Goulash in the classic Hungarian version is made from beef or veal. But if you prefer pig or wild boar meat, then you can easily prepare a delicious pork goulash, stewed with smoked bacon, onions, peppers and potatoes.
The dish belongs to the category of thick soups. Pork goulash with gravy is a tasty, filling and high-calorie dish for real gourmets. The authors of the Quick Recipes website have prepared several simple recipes for preparing this delicious dish.
Stewed pork goulash with tomato sauce
A very appetizing recipe for making rich and tender pork goulash. The meat is fried in it and then boiled in a saucepan in broth with tomato paste and spices. There is no need to beat the meat. Among the spices that go well with this goulash are suneli hops, cumin and coriander.
Ingredients:
- Pork – 0.7 kg.
- Tomato paste – 2 tbsp. l.
- Onion – 2 pcs.
- Flour – 3 tbsp. l.
- Salt, garlic and spices to taste.
Cooking method:
- A piece of pork, preferably with layers of fat, is washed with cold water, dried with a kitchen towel and cut into medium pieces.
- We clean the onions and chop them into pieces of arbitrary size.
- Fry the pieces of meat in heated vegetable oil for 10 minutes, stirring with a fork.
- Then add chopped onion to the meat and fry everything over medium heat for a few more minutes, continuing to stir.
- In a separate saucepan, boil 1 liter of water with spices, tomato paste and salt to your taste.
- Place the fried meat and onions into the boiling marinade. Cook the pork over low heat until fully cooked, about 1 hour.
- In a separate dry frying pan, fry the required amount of flour until creamy.
- Add chopped garlic to the fried flour and dilute it with a small amount of broth until you get a thick sauce.
- Pour the resulting thick garlic sauce into the pan with the cooked meat, mix thoroughly and cook for a few more minutes until the tomato sauce reaches the desired thick consistency.
Serve the cooked tender goulash with boiled potatoes, rice or pasta.
Homemade pork goulash in the oven
Pork goulash cooked in the oven is especially tender and flavorful. Meat stewed in tomato-sour cream sauce is eaten instantly.
Ingredients:
- Onions 2 pieces
- Pork fillet 500 g
- Vegetable oil 3 tbsp. l.
- Bay leaf to taste.
- Sour cream 200 ml
- Tomato paste 2 tbsp. l.
- Salt to taste
- Mix of peppers to taste
- Wheat flour to taste
- Water 2 glasses.
Cooking method:
- Wash the meat, cut into cubes, salt and pepper, fry in vegetable oil.
- Add finely chopped onion, sprinkle with flour, and fry.
- Transfer to a clay pot or glass baking tray with high sides.
- Mix sour cream and tomato paste, stir well. Add water, mix well.
- Pour sour cream and tomato sauce over the meat.
- Add bay leaf and spices.
- Cover with a lid and simmer in an oven preheated to 200 degrees for 1 hour.
Before serving, you can decorate with herbs. Bon appetit!
Goulash in a frying pan with vegetables and spices
Hearty and tasty Hungarian-style goulash can be cooked in a frying pan, you just need it to have a thick bottom to avoid burning the dish. We will cook with vegetables, paprika and spices.
Ingredients:
- Pork 700 gr.
- Sweet pepper 1 pc.
- Carrot 1 pc.
- Onion 1 pc.
- Tomato paste 1 tbsp.
- Paprika 1 tsp.
- Garlic 2 pcs.
- Bay leaf 2 pcs.
- Salt and spices (oregano and basil) to taste.
Cooking method:
- Rinse the piece of pork for goulash with cold water and cut into small cubes. Place them in a bowl, add salt and flour to your liking, then mix well.
- In a frying pan for preparing goulash, heat the sunflower oil well and fry the pieces of meat in it until golden brown.
- Sprinkle the fried meat with dry paprika and fry a little more.
- Then pour 2 glasses of clean water into the frying pan and simmer the meat over low heat for 1 hour.
