Pork goulash with gravy
Pork goulash with gravy - a recipe that will help you cook a hot meat dish 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.
What they just do not call a goulash. In ancient times, the domestic food service dubbed goulash meat stew in tomato sauce, which was usually served with mashed potatoes or rice. Real Hungarian goulash looks more like a thick soup than a main course. Thick goulash replaces both the first and second, so it is satisfying.
The traditional Hungarian dish is prepared from beef or veal with bacon, pepper and tomato puree, but modern cuisine expands the boundaries and changes traditions. Now goulash is prepared from poultry, lamb and pork. Goulash with pork is very tasty!
- Time for preparing: 45 minutes
- Servings Per Container: 2
Ingredients for Pork Goulash with Gravy
- 350 g boneless pork;
- 80 g of onions;
- 80 g of carrots;
- 120 g of tomatoes;
- 10 g of sweet paprika;
- 30 g green onions;
- 25 ml of vegetable oil;
- salt, sugar, pepper.
Method for making pork goulash with gravy
Pork for goulash cut into small cubes of the same size. Dry the meat on a paper towel. We heat the vegetable oil in a pan, throw the meat into the heated oil in small portions, quickly fry, transfer to 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 drop sharply, the meat will not be grilled, but stewed.
In the same frying pan, in the same fat, drop the finely chopped onions, passer to a translucent state.
Following onions add carrots, grated on a large vegetable grater. Fry carrots with onions for several minutes.
In this goulash recipe, you can use ready-made tomato puree or tomato sauce. However, it’s much simpler, tastier and healthier to add fresh tomato puree. Grate a ripe red tomato on a coarse vegetable grater together with the skin and mashed potatoes.
Next, put chopped tomatoes and fried pork in a pan.
Sprinkle with sweet paprika, salt and pepper black pepper to taste. Then add the secret ingredient that balances the taste of gravy - granulated sugar. You don’t need to pour a lot of sugar, 1-2 teaspoons without a slide are enough.
We cover the pan with a lid, cook over a low heat for 35-40 minutes, stir occasionally so that the dish does not burn. After about 30 minutes, pour a little vegetable or meat broth, or boiling water so that the gravy becomes liquid.
2-3 minutes before the end of cooking the goulash, we throw a small bunch of finely chopped green onions into the pan, warm them all together.
Remove the goulash pan from the stove and immediately serve. Enjoy your meal!
For a goulash for goulash, I advise you to cook young potatoes with dill and garlic and lightly salted cucumbers - a great combination.