Ingredients
Peel the onion and cut into cubes. Cut the cucumbers into thin cubes.
Wash the meat, dry it and cut it into small pieces.
Heat the vegetable oil well in a frying pan with high sides. Place the meat in a frying pan and fry on all sides for 2-3 minutes over high heat.
After this, add the onion, mix and fry for 1-2 minutes. Then add 1 glass of water, bring to a boil, reduce the heat, cover the pan with a lid and simmer for 20 minutes.
Now add the cucumbers, mix and simmer for 10 minutes.
Mix cold cream with flour and mustard. Mix until smooth so that there are no lumps.
Pour the cream into the frying pan with the meat in a thin stream, stirring occasionally. Season with salt and pepper to taste, add bay leaf and simmer for 5-7 minutes.
Serve with your favorite side dish, pouring generously of the resulting gravy. BON APPETIT!
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Pork goulash recipes, how to cook pork goulash with gravy
How to properly and tasty cook pork goulash. Pork goulash with gravy - general principles and methods of preparation. As you know, a meat dish called “goulash” is an invention and achievement of Hungarian culinary masters.
Goulash itself, in appearance, looks more like a very thick gravy with pieces of meat. Most often, this dish is prepared quite spicy and mainly from beef meat. But since the Orthodox religion, unlike Islam, does not prohibit the consumption of pork, goulash made from pork tenderloin is more popular in Russia.
Using pork in the process of preparing goulash greatly facilitates the work of cooks, because this type of meat, unlike beef, almost always turns out to be tender and soft, and it cooks much faster. On average, it takes about one hour to prepare pork goulash, while the exact same beef goulash should take two or even more hours to cook.
Goulash is a universal dish and is good because it can be served with almost any side dish. Most often, pork goulash is served with mashed potatoes, spaghetti and white boiled rice.
Pork goulash with gravy - food preparation
Everyone knows that when planning to prepare a hot meat dish, you need to be very careful in choosing the main ingredient, that is, the meat itself. If we talk about pork goulash, then pork neck is best suited for its preparation. This meat turns out to be especially soft and tender, and cooks much faster than all other parts of the pork carcass.
So, it is best to take fresh or chilled pork neck. If you purchased frozen meat, first place it on the bottom shelf of the refrigerator and wait until it defrosts naturally. It’s most convenient to do this at night and start cooking in the morning. Thawed meat is cleaned of veins and films, if any, then thoroughly washed under running water, dried with paper towels and cut. To prepare goulash, cut the pork into small cubes or strips. If you wish, you can pre-marinate the meat in spices, aromatic herbs and a small amount of vegetable oil. The meat should be marinated for an hour. This is especially true if you are going to use lean pork.
Most often, goulash is prepared by adding various ingredients. This could be bell peppers, tomatoes, onions, mushrooms and even pickles. You can also experiment with the preparation of gravy. For this you can use meat broth, tomato paste, sour cream, soy sauce.
It is very important to use a wide variety of spices and seasonings when preparing any goulash. It's best if they are spicy. For example, ground red pepper would be an ideal option. If you do not eat spicy food, then use a mixture of spicy aromatic herbs.
Pork goulash - preparing dishes
As a rule, during the preparation of goulash, the meat does not immediately begin to stew. First, it is fried in a hot frying pan until golden brown. Therefore, you will need an ordinary frying pan for frying meat and any deep dish in which you will later stew the meat with vegetables and gravy. In principle, if you are not going to use a large number of additional ingredients to prepare goulash, then everything can easily fit in a frying pan with high sides.
Pork goulash - the best recipes
Recipe No. 1. Pork goulash in soy sauce
We bring to your attention a rather unusual recipe for making goulash. The gravy with the addition of soy sauce turns out to be very spicy, and the meat is unusually soft and tender.
To prepare pork goulash in soy sauce you will need the following ingredients:
1. Pork – 500 grams.
3. Bell pepper – 1 piece.
4. Soy sauce - 3 tablespoons.
5. Tomato paste – 1 tablespoon.
6. Meat broth – 200 ml.
Cooking instructions:
2. Peel the onions, rinse and cut into half rings. Place the onion in the pan with the meat, stir and fry until golden brown. Add salt, black and red ground pepper and pour in soy sauce. Then pour in the meat broth, stir, reduce the heat and simmer until the liquid begins to slowly evaporate.
