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.

The pork goulash is ready just like in kindergarten. Bon appetit!

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 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 pan, stir and fry slightly.

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!

Pork goulash with gravy: recipe

For almost everyone, ordinary pork goulash is a reminder of a carefree childhood (it was often served in kindergarten and school). For others, it’s just one of their favorite foods. We will tell you how to cook pork goulash - we have a couple of delicious recipes in our bins. It turns out especially tender and tasty if you add tomato paste and choose the right other ingredients.

In fact, you can find quite a lot of recipes for pork goulash. With all this, you won’t even notice a significant difference between some of them. Try to cook the goulash options we offer and choose the best one for yourself. In general, we are convinced that any of our recipes is worthy of being written into your cookbook forever.

Spicy pork goulash

First, we invite you to try our step-by-step recipe for pork goulash with a specially selected set of spices. Spice lovers will be delighted with this dish.

Ingredients needed

To make the most delicious meat gravy we will need:

Pork (boneless) – 1 kilogram;
Sweet pepper – 1 large fruit;
Onions (medium) – 2 pieces;
Wheat flour – 1 tablespoon;
Water – 0.4 liters;
Sunflower oil - for frying;
A mixture of the following spices: half a teaspoon each of cumin and dark pepper, one and a half teaspoons of reddish ground pepper and 1 cube of beef broth;
Salt - to your own taste.

Choose pork in such a way that it contains both meat and lard (a little more meat).

Spicy pork goulash: step-by-step recipe with photos

Manufacturing process

In about 80 minutes, you will have a good hot dish on your table for a family lunch or gala dinner:

Peel the onion, cut into small cubes and place in a frying pan. We will fry it in sunflower oil and over medium-moderate heat. Fry for almost 3-4 minutes until the onion is slightly browned.
We wash the meat and cut it into small slices. Once the onion is slightly browned, place the pork in the pan and increase the heat. Stirring, fry for 10–12 minutes.
Approximately 5 minutes after adding the meat, pour flour into the frying pan, mix and finish frying in this composition.
After this, transfer the pork and onions into a saucepan. Fill them with water, add the mixture of prepared spices and mix. Be careful with reddish peppers if you are not a fan of the “spicy” ones.
Bring the contents of the pan to a boil, cover with a lid and keep on low heat for 35 minutes.
During this period of time we will prepare the bell pepper. We clean it and cut it into small cubes. After the designated time has passed, throw it into the pan and leave to simmer for another 20 minutes.

Pork goulash with gravy according to our recipe goes perfectly with any side dish - be it rice, potatoes or pasta.

Pork goulash with sour cream

This recipe is perfect for those who are looking for how to cook the most tender pork goulash with gravy. Thanks to sour cream and a couple of spoons of tomato sauce, the meat becomes even juicier.

Ingredients needed

For this goulash recipe we need:

Pork slices – 0.5 kilograms;
Onion – 2 medium onions;
Tomato sauce (without additives) – 2 tablespoons;
Sour cream – 200 gr;
Wheat flour (premium grade) – 2 tablespoons;
Sunflower oil – 40 ml;
Salt and ground pepper - to your own taste.

If you suddenly don’t have tomato sauce or paste at home, you can use ripe tomatoes (4 medium fruits). They will need to be grated on a small grater.

Pork goulash with sour cream: step-by-step recipe

Manufacturing process

For cooking we will need a deep frying pan:

First, let's prepare the meat. We wash the pork, dry it and cut it. It is best to first cut it into relatively thin slices, beat them slightly, and then cut them into small strips.
Peel the onion and cut into halves or quarters of rings. Pour sunflower oil into a frying pan, heat it and add onions. Over medium-moderate heat, sauté the onion until translucent (don’t forget to stir!).
Next, add the chopped pork to the pan. Mix with onion and keep on low heat for 10-11 minutes.
After this, add the flour, mix it with the rest of the ingredients and then pour in the tomato sauce.
Mix again and add sour cream. Mix for the last time, cover with a lid and simmer for another 10 minutes (do not increase the heat of the fire!).

With this recipe for delicious pork goulash, there is no shame in even welcoming dear guests.

Simply delicious pork goulash

Don’t think too long about how to amuse your loved ones for dinner or lunch. Everyone will be in ecstasy with pork goulash prepared according to our traditional recipe.

Ingredients needed

For the time-tested “classics” you will need:

Pork (boneless) – 0.4 kilograms;
Tomato sauce (without additives) – 1 tablespoon;
Onion - 1 onion;
Sugar – 1 teaspoon;
Dry adjika – 1 teaspoon;
Wheat flour – 1 tablespoon;
Ground reddish pepper - 0.5 teaspoon (to your own taste);
Bay leaf – 2–3 pieces;
Sunflower oil – 3 tablespoons;
Salt - at your discretion.

