Pork in sour cream and garlic sauce

Pork in sour cream and garlic sauce

Pork cooked in sour cream with grated carrots comes out tender, very juicy and tasty. An unusual combination of ordinary vegetables adds a wonderful lightness to this hearty dish. This is one of the most common meat dishes, the preparation of which does not require much time and effort. Grated carrots add juiciness and nutrition to the dish, since carrots contain beta-carotene, which, in combination with sour cream, is perfectly absorbed by the body. Vegetable lovers can increase the amount of carrots. Garlic adds piquancy to the dish. Rice, buckwheat or pasta are perfect as a side dish. I prefer rice or buckwheat.

Ingredients for “Pork in sour cream and garlic sauce”:

• Pork – 500 g
• Carrots - 2 pcs.
• Onion - 1 pc.
• Garlic - 4 teeth.
• Sour cream - 4 tbsp. l.

Production time: 40 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Pork in sour cream and garlic sauce”:

Let's prepare the products according to the list.

We cut the pork into small cubes, freeing it from excess fat layers (to reduce the calorie content of the dish).

Grate the carrots on a large grater.

Finely chop the onion and fry it in a saucepan in 2 tablespoons of vegetable oil until translucent. I use refined sunflower deodorized.

Add the pork slices to the saucepan and fry until the meat turns white (do not fry until browned).

When the water begins to evaporate from the meat, pass the garlic through a press and distribute it moderately on top of the meat. For those who like it spicy, you can increase the amount of garlic in the recipe. Next, add salt and pepper to taste, you can add seasoning for meat.

Then place the grated carrots on top and also distribute them moderately over the meat.

Place four tablespoons of sour cream in a huge mug, dilute it a little with some water and stir thoroughly with a fork, maybe add a little salt. Then pour the purchased sauce sparingly into a saucepan.

Close the lid, reduce the heat (I cook on a 4-4.5 electronic hob) and simmer for about 30-40 minutes. You need to watch the level of the sauce, it should not evaporate. If it starts to evaporate rapidly, reduce the heat. Simmer until the meat is done.

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Pork goulash with sour cream is a simple and tasty dish!

This is an authentic meat dish that, according to culinary professionals, belongs to Hungarian cuisine. But, it has become very popular all over the world. Pork goulash (with sour cream, perhaps mushrooms, vegetables or other ingredients) is coarsely chopped pieces of pulp with a fragrant, thick gravy, something between Scylla and Charybdis - the first and second hot dishes.

A few common phrases

Usually the dish is prepared from pork meat (other types of pulp are also consumed from time to time). And the long processing process - stewing - helps the meat simply melt in your mouth. The recipe for pork goulash with sour cream is quite old, but over time the classic has undergone certain changes. Even now, gravy for dishes is most often made from a vegetable base. It can be tomatoes, potatoes, sweet peppers with onions and carrots.

Modern housewives often use recipes in which goulash sauce can be made with sour cream or mushroom. But, usually, vegetables and meat are taken in equal proportions. To make the gravy thicker, add both wheat flour and starch (potato). Goulash is prepared in saucepans or in pans with a thick bottom (completely using metal utensils).

Pork goulash with sour cream (the most common recipe)

The fermented milk product enhances the meaty taste; it is also capable of imparting extraordinary tenderness to the meat during prolonged stewing. Based on this recipe for pork goulash with sour cream, not very fatty fermented milk is usually used (it’s better to take not the market variety, where the spoon is, but regular store-bought 15-20%). Vegetables also mix well with this sauce. For example, you can take fresh tomatoes and fried onions - a more common and popular option.

Ingredients

To make pork goulash with sour cream, you will need about a kilo of pork pulp (ham is excellent), a couple of onions, 3-4 new tomatoes, two-thirds cups of low-fat sour cream, a little wheat flour (to thicken the gravy), vegetable oil for frying and salt and peppers according to personal preference.

Pork goulash with sour cream: step by step

As already noted, the recipe for this dish is not particularly difficult to prepare. Goulash can be prepared in almost a couple of steps, but it will take time and patience, because the dish itself takes quite a long time to prepare.

1. We free the washed pork flesh from films and excess fat, cut into small bars.
2. Peel the onions and finely chop them.
3. Then we take a good cast-iron frying pan and heat the vegetable oil in it. Fry the meat (do not stew), evaporate the liquid so that it gets golden and crusty.
4. Then add the onion and continue to fry over low heat.
5. Scald fresh tomatoes with boiling water. Remove their skins and finely chop the vegetable product. Place in a frying pan with meat and onions.
6. Add a few huge spoons of flour there (pour in evenly, stirring to prevent the formation of lumps), fry a little.
7. Add sour cream to the meat and vegetables, add a little water, and cover the pan tightly with a lid. Set the heat on the stove to low. The extinguishing process continues within an hour. At the last minute, add spices and salt according to personal desire and taste.
8. So the pork goulash with sour cream is ready (see photo below). The dish can be consumed as an independent dish. You can also serve it with a side dish - but always hot. And as a supplement, you can eat mashed potatoes or boiled rice. Fresh vegetables are also excellent for serving.