3. At this time, rinse the bell pepper, remove the seeds and stem, and cut it into thin strips. Add tomato paste and chopped peppers to the pan, mix and simmer everything together for another five minutes. Then turn off the heat, cover the pan with a lid and let the finished dish brew for ten minutes.
Serve the pork goulash in soy sauce hot along with mashed potatoes. Bon appetit!
Recipe No. 2. Pork goulash with vegetables and herbs
The recipe for pork goulash with vegetables will certainly appeal to those who do not like to spend a long time at the stove, separately preparing meat and side dishes. This dish is independent and can be served with or without a side dish. Tender, aromatic meat accompanied by vegetables and fresh tomato sauce will be an excellent option for a quiet lunch with the family.
To prepare pork goulash with vegetables you will need the following ingredients:
1. Pork – 400 grams.
2. Bell pepper – 1 large piece.
3. Onions – 1 head.
4. Fresh tomatoes – 2 pieces.
5. Garlic – 2 cloves.
6. Fresh parsley or dill – 50 grams.
7. Vegetable oil – 2 tablespoons.
8. Salt, black and red ground pepper, spices and seasonings to taste.
Cooking instructions:
1. As always, defrost the pork in advance, then rinse it under running water, dry it with paper towels and cut into medium-sized pieces. Peel the onions, rinse and cut into half rings. We also wash the bell pepper, remove the seeds and stem, and cut into strips or squares.
2. Heat a small amount of vegetable oil in a frying pan, first fry the meat until golden brown. Then add chopped onions and bell peppers to the frying pan, add salt, add black and red ground pepper, mix and fry the meat and vegetables for five minutes.
3. Wash fresh tomatoes thoroughly, make a cross-shaped cut on one side and pour boiling water over them. Now remove the skins from the tomatoes, put them in a blender bowl and puree them. Transfer the resulting tomato puree into the frying pan with the rest of the ingredients, mix, reduce the heat, cover the frying pan with a lid and simmer for thirty minutes.
4. At this time, rinse the fresh dill and parsley under running water, dry it and finely chop it. We peel the garlic, rinse it and pass it through a garlic press. After thirty minutes, add chopped herbs and garlic to the pan, stir and cover with a lid. Let the dish sit for ten minutes.
Place the finished pork goulash with vegetables and herbs on plates and serve hot. Bon appetit!
Recipe No. 3. Pork goulash with pickles
Traditionally, a dish called “Azu in Tatar” is prepared with pickled cucumbers. And we suggest you prepare pork goulash with pickles, which turns out extremely tasty and original. Your household will certainly be pleasantly surprised by this dish.
To prepare pork goulash with pickles you will need the following ingredients:
1. Pork – 600 grams.
2. Onions – 1 medium-sized head.
3. Wheat flour - 1 tablespoon.
4. Half a lemon.
5. Meat broth – 200 ml.
6. Pickled cucumbers – 2 large pieces.
7. Vegetable oil – 2 tablespoons.
8. Salt, black and red ground pepper, spices and seasonings to taste.
Cooking instructions:
1. We clean the previously defrosted pork from films and rinse under running water. Dry and cut into small pieces. Peel the onions, rinse and cut into half rings. Cut the pickled cucumbers into thin strips. It is very important to take salted, not pickled, cucumbers. Ideally, they should be barrel-shaped. Squeeze the juice from half a lemon.
2. Heat a small amount of vegetable oil in a frying pan with high sides. Place the meat and fry it until an appetizing crust forms. Then put the chopped onions into the frying pan, pour in lemon juice, salt, add black and red ground pepper, mix and fry everything together for ten minutes.
3. Now sprinkle the contents of the frying pan with wheat flour, stir quickly and pour in the meat broth. Reduce heat and simmer for thirty minutes. After the specified time has passed, add chopped pickles to the pan, stir and remove from heat. Cover the pan with a lid and let the goulash brew for a while.
Serve the finished pork goulash with pickles to the table with any side dish of your choice. Bon appetit!
Recipe No. 4. Pork goulash with mushrooms
Pork goulash can be prepared not only with all kinds of vegetables, but also with mushrooms. As you know, meat with mushrooms is always a win-win option and a decoration for any table. Try to cook pork goulash with mushrooms according to our recipe and be sure that no one will remain indifferent.
