Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.
What do you think of pork goulash with gravy? Our family simply loves it, and my family often asks to cook it. I don’t mind: I always have the ingredients at home, the cooking method is incredibly simple, and the result is simply wonderful!
Many types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to buy small buns, cut off the flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with fresh vegetables. Try to cook, because you can’t miss such recipes!
Pork goulash with gravy: recipe with step-by-step photos
I offer you a proven classic recipe for pork goulash, loved by many. The best goulash with gravy you've ever eaten!
Ingredients:
- 500 grams of pork;
- 1 carrot;
- 1 onion;
- 2 table. spoons of wheat flour;
- vegetable oil;
- dill greens;
- ground black pepper, salt, seasonings for meat.
How to cook:
Heat a frying pan with oil over high heat.
Cut the meat into small cubes.
Transfer the pork to the pan.
Fry, stirring constantly, until a golden brown crust forms on each side of the piece.
Set the meat aside for now, and in another dry frying pan fry the flour until brown and add it to the pork.
Finely chop the onion, grate the carrots on a coarse grater, and sauté over medium heat.
When the vegetables are fried, become soft and change color, transfer them to the meat.
Pour water, add herbs, pepper.
Cover with a lid, reduce heat and simmer the goulash for one hour.
A few minutes before it’s ready, add salt and your favorite meat seasonings.
Wonderful goulash with thick gravy is ready!
Pork goulash recipe, like in kindergarten
I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn't need any persuasion to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!
Children's diets use only lean meat, so for this recipe it is better to choose lean pork.
Ingredients:
- 600 grams of lean pork;
- 1 onion;
- 1 medium carrot;
- 1 table. a spoonful of canned tomato paste;
- 2 table. spoons of sour cream;
- 1.5 table. spoons of flour;
- 1.5 table. spoons of sunflower oil;
- 1 glass of water or broth;
- salt - to taste.
How to cook:
- Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
- Wash the carrots, peel and cut into strips or grate on a coarse grater.
- Peel the onion and cut into quarter rings.
- Place the meat in a single layer in a well-heated frying pan with vegetable oil.
- Fry the pieces on all sides until golden brown, stirring constantly.
This way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.
- Add carrots and onions to the pork and continue frying until the vegetables change color.
- Add flour, stir, fry for a couple more minutes.
- Add tomato paste and sour cream, stir.
- Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
- Cover with a lid, bring to a boil, then reduce heat.
- Simmer for a little over half an hour. Add salt before finishing cooking.
The pork goulash is ready just like in kindergarten. Bon appetit!
Recipe for pork goulash with gravy in a slow cooker
Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.
Ingredients:
- 800 grams of pork pulp;
- 1 cup broth;
- 40 grams of butter;
- 3-4 medium sized onions;
- 200 grams of tomatoes in their own juice;
- 25 ml vinegar (9%);
- 3 cloves of garlic;
- lemon;
- salt, bay leaf, ground paprika, ground pepper - to taste.
How to cook:
- Wash the pork, dry it with paper towels and cut into cubes.
- Peel the onion and cut into half rings.
- Place the butter in the multicooker bowl and turn on the “Frying” program.
- Place the onion in a bowl and fry it until golden brown.
- Pour in the vinegar and continue frying the onions until it evaporates.
- Squeeze the garlic through a press.
- Chop the tomatoes: finely chop or crush with a fork.
- Add spices (pepper, paprika, bay leaf, garlic) and stir.
- Place the pork and tomatoes into a bowl, add salt and stir.
- Switch to the “Extinguishing” program.
Pour in the broth and cook the goulash for about an hour and a half.
Pork goulash with carrots and onions - step-by-step recipe
In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.
Ingredients:
- pork neck – 600 grams;
- 1 medium sized carrot;
- 2 onions;
- 3 table. spoons of tomato sauce;
- Tabasco hot sauce - to taste;
- hot water;
- 2 table. spoons of sunflower oil;
- salt.
How to cook:
Wash the meat, dry with a paper towel and cut into small pieces.
Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.
Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is well browned.
Peel the onions and carrots and chop them finely.
Stir the meat and fry until golden brown.
Add onion to the pan, stir and fry a little.
Add carrots, stir and fry for a few more minutes.
Add tomato paste and stir. Reduce heat to low.