From the indicated quantity of goods you will get 4 adult servings of the dish.

Simply delicious pork goulash

Manufacturing process

Unlike other pork goulash recipes, in this case we will start by frying the meat, not the onions:

Cut the pork into small cubes. Before doing this, rinse it well under running water and dry it.
Take a deep frying pan, pour in sunflower oil, add chopped meat and fry for 10 minutes. Don't forget to stir during the process.
Next add the onion, cut into thin half rings. Also add all the spices, add salt (at your discretion), mix and fry for 10 minutes until the onion becomes soft.
After this, add flour, mix and fry further. After almost 2–2.5 minutes, add tomato sauce and sugar. Mix again and keep on the stove for another 4 minutes.
Next, pour in water (it must be boiled and warm). Add the bay leaf, cover the pan with a lid and then simmer (or cook, as you like) for half an hour.
The main sign that the dish is ready is the thickened gravy and very soft pork.

All that remains is to choose your favorite side dish and invite your family for lunch or dinner.

Pork goulash in a slow cooker

Nowadays, in the kitchen of almost all housewives you can find a multicooker. With all this, most people do not know even half the capabilities of this truly useful device. Pork goulash according to our recipe turns out simply stunning. Just try it and see for yourself.

Ingredients needed

We will prepare goulash in a slow cooker from the following products:

Pork (neck, ball) – 0.7 kilograms;
Onion – 1 medium onion;
Sour cream – 100 gr;
Carrots (fresh) – 1 piece (medium);
Wheat flour (premium grade) – 2 tablespoons;
Sunflower oil – 3 tablespoons;
Boiling water – 200 ml;
Salt – 1 teaspoon;
Ground pepper - to your own taste.

The goulash will turn out to be very tasty, but in a slow cooker it cooks even faster.

Pork goulash in a slow cooker: step-by-step recipe

Manufacturing process

First, activate the “Frying” mode on the multicooker, pour sunflower oil into the bowl and set the time to 10 minutes:

While the bowl is heating, peel and chop the onion. We cut it into small cubes and put it in a slow cooker.
Pass the carrots through a coarse grater and, once the onion is slightly browned, add it to the bowl. Stir and sauté for another 8-10 minutes.
We cut the washed meat into small portions and send it to the vegetables after the designated time. Mix again and fry for another 10 minutes.
When this time is over, add flour, add ground pepper (to your own taste) and mix everything well.
After 1.5–2 minutes, add sour cream, salt to taste and mix again.
Here we then pour in hot water, set the “Stew” mode and leave the dish alone for 60 minutes.

During this period of time, you can quickly prepare any side dish - buckwheat porridge, spaghetti, boiled potatoes or rice. With pork goulash and gravy according to our recipe, any of them mixes “with a bang.”

Pork goulash with gravy - a step-by-step recipe on how to properly prepare pork goulash

You can do anything with meat. It can be baked, boiled, pickled, dried, and in order for the dishes to be especially tasty, you must naturally be able to do this. Friends, I welcome everyone and now we will learn how to cook pork goulash with gravy.

The most delicious pork goulash with gravy - better than in the canteen and kindergarten

Goulash with gravy was especially popular in the 80s in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) and was served in all industrial and urban canteens. This is an ordinary and satisfying dish for any day of the week and it is prepared relatively quickly, from the most ordinary goods.

Real goulash has the name “Hungarian” and from here one can conclude that its homeland is Hungary. Making this dish in your homeland is a whole ritual and it is usually prepared outdoors, in a cauldron. The base of this goulash is smoked Hungarian lard, remember the one that is still covered in reddish paprika. I heat it over a slow fire, and then the meat is fried in fat, usually veal and onions, and then everything is stewed with potatoes in a sauce coated with paprika. And note, there is not a single gram of tomato, and the signature reddish color comes from the famous Hungarian paprika! The category of such Hungarian goulash refers more to first courses - soups.

Pork goulash with gravy and buckwheat

It was later, in the countries of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , that meat, first fried and then stewed in tomato sauce, began to be called goulash. I immediately fell in love with this dish and began to serve it in canteens and kindergartens, and anything could be a side dish.

We will analyze step by step the recipe for pork goulash with gravy, which differs in both production and ingredients from the Hungarian one. Both children and adults like this one more. We’ll talk about the second one in a subsequent article. Do you agree? Then let's move on to the list of products.

Ingredients for goulash with gravy:

Pork - 1 kg.
Tomato paste - 3 tbsp. l. or tomato lecho
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Bay leaf - 4 pcs.
Vegetable oil - for frying
Flour - 1 tbsp. l.
Salt and pepper - to taste

How to cook pork goulash so that the meat is soft and juicy

Let's start making goulash by washing the vegetables, and then cleaning them from the skins and husks. Cut the carrots into small strips or grate them on a large grater. Or there is another method, you can use a Korean carrot grater and grate matchstick-sized carrots.

