6 good pork goulash recipes for a comfortable dinner

We tell you how to prepare a juicy meat dish with bell peppers, mushrooms, potatoes and cabbage.

1. Pork goulash with onions and bell peppers

Ingredients

500 g pork pulp;
400 g tomatoes;
3 bell peppers;
1 onion;
3 cloves of garlic;
1 tablespoon vegetable oil;
2 tablespoons smoked paprika;
1 teaspoon ground chili pepper;
2 tablespoons reddish wine vinegar;
250 ml meat or vegetable broth;
2 tablespoons of tomato puree;
1 teaspoon dried oregano;
salt - to taste;
black pepper - to taste.

Manufacturing

Cut the pork into cubes approximately 2 cm wide, tomatoes and bell peppers into medium pieces, and onions into half rings. Pass the garlic through a press.

Heat the oil in a deep frying pan or saucepan over medium heat. Brown the garlic and onion for 3 minutes. Add meat with paprika and chili to fry, cook for another 5 minutes. Add bell peppers, tomatoes, vinegar, broth, tomato puree, oregano. Salt, pepper and stir.

Reduce heat to low and cover with a lid. Simmer for 15 minutes. Then remove the lid and cook for another 30 minutes.

Definitely do it 🥘

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2. Pork goulash with carrots and onions

Ingredients

500 g pork pulp;
1 onion;
1 carrot;
2 tablespoons vegetable oil;
350 ml water;
250 g tomato sauce;
1 tablespoon soy sauce;
salt - to taste;
black pepper - to taste;
1 tablespoon corn or wheat flour.

Manufacturing

Cut the pork into small pieces, the onion into medium pieces. Grate the carrots on a large grater. Fry the meat in half the oil over medium heat for 6–8 minutes. Then put it on a plate.

Heat the remaining oil in a deep frying pan and brown the onion for 5-7 minutes. Add carrots and cook for another 5 minutes, then add 250 ml of water with tomato and soy sauces. Bring to a boil and add pork to the pan. Add salt, pepper and boil again. Reduce heat and simmer covered for approximately 15–25 minutes or longer until the meat becomes soft.

Combine the remaining water with flour. Pour a little into the frying pan with the meat, stir, wait until it boils, and then keep on the fire for another 2-3 minutes.

Try it 🥩

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3. Pork goulash with mushrooms

Ingredients

550 g pork pulp (sliced or brisket);
1 onion;
1 bell pepper;
1 clove of garlic;
1 tablespoon vegetable oil;
1 tablespoon paprika;
600 ml chicken broth;
2 tablespoons of tomato puree;
salt - to taste;
black pepper - to taste;
200 g small champignons;
2 tablespoons corn or wheat flour;
2–3 tablespoons of cool water;
1–2 sprigs of parsley.

Manufacturing

Cut the pork into small pieces, the onion and bell pepper into small pieces. Pass the garlic through a press or chop it with a knife. Heat half the oil in a deep frying pan or saucepan over medium heat. Fry the meat for 6-8 minutes, then place it on a plate.

Add the remaining oil and brown the onion and garlic for 5 minutes. Sprinkle with paprika, stir and after about a minute pour the broth evenly. Bring to a boil, add tomato puree and return pork to the pan. Season with salt and pepper.

Cook over low heat for 15–20 minutes, then add the bell peppers and mushrooms. Continue simmering for another 10 minutes or longer until the meat is tender. Dilute the flour with cool water so that there are no lumps. Add to the pan, stir and leave on the heat for 3-4 minutes to thicken the sauce.

Before serving, sprinkle the goulash with chopped parsley.

Rate the taste 🍳

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4. Pork goulash with potatoes, bell peppers and carrots

Ingredients

500 g pork pulp;
5 medium onions;
3 medium carrots;
2 burgundy bell peppers;
500 g potatoes;
1 tablespoon of vegetable oil or melted lard;
3–4 bay leaves;
1½ teaspoons sweet paprika;
½ teaspoon hot paprika powder;
½ teaspoon dried rosemary;
1 teaspoon dried oregano;
250 ml hot water;
250 ml beef, chicken or vegetable broth;
salt - to taste;
black pepper - to taste.