To prepare pork goulash with mushrooms you will need the following ingredients:
1. Pork – 500 grams.
2. Onions – 2 medium-sized heads.
3. Carrots – 2 pieces.
4. Champignons – 300 grams.
5. Sour cream with a high percentage of fat – 300 grams.
6. Vegetable oil - 3 tablespoons.
7. Salt, black and red ground pepper, spices and seasonings to taste.
Cooking instructions:
1. Thaw the pork, wash it, dry it and cut it into small pieces. Peel the onions, rinse and cut into half rings. Heat a small amount of vegetable oil in a frying pan and fry the meat and onions until golden brown. It is necessary to fry at maximum heat without covering the pan with a lid.
2. At this time, peel the carrots, wash them thoroughly and cut into rings. We send the carrots to the meat with onions, add a little boiled water or meat broth, salt, add black and red ground pepper, mix, reduce the heat and simmer for twenty minutes.
3. Clean the fresh champignons, wash them thoroughly and cut them into slices. Place the chopped mushrooms in a frying pan, add sour cream there, mix and simmer for another fifteen minutes, stirring occasionally.
Serve the finished pork goulash with mushrooms hot with white boiled rice, pasta or mashed potatoes. Bon appetit!
1. In addition to pork neck, pork ham is also suitable for making goulash.
2. When preparing meat, do not forget to trim off excess fat, otherwise the dish will turn out to be quite difficult to digest.
3. To add piquancy to the dish, add dry white wine instead of meat broth during cooking.
4. When preparing goulash, it is very important to use a variety of spices and aromatic herbs.
jenskie-shtu4ki.ru
Beef goulash with pickled cucumbers
Beef goulash with pickles is easy to prepare. The combination of pickles, garlic and basil creates a piquant taste. This dish can be served with any side dish, it all depends on your tastes. In this case, buckwheat as a side dish.
Ingredients:
- Beef - 800 g
- Onion - 2 pcs.
- Carrots - 1 pc.
- Pickled cucumbers - 4-6 pcs.
- Garlic - 3-4 cloves
- Flour - 2 tbsp. l.
- Tomato paste - 1 tbsp. l.
- Brine - 50 ml
- Bay leaf - 3-4 leaves
- Dried basil - to taste
- Salt - to taste
- Vegetable oil - 2 tbsp. l.
Preparation
ipovar.su
Goulash with cucumbers
Goulash with cucumbers is prepared from beef, vegetables, sweet ground paprika, pickles and spices. Goulash is usually served with potatoes and sour cream. Garnished with fresh chopped herbs.
INGREDIENTS
- Beef 1 Kilogram
- Onion 2 pieces
- Salt 1 teaspoon
- Vegetable oil or fat 2 tbsp. spoons
- Ground paprika 2 tbsp. spoons
- Bay leaf 2 pieces
- Water or beef broth 4 cups
- Pickled cucumbers 2 pieces
- Potatoes 4 pieces
- Black pepper To taste
Description of preparation:
How to cook goulash with cucumbers? 1. First you need to prepare all the ingredients for the goulash. Rinse the beef and cut into cubes. Peel and chop the onion. Cut the pickled cucumbers into slices. You can also use gherkins; there is no need to cut them. Peel the potatoes, wash them, cut them into pieces. 2. Heat oil or shortening in a large saucepan over medium heat. 3. Roll the pieces of meat in paprika and fry on all sides. The meat should change color. 4. Add salt, pepper, bay leaf, cucumbers, potatoes and onions to the meat in the pan. Fry lightly, then add boiled water or beef broth. 5. Bring the goulash to a boil. Then lower the heat to low and simmer, covered, for 2-3 hours. Meat and vegetables should be soft. 6. Serve goulash with cucumbers with sour cream. It’s very tasty to add chopped green onions to goulash. Goulash with cucumbers is ready! Bon appetit!
Goulash is a popular meat dish with gravy that goes well with many side dishes: pasta, mashed potatoes, boiled rice, buckwheat and millet porridge. It is customary for us to prepare it from pork and beef. To add spice, you can add various ingredients to it. We offer recipes for goulash with pickles. You can add your favorite seasonings if you wish.
From pork
What do you need:
- 0.7 kg pork tenderloin;
- one carrot;
- 30 ml vegetable oil;
- 100 g pickled cucumbers;
- one onion;
- two tablespoons of tomato paste;
- salt;
- Bay leaf;
- ground pepper.
How to do:
- Cut the meat into small pieces - 1.5x1.5 cm squares.
