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!
Description
Pork gravy Perfect for serving with buckwheat porridge or boiled pasta. We will prepare it using a very detailed and simple step-by-step recipe with photos: this way our dish will turn out to be properly and tasty prepared. Pork pulp will serve as the basis for the gravy. This choice of meat is due to several circumstances: pork is very tender and cooks well even in a frying pan, and this meat is the most common and is quite easy to cook. Even a beginner can cope with cooking delicious pork!
Most often, a sauce such as gravy is prepared at home, and only when made at home does it turn out to be very tender, rich and nutritious. Each ingredient for preparing pork gravy can be selected independently, which means you can be one hundred percent confident in the quality of the products. Also preparing the gravy yourself allows you to diversify it with your favorite spices. This gravy will improve absolutely any side dish, because during the stewing process the meat literally disintegrates into fibers, is soaked in juices and becomes very juicy and tasty. So, without further ado, let's get started making this tender, delicious and flavorful pork gravy for dinner.
Ingredients
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(500 g) -
(2 pcs.) -
(2 pcs.) -
(taste) -
(taste) -
(taste) -
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Cooking steps
To prepare the gravy, take a piece of fresh juicy pork, rinse it thoroughly and dry it with a paper towel. Frozen meat must be thawed in advance.
We cut all the meat into cubes of the same size so that the pieces of pork are stewed evenly.
Heat a frying pan with a thick bottom, add a small amount of vegetable oil to it, heat it up, and place pieces of pork on the bottom of the frying pan. First fry the pieces of meat over high heat so that a golden, dense crust immediately forms and the meat retains its juiciness.
We wash and peel the onions.
We cut each onion head into quarters and chop these quarters as shown in the photo.
Add the chopped onions to the frying pan when the meat has acquired a firm golden brown crust on all sides.
Mix the ingredients thoroughly and fry the meat and onions until soft and transparent for 10 minutes over medium heat.
Transfer the contents of the frying pan into a deep suitable saucepan.
Let's prepare all the spices and seasonings we need to prepare this dish.
Grind the peppercorns in a mortar, place them in a saucepan, salt the meat to taste, and add a couple of bay leaves.
Pour water at room temperature into the pan so that it is about two fingers above the level of the ingredients.
Cover the future pork gravy with a lid and simmer until tender for 60 minutes on the lowest heat.
Pour the prepared, still hot gravy over the porridge or pasta, and then serve. The tender and flavorful pork gravy is ready.
Bon appetit!
But these are completely different additions to the side dish. And if Hungarian goulash is a self-sufficient dish that can be served at the table as the first or second dish, then the sauce is an aromatic and flavorful seasoning for a wide range of dishes. The sauce is just an addition to the main food and does not contain meat. But the meat gravy, the recipe for which I want to offer you, can be either an addition to a side dish or an independent dish. A slice of fresh bread, a bowl of thick gravy and you're already full.
Pork meat sauce for pasta, mashed potatoes, rice “like in kindergarten”
This is the simplest and most versatile gravy recipe. We will cook from the most popular and convenient type of meat - pork. It cooks quickly, does not dry out, goes well with vegetables and goes well with almost any side dish, be it boiled potatoes, mashed potatoes, rice, buckwheat or pasta.
Ingredients:
- 300g pork;
- 1 large carrot;
- 1 large onion;
- 1 tbsp. tomato paste;
- 1 tbsp. sour cream;
- 2 glasses of water;
- salt and spices to taste;
- vegetable oil for frying.
How to make meat gravy
Pork sauce with mushrooms without tomato paste
Today, most housewives try to choose recipes for simple and affordable dishes in order to feed the whole family tasty and satisfying, without having to stand at the stove for a long time. Pork gravy, in my opinion, is one of those dishes. It is quite easy to prepare and is somewhat similar to goulash, but without tomatoes. For a pleasant taste, you can add vegetables or mushrooms. Exactly, I suggest making gravy with mushrooms in a creamy sauce for dinner today!
What do we need:
- pork tenderloin – 300g;
- carrots – 1 pc.;
- onion – 1 pc.;
- champignons – 150g;
- cream 20% - 100g;
- paprika – 1 tsp;
- salt – 1 tsp;
- ground pepper – 1/3 tsp.
