Rich and hearty pork goulash with gravy is a very tasty independent dish that does not need any additions. Different recipes differ in cooking techniques, vegetables and spices. And especially for you, we have selected the most successful of them!
1. Classic pork goulash with gravy
Ideal with any kind of boiled or baked potato.
You will need: 500 g pork, 2 onions, 2 tbsp. tomato paste, 1 tbsp. flour, spices, 2-3 glasses of water.
Preparation: Chop the meat coarsely, roll it in spices and lightly fry it. Top with finely chopped onion, sprinkle with flour and cover with water and tomato paste. Pork goulash carcasses for 1.5 hours on low heat.
2. Pork goulash with sour cream
Try experimenting with spices. For example, add white pepper, nutmeg and cinnamon.
You will need: 500 g pork, 2 onions, 3 tbsp. tomato paste, 100 ml sour cream, 2 glasses of water, 1 tbsp. flour, spices.
Preparation: Cut the pork into medium pieces and fry for 7-10 minutes on all sides. Add chopped onion, flour, tomato paste, a little water and spices to the meat and simmer for about 20 minutes under the lid. Mix the sour cream separately with the rest of the water, add to the meat, and continue cooking until the gravy thickens.
3. Pork goulash with cream
The taste of goulash turns out to be more tender, softer and more delicate.
You will need: 500 g pork, 1 onion, 100 ml cream, 2 tbsp. flour, 3 bay leaves, 10 peppercorns, spices.
Preparation: Fry pork and onions over high heat, stirring constantly. Pour in about 700 ml of water, add spices, pepper and bay leaf, and simmer under the lid for 40 minutes. Dissolve the flour in water and add to the meat, pour in the cream there, and simmer for another 10 minutes after boiling.
4. Pork goulash with beer
Czech variation of the famous goulash recipe, now with dark beer.
You will need: 800 g pork, 3 onions, 100 g lard, 50 g tomato paste, 500 ml dark beer, 1 tbsp. flour, 4 cloves of garlic, 1 tsp. cumin, chili flakes, spices.
Preparation: Chop the pork and marinate it in spices and crushed garlic for half an hour. Fry it in a skillet until a beautiful crust and put it in a cauldron or saucepan. In the same place, fry the onion with lard, mix it with flour and tomato paste, stew it lightly, and put it with the meat. Pour the goulash with beer, season to taste, and covered with carcasses for about 40 minutes.
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5. Pork goulash with red wine gravy
Even a simple goulash can be prepared in such a way that gourmets will be delighted!
You will need: 500 g of pork, 150 ml of dry red wine, 1 tsp each. basil and rosemary, 2 bay leaves, 2 cloves of garlic, 1 onion, 1 carrot, 1 celery stalk, 1 tbsp. tomato paste, herbs.
Preparation: Cut the pork into cubes, fry until golden brown and put in a cauldron. Pour it with wine and boil it for 5 minutes without a lid. Fry the onions separately and add to the meat, and chopped celery in the same place.
Mix everything with tomato paste, and cover with water so that it completely covers the meat and vegetables. Stew the goulash for half an hour, add spices and carrots, and boil for another 20-30 minutes. Add chopped garlic at the very end.
6. Pork goulash with mushrooms
It is difficult to compete with forest mushrooms, but mushrooms are also delicious.
You will need: 500 g pork, 400 g mushrooms, 2 onions, 2 tbsp. tomato paste, 4 tablespoons sour cream, garlic, spices, sugar, 2 tbsp. flour, 1 tsp. lemon juice, 300 ml of water.
Preparation: Cut the pork into cubes, fry it with onions until golden brown, and sprinkle with spices. Fry the mushrooms separately until the liquid evaporates, mix them with flour, and add to the meat. Leave everything together over low heat for a quarter of an hour.
Pour the goulash with water with tomato paste, sugar, spices and lemon juice to taste, and stew under the lid for another 20 minutes.Add sour cream, stir and simmer for another 10 minutes.
7. Pork goulash with potatoes
Depending on the thickness and amount of gravy, it can be served as a soup or main course.
You will need: 600 g pork, 250 g potatoes, 1 onion, 1 tbsp. tomato paste, 1 tbsp. flour, spices.
Preparation: Cut the meat into portions, fry evenly on all sides and sprinkle with spices. Chop the onion, add to the skillet and continue to fry until soft. Mix everything with flour and tomato paste, pour in 1.5 cups of water, bring to a boil and reduce heat. After 10 minutes, add the potatoes to the goulash, add more water, and the carcasses all together for about 40 minutes.
