soups Without meat. If you know the recipe for beef goulash, which you can look at here. And the meat turns out delicious, as does the gravy sauce for this meat. one or two tomatoes or two tablespoons of ketchup (tomato paste).

Pork gravy without tomato photo

Delicious pork gravy is most often prepared as an addition to simple side dishes such as boiled cereal porridge, boiled pasta or mashed potatoes. Eating side dishes alone is not the most pleasant pleasure, even despite the fact that in the end everyone will be full, but you can dilute them well with gravy. I have this recipe on my daily menu list, since it allows the dish to be prepared quite quickly, in a hurry, and from available ingredients.

To prepare today's gravy, we will need the following ingredients: pork, onion, flour, water, salt, black pepper, spices and bay leaf. As I have said more than once, the process of preparing any meat dish begins at the stage of purchasing meat at the market or in a store. When choosing pork, make sure that the meat is fresh, of a traditional color and has a neutral smell. There will be no recommendations regarding other products, except that if you want to experiment a little, then use your favorite spices, seasonings and herbs when cooking, and not just black pepper.

If you like the dish, you can slightly modify it, simply replacing pork meat with any other meat: chicken, lamb, beef, etc. Thus, you will be able to prepare a new dish every time, which will have its own individual taste, and, therefore, all your household members will be satisfied with such a variety in the menu.

The last time I prepared pork gravy for buckwheat porridge, that’s why I made a small digression in the description and once again reminded (or for less experienced cooks, told) how to boil buckwheat porridge in water. Once your gravy is cooked, a process that takes about 45 minutes, it should be served immediately. There can be several ways of serving; personally, I prefer to put the gravy on top of the side dish, so this is the option shown in the photo.

Ingredients:

400 g pork
2 onions
2 tbsp. flour
2-3 tbsp. water
Black pepper
Spices
Bay leaf

Cooking the dish step by step with photos:

Bon appetit!

Pork gravy is an everyday dish that many people enjoy. It has won the taste buds of many eaters, but most housewives love its recipe because it is simple, quick and affordable. In a relatively short period of time, you will have a flavorful second course on your table that will satisfy your entire family. Finally, I want to give a few tips so that your pork gravy turns out tasty and without problems:
Buy pork responsibly. The meat must be fresh, of the correct color, and at the same time it must have a neutral smell;
According to today's recipe, you can prepare gravy not only for pork, but also for chicken, lamb, beef, turkey, etc.;
In addition to onions, you can add other vegetables to the gravy: carrots, beets, garlic, etc.;
This sauce has universal taste, so it can be served with any side dish.

List of recipes

Pork gravy is popular in the cuisine of various countries. With the help of gravy, you can diversify any side dish, and to prepare gravy, you do not need any special culinary skills. Plus, by adding different ingredients, the pork gravy will take on a whole new flavor. For those who prefer lower-calorie dishes, pork can be boiled for about an hour and a half. Let's look at a few recipes on how to make delicious pork gravy.

Classic recipe

Pork with gravy is prepared according to different recipes, but first let’s look at one of the simplest.

Ingredients:

Pork tenderloin - 500 gr.;
Carrots - 1 pc.;
Onion - 1 pc.;
Flour – 2 tbsp. l.;
Tomato paste – 1 tbsp. l.;
Bay leaf – 3 pcs.;
Peppercorns – 5 pcs.;
Greenery;
Vegetable oil;
Pepper, salt.

Ingredients:

Rinse and cut the meat into thin and long pieces - strips.
Pour vegetable oil into a frying pan and add the tenderloin pieces, fry until golden brown.
Grate the peeled carrots on a coarse grater and cut the onion into half rings.
Place the vegetables in a frying pan and fry with the tenderloin pieces until soft.
Now add tomato paste and leave on the fire a little longer.
After adding flour to the meat, mix everything thoroughly and pour in 500 ml of boiled water.
Simmer over low heat for 30 minutes, stirring occasionally.
Add peppercorns and bay leaves to the meat, pepper and salt, sprinkle with herbs and let it brew.

