Method for preparing pork goulash. Pork goulash with gravy. How to cook delicious homemade goulash with tomato paste and flour. Recipe for pork goulash with gravy in a slow cooker

Pork goulash with tomato paste in a frying pan is a dish for which there are a great many cooking options. I remember the first time when I set out to pamper my family with such a dish and was looking for a suitable recipe on the Internet, my eyes ran wild from all sorts of cooking options. Each housewife praised her recipe in different ways, supplementing the detailed description of cooking with step-by-step photographs. Some of the proposed recipes were sensible, some were not, so I tried to take the best from each. As a result, I sorted through all sorts of ingredients, I managed to prepare a delicious goulash that fit perfectly with my side dish.

To prepare today's goulash we will need the following ingredients: pork, onion, garlic, flour, water and tomato paste. In order for the goulash to eventually become aromatic and tasty, I also added bay leaves, pepper, herbs and salt to it. As you can see, the list of ingredients is small, and it does not include a single expensive or exotic ingredient. Thanks to this, when you start preparing such a delicious dish, you can be sure that your family budget will not suffer from excessive spending.

The whole process of cooking goulash comes down to simple, as I like to say, manipulations: peel, rinse, cut, fry and simmer. It is in this sequence that goulash is prepared and, what is also important, in a short period of time. Despite the fact that today we prepare goulash from pork meat, it can be replaced with any other: chicken, beef, lamb, turkey or rabbit. By replacing the main “meat ingredient” you can pamper your household with a new dish every time.

After the pork goulash is ready, it should be served immediately before it cools down. This dish is less pleasant to eat cold than hot, I speak from personal experience. This dish is best served as a side dish. Porridge made from boiled cereals: buckwheat, rice or millet is ideal as a side dish.

Ingredients:

500 g pork
2 onions
5 cloves garlic
1 tbsp. l. flour
500 ml water
2 tbsp. tomato paste
3 pcs. bay leaves
Black pepper to taste
Blend "Provencal herbs"
Salt to taste
Greenery

Cooking the dish step by step with photos:

Bon appetit!

Pork goulash is a complete and satisfying dish that can be served alone or as a universal addition to any side dish. This meat delicacy has a very original taste, thanks to herbs, spices and tomato paste, which was the reason for its success among many tasters. Finally, I want to give a few tips so that your pork goulash turns out delicious the first time:
The key to a delicious dish lies primarily in the quality of the meat. That is why the choice of pork must be approached carefully even at the stage of purchasing this product in a store or at the market;
If you don’t have tomato paste on hand, you can replace it with homemade or store-bought ketchup. Just keep in mind that you will need a little more ketchup than tomato paste;
To personalize the flavor of your dish, I recommend experimenting with spices, herbs, and seasonings;
Goulash is best served with a side dish: porridge, pasta or mashed potatoes.

Goulash is a national Hungarian dish made from meat and vegetables, stewed over a fire. It can be classified as a thick soup, but in Russia it is mainly served as a second course with a side dish. The dish was originally invented by shepherds; it is not for nothing that it comes from the word “guyash”, which means “shepherd”. Sheep farmers took with them to pasture pre-fried and dried pieces of beef in spices. When it was time for dinner, they threw the meat into boiling water and cooked it for a long, long time. Subsequently, the dish was modernized, they began to add vegetables, potatoes and paprika. Now in any restaurant in Hungary you can try real Hungarian goulash.

In national Hungarian cuisine, as a rule, beef or veal is used to prepare goulash, but other types of meat also make the dish no less tasty. The main condition is to take a fresh, not previously frozen piece of meat. When you fry it, remember two simple rules:

if you want to stew meat in its own juices, then fry it over low or medium heat;
If you want to get meat with an appetizing crust and juice inside the piece, then fry it over the highest possible heat.