Pour in hot water until it covers the meat.
Add Tabasco hot sauce if you like it spicier. Mix.
Cover the pan with a lid and leave to simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.
This is such a delicious goulash you can make! Prepared according to this recipe, it turns out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.
I offer you a video recipe for pork goulash with gravy
Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you new recipes!
Pork gravy - a recipe for delicious and meaty gravy in a frying pan and in a slow cooker. To ensure that this simple pork gravy recipe is tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.
Meat gravy is a complete second course, which is stewed pieces of meat in a small amount of broth. The gravy can be meat, chicken, vegetable, cream or tomato. You can use different meats to make meat gravy. Some people prefer to cook it from rabbit, pork, lamb, turkey, others from beef or chicken.
Pork meat gravy is one of the universal gravies that goes perfectly with both side dishes of cereals and pasta, and with mashed potatoes it is simply delicious. Meat plays a primary role in the taste of gravy. Properly selected meat is the key to a delicious gravy. Give preference to meat without a lot of fat.
In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplants or zucchini are often added to the meat gravy.
Pork with gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a formal feast and at an ordinary one. Gravy can be prepared in different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should become familiar with.
Pork gravy classic recipe
Ingredients:
- Pork - 600 g;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Tomato paste - 2 tbsp;
- Wheat flour - 2 tbsp;
- Garlic - 4 cloves;
- Greens (dill, parsley) - to taste;
- Salt - to taste.
Cooking method:
- First of all, rinse the meat in water, then cut the meat into small pieces no larger than 5 cm in width and length;
- Then fry the meat until half cooked over high heat in a frying pan, and when browned, turn the heat to moderate;
- Grate the carrots (or cut into small pieces), cut the onions into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
- Add flour to the pan and continue cooking over low heat for 3 minutes;
- Pour water into the pan to cover all ingredients;
- Add tomato paste and bring to a boil. Then reduce the heat and continue cooking for another 15 minutes under the lid;
- Add chopped herbs and leave to brew for another 15 minutes. Bon appetit!
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. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook.
The goulash takes about 1 hour to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.
Gravy with tomato paste from pork in a frying pan
Ingredients:
- Pork - 800 g;
- Water - 1 l.;
- Tomato paste - 100 g;
- Carrots - 250 g;
- Wheat flour - 3 tbsp;
- Onions - 250 g;
- Sunflower oil - 50 g;
- Bay leaf - 2 pcs.;
- Salt - to taste.
Cooking method:
- To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
- Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
- Place the fried pork pieces in a stew pan;
- Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
- Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
- Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
- Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add bay leaf;
- Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon appetit!
For gravy, you can use not the best meat or even trimmings, 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. Meat gravy is often confused with goulash. They really are similar. But I think that the Hungarians would be offended if they found out about this. Real goulash is still different from pork meat gravy, a recipe with a photo of which is on our menu today.
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.
Meat quick gravy
Ingredients:
- Pork - 500 g;
- Wheat flour - 50 g;
- Onions - 200 g;
- Water - 0.5 l.;
- Tomato paste 100 g;
- Bay leaf - 1 pc.;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
- 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, cubes, 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 coarsely 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 pieces of pork 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!
The gravy enhances any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, since 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. The recipes provided will tell you in detail how to make pork gravy, inexpensive, but tasty and healthy.
Pork gravy in a slow cooker
Many main courses require meat gravy. This slow cooker recipe goes great with any of our everyday meals, from pasta to mashed potatoes. Instead of pork, you can use other meat - to your taste.
Ingredients:
- Pork - 400 g;
- Tomato paste - 3 tbsp;
- Onion - 1 pc.;
- Sunflower oil - 40 ml;
- Wheat flour - 3 tbsp;
- Water - 0.5 l.;
- Carrots - 1 pc.;
- Garlic - 2 cloves;
- Spices (herbs, pepper) - to taste;
- Salt - to taste.
Cooking method:
- Cut the washed pork meat into cubes or pieces of any shape;
- Peel the carrots and grate on a coarse grater;
- Peel the onion and cut into small cubes, like for a vinaigrette;
- Pour sunflower oil into the multicooker bowl;
- Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
- Place meat, onions and carrots in a container, stir occasionally. You don't have to close the lid;
- While the main ingredients are frying, dissolve the specified amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
- When the meat and vegetables are fried, add spices, salt and water with flour to the bowl;
- Set the “Extinguishing” mode for 50 minutes;
- At the end of the process, the gravy can be left on the heater to maintain the optimal temperature of the dish until serving. Bon appetit!