Manufacturing

Cut the pork into cubes approximately 1.5 centimeters wide, the onions, carrots and bell peppers into small pieces, and the potatoes into slightly larger pieces.

Heat approximately ⅓ of the oil in a deep frying pan or saucepan. Divide the meat into several parts, place in one layer and fry for approximately 7-8 minutes. Transfer the browned pork to a plate.

Add the remaining oil to the same pan. Fry the onions and carrots in it for 5-6 minutes. Throw in bay leaf, paprika, rosemary and oregano. After a minute, return the meat to the pan. Fill with water and broth. Reduce heat and cook for 20 minutes.

Add potatoes and bell pepper to pork. Cover and cook for another 45-50 minutes until the meat is tender and tender. Stir occasionally and add little water if it boils quickly. A couple of minutes before cooking, add salt and pepper.

Cook for dinner

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5. Pork goulash with sauerkraut and sour cream

Ingredients

600 g pork shoulder;
3 onions;
1 clove of garlic;
1 tablespoon of melted lard or vegetable oil;
2 teaspoons paprika;
100–150 ml water;
salt - to taste;
cumin - to taste;
500 g sauerkraut (can be replaced with fresh);
200 g sour cream;
1 tablespoon corn or wheat flour.

Manufacturing

Cut the pork into medium pieces, the onion into half rings. Pass the garlic through a press.

Heat lard in a frying pan over medium heat. Brown the onion for 5-6 minutes, then sprinkle with paprika and add water. Stir, add meat with garlic, salt and cumin. Cook for 30 minutes, then add the cabbage and leave on the fire for another half hour.

Combine sour cream with flour into a homogeneous mass without lumps. Add to the pork, stir well and leave on the stove for a few minutes.

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6. Pork and beef goulash with beer gravy

Ingredients

750 g pork pulp;
750 g beef pulp;
1 kg of onion;
2–3 tablespoons of vegetable oil;
salt - to taste;
black pepper - to taste;
3 teaspoons paprika;
1 teaspoon cumin;
750 ml beef broth;
500 ml dark beer;
2 tablespoons of tomato paste;
2 teaspoons corn or wheat flour.

Manufacturing

Cut the pork and beef into medium pieces, the onion into small cubes.

Heat oil in a frying pan over medium heat. Fry the onion for 4-5 minutes until it becomes transparent. Add the meat and cook for another 7-10 minutes until lightly browned. Season with salt, black pepper, paprika and cumin. Fry for about another minute. Then pour in the broth with beer and tomato paste.

Reduce heat. Simmer for one and a half to two hours until the meat becomes soft. 5-10 minutes before readiness, gradually add flour, stir and do not remove from heat until the gravy thickens.

Pork goulash

pork (ham flesh or neck) – 600-650g; potatoes – 3 pcs.; sweet bell pepper – 3-4 pcs.; meat broth – 400 ml; onion – 1 pc.; tomato paste – 2-3 tbsp; sweet paprika – 1 tbsp; smoked paprika – 1 tsp; caraway seeds (seeds) – 1 hour

Hungarian meat with sweet pepper and chili

pork (neck) – about 2 kg; bell pepper – 4-5 pcs.: garlic; onions – 2 pcs.; chili – 2 pods; paprika, marjoram, thyme, cumin - to taste; tomato paste – 1 tbsp; wine vinegar - to taste.