Whatever spices you like, be sure to add paprika to the pork goulash - it will add a unique taste to the dish, bright color and aroma, and will also help thicken the goulash even without adding flour. How large or small the vegetables are chopped depends entirely on your taste. However, when choosing a cutting method, do not forget that it affects the overall appearance of the dish.

It is better to cook in a cast iron pan with thick walls and bottom. If you don’t have such kitchen utensils, don’t despair - you can use a simple frying pan. The main thing is that it is not too thin, otherwise the goulash may simply burn.

A delicious, rich, rather thick goulash is made using this recipe. It is prepared from pork - it is the one that turns out to be the most tender, but do not forget that you only need to use fresh meat. For goulash, the meat is not beaten, but if necessary, you can do it - it will not harm the taste, rather the opposite. This recipe is distinguished by separate cooking of meat in a pan with the addition of tomato paste and spices. Thus, it turns out more like a soup, without losing its taste.

If we talk about spices, there are no specific recommendations - you can use any of those you like. However, please note that cumin, coriander, basil, suneli hops, paprika (preferably sweet), marjoram, bay leaf and classic black pepper (you can use both ground and peas) are best suited for this dish.

You will need:

pork – 650 gr.;
onions – 1-2 pcs.;
wheat flour – 3 tbsp. l.;
tomato paste – 1 tbsp. l.;
sunflower oil for frying;
garlic to taste;
spices to taste;
salt to taste.

Cooking steps:

1. Traditionally, preparing goulash begins with meat. First, wash it thoroughly in very water, then wipe it dry. Then cut it into medium-sized pieces.

2. Remove the peel from the onion and cut it into the pieces you are accustomed to - some people prefer small pieces, while others, on the contrary, prefer larger ones.

3. Heat a cast-iron frying pan thoroughly over the fire with the addition of a small amount of vegetable oil. Fry the meat over medium heat for about 10 minutes, stirring constantly.

4. Add onion to the meat and continue frying, stirring constantly.

5. At the same time, place a pot of water on the stove and bring to a boil.

6. Place the meat and onions into boiling water. Add tomato paste, seasoning of your choice and salt there. Cook over low heat until the pork is completely cooked.

7. Pour flour into a clean, dry frying pan and start frying it until golden brown. During the process, do not forget to stir it constantly so that the flour does not burn.

8. When it acquires the desired shade, pour it into a deep plate, pour in some water at room temperature and add garlic squeezed out through a special device. Mix everything thoroughly until a homogeneous mixture is obtained. The mass should be quite thick and without lumps.

9. Place the resulting mixture in a saucepan with meat, mix well and cook until the pork goulash thickens.

Serve with any side dish. Goulash goes well with tender mashed potatoes, rice and buckwheat. You can also boil pasta or spaghetti. Bon appetit!

How to cook delicious goulash in a slow cooker

It is not true that truly delicious goulash can only be obtained in the appropriate container. Yes, it certainly plays an important role, but if you don’t have it, there is no need to be upset. And this recipe is proof of that. Today you will try to cook aromatic juicy goulash in a slow cooker.

The basis is lean pork meat. Be sure to remove all excess - film, veins, fat - so the finished meat will come out especially tender and juicy. Soy sauce and tomato paste will add a slight piquancy and sourness to the dish, and the spices you choose will add an indescribable aroma. For thickening, wheat flour is used, which is best sifted first to avoid debris and the formation of lumps. Don't forget to mix everything thoroughly so that the consistency of the gravy is tender and viscous.

You will need:

pork (lean) – 400 gr.;
medium tomato – 4 pcs.;
large carrots – 1 pc.;
medium onion – 1 pc.;
wheat flour – 2-3 tbsp. l.;
soy sauce – 2 tbsp. l.;
tomato paste – 1 tbsp. l.;
warm water – 400 ml;
olive oil for frying;
spices to taste;
salt to taste.

Cooking stages.

1. Rinse the meat with water and wipe dry. Remove film, veins, fat and other elements unnecessary in this dish. Cut the meat into small pieces.