Since childhood, we have been taught that any side dish of cereals or pasta must be served with meat sauce - this rule is strictly observed in the canteens of kindergartens and schools.
The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings.
Pork with sour cream sauce for pasta
Ingredients:
- Pork - 600 g;
- Sour cream - 300 g;
- Milk - half a glass;
- Sunflower oil - 100 ml.;
- Onions - 2 pcs.;
- Garlic - 2 cloves;
- Greens - a bunch;
- Paprika - 1 tsp;
- Carrots - 2 pcs.;
- Spices - to taste;
- Salt - to taste.
Cooking method:
- Wash the meat, cut into equal parts, add a little salt, fry in a frying pan;
- Grate the carrots, cut the onion into small cubes. Fry vegetables for 15 minutes. Combine ingredients in one pan. A roasting pan or saucepan with thick walls will also work;
- Add spices, water, and simmer until half cooked;
- In a separate container, mix milk with sour cream, salt, pepper, and flour. Add crushed garlic. Stir the pork after pouring the sauce over it. Wait for it to boil and simmer on the lowest heat for some more time. Pork sauce with sour cream is ready. Serve it with pasta. Bon appetit!
Meat gravy has become something familiar to us, but not all of us know how to cook it correctly. Perfectly cooked meat literally melts in the mouth and many people confuse the duration of its preparation, listening to foreign chefs who recommend spending no more than 10 minutes on heat treatment. Remember that the meat for meat gravy must be stewed for at least 1 hour. Only then will it become tender and juicy and will disintegrate into fibers on its own.
Pork stewed in sour cream and tomato sauce in a slow cooker
Ingredients:
- Pork – 500 g;
- Sour cream - 100 ml;
- Tomato paste - 100 g;
- Greens - a bunch;
- Olive oil - 100 ml;
- Flour - 50 g;
- Onions - 2 pcs.;
- Ground pepper - to taste;
- Salt - to taste.
Cooking method:
- We wash a piece of pork under the tap, dry it and cut into medium-sized pieces;
- Pour olive oil into the container and start the “Baking” function. Set the timer for 10 minutes. Place the meat and cook, making sure to close the lid;
- Peel the onion and chop it finely. Add the onion to the meat and stir. Cook without changing the mode for another 10 minutes;
- Sprinkle the meat and onions with flour, salt and pepper. Stir;
- Place sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
- Pour the sauce over the meat, add water so that the liquid completely covers the meat. Start the “Stew” mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon appetit!
Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old Soviet recipe - pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives.
Pork with gravy in a slow cooker with mushrooms
Ingredients:
- Pork - 700 g;
- Olive oil - 40 ml;
- Mushrooms (champignons) - 250 g;
- Onion - 1 pc.;
- Tomato paste - 1 tbsp;
- Meat broth - 200 ml;
- Spicy tomato sauce - 2 tsp;
- Bay leaf - 2 pcs.;
- Sour cream - 1 tbsp;
- Salt - to taste.
Cooking method:
- Wash the pork thoroughly, pat it with a towel, carefully cut out the veins and cut the meat into medium slices;
- Under running water, brush the champignons and place them on a towel to dry slightly. Chop fairly coarsely;
- Pour oil into the bottom of the appliance container, start the “Baking” program and warm it up slightly. Place pieces of pork in a container, season with spices and cook the meat for 15 minutes;
- Stir the meat. Peel the carrots and onions and chop finely. Add vegetables to meat, stir and cook in the same mode for another 10 minutes;
- Now add the mushrooms, tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
- Run the “Extinguishing” function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, add bay leaf and add chopped garlic. Stir;
- After cooking, do not remove the pork and gravy for another 10 minutes. Serve with a vegetable side dish or spaghetti. Bon appetit!
We inherited the recipe for pork goulash with gravy from Soviet catering. Pieces of meat, fried with flour and then stewed in tomato sauce, were liked by many, and the dish quickly migrated to home kitchens. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour and pepper with salt.