- Finely chop the onion and grate the carrots.
- Pickles can be finely chopped or grated.
- Fry the onion in a frying pan in vegetable oil over high heat until golden brown.
- Place the pork pieces into the onion and cover with a lid. Simmer for about 20 minutes, stirring occasionally, until the liquid has evaporated.
- Place carrots in the pan and continue to simmer.
- After three minutes, add the pickles and stir.
- Now it's time for the tomato paste. After adding it, cook for five minutes.
- Pour boiling water into the pan, add spices, cover with a lid and simmer over low heat until the meat is cooked.
When the meat becomes soft, the goulash is considered ready. Immediately after the end of stewing, it can be placed on plates along with the side dish.
With beef
Garlic is added to this recipe for beef goulash with pickles for a spicy kick.
What do you need:
- 0.5 kg of meat (beef tenderloin);
- two onions;
- a couple of pickles;
- 50 g vegetable oil;
- two large spoons of sour cream;
- two cloves of garlic;
- spices (salt, bay leaf, pepper) - to taste.
How to do:
- Cut the beef into small squares or bars.
- Pour vegetable oil into a saucepan, place the pieces of tenderloin, add salt and ground pepper and fry until golden brown.
- Cut the onion into half rings quite thinly.
- Pickled cucumbers - into strips (after removing the skins from them).
- Add onions and cucumbers to the saucepan.
- Pass the garlic through a press or chop the garlic with a knife and place in the dish being prepared.
- Cover the saucepan with a lid, turn the heat to low and simmer for half an hour. If the water evaporates, add broth or water. The main thing is that the meat does not burn.
- Five minutes before readiness, add sour cream.
Serve goulash with pickles with buckwheat, pouring over the resulting sauce.
In a slow cooker
The slow cooker will cook both meat and potatoes at the same time.
What do you need:
- 0.5 kg beef tenderloin;
- one large onion;
- one carrot;
- two pickled cucumbers;
- 20 g vegetable oil;
- 50 g tomato paste;
- a pinch of nutmeg;
- a level teaspoon of paprika;
- half a teaspoon of khmeli-suneli;
- 10-12 pieces of small potatoes;
- salt.
How to do:
- Coarsely chop the onion and grate the carrots.
- Pour oil into the multicooker bowl, add onions and carrots, cook in baking mode for about 10 minutes while stirring.
- Cut the meat into cubes and place it in the slow cooker, close the lid. Continue cooking in baking mode for another 20 minutes. During this time, stir twice.
- Cut pickled cucumbers into bars. Place them in a bowl, add suneli hops, paprika, nutmeg, and salt. Pour in the tomato paste diluted with water.
- Peel the potatoes, place them in a steaming container and place it over the meat.
- Cover the multicooker with a lid and set the “Stew” program for an hour and a half.
Thus, the goulash with pickles and the side dish for it are ready.
With honey
What do you need:
- 0.7 kg of meat tenderloin (preferably beef);
- 3 pickled cucumbers;
- two onions;
- a tablespoon of honey;
- a glass of cream;
- a tablespoon of mustard;
- a tablespoon of flour;
- ground pepper;
- Bay leaf;
- salt.
How to do:
- Heat vegetable oil in a deep frying pan, then add honey and mix.
- Place the tenderloin cut into cubes or bars into a frying pan and fry until golden brown.
- Chop the onion, add to the meat and cook for another three minutes while stirring.
- Pour in two glasses of water, add pepper and bay leaves, simmer for about 35 minutes over low heat.
- Cut the cucumbers into strips and throw them into the pan, then simmer for another 10-12 minutes.
- Put flour and mustard into the cooled cream, mix well, then pour into the pan in a thin stream while stirring, add salt and continue cooking for about 5-7 minutes.
Serve the goulash with pickles along with a side dish and the resulting gravy.
Beef goulash is a tasty, healthy, nutritious and easy to prepare dish. That's why housewives often cook it. This is an excellent choice for a second course or dinner. How to cook beef goulash?
To do this you will need the following products:
- Beef meat without bones – 600 g
- Onions – 2 medium sized onions
- Vegetable oil – 50 g
- Flour – 1 tbsp. spoon
- Tomato paste – 1 tbsp. spoon
- Salt - to taste
- Ground black pepper, bay leaf - to taste
Beef goulash recipe:
Wash the beef, if the piece is sinewy, cut out the veins, cut into not very large pieces, fry until golden brown. Place the pieces of meat in a pan, if possible, with a thick bottom or cast iron. Fry the tomato paste in vegetable oil and add to the meat. Pour the contents of the pan with hot broth and simmer, covered, until done.