8. Pork goulash with tomatoes
A gravy based on fresh tomatoes turns out to be no worse than from ready-made tomato sauce.
You will need: 500 g of pork, 3 tomatoes, 1 onion, garlic, spices, herbs, 100 ml of tomato juice.
Preparation: Chop pork, roll in spices, leave for half an hour and fry. Add onion chopped in half rings to it and continue to fry until soft. Peel the tomatoes, grate, finely chop or chop in a blender, and add to the pan.
Pour in tomato juice, water to taste, spices there and mix. Carcasses all together for about 40 minutes, and at the end, season with crushed garlic, herbs, and let it brew under the lid.
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9. Pork goulash with beans and gravy
We recommend canned red beans in tomato sauce - and half the job is done!
You will need: 500 g pork, 1 can of beans, 1 onion, 1 carrot, 3 tbsp. soy sauce, 2 cloves of garlic, spices.
Preparation: Brown the meat on all sides over high heat, add the bean sauce to it, and simmer for half an hour. During this time, fry the onions until golden brown and cut the carrots into slices. Add vegetables, soy sauce, spices to the meat and simmer for another 15 minutes. Put the beans and crushed garlic there - and after another 15 minutes the goulash is ready.
10. Pork goulash with green peas
A very unusual dish that pleases both in taste and color.
You will need: 500 g pork, 2 carrots, 150 g frozen peas, spices, smoked paprika, 2 tbsp. tomato paste, 1 onion.
Preparation: Chop the pork, chop the onion, and fry until soft over high heat. Add carrots there, sprinkle with smoked paprika and mascaras covered for 20 minutes. Season the goulash, add tomato paste and water to coat the meat and vegetables. Boil for another 20 minutes, add the peas and remove from heat after 10 minutes.
11. Pork goulash with pomegranate sauce
Use Georgian spices and herbs for a full flavor!
You will need: 600 g pork, 100 ml pomegranate juice, 1 pomegranate, 1 onion, 1 tbsp. flour, spices, 3 tbsp. hot tomato sauce, 200 ml of water.
Preparation: Chop the meat with onions, fry them for about 10 minutes over high heat, and cover with spices. Mix well, stew a little and add tomato sauce and flour. Pour in the pomegranate juice and water, close the lid, and carcass goulash until the meat is cooked. Finally add the pomegranate seeds, stir and serve immediately.
12. Pork goulash with zucchini
Juicy zucchini is an amazing addition to meat and gravy.
You will need: 500 g pork, 500 g zucchini, 2 onions, 2 carrots, 2 tomatoes, 2 tbsp. sour cream, spices.
Preparation: Cut the meat into small cubes, fry and transfer to a saucepan or cauldron. In the same pan, fry the onions and grated carrots with garlic. Add them to the meat, season, add water and simmer for half an hour under the lid. Chop the tomatoes and zucchini and add to the goulash. Fill everything with sour cream and leave on the fire for another 15 minutes.
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13. Pork goulash in the oven
It is best to cook goulash in pots, although another suitable container will do.
You will need: 700 g pork, 1 carrot, 2 onions, spices, 1 glass of water.
Preparation: Cut pork into cubes, carrots into thin cubes and onions into half rings. Dip the meat in spices and fry a little, and then add the vegetables for a couple of minutes so that they slightly decrease in volume.Put everything in a pot, fill with water and bake for an hour at 200 degrees.
14. Pork goulash in the microwave
Sounds fantastic? But this is more than real!
You will need: 500 g pork, 1 onion, 2 tbsp. tomato paste, 1 tbsp. sour cream, 500 ml of water, spices, garlic.
Preparation: Chop the beef into medium cubes, chop the onion and finely chop the garlic. Mix tomato paste with sour cream, dilute in water and add spices. Pour some oil into the container and put the meat there with onions and garlic. Microwave it for 5 minutes at maximum power. Then pour the sauce and spices over the meat and cook for another 10 minutes without a lid.
15. Pork goulash in a slow cooker
Cooking pork goulash in a multicooker is very convenient - it itself regulates the temperature and controls the time.
You will need: 500 g pork, 1 onion, 1 carrot, 1 tbsp. tomato paste, 1 tbsp. sour cream, paprika, spices, 1 bay leaf, 500 ml of water.
Preparation: Chop the pork and fry it for about 20 minutes at the appropriate setting. Add finely chopped onion and spices to it, and after another 5 minutes add sour cream, tomatoes, water and bay leaf. The water should cover the meat by about 2-3 cm. Cook the goulash for an hour and a half using the stewing mode.