Goulash with heart

beef heart – 1 kg; onions – 2 onions; sweet pepper – 4 pcs.; pork fat – 4 tbsp; tomatoes – 3 pcs.; garlic – 1 clove; cumin – 1 tsp; paprika – 1 tsp; reddish hot pepper – 1/2 tsp; salt - to taste; broth (or water) – 1 cup

Goulash

meat (beef) – 700g; onions - 3 onions; potatoes – 4 pcs.; pork fat – 4 tbsp; garlic – 1 clove; cumin – 1 tsp; paprika – 1 tsp; reddish hot pepper – 1/2 tsp; salt - to taste; tomatoes – 3 pcs.

section: Hungarian cuisine

Stew in bread with brown sugar

pork – 350g; black beer – 200 ml; meat broth – 200 ml; onions – 1 pc.; apples – 1-2 pcs.; Brown&White brown sugar – 2-3 tbsp; mustard – 1/2 tsp; flour – 1 tbsp; butter – 20g; rye bread - 1 loaf; vegetable oil for

Bograch goulash (bogracs gulyas)

beef, pork (ribs, can be smoked), smoked lard (with layers of meat), raw smoked sausages, sweet bell peppers, potatoes, garlic, hot peppers (pods), chili pepper (dried, coarsely ground), ground dark pepper, thyme.

section: Hungarian cuisine, Goulash

Goulash with apples

beef or lean pork, apples, onions, fat, salt, pepper, tomato puree, sour cream, flour.

Styrian goulash

pork (from the shoulder part), onion (large), carrots, celery (root), kohlrabi, potatoes (large), garlic, salt, white pepper, cloves, bay leaf, vinegar, horseradish (grated), parsley (chopped herbs ).

Szeged style goulash

pork (shoulder), onion, fat, pink paprika, salt, cumin, garlic, sauerkraut, flour, sour cream, dill.

Pork goulash with hominy

pork, pork fat, onions, tomato puree, flour, grape wine, paprika, salt.

Goulash in Transylvanian style

pork, sauerkraut, onion, cumin, sour cream, paprika, dill, garlic, salt.

Međimursky goulash

veal, pork, any kind of meat, onions, garlic, white mushrooms (fresh), potatoes, reddish sweet wine, tomato juice, pepper, salt, vegetable oil.

Pork goulash with noodles

pork, lard, onion, tomato, cheese, salt, black pepper (ground), broth, flour, egg, water.

Goulash with green beans

beef, lamb, pork, onions, vegetable oil, green beans, flour, salt, pepper, parsley.

Goulash with tomatoes

beef (pulp), pork (pulp), sunflower oil, dark pepper (ground), salt, vegetable broth, tomatoes (yellowish), tomatoes (reddish), cinnamon (ground), curry (powder).

Pork goulash with banana

pork, banana, onions, potatoes, olive oil, dill, parsley, salt.

Goulash with pork and leeks

olive oil, pork (pieces), leeks (washed and finely chopped), garlic (crushed), pepper (reddish, striped), flour, paprika (hot smoked), tomatoes (canned), sour cream.

Chorizo, pork and bean goulash

pork (boneless and skinless), pancetta or bacon (chopped), onion (chopped), garlic (chopped), paprika (hot smoked, ground), chorizo (chopped), tomatoes (canned in their juice), reddish wine, beans (con.

Szekely goulash

pork (pulp), onion, fat, wheat flour, sauerkraut, water, sweet pepper, garlic, sour cream, red pepper, caraway seeds (seeds), salt, dill (greens), parsley (greens).

Pork goulash with heather ale

pork (diced), onion (peeled and finely chopped), garlic (crushed), olive oil, flour (seasoned with salt and pepper), heather ale or dry cider, herbs (chopped, e.g. coriander, parsley, chervil, es.

American-style bean goulash with pork

beans (dried, soaked overnight (that is, at night) in water), bay leaf, pork (pieces), bacon (cut into strips), celery (sticks, chopped), onion (chopped), pepper (greenish, peeled and chopped), garlic (crushed), tomatoes.

Pork goulash with wine

pork, lard, tomato puree, flour, onion, wine, side dish, bay leaf, pepper (peas), herbs.

Pork goulash with sour cream

pork, onions, tomato puree, margarine, wheat flour, sour cream, black pepper (ground), salt.

Pork goulash with carrots

lard, rendered pork lard, pork goulash, onions, meat broth, black beer, salt, black pepper, paprika, carrots, sour cream, flour.

Pork goulash with bread

pork (shoulder), pork lard, salt, reddish (sweet) pepper, onion, caraway seeds, flour, rye bread.

