The rich goulash from pork with gravy is a classic dish from childhood. It is easy to imagine yourself sitting in the kitchen above a plate of hot mother's goulash with thick gravy, and in the company to a fragrant meat dish - a portion of a potato garnish, boiled croutons or pasta. Rekindle warm memories can even be an adult, taking note of a couple of recipes for home goulash from the list below.
Delicious pork goulash with gravy
Classical sauce for goulash is a fresh tomatoes, boiled in thick sauce, the aroma of which is complemented by a mixture of dried herbs. We will not deviate from the classics and cook pork with gravy based on fresh tomatoes.
Ingredients:
- pork shoulder - 480 g;
- flour for breading meat;
- broth 750 ml;
- garlic teeth - 3 pieces;
- Ground cumin, cayenne pepper - 1/2 teaspoon each;
- onion - 90 g;
- tomato - 320 g;
- sweet pepper - 450 g.
Preparation
Before you make a pork goulash with gravy, the diced meat should be rolled in flour. In the future, this technique will help not only to create a ruddy crust on slices of pork, but also to thicken the tomato sauce. Piece of pork lay on the bottom of a heated brazier with vegetable oil. When the meat grasps, remove it to a separate dish, and on the same oil, save the onion rings, tomatoes, a little sweet pepper and garlic. After a couple of minutes, the vegetables should be seasoned with dried herbs and mixed with the already fried meat. Pour the goulash ingredients with broth, reduce heat and leave the meat stew for 45-50 minutes.
Goulash from pork with gravy can be made in a multivark. To do this, meat first browned with vegetables on the "Bake", and then, switching to "Quenching", pour the broth and leave for an hour.
Pork goulash with tomato sauce
If the traditional pork goulash is prepared from a single piece of meat, then its alternative allows the use of natural pork sausage as a basis. This dish is prepared much faster and it turns out not less delicious than an authentic option.
Ingredients:
- natural pork sausage - 480 g;
- butter - 25 g;
- onion - 210 g;
- garlic teeth - 2 pieces;
- ground paprika - 1 1/2 tsp.
- potatoes - 950 g;
- chicken broth - 320 g.
Preparation
Melt a little butter in the brazier and use it to make pork sausage, which must first be cut into slices a couple of centimeters thick. To the sautéed sausage we put onions rings, sweet pepper and rubbed garlic paste. When the latter emits fragrance, all the ingredients of the dish can be seasoned with ground paprika and poured with broth. Leaving the goulash under the lid, stew it for about an hour. During this time the dish will need to be mixed a couple of times. In the ready goulash, the potatoes practically disintegrate, and the sauce turns thick and fragrant. The greens of parsley and a spoon of sour cream during the filing will make the dish only tastier.
Pork goulash with sour cream sauce
Goulash with creamy gravy can hardly be classified as a classic recipe, but this is not necessary, because with the appearance of such a dish on a plate, any questions about its history go to the background, at the first taste remains.
Ingredients:
- pork - 650 g;
- flour - 5 g;
- broth - 760 ml;
- the laurel leaf;
- sour cream - 60 ml;
- Grated horseradish - 2 tbsp. spoons;
- greens of dill.
Preparation
Wrap the pieces of pork in flour, fry them until tender, and then pour the broth, add the laurel and leave to stew for an hour and a half. After a while, the broth should turn into a thick sauce, which now has to be supplemented with a mixture of horseradish and sour cream. After another 3 minutes of cooking, add dill greens to the meat and serve.