2. Grease the multicooker bowl with olive oil using a silicone brush. Place the meat in it and immediately pour soy sauce over it. Stir.

3. Rinse the tomatoes and wipe dry. Remove the attachment point of the stalk. Cut into 4 pieces. Remove the skin from the onion and also cut into 4 parts.

4. Grind the tomatoes and onions together or separately in a blender. If you have the opportunity to regulate the degree of grinding, then for tomatoes it should be maximum, but onions should be larger. Add onions and tomatoes to meat.

5. Peel the carrots and pass through a coarse grater. Also pour it into the multicooker bowl.

6. Place tomato paste in a separate bowl and add water, stir. Add seasoning, salt and flour, mix with a whisk until smooth.

7. Pour the resulting mixture over the meat and vegetables, stir and put on the “stew” program for 25 minutes.

Before turning off, do not forget to taste the dishes for salt.

Real Hungarian goulash is very rich. Thanks to the added butter, the taste of the gravy comes out incredibly delicate and even slightly creamy, and the flour makes it more viscous.

This dish takes quite a long time to prepare, but believe me, it’s worth it. Initially, fried vegetables turn out more tasty than if you simply stewed them, and long-term simmering of the meat with vegetables helps it become saturated with all the flavors and aromas, which makes the dish truly unique.

You will need:

pork – 500 gr.;
butter – 50 gr.;
medium onion – 1 pc.;
medium carrots – 1 pc.;
medium sweet pepper – 1 pc.;
vegetable oil – 2 tbsp. l.;
flour – 1 tbsp. l.;
tomato paste – 1 tbsp. l.;
water – 500 ml;
spices to taste;
salt to taste.

Cooking stages.

1. Remove the skins from the onion. Grind. Choose the size of the pieces according to your taste.

2. First you need to peel the carrots, then grate them on a coarse grater. Wash the red pepper and wipe it dry. Remove the seeds (make sure nothing remains) and cut into small cubes.

3. Heat the frying pan thoroughly, first pouring oil on it. Place onions and carrots in it and fry for about 5-7 minutes over maximum heat. Then add the pepper, stir everything and simmer for about another 10 minutes.

4. Wash the meat in very cold water and wipe dry. Cut into portions approximately 2x2 centimeters.

5. Transfer the fried vegetables to the pan, where you will continue cooking the goulash. Add a little more oil to the same pan and add the meat. Fry, stirring constantly, until half cooked.

6. Then transfer it to the pan with the vegetables and mix everything thoroughly together. Pour in enough water to cover the meat, stir again and leave to simmer for about an hour.

7. Dissolve flour with cold water and mix everything thoroughly so that there are no lumps. Then pour this mixture over the meat, add tomato paste and butter there. Stir, add salt, add spices, mix everything again and simmer for about 20 minutes.

Serve pork goulash with sweet peppers to the table with any side dish. Don't forget about fresh herbs.

This recipe is thought out to the smallest detail. Everything that is required for cooking is indicated here, including the specific amount of specific spices. This was not done in vain, because it is in this ratio that they perfectly complement each other, emphasizing the taste of the meat and making the dish very aromatic.

According to the recipe, the goulash is based on pork, because it is one of the most unpretentious and quite easy to prepare, but the meat must be fresh. If necessary, you can beat it off slightly. Choose fresh or frozen peas; canned ones will not work here.

Another feature of this dish is the way in which all the products are chopped. They are cut quite large and, as a result, look very bright and attractive in the finished goulash. Therefore, a dish prepared according to this recipe will easily decorate any table.

You will need:

pork – 650 gr.;
tomatoes – 300 gr.;
onion – 200 gr.;
carrots – 100 gr.;
sweet pepper – 80 gr.;
green peas – 80 gr.;
vegetable oil – 2 tbsp. l.;
wheat flour – 1.5 tbsp. l.;
tomato paste – 1.5 tbsp. l.;
garlic – 2 cloves;
salt – 2 tsp;
ground black pepper – 1 tsp;
sugar – 1 tsp;
ground coriander – 0.5 tsp;
chili pepper – 0.5 tsp;
bay leaf – 2 pcs.;
water – 600 ml.