- Peel the vegetables for goulash, rinse them, cut the onions and carrots into small cubes, and the pepper into strips.
- Fry the chopped onion until transparent in a separate frying pan with a small amount of oil.
- Then add chopped carrots and bell peppers to it, and fry everything together for another 5-7 minutes.
- Add a spoonful of tomato paste to the pork stewed in a frying pan (after an hour of stewing), add the fried vegetables there and stir gently.
- Simmer the goulash for another 30–40 minutes with the lid closed.
- Towards the end of cooking, sprinkle the dish with chopped garlic, spices and add bay leaves.
The dish is ready. Place into serving bowls. Serve it as a side dish with mashed potatoes, pasta or any cereal dishes and sprinkle with fresh herbs.
Pork goulash with potatoes in a bread pot
In the homeland of goulash, this dish is often served not just in a plate, but in a plate of large round bread or several portioned buns. In this case, the top of the bread is cut off, and the crumb is taken out from the lower part, but the crust is left intact to create a depression. Serve Hungarian goulash in a bread plate and surprise your family!
Ingredients:
- Pork – 700 gr.
- Potatoes – 500 gr.
- Onions – 2 pcs.
- Garlic – 4-5 cloves.
- Carrots – 2 pcs.
- Tomatoes – 2 pcs.
- Bell pepper – 2 pcs.
- Vegetable oil - for frying.
- Salt - to taste.
- Bay leaf – 2 pcs.
- Ground paprika – 2-3 tbsp.
- Spices (ground black pepper, cumin, basil or others) - to taste.
- Round bread (buns) made from rye flour - for serving.
Cooking process:
- Cut the onion into half rings and fry in a deep frying pan.
- Cut the pork into portions and fry over high heat along with the onion and sweet paprika for 2-3 minutes, stirring until it begins to brown.
- Next, add 150 ml of hot water to the meat and simmer under the lid for 15-20 minutes.
- During this time, peel the potatoes and carrots, cut the potatoes into slices, and the carrots into circles.
- Season the stewed pork with salt and pepper, place in a deep saucepan, and pour in 300 ml of boiling water.
- When the pork in the pan boils, add potatoes and carrots to it, simmer the goulash until almost done.
- Cut the bell pepper into thin strips, and peel the tomatoes and cut into small cubes.
- 7-10 minutes before the goulash is ready (when the potatoes are half cooked), add bell peppers and tomatoes, as well as bay leaves and other spices.
- When the meat and all vegetables are soft, the goulash is ready. Turn off the heat, add chopped garlic to the pan, if desired, sprinkle with any chopped herbs. Let the dish sit covered for 15 minutes.
- Serve the finished hot goulash in bread bowls (remove the pulp from the bread until only 1.5 cm thick walls remain). Eat the dish immediately to prevent the bread from getting soggy.
Pork fillet goulash recipe in a pan
We present to your attention a recipe for preparing this delicious dish in a pan, because sometimes you need to cook a large portion of meat, but everything doesn’t fit in the pan. Take only a pan with thick walls and a bottom, otherwise the meat may burn. We prepare goulash from fresh meat with vegetables and tomato paste, which can be replaced with fresh tomatoes.
Ingredients:
- Pork fillet – 1 kg.
- Onion – 4 pcs.
- Carrots – 2 pcs.
- Tomato paste – 4 tbsp. l.
- Flour – 3–4 tbsp. l.
- Salt, spices, laurel to taste.
Cooking method:
- Rinse the meat with cold water, dry with napkins and cut into pieces or sticks.
- Heat the sunflower oil well in a stewing pan and place the chopped meat in it.
- Salt the meat to taste and fry over medium heat until golden brown. During this time, peel the onions and carrots.
- Chop the onion into small cubes and chop the carrots on a coarse grater.
