Pork goulash with sauce in a pan - 10 delicious recipes

Dreaming of surprising your family with a culinary talent? Make a traditional pork goulash with gravy. This is not a boring canteen dish, but a kind of culinary poetry. Correctly and with a soul cooked, it leaves an unforgettable taste sensation.

Pork goulash in a pan with flour gravy

Hearty and tasty goulash can be cooked in a frying pan, you just need it with a thick bottom to avoid burning the dish. We will cook with vegetables, paprika and spices.

Cooking time - 2 hours.

Servings - 7.

• 
  Rinse a piece of pork for goulash with cold water and cut into small cubes. Place them in a bowl, season with salt and flour to your liking, then stir well.
• 
  In a skillet for making goulash, heat the sunflower oil well and fry the pieces of meat in it until golden brown.
• 
  Sprinkle the fried meat with dry paprika and fry a little more.
• 
  Then pour 2 cups of clean water into a frying pan and simmer the meat over low heat for 1 hour.
• 
  Peel the vegetables for the goulash, rinse them, cut the onions and carrots into small cubes, and cut the peppers into strips. Fry the chopped onions until transparent in a separate skillet with a little oil.
• 
  Then add chopped carrots and bell peppers to it, and fry everything together for another 5-7 minutes.
• 
  Put a spoonful of tomato paste in the pork stewed in a skillet (after an hour of stewing), put the fried vegetables there and stir gently. Simmer the goulash for another 30-40 minutes with the lid closed.
• 
  At the end of cooking, sprinkle the dish with chopped garlic, spices and add laurel leaves. The dish is ready. Arrange in serving bowls. Serve as a side dish with mashed potatoes, pasta or any cereal dishes and sprinkle with fresh herbs.

Bon Appetit!

Pork goulash with tomato sauce

We bring to your attention a somewhat unusual recipe for making a rich and tender pork goulash. The meat is fried in it, and then cooked in a saucepan in broth with tomato paste and spices. No need to beat off the meat. Of the spices, suneli hops, caraway and coriander are well suited to such goulash.

Ingredients:

• Pork - 0.7 kg.
• Tomato paste - 2 tbsp l.
• Turnip onions - 2 pcs.
• Flour - 3 tbsp. l.
• Salt, garlic and spices to taste.

Cooking process:

1. A piece of pork, preferably with layers of fat, rinse with cold water, dry with a kitchen towel and cut into medium pieces.
2. We clean the onions and chop them into pieces of any size.
3. Fry the pieces of meat in hot vegetable oil for 10 minutes, stirring it with a fork.
4. Then put chopped onions to the meat and fry everything for a few more minutes over medium heat, continuing to stir.
5. Boil 1 liter of water with spices, tomato paste and salt to your liking in a separate saucepan.
6. Put the fried meat and onions into the boiling marinade.
7. Cook pork over low heat until cooked for about 1 hour.
8. In a separate dry frying pan, fry the required amount of flour until creamy.
9. Put chopped garlic into the fried flour and dilute it with a small amount of broth until a thick sauce is obtained.
10. Pour the resulting thick garlic sauce into a saucepan to the cooked meat, mix thoroughly and cook for a few more minutes so that the tomato sauce becomes the desired thick consistency.
11. Serve cooked tender goulash with boiled potatoes, rice or pasta.

Bon Appetit!

Delicious pork goulash with sour cream sauce

You are offered a recipe for an excellent dish for your everyday menu. Goulash with sour cream gravy will turn out delicious and satisfying. It is not difficult to prepare it.

Ingredients:

• Pork - 0.5 kg.
• Onions - 1 pc.
• Ketchup or tomato paste - 4 tablespoons l.
• Flour - 2 tbsp. l.
• Sour cream - 200 ml.
• Sugar - 1 tsp
• Salt, garlic and spices to taste.