Cooking stages.

1. Rinse the meat in very cold water and wipe dry. Then cut it into small pieces.

2. Pour vegetable oil into the goulash pan and, when it is thoroughly heated, place the meat in the pan. Fry over medium heat for about 4 minutes.

3. Peel the onions, carrots and garlic. Cut the onions and carrots into quarter rings, pass the garlic through a press.

4. Add onion to the meat and continue frying, stirring constantly. Then add the garlic and mix everything again. Cook for a couple more minutes.

5. Add carrots, stir and cook for 3 minutes over medium heat.

6. Wash and dry the sweet pepper, remove all seeds and cut it into cubes.

7. Wash and dry the tomatoes in the same way. Remove the stem attachment point and cut the tomato into fairly small pieces. Add tomatoes and peppers to meat and vegetables. Stir everything and cook for a couple of minutes.

8. Then add flour, tomato paste, black pepper and salt. Stir after adding each new product.

9. Pour in water, stir and cook on the lowest heat under the lid for 40 minutes. Then add sugar, coriander, chili pepper, bay leaf and green peas, mix everything again. Continue cooking the pork goulash over low heat with the lid closed for another quarter of an hour. Bon appetit!

Cooking simple goulash without tomatoes and tomato paste

If for some reason you don’t have tomatoes or tomato paste at home, you can prepare pork goulash with gravy using this recipe. It will turn out no less tasty due to fresh vegetables and seasoning, and no less beautiful, again, thanks to all the additional ingredients.

The preparation of the dish is very simple, and thanks to the rather long simmering it turns out incredibly tasty: the meat is saturated with the aroma of vegetables and spices and becomes incredibly tender. If you wish, you can replace the seasoning with what you like.

You will need:

pork – 1 kg;
onions – 2 pcs.;
bell pepper – 1 pc.;
carrots – 1 pc.;
seasoning for pork – 1 tbsp;
flour – 1 tbsp. l.;
vegetable oil for frying;
salt to taste;
pepper to taste;
bay leaf to taste.

Cooking stages.

1. Wash the meat in very cold water and pat dry. Cut into small pieces.

2. Fry the meat in a well-heated frying pan without adding oil. During frying, it needs to be stirred periodically. Cook until the meat juices have completely evaporated. When there is no liquid left, add vegetable oil and continue frying the meat until a characteristic color appears.

3. Peel the onions and carrots. Cut the onion into half rings. Grate the carrots on a large grater. Wash the bell peppers, then wipe them dry. Remove all the seeds and cut it into cubes.

4. Add onion, carrots and pepper to the pan with meat and stir. Then add spices to the meat and stir again, fry a little.

5. Then add 300 milliliters of water, stir and simmer under the lid for 30-40 minutes.

6. Pour flour into a glass, add water and stir everything thoroughly so that there are no lumps. When the meat and vegetables are steamed, add flour diluted with water and stir. Simmer for about 5 more minutes.

Serve tender and flavorful pork goulash with your favorite side dish, seasoned with herbs.

This extremely simple recipe makes pork goulash delicious and delicious. The main thing is to follow the basic rules for its preparation. Be sure to fry the meat over maximum heat, stirring constantly so that it does not burn. This is done to form a crust: it seems to clog all the meat juice inside and prevent it from leaking out. Thus, pieces of pork or beef (you can choose the meat to your taste) are especially juicy. Salt the meat at the very end, otherwise it may become tougher.

As in all previous recipes, the goulash needs to simmer for quite a long time so that the dish is saturated with the aromas of vegetables and spices and becomes incredibly tender and tasty. But this is a passive stage of preparation, which practically does not require any of your participation.