The gravy can be added to rice, pasta or any other side dish. Bon appetit!

Recipe with processed cheese

Having learned how to prepare the simplest gravy, let's prepare something more unusual. Pork with gravy will become more tender if you add processed cheese to it during cooking. Ingredients:

Pork tenderloin - 600 gr.;
Onion - 1 pc.;
Starch – 1 dec. l.;
Milk – 300 ml;
Processed cheese – 2 pcs.;
Vegetable oil;
Salt, pepper and bay leaf.

Preparation:

Rinse the tenderloin and cut into cubes.
Fry until golden brown in a frying pan with vegetable oil.
Chop the onion and add to the fried pieces, add salt and pepper. Place on low heat and simmer until the onion is soft.
Grate the carrots on a coarse grater and add to the meat. Simmer for about 20 minutes, remembering to stir occasionally.
Mix milk with starch and pour this mixture over the meat. Leave to simmer for another 20 minutes.
Cut the melted cheese into cubes and add to the pan with the pork. Wait until the cheese melts.
Remove from heat, add salt and let stand for 10 minutes.

The gravy is ready. Bon appetit!

Braised pork sauce

Braised pork gravy makes an excellent main dish for your daily lunch or dinner. Let's look at how to cook potatoes with gravy.

Ingredients:

Pork pulp - 700 gr.;
Bay leaf - 1 pc.;
Onion - 2 pcs.;
Tomato paste;
Butter;
Ground chili pepper;
Potatoes - 2-3 pcs.;
Greenery;
Salt.

Preparation:

Prepare the vegetables: cut the potatoes into cubes and chop the onion.
Let the potatoes cook for about 40 minutes, add a bay leaf to it.
Cut the pork pulp into strips and chop the greens.
Place the meat and onions in a frying pan and fry in butter for no more than 30 minutes.
In one container, mix tomato paste with half a glass of water.
Pour this mixture over the meat, pepper and salt. Leave to simmer over low heat for 75 minutes, adding boiled water.
At the end of cooking, garnish with herbs and serve with boiled potatoes or mashed potatoes.

The potato gravy is ready. Bon appetit!

Preparing gravy in a slow cooker

To prepare gravy in a slow cooker, you don’t need a lot of time and effort; everything cooks quickly and turns out very tasty.

Ingredients:

Pork - 500 gr.;
Onion - 2 pcs.;
Tomato paste - 2 tbsp. l.;
Sugar - 1 tsp;
Flour - 1 tsp;
Khmeli-suneli - 1 tsp;
Bay leaf - 2 pcs.;
Garlic - 2 cloves;
Vegetable oil - 2 tbsp. l.;
Hot water - 500 ml;
Salt pepper;
Spices.

Preparation:

Chop the onion and cut the pork into small even pieces.
Place the onion with vegetable oil in a bowl and fry for 10 minutes in the “Fry” mode.
Now add the meat to the onion, pepper and salt, add seasonings and cook again in the same mode for about 10 minutes.
Add flour and tomato paste to the bowl and mix everything thoroughly.
Pour hot water, salt and add hops-suneli with sugar.
Leave to simmer for 45 minutes in the “Stew” mode.
Chop the garlic and add it to the bowl along with the bay leaf 10 minutes before the end of cooking.

The sauce in the slow cooker is ready and can be served by adding it to pasta or other side dishes. Bon appetit!

Pasta sauce

Many people love pasta because it cooks quickly and can be combined with various additives. We will prepare a dish called “gravy for pork pasta.”

Ingredients:

Pork pulp - 300 gr.;
Onion - 150 gr.;
Carrots - 150 gr.;
Flour - 2 tbsp. l.;
Vegetable oil;
Garlic - 2 cloves.