- Place the chopped vegetables in the pan with the meat and fry everything together for 10 minutes, stirring them occasionally.
- Dilute the required amount of tomato paste in 2/3 cup of clean water and pour this mixture over the meat and vegetables.
- Simmer the goulash in tomato sauce, covered, for 30 minutes over low heat.
- Then dilute the flour in half a glass of water and pour into the pan, stirring the meat well in the gravy so that there are no lumps of flour. You can pre-fry the flour in a dry frying pan, it will be tastier.
- Place laurel leaves in the goulash, sprinkle it with your favorite spices and simmer for a few more minutes until the gravy acquires a thick consistency. Taste the dish and turn off the heat.
The goulash in the pan is ready. Bon appetit!
Delicious goulash with soy sauce in a slow cooker
Contrary to the existing opinion that real goulash can only be prepared in special dishes, you are provided with a recipe for juicy and aromatic goulash prepared using a slow cooker. Goulash is prepared from lean pork with soy sauce, tomato paste and spices to suit your personal taste.
Ingredients:
- Pork – 500 g.
- Fresh tomatoes – 4 pcs.
- Carrots and onions – 1 pc.
- Soy sauce – 2 tbsp. l.
- Flour – 2 tbsp. l.
- Tomato paste – 1 tbsp. l.
- Spices and salt to taste.
Cooking method:
- We wash the meat with cold water, dry it with a paper towel and cut it into medium equal pieces.
- Lubricate the bowl of the device with a small amount of vegetable oil (preferably olive oil).
- Place the chopped meat in it and pour the specified amount of soy sauce. Wash the tomatoes, remove the stems and grind with a blender to a homogeneous puree. Then we transfer them to the meat.
- Peel the onion, chop it into thin half rings and place it in the bowl with the meat.
- Peel the carrots, wash them, chop them on a coarse grater and add them to the bowl of the device.
- In a separate container, mix tomato paste with two glasses of warm water.
- Add salt, spices and flour to this mixture to your taste and stir with a whisk until smooth.
- Pour the resulting tomato mixture into the meat in the slow cooker and mix everything well.
- Set the device to the “Stew” mode and cook the goulash for 25 minutes, no longer needed.
- We take a sample from the prepared dish and adjust it at our discretion.
Goulash with gravy in a slow cooker is ready. Serve with any side dish.
goulash with mushrooms and meat
Prepare a delicious and incredibly aromatic goulash with mushrooms. The meat can be either beef or pork. Mushrooms are fresh, dry or canned, but goulash with mushrooms tastes best if you take fresh champignons. Here is a very simple and delicious recipe. Try it, I guarantee you will be pleasantly surprised)))
- 700 gr. meat (pulp)
- 300 gr. champignons
- 1 large onion
- 1 tbsp. flour
- 100 ml. tomato sauce
- sunflower oil
- water or broth
- ground black pepper
- salt
- So, for goulash with mushrooms we will need, first of all, mushrooms. Any edible mushroom will do. My favorite is goulash with champignons.
- Wash the mushrooms thoroughly. We do not leave mushrooms in water, because they absorb water like a sponge, which greatly affects their taste.
- Fry the mushrooms over medium heat in a small amount of vegetable oil. When the juice released by the mushrooms has evaporated, remove the mushrooms from the heat.
- We take seven hundred to eight hundred grams of fresh meat without veins or layers. The younger the animal, the more tender the goulash will be. We cut the meat into small pieces, so that you can swallow without biting.
- In a very hot frying pan, fry the pieces of meat until you get a nice crispy crust. If you fry meat over low heat, the meat quickly loses liquid and becomes dry and tasteless.
- Add finely chopped onion to the meat.
- Fry the meat and onions over medium heat until the onions become transparent.
- Move the almost finished meat to the side. Place a level spoonful of flour into the hot oil and stir to prevent lumps from forming.
- Add half a glass of tomato sauce or a few grated ripe tomatoes. If the first and second are missing, you can add a spoonful of tomato paste.