You will need:

meat (pork or beef) – 0.5 kg;
carrots – 1 pc.;
onion – 1 pc.;
flour – 2 tbsp. l.;
vegetable oil for frying;
ground black pepper to taste;
salt to taste;
greens to taste;
seasoning to taste.

Cooking stages.

1. At the initial stage, wash and dry the meat. Cut it into small pieces.

2. Heat a frying pan with oil on fire and place the prepared meat in it. Fry the meat over the highest heat, stirring constantly. When it's ready, remove the pan from the heat.

3. Place flour in another dry, clean frying pan and, stirring constantly, fry until light brown. Add the finished flour to the meat and stir to coat every piece.

4. Peel the onions and carrots. Cut the onion into quarters of rings, pass the carrots through a coarse grater. Fry them together until the onions are golden in vegetable oil.

5. When the vegetables are cooked, add to the meat with flour, add water and stir - the water should cover the meat. Add herbs and ground black pepper, stir. Close the lid and cook on the lowest heat for about an hour.

Calories: Not specified
Cooking time: Not indicated

Goulash is a meat dish originally from Hungary. Its history is long and old. From Hungarian the word goulash is translated as shepherd.
It all started a long time ago back in the 9th century, when the nomadic tribes inhabiting the modern territory of Hungary prepared this dish somewhere in a field. After several centuries, paprika entered the composition and became firmly established. The little innovation certainly left a tasty mark in the memory of many, because since then paprika has always been present in oral or written recipes. Traditionally it was made from beef, I think because they used meat that was brought by hunters.
Today, different types of meat are used to prepare goulash, but most often the most popular: beef, pork and even chicken. Depending on the main ingredient, the taste of the finished dish differs, but, of course, not for the worse, it just turns out different.
Interesting introduction, isn't it? Now, standing in the kitchen and chopping meat to prepare a delicious goulash, you may remember the history of a dish that has passed so many centuries, has been on people’s menus at different times, giving the joy of a feast, the pleasure of satiety and gratitude to the hostess.
Want to learn how to cook goulash? Then proceed further to the end of the recipe, find out the nuances and implement the simple knowledge in your kitchen.
Goulash is not a complicated dish, I would classify it as very simple, since the preparation of ingredients and the first stage are completed in a fairly short time. The longest process in the entire recipe is braising, which does not require much presence in the kitchen.

- meat - 450 g;
- onion - 2 pcs. (medium size);
- flour - 1 tablespoon;
- tomato paste - 2 tablespoons (full);
- salt - to taste;
- freshly ground black pepper.

Recipe with photos step by step:

Start with the meat, cutting it into small pieces. If you read the article from the beginning, then you already know that any meat can be used. If you have a suitable piece of pork in the refrigerator, you can safely use it, if beef is available, it is also very good.

Heat the frying pan (let me remind you for those who don’t know yet that vegetable oil should be added to the frying pan only after it has warmed up well) and pour in the vegetable oil. By the way, you can also use lard (or rendered lard). Place the meat in the pan and fry it on both sides until golden brown.

Finely chop the onion. Then, in the finished goulash with tomato paste, it will practically not be visible. But if you like the onion pieces to come across, you can cut it into half rings of medium thickness.

When the meat is fried to the state you want, add the onion to the pan and keep it on the fire a little longer, also until golden brown.

Now put the flour in the pan and mix well. Try to do this carefully so that the flour does not form lumps, but combines evenly with all the ingredients.

Add tomato paste and simmer for about 2 minutes. Pour in water so that it completely covers the meat, season with salt, black pepper and simmer over low heat for about 1 hour. But if your meat turns out to be tough, then you need to cook it until it is completely softened.

During the extinguishing process, the liquid may evaporate, so it is necessary to replenish the amount to the original volume. It is better to add hot or warm boiled water.

Delicious goulash with tomato paste is ready!