Cooking process:

1. Rinse the meat with cold water, pat dry with a towel and cut into small cubes or sticks.
2. Heat a skillet (preferably with high sides) with vegetable oil and fry the pieces of meat, salted to your liking, in it until golden brown on all sides.
3. Transfer the fried meat from the pan to a separate container.
4. In a bowl, combine the tomato paste or ketchup with one spoonful of oil and transfer the mixture to the skillet where the pork was fried.
5. Add chopped onions to the tomato and simmer it over low heat for 10 minutes, stirring regularly.
6. Then transfer the fried meat to the onion, fill it with two glasses of boiled water, stir and simmer the goulash under a closed lid for 35-40 minutes.
7. After this time, add flour to the meat, add chopped garlic, sugar, spices and the specified amount of sour cream.
8. Stir the goulash so that there are no pieces of flour, and simmer for another 10 minutes over low heat. Be sure to remove the sample and adjust as desired.

The dish is ready. Serve and eat to your health!

A simple recipe for pork goulash in a saucepan

Your attention is given to a recipe for cooking this delicious dish in a saucepan, because sometimes you need to cook a large portion of meat, and everything does not fit in a pan. Take a saucepan only with thick sides and bottom, otherwise the meat may burn. Cooking fresh meat goulash with vegetables and tomato paste, which can be replaced with fresh tomatoes.

Ingredients:

• Pork - 1 kg.
• Turnip onions - 4 pcs.
• Carrots - 2 pcs.
• Tomato paste - 4 tbsp l.
• Flour - 3-4 tbsp. l.
• Salt, spices, laurel to taste.

Cooking process:

1. Rinse the meat with cold water, dry with napkins and cut into pieces or cubes.
2. In a saucepan, heat the sunflower oil well and place the sliced ​​meat in it.
3. Salt the meat to taste, fry over medium heat until golden brown.
4. Peel the bulbs and carrots during this time.
5. Chop the onion into small cubes, and chop the carrots on a coarse grater.
6. Put the chopped vegetables in a saucepan with the meat and fry them all together for 10 minutes, stirring occasionally.
7. Dissolve the required amount of tomato paste in 2/3 glasses of clean water and pour this mixture over the meat and vegetables. You can replace the pasta with fresh tomato puree (3-4 pieces).
8. Simmer the goulash in tomato sauce, covered with a lid, for 30 minutes over low heat.
9. Then dissolve the flour in half a glass of water and pour into a saucepan, stirring the meat well in the gravy so that there are no lumps of flour. You can pre-fry the flour in a dry frying pan, it will be tastier.
10. Put laurel leaves in the goulash, sprinkle it with your favorite spices and simmer for a few more minutes so that the gravy acquires a thick consistency. Taste the dish and turn off the heat. The goulash in the pan is ready.

Bon Appetit!

Pork goulash with gravy in a slow cooker

Contrary to popular belief that real goulash can only be cooked in a special dish, you are provided with a recipe for a juicy and aromatic goulash prepared using a multicooker. Lean pork goulash is prepared with soy sauce, tomato paste and spices according to personal taste.

Ingredients:

1. Pork - 500 g.
2. Fresh tomatoes - 4 pcs.
3. Carrots and onions - 1 pc.
4. Soy sauce and flour - 2 tbsp each l.
5. Tomato paste - 1 tbsp l.
6. Spices and salt to taste.

Cooking process:

1. Rinse the meat with cold water, dry it with a paper towel and cut into medium equal pieces.
2. Lubricate the bowl of the appliance with a small amount of vegetable oil (preferably olive oil).
3. Place the sliced ​​meat in it and pour in the specified amount of soy sauce.
4. We wash the tomatoes, remove the stalks and grind with a blender until smooth. Then we transfer them to the meat.
5. Peel the onion, chop it into thin half rings and put it in a bowl of meat.
6. We clean the carrots, rinse them, grind them on a coarse grater and add them to the bowl of the appliance.
7. In a separate container, mix the tomato paste with two glasses of warm water.
8. Add salt, spices and flour to this mixture to your liking and stir with a whisk until smooth.
9. Pour the meat in a slow cooker with the resulting tomato mixture and mix everything well.
10. We set the “Stew” mode on the device and cook the goulash for 25 minutes, no more.
11. We remove a sample from the prepared dish and adjust it at our discretion.
12. Goulash with gravy in a slow cooker is ready. Serve with any side dish.

Bon Appetit!

Delicious recipe for pork goulash with tomatoes

Fresh tomatoes add tenderness and juiciness to pork goulash. Using this recipe, you will prepare a great dinner for women who are constantly losing weight and for hungry men. You can complement it with a delicious side dish. We will cook in a deep frying pan.