Goulash with potatoes and sweet peppers

meat broth, potatoes (small), sweet pepper, pork goulash, beef goulash, veal goulash, tomato puree, sour cream, pork lard, shallots, onions, smoked brisket, starch, garlic, reddish pepper (ground ), salt.

Pork goulash with gravy: 4 step-by-step pork goulash recipes

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes perfectly with cereals - rice or buckwheat.

How do you feel about pork goulash with gravy? Our family simply loves it, and my family often demands to cook it. I don’t mind: I always have the ingredients at home, the production method is incredibly simple, and the result is simply wonderful!

[quads /> Almost all types of side dishes go with goulash. This dish looks very authentic served in bread. To do this, you need to purchase small buns, cut off their flat top and remove the bread crumb. Pour the goulash into bread “plates”, add sour cream and garnish with herbs. Before serving, you can complement the treat with the freshest vegetables. Try to cook, because you can’t skip such recipes!

Pork goulash with gravy: recipe with step-by-step photos

I offer you a tried and tested traditional recipe for pork goulash, loved by almost everyone. The best goulash with gravy you've ever eaten!

500 g pork;
1 carrot;
1 onion;
2 table. spoons of wheat flour;
vegetable oil;
dill greens;
dark ground pepper, salt, seasonings for meat.

Heat a frying pan with oil over high heat.

Cut the meat into small cubes.

Transfer the pork to the pan.

Fry, stirring constantly, so that a golden brown crust forms on each side of the piece.

Set the meat aside for now, and fry the flour in another dry frying pan until it turns coffee brown and add it to the pork.

Finely chop the onion, grate the carrots on a large grater, and sauté over medium heat.

When the vegetables are fried, become soft and change color, transfer them to the meat.

Pour water, add herbs, pepper.

Cover with a lid, reduce heat and simmer the goulash for 1 hour.

A couple of minutes before it’s ready, add salt and your favorite meat seasonings.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten goulash with pasta was one of my favorite dishes. I didn’t need to be persuaded to deal with him quickly. I'm sure it was the same for you. Remember the taste of youth!

In the children's diet, only lean meat is used, so for this recipe it is better to choose lean pork.

600 g lean pork;
1 onion;
1 medium carrot;
1 table. a spoonful of canned tomato paste;
2 table. spoons of sour cream;
1.5 table. spoons of flour;
1.5 table. spoons of sunflower oil;
1 glass of water or broth;
salt - to taste.

Wash the pork, dry it, remove veins and excess fat, cut into small cubes with a side of 3 cm.
Wash the carrots, peel and cut into strips or grate on a large grater.
Peel the onion and cut into quarter rings.
Place the meat in a single layer in a well-heated frying pan with vegetable oil.
Fry the pieces on all sides until golden brown, stirring constantly.

In this way, all the juice will be sealed inside the piece, and the goulash will turn out very tasty and juicy.

Add carrots and onions to the pork and continue frying until the vegetables change color.
Add flour, stir, fry for a few more minutes.
Add tomato paste and sour cream, stir.
Pour in hot water (you can use broth), stir until the sour cream and tomato sauce are completely dissolved.
Cover with a lid, bring to a boil, then reduce heat.
Simmer for a little over half an hour. Add salt before finishing cooking.

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your own kitchen assistant - a slow cooker. Its advantage is that you can immediately stew goulash and prepare a side dish for it, for example, steamed vegetables.

800 g pork pulp;
1 cup broth;
40 g butter;
3-4 medium sized onions;
200 grams of tomatoes in their juice;
25 ml vinegar (9%);
3 cloves of garlic;
lemon;
salt, bay leaf, ground paprika, ground pepper - to taste.