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Wash the pork in running cool water, dry it and cut into small pieces.

Heat vegetable oil in a frying pan, add pork there and fry over high heat for about 5 minutes, stirring occasionally.

Finely chop the onion and add to the meat in a frying pan, fry for 5-7 minutes over medium heat, stirring.

Salt and pepper our future goulash, add black peppercorns and flour. Mix thoroughly and fry for 3 minutes.

Add 3 tablespoons of tomato paste and mix well. (Please note that some types of tomato paste may be more acidic. The acidity depends on the quality of the raw materials and the technological process. Therefore, adjust the acidity of the dish by adding less tomato paste, or adding sugar).

Add bay leaf, pour in 2 cups of cool water or meat broth, cover with a lid and leave to simmer over low heat for 30 minutes.

Season the finished dish with chopped herbs and serve with any side dish. The best combination with goulash is mashed potatoes with salad or pickles.

Bon appetit!

The article will tell you how to prepare a delicious and classic meat dish, goulash, simply and quickly.

Goulash is a meat dish (originally beef) that is cooked in sauce. If you simmer it for a long time, the dish turns out to be especially juicy and the meat soft. In a modern version, goulash can be made from pork. To do this, you should choose lean varieties (tenderloin, pulp, back).

IMPORTANT: The basic principle of preparing goulash is cutting the meat. It should be cut into thin oblong strips of approximately 5 cm.

What you will need to prepare:

Lean meat - up to 1 kg. (try to choose the least “wiry” part, so that you can then cut the meat into neat and beautiful strips).
Onion – 1-3 heads (depending on how large your onions are and how much you love them).
Carrot - 1-2 pcs. (if you don’t like carrots, you don’t have to add them, but even a small piece will improve the taste of the dish).
Tomato paste, sauce, ketchup or juice – a few tbsp. (you need to look at the consistency of the sauce itself in which the meat is stewed and add tomato to taste).
Flour - 1-3 tbsp. (only needed to “thicken” the sauce, add flour depending on how much meat you have and how thick you like your gravy).
Any seasonings and garlic

Cooking:

A soft and fresh piece of meat should be cleaned of films and veins, carefully cut into pieces (oblong).
While you're at it, make a classic carrot and onion stir-fry and transfer it to a saucepan to simmer.
Place the meat in a frying pan (directly where it was just fried) and keep it over high heat until it lightens, gives a crust and releases juice.
After this, the meat is poured to fry, you add any herbs and spices to the saucepan, pour in the tomato and turn on low heat.
To make the mass “juicy” you can add a little water (if you are not using tomato juice).
Simmer the dish for a long time (it is believed that the longer you simmer it, the softer and juicier the goulash will be), about 50-60 minutes.
Stir it regularly with a spoon and add water (tomato juice) if required.
10-15 minutes before the end of cooking, add flour and mix everything thoroughly, simmer a little more and you are ready to serve!

IMPORTANT: This dish goes perfectly with any side dish (porridge, potato dishes, pasta, pastries, vegetables in any form, legumes).

Homemade pork goulash

Delicious pork goulash with gravy, just like in kindergarten

The expression “like in kindergarten” is familiar to almost everyone. From a young age, children are taught to eat healthy food, and the cooks in kindergarten also try to make it tasty so that children eat with pleasure.

What you need to prepare:

Lean pork (preferably tenderloin) – 0.5-0.6 kg. (can be replaced with pulp without veins and fat).
Tomato paste – 1-2 tbsp. (thick, concentrated)
Onion –
Carrot - 1 PC. (medium or large)
Butter - 1-2 tbsp.
bay leaf
clove of garlic

Cooking:

Place the butter in the pan and while it is still hot, finely chop the onion and grate the carrots.
Fry this roast over the fire for several minutes, and then add the meat itself (it should be cut into not large and not too long pieces).
Fry on all sides for a few minutes, add the tomato and pour in 1-1.5 cups of water.
Place seasonings in the pan (usually regular pepper, a little garlic and bay leaf).
Cover the pan with a lid and turn on low heat. In this state, simmer the dish for about 50-60 minutes (you can stir it periodically).