Prepare the sauce. Fry the flour in a frying pan until light brown, dilute with cold water and stir. Fry the onion. Drain the broth from the pan with meat, boil and add flour and onions to it. fried. Drain the broth remaining after stewing and prepare the sauce with it. Add salt, pepper, bay leaf and bring to a boil. Season the meat with the resulting sauce and simmer for another 15-20 minutes.
Beef goulash with pickles
You can add pickles to beef goulash to add more spiciness and piquancy. If you want an even spicier dish, add a small amount of garlic. This goulash is good with potatoes, buckwheat or millet porridge, and rice. Let's give the recipe.
- Beef – 500 g
- Pickled cucumbers – 2-3 pcs.
- Onions -1-2 bulbs
- Sour cream -2-3 tbsp. spoons
- Vegetable oil – 50 g
- Garlic – 1-2 cloves
- Ground pepper, salt - to taste
Cooking
Cut the meat. Take a deep frying pan, pour in vegetable oil, add pieces of meat, salt and pepper and fry until crusty. Peel the onion and cut into thin half rings. Remove the skin from the cucumbers and cut into strips. Pour the onions and cucumbers into the pan with the meat. Finely chop the garlic or pass through a press. Add to the contents of the pan.
Cover the goulash with a lid, put on low heat and simmer for 30 minutes. If the liquid evaporates, add a little water or broth to prevent the meat from burning. A few minutes before it’s ready, add sour cream to the goulash.
Goulash with pickles is ready! Bon appetit!
Goulash with gravy is a dish that hardly anyone would refuse. Mashed potatoes topped with a delicious thick gravy and pieces of meat with vegetables, you couldn’t imagine a tastier lunch. There are a lot of options for preparing the Hungarian dish goulash, we would like to offer you one of the options.
Delicious beef goulash with gravy
According to our recipe, the goulash turns out to be quite thick and with large pieces of meat, tender, just melts in your mouth. We’ll also add finely chopped pickles to the goulash, this will add a little piquancy to the dish.
This thick goulash is perfect for both an everyday table and a festive one. Fragrant, thick and tasty, it will delight your guests and loved ones.
Ingredients:
- Beef – 400 gr
- Onions - 2 pieces
- Sweet bell pepper – 1 piece
- Butter - 1 tbsp
- Vinegar 9% - 1 dessert spoon
- Tomato paste - 1 tbsp
- Sugar - 2 tsp
- Spices (bay leaf, peppercorns, thyme, dry paprika, ground black pepper)
- Flour - 2 tbsp
- Garlic - 2 cloves
- Pickled cucumber – 1 piece
To prepare the dish we need beef. Let’s not defrost it completely, so that it would be convenient to cut into pieces, since slightly frozen it is much easier to cut.
Cut the meat into large pieces.
Take a small container or bowl. Place the meat there, add a little salt, sprinkle with ground black pepper and paprika. Mix well. Dilute 1 dessert spoon of vinegar in 100 ml of water. Cut one onion into rings. Mix the onion with the meat and pour the vinegar marinade over everything. Leave the meat like this for 30 minutes.
After 30 minutes, take a cauldron or a saucepan with a thick bottom. Place the meat and onions in a saucepan. Cut the second onion into rings and add the onion on top. Place a piece of butter and sweet pepper cut into strips on top of the onion.
Pour the marinade liquid into the pan with the vegetables. Now cover with a lid and put on fire. Let the meat simmer for 1 hour. Periodically you need to keep an eye on the meat so that it does not burn on the bottom. If necessary, add water, but as a rule, this is not required; marinade and juice from meat and onions are enough.
While the meat is stewing, prepare the gravy. Fry the flour a little in a dry frying pan.
Add tomato paste to the flour and fry a little. Add finely chopped (or sliced) garlic and a little water. Stir to form a thick gravy. Let's simmer it for about 5 minutes.
Pour the prepared gravy into the pan on top of the meat and onions. Level with a spoon. Salt, add thyme and a little water. Chop the pickled cucumber very finely or three on a grater and add to the goulash. Cover with a lid and leave to simmer for another 20 minutes. That's all, delicious beef goulash with gravy is ready.
