How to cook pork goulash with gravy? Helpful Tips

Goulash is one of the national dishes of the ancient Hungarians. A little later it became known in many countries of the world and even gained popularity. Lovers of meat, it is familiar not by hearsay. The rest are simply forced to recognize the indisputable merits and quality of this product.

The simpler, the better

Prepare goulash absolutely not difficult. The Hungarians at one time made it solely from beef. But each people has its own priorities, and therefore our landladies are happy to use for this dish a tender and juicy pork. The simplest version of how to cook goulash from pork with gravy, requires a minimum amount of products. The main thing is to have a piece (about 0.5 kg) of good meat on the desktop, 3 tablespoons of tomato paste, 1 tablespoon of vegetable oil (for frying), 1 tablespoon of flour, 2 onions, salt and a little black pepper.

Everything is prepared very simply:

1. The meat should be thoroughly washed. Then it should be dried and then cut into cubes of medium size.
2. Heat vegetable oil in a deep frying pan, and then fry in it for 6 minutes prepared meat.
3. Cut the onions into small cubes and add to the meat. Products must be constantly turned over. The process of frying leads until the pieces of onion become transparent.
4. Now add a flour to the boiling mixture, a little water and the rest of the ingredients. All mix and leave the product stew for 1 hour.

That's the whole secret of how to make goulash from pork with gravy. Such meat can be served on the table as a full-fledged, self-serving dish, or used as a garnish to it puree from potatoes, pasta or boiled rice. The sauce makes the roast meat more tender, and the additional ingredients give it the necessary softness and aroma.

The recipe for how to cook a pork goulash with gravy is quite simple, but you can do it a little differently. You can partially change the recipe and take instead of 3 spoons of pasta only 1.5, adding to them 150 grams of sour cream. In this case, the gravy will have a delicate creamy taste and a more viscous consistency. Now every housewife can say that she already knows 2 options for how to cook goulash from pork with gravy.

The new ingredient is a new taste

In complex dishes, additional components play a very important role. Even one ingredient can completely change the dish. No less delicious goulash from pork will be obtained if you use broth instead of regular water. In this case, the recipe will be approximately the following: for half a kilogram of pork will require 2 onions, 1 spoon of tomato paste, vegetable oil and 1 broth cube.

And the process remains almost the same:

1. The chopped meat is fried in boiling oil.
2. The onion is poured and fried together until the vegetable is half-ready.
3. The broth cube dissolves in the water and the mixture merges into a frying pan.
4. After an hour, tomato paste is added, everything is thoroughly mixed and left under the lid for 5 minutes.

A fragrant broth will make the meat more spicy. In this case, there is no need to select flavoring agents. In gravy everything will be harmonious, and meat will only benefit from such neighborhood.

Delicious and fast

I must say that you can cook a delicious pork goulash much quicker. This will take only 20 minutes. The set of products will be as follows: half a kilogram of pork meat, 1 onion, 1 carrot, 50 grams of sunflower oil, 1 spoonful of tomato paste, a little water, salt, nutmeg and sugar, and a few spices to taste.

The dish is prepared on two pans:

1. On the first within 5 minutes fry the meat in vegetable oil with constant stirring.
2. On the second at this time 2 minutes roasted chopped onions and carrots. Then all other components are added. The mixture is stewed for 10 minutes.
3. The contents of both frying pans are combined and cooked together 10 minutes.

Goulash is ready for use. It perfectly fits any garnish. It turns out very satisfying, effective and quite tasty dish.