- Before the diluted flour forms a lump, quickly pour water or meat broth into the meat. The sauce should almost completely cover the meat.
- Mix everything well to get a homogeneous sauce. Add fried mushrooms, pepper and salt to taste.
- Simmer the goulash over low heat until the meat is soft. The time depends on the type of meat, we cook beef goulash for about 30 minutes, pork goulash will be ready much earlier.
- Goulash with mushrooms is a very tasty dish in itself. For guests, it can be served in a restaurant version (two mushrooms + three pieces of meat + a sprig of herbs). And for a hungry husband returning from work, of course, he will need a side dish in the form of a plate of delicious mashed potatoes, buckwheat porridge or pasta.
These dishes are worth trying
https://www.youtube.com/watch?v=1g_6ROGSoXg
Reviews and comments:
I really liked the mushroom goulash, I cooked it for several days, but I ate it all in one go
It’s very easy to prepare, looks like a festive dish and is absolutely delicious. My parents really liked it. They said that I had become a real cook. It turns out it’s easy when there is such a wonderful culinary site like yours! :))))
Thanks for your feedback. I am very glad that my site was useful. I wish you good luck and the highest culinary aerobatics!
I used your recipe. Everything is simple and clear, so the dish was easy to prepare. It turned out delicious. The meat is soft and juicy, the mushrooms are aromatic, and the gravy is delicious. All the guests really enjoyed it. Thanks a lot.
Cheers! Lilya, thank you for taking the time to look at the site again. I always look forward to reviews and comments.
It’s amazing how harmonious this duet of mushrooms and meat is, although these products themselves are individually nutritious and tasty! Goulash really turns out tastier if you prepare it from fresh mushrooms and young beef, and you can serve either potatoes or pasta as a side dish. ).
I made this goulash without flour. Now I tried it with flour and realized what was missing in my dish. Only I also like it when we fry carrots cut into strips with onions, it turns out tastier.
Good and acceptable dish. Easy to prepare, it turns out delicious. I already tried it and added the recipe to my favorites. The meat is tasty, and the mushrooms give it a unique flavor.
Beef or pork goulash is a wonderful and satisfying dish; my mother always prepared it. I spotted a recipe with mushrooms, I’ll definitely try it. The only thing is that it’s not always possible to prepare the right thick sauce; apparently I put in less flour than needed...?!).
Very tasty, fast and convenient) Thanks to the author
Pork mushroom goulash with champignons
This recipe invites you to prepare pork goulash with fresh mushrooms. The mushrooms will add a wonderful flavor to the sauce. Pair with mashed potatoes or pasta for a filling and delicious dinner.
Ingredients:
- Pork – 250 g.
- Mushrooms (champignons) – 200 g.
- Onion – 1 pc.
- Tomato paste and flour - 1 tbsp. l.
- Sour cream – 2 tbsp. l.
- Paprika and sugar - 1 tsp each.
- Salt and spices to taste.
Cooking method:
- Wash a piece of pork and cut into small cubes.
- Wash the mushrooms and cut into slices or longitudinal pieces.
- Peel the onion and chop into half rings.
- Heat sunflower oil in a frying pan and fry the meat in it until golden brown. Fry over medium heat.
- Then add chopped onion to the frying pan and fry it along with the meat until golden brown.
- Then place the chopped champignons in the pan. Sprinkle the dish with paprika, salt and pepper to your taste, add flour and fry everything for 3-4 minutes.
- Then add tomato paste to the meat and pour a glass of clean water.
- Add sugar, chopped garlic and a little lemon juice to the goulash to enhance the taste. Mix the goulash well and simmer with the lid closed for 15 minutes.
- Then remove the pan with goulash from the stove and add sour cream.
- Place the goulash back on the heat, bring to a boil and turn off the heat.
Goulash with mushrooms can be served for dinner!