Preparation:

Wash the pulp and cut into equal pieces.
Cut the onion into small pieces, and grate the carrots on a coarse grater.
Pour vegetable oil into a frying pan, add pork and fry until golden brown.
Add carrots and onions and fry for another 3 minutes over low heat.
Add flour, stir and fry for another minute.
Using a garlic press, squeeze out the garlic and add to the meat with tomato paste.
Pour water over everything so that it covers the meat. Mix everything and wait for it to boil. Salt and pepper.
Leave to simmer for at least 15 minutes.
After finishing cooking, let it brew for another 10 minutes.
Boil pasta and serve with gravy.

The sauce for the pork pasta is ready. Bon appetit!

Mushroom sauce

We offer you another interesting recipe for preparing a delicious dish.

Ingredients:

Pork tenderloin - 600 gr.;
Champignons – 400 gr.;
Onion - 1 pc.;
Processed cheese – 2 pcs.;
Tomato paste – 1 tbsp. l.;
Starch – 1 tsp;
Salt;
Bay leaf;
Ground black pepper.

Preparation:

Wash the tenderloin and cut into small pieces.
Cut the mushrooms and onions into quarters.
In one container, mix 0.5 cups of cold water with starch.
Pour vegetable oil into a frying pan and add chopped tenderloin, fry until golden brown.
Throw in the onion and fry a little more. Then add the champignons and fry, not forgetting to add salt.
Place one tablespoon of tomato paste on top and pour in 2 cups of water.
Add bay leaf, reduce heat and simmer for about 20 minutes with the lid closed.
Now cut into small pieces or grate the cheese. Add to the meat and let it simmer for a while.
Pour starch diluted with water over everything, add salt and mix thoroughly.
Cook for another 5 minutes over low heat.

All is ready. Bon appetit!

Video recipe: How to make delicious tomato sauce

Greetings, my dear readers! Do you want to surprise your household with a delicious dinner? I recommend making pork goulash with gravy. It is prepared quickly and quite simply. You can vary the set of products according to your taste.

In addition to meat, onions, carrots, tomato paste or fresh tomatoes are added to the dish. Sometimes they diversify recipes with bell peppers or pickles. For example, it generally looks more like a soup than a main course.

Gourmets will appreciate the combination of pork and fruit. Add a couple of apple slices, pickled plums or a few orange slices. The result is a real masterpiece with an amazing taste range and refined aroma.

Today I will share with you several variations of this delicious gravy dish. You can cook it in a pressure cooker, in a heavy-bottomed frying pan on the stove, or in the oven. Each of these options is characterized by accessibility, simplicity and other advantages. Intrigued? Then grab the recipe for pork goulash with gravy.

The calorie content of this dish is considerable. It is 148.2 kcal per 100 g. In general, if you are watching your figure, don’t get too carried away with it. However, moderation is important everywhere, then you won’t have to gruelingly lose those extra pounds. But we are not talking about the fight against excess weight now.

Step-by-step recipe for pork goulash with gravy in a frying pan

This is a classic version of the dish. It turns out very aromatic and appetizing, just like in canteens, or even better, because it is prepared at home and with love. Essentially, it's juicy, tender meat in tomato sauce. You can cook either in a thick-bottomed frying pan or in a cauldron.

This dish goes well with mashed potatoes. It can also harmoniously complement boiled rice. And such a bright and tasty gravy is quite suitable for pasta.

The preparation process is quite simple, it is described below. And you can adjust the products to your taste. If you like dishes with carrots, then add them too. Although the classic recipe does not provide for this.

Same with tomato sauce. You can reduce the amount in the dish if you find it too much. You can replace it with fresh tomatoes.

Preparation:

1. Wash the pork. If there are any veins and films, it is better to remove them. Then wipe the meat with a paper towel and cut into cubes 4-5 cm long.

2. Heat a frying pan on the stove until the oil begins to boil. Then carefully add the meat pieces there. And fry first over high heat, then reduce to medium.

Don't forget that the meat will release its juices first. You need to wait for it to evaporate, and then just stirring until it turns golden brown.