Goulash is a meat dish, and every meat recipe requires the presence of onions. But don't overdo it. No, nothing terrible will happen, the goulash will just turn out quite sweet. For 1 kg. meat, take 1 medium onion and cut it quite roughly into quarters, or maybe a little smaller.

A wok, a cauldron, or any other deep metal utensil is very good at making goulash. Because production takes place in two steps (roasting and stewing), then both can be created in these vessels without changing it.

Cooking pork goulash. Step 1

Heat a small amount of vegetable oil in a cauldron and first fry the onion until soft and transparent, and then the carrots.

When the carrots change color to the lightest and become soft, you can take out the fried vegetables and move on to the meat. We have fried the vegetables and now we will add them to the meat only when we are stewing, and this is already the 2nd step.

The meat must be cut into small pieces. There is an expression: “cut meat like goulash.” This means the pieces should be about the size of a walnut. We cut it approximately to this size. Plus or minus a few mm is not critical.

You can use beef instead of pork, I just had this piece in my refrigerator right now. If you suddenly take beef, then the stewing time will need to be increased, but that’s not for now.

In the same frying pan or cauldron, over high heat and a small amount of vegetable oil, fry the meat until golden brown.

By the way, I use pork fat instead of butter. Do you understand how delicious fried potatoes come out in lard! I render the pork fat in advance and pour it into a jar; when it cools down, I put it in the refrigerator and use it as needed. In this case, I took 1 tablespoon.

When you throw in the meat, don’t touch it right away, give it time to fry. When the meat has set into a crust, it’s time to add salt to taste.

and pepper. At the very end, when we are already stewing, we can test and adjust the taste.

Fry for a few more minutes and add tomato paste, but if you have homemade, tasty, tomato lecho in the refrigerator, then it’s better to put it in. I pre-prepare this for the winter, and then add it to various dishes. I don’t even have to buy tomato paste at the store, because there are tomatoes, onions, carrots, and other vegetables. It tastes better and more aromatic. I am leaving a link to one of these treatment options.

Stir and add a tablespoon of flour, it will allow our gravy to thicken slightly.

Pork goulash with gravy, carrots and onions. Step 2

But now is the time to add water so that it completely covers the meat, this will be our gravy. It is necessary to add boiling water so that there is no sudden change in temperature. Just turn on the kettle in advance. This is the 2nd step of making goulash with gravy - stewing.

And don’t forget about overcooked vegetables, we also send them to the cauldron to stew.

The sauce has boiled and now you need to check the salt again, add salt if necessary. Add a few bay leaves and if you like it spicier, you can add chili pepper.

At this point, if you cover the cauldron with a lid, the sauce will turn out watery; if you don’t cover it, there will be less of it and it will be thicker, because the water will evaporate more strongly. In any case, simmer over very low heat until the meat is completely cooked.

A couple of minutes before turning off the heating, squeeze out a couple of cloves of garlic and, if desired, finely chopped herbs through a press.

Pork goulash. TOP 5 step-by-step recipes for goulash with gravy

Goulash has been used in various cuisines around the world since ancient times to make savory and juicy dishes. It goes well with almost any side dish. Previously, we have already looked at recipes for making beef goulash, but in this article, we will look at several options from pork.

Today, there are a large number of recipes for making delicious goulash. Naturally, it is unrealistic to create an overview of all the options in one article, so we will look at several fascinating, but common manufacturing methods.

Inexperienced housewives should not be afraid of this dish, because you do not need to have extensive culinary experience. If you follow the step-by-step manufacturing steps, you will certainly succeed. In addition, goulash with gravy is prepared from ordinary and affordable products that are practically always available in the kitchen.

So, let's get down to the details of these savory recipes.

Pork goulash with gravy

If you want to prepare a hearty and tasty dinner, then use this delicious recipe. This kind of goulash can be served with any side dish. If you wish, you can experiment with spices.

Ingredients:

400 g pork.
2 cloves of garlic.
2 tomatoes.
3 tbsp tomato sauce.
Pepper and salt according to preference.

Manufacturing:

1. In order not to be distracted during the manufacturing process by searching and preparing goods, it is recommended to place them on the desktop. Peel the garlic and be sure to rinse the tomatoes.

2. Rinse the pork slices and dry them with cardboard towels, then cut them into medium-sized pieces.

If the strips are very thick, they simply won’t have time to fry.

3. Tomatoes must be cut into pieces of random shape, because when stewing they are all equally converted into a single mass.

Chop the garlic into small pieces.

4. Now you need to heat the frying pan, put pieces of meat in it and cook over medium heat until the juice starts to release.