Ingredients:

• Pork - 0.7 kg.
• Turnip onions and tomatoes - 2 pcs.
• Paprika - 2 tbsp. l.
• Cumin and salt - 1 tsp each.
• Flour - 2 tbsp. l.
• Sour cream - 100 g.

Cooking process:

1. Rinse the pork, dry and cut into 2x2 cm cubes.
2. Peel the onions and chop them into thin half rings.
3. In a skillet, heat the oil well and fry the chopped onions in it until transparent. Then sprinkle the onion with paprika and caraway seeds and fry for another 2 minutes.
4. Place the chopped meat in a skillet with the onion and fry it lightly. You can fry the meat in a separate skillet and then transfer it to the onion.
5. Fill the meat with clean water so that it is completely covered, and simmer it over low heat under a closed lid until cooked.
6. Peel fresh tomatoes by sprinkling them with boiling water, and chop them into small pieces or chop in a blender as you like.
7. Transfer the tomatoes to the meat after 20 minutes of braising. Sprinkle the meat with salt and pepper to your liking.
8. When the meat is ready, add wheat flour to the pan, add sour cream and stir the goulash well. Put it out for a few more minutes. If the sauce is thick, add a little water to the pan. Be sure to remove the sample.

Goulash with tomatoes is ready. Bon Appetit!

Goulash with mushroom gravy

In this recipe, you are invited to cook pork goulash with fresh mushrooms. The mushrooms will give the sauce a wonderful taste. Together with mashed potatoes or pasta, you will have a hearty and delicious dinner.

Ingredients:

• Pork - 250 g.
• Mushrooms (champignons) - 200 g.
• Onions - 1 pc.
• Tomato paste and flour - 1 tbsp each l.
• Sour cream - 2 tbsp. l.
• Paprika and sugar - 1 tsp each
• Salt and spices to taste.

Cooking process:

1. Rinse a piece of pork and cut into small cubes.
2. Wash the mushrooms and cut into slices or longitudinal slices.
3. Peel the onion and chop it into half rings.
4. Heat the sunflower oil in a skillet and fry the meat in it until golden brown. Fry over medium heat.
5. Then add the chopped onion to the pan and fry it with the meat, also until golden brown.
6. Then put the chopped mushrooms in the skillet. Sprinkle the dish with paprika, salt and pepper to your liking, add flour and fry everything for 3-4 minutes.
7. Then add tomato paste to the meat and pour a glass of clean water.
8. Add sugar, minced garlic and a little lemon juice to the goulash to enhance the flavor. Stir the goulash well and simmer under a closed lid for 15 minutes.
9. Then remove the goulash pan from the stove and add sour cream.
10. Place the goulash back on fire, bring to a boil and turn off the heat.
11. Goulash with mushrooms can be served with dinner.

Bon Appetit!

Pork goulash with vegetable gravy

In this recipe, you are invited to diversify your home menu by cooking pork goulash in a sauce with vegetables. All vegetables in your refrigerator are added to the sauce. The best side dish for such a goulash is rice. Prepare a delicious dinner using this recipe.

Ingredients:

• Lean pork - 400 g.
• Carrots, onions, eggplant and bell peppers - 1 pc.
• Tomatoes - 5 pcs.
• Flour - 2 tbsp. l.
• Paprika - 1 tbsp. l.
• Sugar - 1 tsp
• Salt and spices to taste.

Cooking process:

1. Rinse a piece of meat for goulash with cold water, remove excess moisture with a towel and cut it into small pieces, into one "bite".
2. In a goulash stewing dish (stewpan, frying pan or saucepan with a thick bottom), heat the vegetable oil well and fry the pieces of meat in it. First fry for 1-2 minutes over high heat until the meat is golden brown, then over low heat, stirring the pieces, fry the meat for 7-8 minutes.
3. Peel the onion, cut it into quarters and add to the sautéed meat. Fry the onion with meat until transparent.
4. Then salt the meat, sprinkle with dry paprika and any spices of your choice.
5. Peel the carrots, chop them into small cubes and add to the meat. Cook for a few more minutes so the carrots and meat are well saturated with the spice flavor.
6. Then add the required amount of flour to the meat, mix well and fry the meat with flour for another 1 minute.
7. Then pour one and a half glasses of clean water into a bowl with goulash, stir the goulash until smooth and simmer everything under a closed lid for half an hour. If the gravy is thick, add a little water.
8. Peel fresh tomatoes by pouring boiling water over them, and in a blender make a homogeneous puree from them. Pour the resulting tomato puree to the meat. Try the sauce and add a little sugar if the sauce is sour.
9. Rinse the eggplant and pepper, remove the stalks, seeds and chop them into longitudinal pieces. In a separate skillet with oil, fry the eggplant first, and then add the chopped peppers. Cook these vegetables until you smell of roasted peppers, this will take a few minutes.
10. Put the fried peppers and eggplant in a bowl with goulash, stir and simmer over low heat for another 10 minutes. By the end of braising, you can add 2-3 tbsp. l. sour cream.
11. Goulash in vegetable gravy is ready.

Eat to your health!

Hungarian pork goulash recipe

You are provided with a recipe for a real Hungarian dish - pork goulash. It should be hot, red, aromatic and contain a lot of spices. Butter and pre-frying vegetables will give it a special taste.

Ingredients:

• Pork - 0.5 kg.
• Butter - 2 tbsp. l.
• Turnip onions, bell peppers and carrots - 1 pc.
• Flour and tomato paste - 1 tbsp each l.
• Salt and spices to taste.

Cooking process:

1. We clean vegetables for goulash from husks, stalks and seeds and then rinse.
2. Chop the onion into random pieces.
3. Rub the carrots on a coarse grater.
4. Cut the sweet pepper into small cubes.
5. Heat a frying pan with vegetable oil well.
6. Fry carrots and onions in it over high heat for 7 minutes.
7. Then add pieces of sweet pepper and simmer vegetables for another 10 minutes. Transfer the fried vegetables to a container for stewing goulash.
8. We wash a piece of pork meat with cold water, wipe it with a towel and cut the meat into portions.
9. Add vegetable oil to the pan where vegetables were fried and fry the chopped meat until half cooked. Stir the pieces of meat regularly.
10. Transfer the fried meat to the vegetables, stir and fill with clean water so that the meat is completely covered with it.
11. Simmer the goulash under a covered lid for one hour.
12. After this time, pour flour diluted in water into the goulash, add tomato paste and the required amount of butter. Salt the meat and sprinkle with spices to your liking. Dry paprika, cumin and cumin are good for Hungarian goulash.
13. Mix the goulash well and simmer for another 20 minutes.
14. Always serve with fresh herbs.

Bon Appetit!

Pork goulash with gravy, cooked in the oven

In this recipe, you are invited to cook pork goulash in the oven. Cooked in the oven, and even in a white gravy, it will turn out to be unusually tender and fragrant. Delight your family with a delicious dinner.

Ingredients:

• Pork - 1.2 kg.
• Sour cream and mayonnaise - 100 ml each.
• Onions - 2 pcs.
• Flour and soy sauce - 2 tbsp each l.
• Lemon juice - 1 tbsp. l.
• Salt and dry spices (garlic, parsley and black pepper) to taste.

Cooking process:

1. Rinse the meat with cold water, pat dry with a towel and cut into portions approximately 2x2 cm.
2. Peel the onions and chop them into thin half rings.
3. Heat the sunflower oil in a skillet and fry the meat and onions over high heat. Be sure to stir the meat continuously and fry until golden brown.
4. Transfer the meat fried with onions to a baking dish and sprinkle with salt and flour, then stir well.
5. In a separate small container, cook the gravy with half a glass of water and spices. Take dry garlic and parsley 1 tbsp. l., and add black pepper to your taste. Add sour cream, mayonnaise, soy sauce, and the juice of half a lemon to the gravy.
6. Pour the meat into the mold with the resulting aromatic gravy and mix thoroughly.
7. Bake the goulash in the oven at 180 ° C for one hour.
8. Then add 2 laurel leaves to the meat, reduce the oven temperature to 150 ° C and continue baking for another 15 minutes.
9. Turn off the oven, let the dish steep for 30 minutes, and then you can serve it for dinner. Garnish with mashed potatoes or boil rice.

Eat to your health!