Rinse the pork, dry it with cardboard napkins and cut into cubes.
Peel the onion and cut into half rings.
Place the butter in the multicooker bowl and turn on the “Fry” program.
Place the onion in a bowl and fry it until golden brown.
Pour in the vinegar and continue frying the onions until it evaporates.
Squeeze the garlic through a press.
Chop the tomatoes: finely chop or crush with a fork.
Add spices (pepper, paprika, bay leaf, garlic) and stir.
Place the pork and tomatoes into a bowl, add salt and stir.
Switch to the “Quenching” program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - step-by-step recipe

In this recipe, instead of store-bought tomato sauce, you can use homemade one, it will only turn out better. Play with flavors by using different spices. If you, like me, love spicy meat, then add Tabasco. And if you prefer a milder taste, you can add a little Georgian adjika or a ground mixture of peppers to the dish.

pork neck – 600 g;
1 medium sized carrot;
2 onions;
3 table. spoons of tomato sauce;
Tabasco hot sauce - to taste;
burning water;
2 table. spoons of sunflower oil;
salt.

Rinse the meat, dry it with a cardboard towel and cut into small pieces.

Place the frying pan on the fire, after it heats up, pour in a little sunflower oil.

Increase the heat to maximum, transfer the pork to the frying pan, do not stir until it is perfectly fried.

Peel the onions and carrots and chop them finely.

Stir the meat and fry until golden brown.

Add onion to the frying pan, stir and fry briefly.

Add carrots, stir and fry for a couple more minutes.

Add tomato paste and stir. Reduce the heat to low.

Pour in hot water so that it covers the meat.

Add Tabasco hot sauce if you like it spicier. Mix.

Cover the pan with a lid and let it simmer for half an hour. 5 minutes after the end of cooking, add salt to the goulash.

This is the delicious goulash you will get! Prepared according to this recipe, it comes out tasty, but quite spicy. If you don't like it spicy, then omit the hot sauce.

I offer you a video recipe for pork goulash with gravy

Knowing the basic recipe for goulash, you can experiment with it endlessly. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and look forward to the latest recipes!

Traditional pork goulash with gravy

Cooking: 45 minutes

Do you dream of surprising your family with your culinary talent? Prepare goulash according to the classic recipe. Traditional pork goulash with gravy is prepared without any tricks.

Savory and thick pork goulash

Goulash is prepared from the freshest meat with the addition of onions, carrots, spices and new tomatoes. Tomatoes can be replaced with tomato paste. In restaurants, this dish is often prepared with bell peppers and pickles. All the ingredients in the gravy give this meat dish a unique taste and smell. You can experiment with spices: add dark and aromatic pepper or ready-made seasoning for goulash.

As a side dish for goulash, you can serve boiled or fried pasta, mashed potatoes or any cereal dish, for example pearl barley porridge, rice or buckwheat.

Plums, raisins and even orange slices are also added to this dish. You can experiment based on the traditional recipe.

It's easy to make pork goulash in a slow cooker, but we'll stick to the traditional recipe.

Ingredients

Pork – 600 g
Onions – 1-2 pcs.
Carrots – 1 pc.
Vegetable oil – 50 ml
Tomato paste – 3 tbsp. l.
Salt, spices - 1 tbsp. l.
Bay leaf – 2 pcs.
Wheat flour – 2 tbsp. l.

How to cook traditional pork goulash with gravy

Wash the pork, remove the films. Cut into strips or pieces.

Pour oil into a thick-bottomed saucepan or frying pan and put on heat. Dip the meat and add salt.

Fry the meat until golden brown.

Cut the onion into cubes. Grate the carrots.

Dilute the tomato paste with water and mix thoroughly. For 2-3 tablespoons of pasta – 1/2 cup of water.

You can use 2-3 fresh tomatoes; they should be crushed into puree.

Add onion to the pan with meat and fry for 10 minutes. Then pour in the tomato puree. Add spices and continue to simmer.

Add the grated carrots to the meat and mix thoroughly. Simmer for 20 minutes.

Add flour to the gravy and pour in 1/3 cup of water, mix thoroughly. Simmer for another 15 minutes with the lid ajar, stirring.

5 minutes before the end of cooking, place 2 bay leaves into the goulash.

Traditional pork goulash with gravy is ready! Serve with your favorite side dish