How to make pork gravy
The result was a very juicy and satisfying pork gravy. This dish will go harmoniously with any side dish!
On the plate is your favorite side dish - rice, cereal porridge, mashed potatoes, pasta, and on top is such an appetizing mound of meat in a pretty colored gravy. How can you resist here, the eyes see this deliciousness, transmit the picture to the brain and the stomach demands to be fed.
Pork gravy is a godsend for rational housewives who are in a constant search for dishes that allow them to feed their family tasty and inexpensive. For gravy, not the best meat or even trimmings are used, which makes the dish cheaper. Due to fine cutting and prolonged stewing in broth or sauce, pork of any quality turns out soft and tender.
The main difference between gravy and sauce is that the gravy is prepared in the same container in which the meat was previously fried. As a result, fat, juice, seasonings and spices that were used in cooking meat are used. Gravy is often prepared by those who prefer waste-free technologies even in home cooking.
The gravy enhances any side dish, vegetables, pasta. A small piece of meat is enough to feed a family, because with properly prepared gravy, any side dish goes off with a bang. The gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, and you can make lunches or dinners more varied. Our recipes will tell you in detail how to make pork gravy, inexpensive, but tasty and healthy.
Easy slow cooker pork gravy
Photo of a simple pork gravy with mushrooms in a slow cooker
The most delicious gravy is made in a slow cooker. Due to the special temperature regime, the meat simmers as if in an oven, is steamed, and turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used. The piece of meat may be small for flavor. If there is no amount of meat specified in the recipe, fill the gap with onions, carrots or mushrooms. In addition to the ingredients specified in the recipe, you can safely add vegetables, herbs, and spices to the gravy. This will make the dish tastier and more varied. So, let's look at the method of preparing pork gravy in a slow cooker.
Recipe ingredients:
- pork 400 g.
- onion 2 pcs.
- carrots 2 pcs.
- sweet pepper 1 pc.
- champignons 300 g.
- garlic 2-3 heads
- vegetable oil 30 ml.
- flour 2 tbsp. spoons
- broth 1 liter
- spices for pork 1 tbsp. spoon
- paprika 1 tbsp. spoon
- salt to taste
Cooking method:
- Clean the meat from films and fibers, cut into small pieces or strips. Peel the onions, carrots and sweet peppers and cut into strips. Wipe the champignons with a damp cloth and cut into slices or strips. Peel the garlic and chop finely.
- Pour vegetable oil into the multicooker bowl. Set the “Frying” mode. Fry the pork until golden brown for 10-15 minutes. Add onions, carrots, bell peppers and mushrooms. Fry, stirring, for 10-15 minutes.
- Add a spoonful of paprika to the meat. Stir. Paprika will give the dish a beautiful red-orange color and a subtle flavor. Fry for another 3 minutes.
- Pour broth or hot water over the meat. Close the multicooker lid. Set the extinguishing mode, time - 60 minutes. 10 minutes before the end, add seasoning, salt and garlic.
- Dissolve 2 tbsp in a glass of warm water. spoons of flour. Pour into the meat. Stir to avoid lumps. Cook until the gravy thickens.
Feeding method: Mushroom gravy goes well with any side dish, but is best served with spaghetti, pasta or mashed potatoes.
Photo of pork gravy with sour cream and melted cheese
It's no secret that cooking pork in an acidic environment makes the meat soft. Not very high quality meat stewed in sour cream will become tender and melt in your mouth. And melted cheese will add an unusual spicy taste to the gravy and the desired thickness. You will definitely like this step-by-step recipe. The dish is prepared very simply and quickly.
Recipe ingredients:
- pork pulp 400 g.
- soft processed cheese 200 g.
- sour cream 100 g.
- broth 1 cup
- vegetable oil 30 ml.
- ground black pepper½ teaspoon
- bay leaf 2 pcs.
- salt to taste
Recipe for pork gravy with sour cream:
- Cut the meat into small pieces, the smaller the better. Fry in vegetable oil until the pieces become shiny. They shouldn't burn.
- Add water and sour cream. Simmer over low heat with the lid closed for 15 minutes.
