Pork goulash with gravy - a recipe that will help you cook a hot dish of meat with vegetables in a pan simply and quickly. Gravy without flour and without dairy products, however, in my opinion, this is the most delicious and simple gravy for meat.
Goulash that just do not call. In ancient times, domestic catering christened goulash meat stew in tomato gravy, which is usually served with mashed potatoes or rice. This Hungarian goulash is more like a thick soup than a main dish. Thick goulash replaces the first and second, so it is nourishing.
The traditional dish of Hungarian cuisine is made of beef or veal with bacon, pepper and tomato puree, but modern cuisine expands the boundaries and changes traditions. Now goulash is made from poultry, lamb and pork. Goulash with pork turns out very tasty!
- Cooking time: 45 minutes
- Servings: 2
Ingredients for pork goulash with gravy
- 350 g pork boneless;
- 80 g onions;
- 80 g carrots;
- 120 g tomatoes;
- 10 g sweet paprika;
- 30 g green onions;
- 25 ml of vegetable oil;
- salt, sugar, pepper.
Method of cooking pork goulash with gravy
Cut pork for goulash into small cubes of the same size. Drain the meat on a paper towel. Heat the vegetable oil in a skillet, throw the meat in small portions into the heated oil, fry quickly, put it in a bowl.
If the pan is large, then you can fry all the pork at once, if small, then in parts. If you lay out all the meat at once, the temperature of the heated oil will fall sharply, the meat will not be fried, but stewed.
On the same pan, in the same fat, we throw finely chopped onions, pass over to a translucent state.
Following the onion we add carrots, grated on a large vegetable grater. Fry carrots with onions for a few minutes.
In this goulash recipe, you can use ready-made tomato puree or tomato sauce. However, it is much simpler, tastier and healthier to add fresh tomato puree. Ripe red tomato rubbed on a large vegetable grater with skin and mashed potatoes ready.
Next, put chopped tomatoes and roasted pork in a pan.
Sprinkle with ground sweet paprika, salt to taste and pepper with black pepper. Then add the secret ingredient that will balance the taste of gravy - granulated sugar. It is not necessary to pour a lot of sugar, 1-2 teaspoons without a slide are enough.
Cover the pan with a lid, cook on low heat for 35-40 minutes, stir occasionally to prevent the dish from burning. After about 30 minutes, pour in a little vegetable or meat broth, or boiling water to make the gravy liquid.
2-3 minutes before the end of the goulash cooking, we throw a small bunch of finely chopped green onions into the pan, heat it all together.
Remove the pan with goulash from the stove and immediately serve on the table. Enjoy your meal!
I recommend cooking fresh potatoes with dill and garlic and salted cucumbers as a garnish for goulash.