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:
- 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;
- 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;
- 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;
- Classic proportions for gravy - take 1 tablespoon of flour or starch for 2 cups of liquid;
- 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;
- Greens will add additional taste and appetizing appearance; sprinkle the dish with it during serving. Parsley goes especially deliciously with goulash. Before serving, add fresh chopped herbs to the gravy - this will decorate the dish and save it from everyday life;
- Carrots added to the gravy not only improves its taste but also gives a beautiful golden color;
- To make the gravy moderately thick, add a little flour when frying the onions. Another option is to coat pieces of meat thoroughly in flour after processing with spices, then fry it. To be sure to avoid lumps, you need to first dilute the flour in water, and then pour it into the main body of the dish;
- If you do not use thickeners, such as starch or flour, then at the end of cooking you can add sour cream diluted in water;
- It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the hole formed by pressing will immediately level out;
- It is possible to change the taste of a dish using flour. Before adding it to the dish, fry until golden brown. It will add a nutty flavor;
- Do not salt the meat in advance - this will deteriorate its taste and reduce its nutritional value;
- To increase the mass of goulash, you can add squash while frying the vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and an even consistency;
- When frying meat, do not cover the pan with a lid. Do not pack the pieces of meat tightly together;
- Stewed pork with mushrooms is incredibly tasty. Just at the end of cooking, add fried mushrooms to your goulash;
- There is no need to choose too complicated options when it comes to spices. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
- If you want to get juicy meat when frying, brush it with mustard several hours before cooking. To keep the meat softer, it needs to be quickly fried over high heat, then its own juice will be preserved inside;
- The meat will turn out especially tender and soft if you keep it in milk for several hours;
- The flour in the dish can be replaced with corn starch, having previously dissolved it in water, broth or sour cream;
- 5 minutes before the end of cooking, add 50 g of butter to the goulash; it will give a delicate milky taste.
Pork gravy is a very convenient and versatile dish. It can be served with any side dish. You can prepare porridge from cereals, mashed potatoes, pasta. This gravy will give any side dish a wonderful taste.
What's the most important thing in gravy? Naturally, it is itself, thick, rich, with sour cream and tomato, with vegetables. And the main thing is that there is a lot of it. You can serve pork gravy with almost any side dish: potatoes in various incarnations, pasta, cereals.
Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree.
Video “Pork gravy recipe is simple and tasty”
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The most tender, melt-in-your-mouth meat with a thick, aromatic gravy - hardly anyone can refuse this combination! Traditional goulash belongs to the national Hungarian cuisine, where it is served in the form of a thick soup of pieces of beef stewed with smoked bacon, carrots, potatoes, onions and paprika. By frying the meat with bacon and flour, the dish becomes aromatic, very rich and fatty.
About the recipe for beef goulash with gravy
About beef goulash with gravy (recipe with photo attached with details) you don’t need to know the details in order to love and cook it often. And yet it is curious that in different parts of the world goulash is prepared differently and is mainly served not as a soup, but as a second meat course in a rich sauce. The beef turns out to be very aromatic and tender, and the thick gravy goes well with all kinds of side dishes, in particular rice and mashed potatoes.
Beef tenderloin or young veal, with a minimal amount of veins and muscle tissue, is suitable for cooking. Instead of tomato paste, you can put fresh tomatoes in the gravy and add fried bell peppers and celery to enhance the flavor. In a word, the taste of the dish can be easily adjusted, for example, add your favorite spices or add a couple of pinches of sugar if you want to remove the sourness of tomato paste. There is no need to skimp on greens for serving; finely chopped parsley, dill, green onions, cilantro or basil will only enhance the taste of goulash and make the dish brighter and richer in vitamins.
Ingredients
- beef 500 g
- onions 2 pcs.
- carrots 0.5 pcs.
- vegetable oil 2 tbsp. l.
- wheat flour 2.5 tbsp. l.
- salt 1.5 tsp.
- dried basil 2 chips.
- mixture of ground peppers 2 wood chips.
- water 3 tbsp.
- bay leaf 1 pc.
- tomato paste 2 tbsp. l.
- fresh dill 1 tbsp. l.