Meat “like in kindergarten” (stewed, goulash)

Delicious pork goulash with canteen-style gravy and sour cream

Many people associate “canteen” food with something very tasty and appetizing. However, such food is easy to prepare.

What you need to prepare:

Meat from any part - 0.5-0.6 kg. (without veins and fat)
Tomato paste – 1-2 tbsp. (can be replaced with homemade canned tomato and even ketchup).
Onion – 1 or 2 pcs. (depending on how big they are).
Carrot - 1 PC. (medium or large)
Sour cream —200 ml. (high or medium fat)
bay leaf
clove of garlic(several, to your liking)

IMPORTANT: It is best to serve aromatic pork goulash generously sprinkled with herbs (you can use any). This meat is most successfully combined with pasta, cereals or potatoes.

Cooking:

First, you need to make a classic carrot and onion fry in a frying pan and add a little tomato to it.
Add garlic and spices, as well as herbs, to the mixture yourself according to your preference.
The meat should be cut into small pieces and sent straight to frying.
Add a little water to make your goulash juicy and simmer it over low heat, the longer the better.
Pour in sour cream and mix everything well
You can add water as it simmers.
The total stewing time is 40-50 minutes, preferably served with herbs or green onions.

Recipe for stewing pork goulash “like in a cafeteria”

Delicious pork goulash with Hungarian gravy

The recipe differs in that a large amount of vegetables (pepper, onion and garlic) are stewed along with the meat. The meat is soaked in this juice and becomes incredibly aromatic; such goulash must be supplemented with spicy and hot spices.

What you need to have:

Fatty pork - 600-700 gr. (remove veins and films in advance, the meat should be fresh, soft and marbled).
Sweet (Bulgarian) pepper – 2-3 pcs. (focus on the size of the pepper, it is advisable to use two peppers of different colors to make the dish beautiful).
White onion - 1 PC. large (or 2-3 small pieces)
Head of garlic - 1 head (the cloves are added whole, do not crush).
Hot peppers (mixture) – 0.5-1 tsp.
Nutmeg - 0.5 tsp
Dried parsley and dill – 1-1.5 tsp.
bay leaf
Tomato paste or juice(in the case of juice, the dish should be simmered longer to evaporate all the excess “water”).

Cooking:

Prepare the meat in advance, clean it, cut it, and you can even marinate it (use any marinade you like).
In a frying pan (over high heat), fry coarsely chopped onion, pepper strips and whole cloves of garlic (literally a few minutes).
Add the meat (if there is any marinade left, also pour it into the pan).
There is no need to reduce the heat; fry over high heat until the moisture has evaporated.
Then reduce the heat and add the tomato, add the spices and cover with a lid. Let the dish simmer for 30-40 minutes (control the “water” level in the pan and stir regularly).
5 minutes before readiness, you can add chopped herbs, preferably serve hot.

"Hungarian" variation of pork goulash

Delicious pork goulash with gravy and mushrooms

If you add vegetables or mushrooms to the meat, you will get an incredibly juicy and flavorful dish. You can use absolutely any mushrooms (the most delicious, of course, are wild mushrooms). Store-bought champignons are the best.

What you need to prepare:

Meat from any part - 500-600 gr. (it is advisable to avoid layers of fat and films).
Mushrooms - 400-500 (you can use fresh, but frozen or dried will also work)
Bulb– 1-2 heads (depending on how large they are).
Garlic– a few cloves
Herbs and seasonings(at your discretion)

Cooking:

Cut the mushrooms and onions into strips (as much as possible).
Fry in a frying pan, wait until the mushrooms acquire a golden color.
Then add the meat (they should also be cut into long strips)
Fry until the water from the pan evaporates.
Add garlic, you can add a little tomato sauce (if desired, you can replace it with soy sauce) and simmer over low heat for about 30-40 minutes under the lid. Greens are needed before serving; you just need to sprinkle the dish with them.