4. Add tomato sauce (it can be replaced with tomato paste). I use homemade preparation. Then we enrich the dish with spices and throw in the bay leaves. Now it's time to add salt and water. Then mix everything thoroughly.

We wash the greens under cold running water, and then finely chop them with a knife. And we send it to the stewpan with the meat. The dish is ready. Serve it with your favorite side dish.

How to cook pork goulash so that the meat is soft and juicy?

This is a good old recipe that was known to our mothers and grandmothers. How tender and juicy the meat turns out. It just melts in your mouth.

If you cook this dish in the summer, you can make it without tomato paste. For example, with tomatoes. Add a couple of fresh fruits to the sauce, first pour boiling water over them, remove the skins, and then cut into cubes.

The sauce will be even more tender if you cook it with sour cream. In any case, the meat will be tender and soft. We will cook this pork goulash with gravy in two frying pans. Fry on one, and simmer on the other until done.

Preparation:

1. Let's start with cutting the meat. Rinse the fillets thoroughly in cold water and dry with a kitchen paper towel. Then cut the meat into small pieces, approximately 3-4 cm. Wash the peeled onion and chop it into not very small cubes.

2. Pour oil into a large saucepan and heat thoroughly.

Fry the pork until golden brown, about 15 minutes.

Place the meat in hot oil and fry quickly for a couple of minutes over high heat. Salt, pepper, add spices.

3. Meanwhile, fry the onion in a smaller frying pan. Add tomato paste or diced fresh tomatoes to it.

4. Add flour in pinches and mix everything thoroughly. After a couple of minutes, the fry is ready. We send it to a large frying pan where the meat is fried and stir with a wooden spatula.

5. My kettle has already boiled. I pour boiling water over the meat and vegetables.

Please note: there should be enough water to completely cover the meat.

6. When the gravy boils, you can reduce the heat to low and simmer the meat and vegetables for 30 minutes with the lid closed. Stir the dish occasionally to prevent the flour gravy from sticking to the bottom.

7. At the end, add a couple of bay leaves. Then we take a sample: if it seems to you that there is not enough salt or pepper, add a little. Also add sugar and mix everything thoroughly. This ingredient will slightly soften the sour taste of tomato paste. After this, continue to simmer for another 25-30 minutes and remove the saucepan from the heat.

Serve goulash with mashed potatoes or any other side dish. Just eat it hot and fresh.

Pork goulash recipe with canteen-style gravy

This is perhaps the most minimalistic version of the dish. However, this does not mean that it is boring and tasteless. Not at all, juicy pieces of stewed meat with thick gravy are delicious. This goulash will be an excellent addition to any side dish. You can serve, for example, with potatoes, boiled pasta or porridge.

Tomato paste or fresh tomatoes are also added to this dish. We will also add broth to the gravy. In the classic version, pork goulash is stewed in a frying pan. However, this dish can be prepared in a pot or in the oven.

Preparation:

Wash the pork, dry it with a paper towel and cut it into cubes or cubes. Here the form doesn’t matter: chop it however you prefer. Pour oil into a frying pan and heat it. Next we send the pork here.

Fry the meat over medium heat. At this stage of cooking, it intensively releases juice.

Don’t be alarmed that there is so much liquid: the meat will subsequently absorb all the secreted juice.

Salt the meat and season it. Stir and fry the pork for about 15-20 minutes over medium heat. During this time, excess liquid will evaporate and the pieces will brown.

Wash the peeled and washed onion and cut into cubes. Then we put it in the frying pan with the meat.

Fry the onion until transparent.

Fry both meat and onions with the lid open.

Add tomato paste and mix well. Next, pour in the broth, reduce the heat to low and simmer for about 5-7 minutes. Despite the speed and simplicity of this recipe, the meat turns out amazing.

Cooking pork goulash in a slow cooker with onions and carrots

If you have a “Redmond” or “Polaris” or some other brand “assistant” at home, you are very lucky. With this newfangled technique you can create such culinary masterpieces that you will be surprised. And dishes are prepared in a pressure cooker very quickly. In terms of time, it takes half as much time as if you simmered it in a frying pan on the stove.