After this, cover the pan with a lid and simmer the pork for 15 minutes.

5. In the next step, add garlic and tomatoes, simmer the food for 5 minutes without the lid closed. Then add tomato sauce and stir the ingredients.

6. At the end of cooking, pepper and salt the dish. When the pieces of meat become quite soft, place the goulash on a plate.

Serve with your favorite side dish and fresh herbs. Bon appetit!

Step-by-step recipe with carrots and onions

If you prefer a thicker pork gravy, you will need to add a little flour. This recipe is considered traditional, so it is recommended to serve the gravy with pasta, buckwheat or mashed potatoes.

Ingredients:

500 g pork.
1 onion.
1 carrot.
1 sweet pepper.
1 tbsp flour.
2 tbsp tomato paste.
2 cloves of garlic.
Spices.

Manufacturing:

1. If necessary, defrost the meat naturally. Then cut it into medium-sized pieces.

2. Wash the vegetables and cut into randomly shaped pieces. Place everything in a frying pan, add chopped garlic, tomato paste and flour.

Also place the pieces of meat into the dish, stir everything thoroughly and place the frying pan on the burner.

3. When the products are slightly fried and a fragrant crust appears on them, then the heat must be reduced to a minimum, add spices, as well as water so that it completely covers all the products.

Cook the dish for about 40 minutes. During this period of time, the gravy should thicken and the pieces of meat should become quite soft. Serve hot.

Video on how to cook savory goulash in a slow cooker

If you do not have enough time and do not have experience in making pork goulash, you can use the usual manufacturing method. For this we will use a slow cooker. You can watch the step-by-step recipe in the video below:

If you follow step-by-step production, you will get the most delicious and tender dish.

Recipe for making gravy like in kindergarten

People of the older generation have been familiar with the taste of goulash with gravy since kindergarten. Nowadays such a dish is no longer prepared. But you can amuse yourself and your kids if you prepare this pork goulash on your own.

Ingredients:

800 g pork.
1 large carrot.
2 onions.
1.5 tbsp wheat flour.
1 tbsp butter.
1 tbsp tomato paste.
400 ml water.
Table salt to taste.

Manufacturing:

For goulash, use meat of the highest quality. It is recommended to prepare a piece with a low fat content. Before making, you need to turn on the oven so that it heats up to 200°C.

1. Meanwhile, the pork must be peppered, salted, placed on a baking sheet, and placed in the oven when it is hot. There is no need to grease the mold with oil.

2. Peel the onion, then cut it into half rings.

Wash the carrots and chop them on a large grater.

After 15 minutes, take out the baking sheet with the meat, add the carrots and onions to it, and cook in the oven for about another 15 minutes.

3. Melt the butter in a frying pan, then add all-purpose flour and fry until creamy.

4. In a separate bowl, stir the tomato paste and water. Add the resulting mixture in a narrow stream to the pan with flour, stirring constantly with a spatula. You should get a homogeneous mass. When it boils, remove the pan from the stove.

5. Remove the pan from the oven, pour the gravy over the food, then cook for half an hour. With all this, reduce the temperature to 180°C.

The tender goulash with gravy is ready, you can serve it to the table. Bon appetit!

Pork goulash with pickles

The following recipe is not for everyone, because we will use pickled cucumbers to make goulash. This dish is not recommended to be included in the diet of small children, because preservatives should not be included in the children's menu.

Ingredients:

700 g pork.
100 g pickled cucumbers.
1 carrot.
1 onion.
2 tbsp tomato paste.
30 ml sunflower oil.
Dark pepper and table salt to taste.

Manufacturing:

1. At the very beginning, you need to defrost the meat as needed. When it becomes soft, cut the pork into pieces of approximately 1 cm.

2. In the next step, you need to chop the carrots on a medium grater and cut the onion into small cubes.

3. Any pickled cucumbers are suitable for making goulash. Grind them on a grater.

4. Fry the onions in a frying pan with vegetable oil over high heat.
When it is browned, add pieces of meat to it and cover the pan with a lid. Stirring occasionally, simmer the food for 20 minutes. When the liquid has completely evaporated, add the carrots to the ingredients.

5. After 2-3 minutes, add the crushed pickles to the frying pan. Mix all products well.

6. In the next step, you need to add tomato paste. Fry the ingredients for 5 minutes.

On a note! Tomato paste can be replaced with fresh tomatoes.

7. Now all the products need to be poured with boiling water, cover the frying pan with a lid and simmer the dish over low heat. Also don't forget to add pepper, salt, bay leaf as desired.

8. When the meat becomes soft, you can serve the goulash as a side dish with fresh herbs. Bon appetit!

If you have any interesting ideas for making pork goulash, please share them in the comments below.