- Add melted cheese. If you use regular processed cheese in a briquette, grate it. The cheese will melt faster. Add salt and pepper. Keep the gravy on low heat, stirring continuously until the cheese is completely dissolved.
- Turn off the heat, add the bay leaf, let it brew for 10-15 minutes.
Feeding method: The easiest option is to serve sour cream and cheese sauce with spaghetti. More interesting and dietary - vegetables. The gravy is especially tasty with steamed cauliflower, broccoli or Brussels sprouts.
Photo of a recipe for pork gravy with tomato paste in a frying pan
In addition to sour cream, you can use tomato paste or tomato juice as an acidic medium for cooking meat. Pork gravy with tomato paste is an original and cheap dish that goes well with any side dish and vegetables.
Recipe ingredients:
- pork 600 g.
- carrots 2 pcs.
- onion 1 pc.
- garlic 2 pcs.
- vegetable oil 2-3 tbsp. spoons
- oregano 1 teaspoon
- ground sweet pepper 1 teaspoon
- tomato paste 2 tbsp. spoons
- parsley 1 bunch
- salt, black pepper taste
Recipe for pork gravy with tomato paste:
- Peel and wash the carrots, cut into strips. Peel, wash and finely chop the onion and garlic. Heat the vegetable oil and fry the vegetables for a few minutes.
- Cut the pork into small pieces. Add to the pan with the vegetables and fry until the meat begins to crust. Salt, pepper, add oregano and ground sweet pepper.
- Place tomato paste in the pan. Instead of tomato paste, you can use tomato juice or tomatoes canned in their own juice. Simmer without closing the lid until the gravy thickens.
- Finely chop the parsley. Before serving, sprinkle the gravy with herbs.
Feeding method: Serve the gravy with mashed potatoes. The gravy will take on an original flavor if you add boiled green peas to the dish along with tomato paste.
Tips for making pork gravy
Pork gravy helps make any side dish tasty and the dish varied. Our tips on how to prepare pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and everything will work out for you:
- Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less greasy, it is recommended to skim off all the fat before thickening the sauce.
- Classic proportions for gravy - take 1 tablespoon of flour or starch for 2 cups of liquid.
- Gravy made with potato flour should not be overcooked, otherwise it will become too thick. After introducing the starch, it is enough to keep this sauce on the fire for only 1-2 minutes.
- To prevent flour or starch from forming lumps when combined with hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy smooth and creamy.
- Quick frying helps preserve valuable nutrients for the body. The thinner you cut the meat for gravy, the faster it will cook and the healthier it will be.
Pork gravy is a popular recipe that is prepared in different parts of the world. The gravy is good for a home-cooked lunch or dinner. It goes well with various side dishes, salads from fresh or pickled vegetables. The taste of the finished meat depends on the sauce and spices used for cooking. To improve the taste, you can add cream, sour cream, various vegetables, mushrooms, and aromatic herbs. Actually, meat gravy is “two in one”: both meat and sauce together. The dish turns out extremely satisfying and flavorful. At the same time, it is quite simple, which is why it arouses great interest among novice housewives. It is to you, dear young housewives, that I dedicate my recipe for pork meat gravy. Cook and feed your men!
On a note:
- For meat gravy, both lean pork and pork with a fatty layer are suitable.
- To prevent the meat from losing all its juice during quick frying, dry it first with a paper towel.
- Instead of water, you can use meat or vegetable broth.
Ingredients
- pork 500 g
- onion 200 g
- wheat flour 30 g
- tomato paste 90 g
- water 500 g
- bay leaf 1-2 pcs.
- salt to taste
- ground black pepper to taste
Pork gravy recipe
Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small slices. You can cut it into cubes, bars, plates.
Peel the onion, rinse and also dry with a napkin. Cut into small cubes.
Heat a little refined sunflower oil in a deep frying pan or thick-walled saucepan. Dip the pork pieces into the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon.
Add chopped onion. Stir and fry for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots.
Add wheat flour. Stir and keep on fire for 1-2 minutes.
Add tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce.
Pour in boiling water. Add salt, pepper, bay leaf. From spices you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy.
Pork meat sauce is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it’s time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon appetit!
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