A delicious recipe in a slow cooker is prepared with onions and carrots. However, you can add other vegetables. For example, why not make this delicious dish with mushrooms or bell peppers? We will stew the meat in sour cream sauce. Do you want to add sourness to the dish? Tomato-sour cream sauce will help you with this. In general, be sure to experiment.

Preparation:

1. Pour vegetable oil into the multicooker bowl. We set the unit to “Frying” mode and time – 10 minutes.

2. Peel and rinse vegetables. Chop the onion into small cubes and place in a slow cooker (by then the oil should already be well heated). Grate the carrots on a coarse grater.

3. As soon as the onions are fried, put the carrots in the slow cooker. Mix the vegetables and simmer for another 10 minutes. If you cook with mushrooms, add them to the bowl and continue heat treatment.

4. Wash the pork, dry it and cut into small pieces. Afterwards we put the meat into the slow cooker. Mix it with vegetables and continue to simmer for another 10 minutes.

5. After the beep, add flour and season the dish. Mix everything thoroughly and fry the meat with the sauce for 1-2 minutes.

6. Add sour cream. Immediately add salt and mix everything again. Pour a glass of water into the multicooker bowl.

7. On the unit, select the “Extinguishing” mode. We set the time to 1 hour. If the pork is young and soft, you can reduce the cooking time.

We wait for the sound signal and begin tasting the dish. When serving, add finely chopped greens to the plate. This is how we quickly and easily prepared a delicious dinner in a slow cooker.

Video on how to cook goulash with pork

A simple and satisfying dish from the video channel of Marina Petrushenko “Food and recipes for a slow cooker.” This recipe can be adapted to any brand.

The final taste of the dish depends on how correctly you select the ingredients. This means you need to buy fresh food. Well, with vegetables everything seems to be clear. As for meat, “freshness” alone is not enough. If you use a lean, tough part (for example, ham or brisket), the meat will come out a little dry. It is better to take pork neck or tenderloin with a light layer of fat.

A few words about the sauce in which we stew the meat. Traditionally it is tomato sauce. However, there are other options: sour cream, tomato-sour cream. In addition, the gravy can be thin or thick. In the first case, the filling is added in large quantities, for example, 1-1.5 glasses. To thicken the sauce, either reduce the amount of liquid or add a thickener. It could be wheat flour or potato starch.

Secrets of delicious goulash

I think you won’t deny that the taste and aroma of a dish largely depends on the ingredients used. The main one is meat. When choosing pork, buy selected meat. Be sure to make sure that there are no films or cartilages on the piece.

Never buy stale meat. This is dangerous: you can get poisoned.

Here are some tips to help you make sure you're getting fresh meat:

Smell the piece. A high-quality product has a neutral, pleasant smell. But if the meat has a pronounced pork aroma, they are trying to sell you a boar. Don't buy it. And the foreign odors present here should alert you.
Touch the meat. If the dent recovers quickly, the pork is fresh. Don't hesitate to buy it.
Take a closer look at the color. The meat of an old animal is dark: it is tough and not very tasty. But if the pork is light, this indicates that the animal is young. And pay attention to the color of the fat. The ideal option is when the layer is white. A creamy or yellowish tone is a sign that the pork is stale.

There is only one “but”. Frying increases the calorie content of the dish.

And yet, you can use offal instead of meat. For example, pork liver or heart. It will turn out no worse than with meat. Before frying the liver, soak it in milk. Otherwise it will be bitter.

I hope that today's article will help you prepare delicious pork goulash with gravy and vegetables. To find your favorite recipes and additional recommendations, click on the social network buttons. I say goodbye to you until new delicious recipes!

It is no secret that delicious meat gravy significantly improves the taste of dishes, increases appetite and nutritional culture. The gravies are different, but they are almost always united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.