With gravy

Pork goulash with sour cream gravy is equally easy to prepare. By the way, pork does not require long stewing, as is the case with the hardest beef, for example. It is beautifully suited for a hearty homemade dinner, and for entertaining guests - as a main roast. And despite a certain simplicity, it is very tasty and fragrant.

Ingredients

To make this dish with a thick gravy, fragrant and specific, you will need:

• boneless pork flesh (a ham or shoulder, cut in the amount of a kilogram, is also suitable),
• a couple of medium onions,
• 50-70 grams of wheat flour (you can also coarsely grind it, with bran - this makes the output even more interesting).

And a couple of spoons of tomato paste, vegetable oil for frying the pulp, a glass of sour cream, a not very fatty mixture, fresh herbs and salt with spices.

That's all you need to take (or you can try it with mushrooms).

Pork goulash in sour cream and tomato sauce: step by step with photos

I love meat just recklessly. I’m just a traditional meat-eater, I’m completely silent about the male part of my own family. From time to time I try to amuse myself and my family with meat dishes from pork and beef. Meat is the source of the most easily digestible protein for humans; it also contains the necessary enzymes that are impossible to obtain in other products. If you completely exclude this product from your diet, it can negatively affect the body as a whole.

But let's not delve into medical definitions. This recipe is dedicated to fans of meat dishes. I got a little pork and decided to prepare a fairly ordinary and very tasty dish for the New Year's table - pork goulash in sour cream and tomato sauce. This dish goes well with any side dish, but can also be eaten as an independent dish. The indicated amount of ingredients yields 4-6 servings of the finished dish.

To prepare pork goulash in sour cream and tomato sauce, you will need:

pork – 0.5 kg (flesh)
flour – 2 tbsp.
l. onion – 1 pc.
(huge size) sour cream - 2 tbsp.
ketchup – 2 tbsp.
l. (you can use tomato paste) vegetable oil – for frying
paprika – 1 tsp.
garlic - clove
salt and ground pepper - to taste

How to cook pork goulash in sour cream and tomato sauce:

1. Cut the pork into small pieces. Salt, pepper and season with paprika. Then fry in a previously heated frying pan with vegetable oil until an appetizing golden brown crust appears.
After the meat has browned, you need to add a little water, about 300 ml, and simmer the meat over low heat until fully cooked. 2. Peel the onion and cut into half rings, if the onion is large - into quarter rings. Place the onion in another frying pan, previously heated. Add flour to the onion and fry everything together for 2-3 minutes. 3. Add the fried onion to the cooked meat, mix well and continue to simmer over low heat. Pass the garlic through a press and add to the frying pan.
4. Let's prepare the sauce. To do this, add ketchup and a couple of spoons of sour cream to the meat. Mix everything well and simmer over medium heat for 5 minutes.
5. If you use tomato paste, then you need to dilute it with a small amount of water, about 50 ml, before adding it to the frying pan with the meat. You can also eat the freshest tomatoes; to do this, they need to be peeled, chopped and stewed. In this case, there is no need to dilute with water.

Serve with your favorite side dish. In my opinion, goulash is best mixed with potatoes or spaghetti. Cooking time: 45 minutes.

I recommend decorating the finished dish with herbs. Pork goulash in sour cream and tomato sauce is a beautiful dish for any day.

Pork goulash with sour cream gravy

DESCRIPTION

Now I would like to share with you the most common recipe for a hearty dish that is popular in almost all countries - a recipe for pork goulash . You can cook pork goulash in a slow cooker or in the oven, but I chose the most common option and cooked pork goulash in a frying pan.

Pork goulash is prepared quite quickly and simply. The taste can be created brighter by adding carrots, mushrooms, bell peppers or even prunes. To make the pork juicy and soft, you should take a neck or cut of pork that has at least a small layer of fat.

My pork goulash came with a nice sour cream gravy. Served with mashed potatoes - simply delicious!

Manufacturing:

* Let me remind you that my glass = 250 ml

1. Cut the pork into small cubes and add salt (a pinch).
2. In a frying pan (it’s best to immediately take a frying pan with the highest edges), heat 3 tbsp. spoons of vegetable oil and fry the meat on both sides until golden brown crust forms (it took me about 10 minutes on medium heat for one side). Place the finished meat in a bowl.
3. Chop the onion.
4. In a separate bowl or glass, combine 4 tbsp. spoons of ketchup or tomato paste with 1 tbsp. spoon of olive oil.
5. Pour the tomato mixture into the frying pan with the oil remaining after frying the pork and add the onion (low heat). Simmer for about 10 minutes, stirring constantly.
6. Place the pork in a frying pan with tomato paste, add boiled water (about 2 cups) and simmer covered over low heat for about 35 minutes.
7. After 35 minutes, evenly add flour (a little at a time so that no lumps form), garlic (passed through a press), ground dark pepper, bay leaf and sour cream. Season with salt to taste. Stir, cover with a lid, bring to a boil and simmer for another 10 minutes over low heat. Pork goulash with sour cream gravy is ready, bon appetit!