Mushroom pork goulash

Delicious pork goulash with gravy and tomatoes

Fresh tomatoes can be used instead of tomato sauces, pastes and ketchup.

What you will need to prepare:

Lean meat -
Onion –
Carrot - 1 PC. (small or medium).
Tomatoes - 2-3 pcs. (juicy and ripe)
Any seasonings and garlic(you can add spice and spiciness to the dish yourself).

IMPORTANT: If you want to thicken the sauce, add 1-2 tsp. flour.

Cooking:

First, make a classic fry of carrots and onions
Chop the tomatoes, add to the fry and simmer until the mass becomes homogeneous, pour the tomato sauce into a small saucepan.
In the same frying pan where you prepared the sauce, add a little oil and add the meat cut into pieces.
Fry it until golden brown, and then add it to the sauce
Add any spices to it and simmer under the lid for about 50-60 minutes. If the tomatoes evaporate quickly, you can add a little water.

"Tomato" pork goulash

Delicious pork goulash with gravy and tomato paste

What you will need to prepare:

Lean meat - up to 1 kg. (you can marinate in advance, already cut into pieces).
Onion – 1-3 heads (depending on how large the onion is)
Tomato paste – 2-3 tbsp. (you can use store-bought or homemade paste and juice).
Any seasonings and garlic(you can add spice and spiciness to the dish yourself).
Flour - 1-2 tbsp. (to thicken the gravy)

Cooking:

Fry the onion, you can cut it in any way convenient for you
Add meat to the fried onions (it is advisable to marinate it in advance).
Fry it until golden brown, and then pour in the tomato paste (or juice).
Add any spices to it and simmer under the lid for about 50-60 minutes.
If the mixture becomes dry and starts to burn, you can add a little water.

Delicious pork goulash with gravy without tomato paste

What you need to have:

Any part of meat - 700-800 gr. (remove veins, fat and films).
Onion – 1 head (large, you can even use 2)
Garlic - a few cloves
Spicy spices – 0.5 tsp
Mix of hot peppers - 0.5 tsp
Classic soy sauce – a few tbsp.
Dried or fresh greens

Cooking:

The meat is immediately fried with onions until golden brown and until the “water” is gone.
Squeeze the garlic and add any seasonings you like
Pour in the sauce and a little water, fry over high heat for 5-10 minutes, then reduce it and simmer for a little 30-40 minutes.

Features of cooking pork goulash with gravy in a slow cooker, in the oven, in a frying pan

How to cook in a frying pan, tips:

In order for the meat and vegetables in the goulash to have a crust and a blush, they should be fried over high heat for the first 10-15, and then reduced and simmered under the lid.
For stewing, it is better to choose dishes with a thick metal bottom so that the meat and vegetables do not burn.
Goulash needs to be constantly stirred during cooking.

How to cook in the oven, tips:

After you fry the goulash over the fire, you can bake it
During baking, the meat becomes softer
After frying, pour the mixture into a heat-resistant container and place in the oven.
You can also unfasten the handle on the frying pan (if you have such a frying pan).
You need to bake the goulash to which you add tomato juice or water, otherwise it will start to “burn.”

How to cook in a slow cooker:

Cooking goulash in a slow cooker is different from frying over a fire.
Pour all the ingredients into the bowl at once
Then, with the lid open, fry in the “Baking” mode for 10-15 minutes.
Then the lid is closed and in the “Extinguishing” mode it simmers for about 50-60 minutes.

How to beautifully decorate pork goulash with gravy on a festive table: ideas, photos

Ideas for beautiful presentation of a dish will help you serve it “in all its glory”: appetizing, aesthetically pleasing and something you definitely want to try.