It is important to prepare the necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

1. Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

Ingredients:

meat or chicken - 250-300 grams;
onions - 140 grams;
fresh carrots - 150 grams;
wheat flour - 1 tablespoon (25 grams);
tomato paste - 25-30 milliliters;
garlic - 2 cloves;
vegetable oil for frying - 30 milliliters;
table salt - to taste.

According to a homemade recipe, the pasta sauce is prepared as follows:

Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the heat.
As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

2. Pork gravy recipe

For those who boldly include pork in their menu, this is the best choice. This gravy is quick, simple, good and nutritious to prepare and goes with almost any side dish.

Ingredients:

pork - 400 grams;
carrots - 1 root;
onions - 2 pieces;
wheat flour - 1 level tablespoon;
tomato paste - 2 tablespoons;
seasonings and herbs - according to preference;
table salt - to taste.

The recipe for pork gravy is prepared as follows:

Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.

3. Easy Chicken Gravy Recipe

The aroma of chicken meat combined with the smell of melted sour cream with spices gives this gravy an incomparable taste with any side dish, be it mashed potatoes or pasta.

Ingredients:

chicken meat - 1 breast;
onions - 2-3 medium bulbs;
sour cream or mayonnaise - 100 grams;
vegetable oil;
salt and pepper - to taste;
drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared as follows:

Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.

4. Homemade recipe for gravy for buckwheat porridge

Everyone knows how delicious porridge with gravy is. It is used in both lenten and vegetarian diets. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for vegetable version:

onions - 2 large onions;
fresh carrots - 2 roots;
tomato paste - 25-30 grams;
vegetable oil - 35 milliliters;
sour cream or heavy cream - 15 grams;
wheat flour - 1 tablespoon;
granulated sugar - 1 tablespoon;
salt and pepper - to taste;
aromatic seasonings - according to preference.

According to the homemade recipe, buckwheat porridge sauce is prepared as follows:

Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

beef and pork - 400 grams each;
onions - 3-4 pieces;
tomato ketchup - 45-50 milliliters;
wheat flour - 10-12 grams;
Bay leaf;
garlic;
salt and pepper - to taste.

This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A homemade version of meat gravy for buckwheat porridge is prepared as follows:

Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

5. Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how delicious it is. In addition, it does not require much time or exquisite products - everything is at hand.

Ingredients:

beef - 300 grams.
onions and carrots - 1 piece each;
tomato paste - 15-20 milliliters;
wheat flour - 1 tablespoon;
hot drinking water - 1 glass;
vegetable oil - 2 tablespoons;
spicy herbs - according to preference;
salt and pepper - to taste.

According to the original recipe, the gravy for rice is prepared as follows:

Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and with it add salt, spices, ground pepper - continue simmering on low heat until the whole dish is completely cooked, remove from heat and let it brew.

6. Country recipe for liver gravy

Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, healthy minerals, active animal protein and goes well with any type of side dish.

Ingredients:

beef liver - 500 grams;
onions - 2 pieces;
sour cream - 350-400 grams;
wheat flour - 1 tablespoon;
dried parsley - according to preference;
salt and pepper - to taste.

Liver gravy according to a village recipe is prepared as follows:

Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

7. Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine a vegetable and meat version of the gravy. This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

Ingredients:

beef pulp - 500 grams;
onions - 1-2 pieces;
wheat flour - 2 tablespoons;
tomato paste - 15 milliliters;
vegetable oil - 1 tablespoon;
drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

8. Recipe for chicken gravy with mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it in all respects: from the availability of ingredients to the speed of its implementation.

Ingredients:

chicken fillet - 300 grams;
onions - 2 pieces;
vegetable oil;
wheat flour - 1 tablespoon;
drinking water - 0.5 cups;
salt and pepper - to taste.

The chicken gravy for mashed potatoes is prepared as follows:

Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.
Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes.
After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.

All that remains is to pour in the required amount of water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave the finished dish for at least 10 minutes. This gravy with mashed potatoes is delicious!