Recipe for beef goulash with gravy
- Chop the onion into thin half rings, cut the carrots into medium cubes. We wash the meat in cold water and dry it with a paper towel so that there is no moisture left on the surface that prevents the formation of a beautiful golden brown crust. We remove all the veins, if any, and then cut the beef into medium cubes - the standard size for goulash is 3x3 cm or 4x4 cm, the weight of each piece is about 30 grams. If you cut it larger, the meat will simmer for too long, and if it is cut too small, its flavor will not be as pronounced in the gravy.
Heat a deep frying pan, pour 2 tbsp into it. l. vegetable oil and put the beef in it. Fry the meat over high heat without a lid for 3-5 minutes on each side - this method of quick frying will allow you to “seal” all the valuable juices inside, the crust will set and become golden brown, which will make the goulash tender and juicy. We do not add salt during the cooking process!
In the same frying pan where the beef was fried, sauté the onions for 2-3 minutes - they will absorb the aroma and taste of the meat juice that remains from frying. As soon as the onion becomes soft, add wheat flour to the pan and stir quickly. Fried flour will give the goulash a pleasant smoky aroma, and also make the gravy thicker and richer.
Reduce the heat to low and continue frying for another 2-3 minutes - the flour should become light caramel in color and acquire a sweet, nutty aroma. Place the fried beef in the pan with the onions.
Fill with cold water - it should completely cover the contents of the pan. Add salt, a mixture of ground peppers, bay leaf and basil. Stir, bring to a boil and cover the pan with a lid. Simmer the beef at a low simmer for 30 minutes, remembering to stir from time to time with a wooden spatula.
Add the carrots, previously diced, mix again and simmer for another 30 minutes - during this time the carrots and meat will be fully cooked. The goulash should easily separate into fibers when pressed with a fork. If the beef is “old” and tough, the braising time should be increased. During cooking, the water will evaporate; you can add it if necessary.
At the end of cooking, add tomato paste and finely chopped dill. Stir and simmer for no more than 5 minutes - if you overcook the gravy, the tomato paste may lose its color.- The result should be a soft and flavorful goulash with a thick gravy. The onion will completely dissolve, giving its aroma and sweetish taste to the sauce. Carrots will perfectly retain their shape and give an appetizing look to the dish. Tomato paste will color the gravy richly and add a slight sourness.
Serve the beef goulash with gravy hot, sprinkled with finely chopped herbs. Mashed potatoes or rice are perfect as a side dish.
On a note:
- Instead of tomato paste, the recipe calls for using fresh tomatoes as a gravy for beef goulash - in this case, they should be scalded with boiling water, peeled and chopped in a blender (or on a grater). Add at the end of cooking and simmer with the meat for 10 minutes.
- If desired, you can add 1 clove of garlic, passed through a press, to the gravy at the final stage of cooking - it will give the dish a special aroma and taste.
To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions.
Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned. 
Place the fried pork pieces in a stewing pan. 
Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat.
Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir. 
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt and ground pepper. 
Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add the bay leaf. 
Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. 
Bon appetit! 
This recipe makes the meat very tender and flavorful. Instead of pork, you can use beef or chicken fillet. During the cooking process, the meat becomes very soft and milky with an indescribable garlic-milk taste and aroma.
Ingredients:
- 1 kg pulp;
- 1.5 -2 tbsp. milk;
- 50 g butter;
- 3 cloves;
- 0.5 tbsp. flour;
- a bunch of fresh dill;
- salt, pepper to taste.
Recipe for stewed pork with garlic in milk
1. Cut the pork pulp into thin slices. Salt and pepper the meat. Melt the butter in a frying pan and fry the pork in it until golden brown on both sides. The main thing is to prevent the pork from burning.
2. Pour all the milk and 0.5 tbsp into the frying pan. hot boiled water until the liquid completely covers the meat. If necessary, add more water, it all depends on the size of the pan. Leave to simmer over low heat for 7-10 minutes. Most of the liquid should evaporate and the milk should solidify.
3. Meanwhile, wash and chop the dill. Pour into the frying pan. Squeeze out the garlic.
4. Add 0.5 tbsp. flour, mix everything well so that the garlic-milk sauce thickens.
5. Fry, stirring, for another minute over medium heat.
Tender pork in milk with garlic ready! Bon appetit!
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