Preparing goulash from pork is not much different from traditional Hungarian goulash , which is based on veal, or more popular goulash from beef . However, it is rather a matter of taste - what kind of meat to prefer. Variations on the goulash theme are endless, and we have selected the most interesting for you.
How to make a delicious goulash from pork?
Ingredients:
- pork (neck) - 1 kg;
- flour - 1 tbsp. a spoon;
- paprika - 1 tbsp. a spoon;
- cumin - 2 tsp;
- olive oil - 2 tbsp. spoons;
- apple vinegar - 1 tbsp. a spoon;
- tomato paste - 2 tbsp. spoons;
- vegetable broth - 4 items;
- tomatoes - 6 pcs .;
- onion - 1 piece;
- parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
We cut pork goulash from meat, salt, pepper, mix with flour, cumin and paprika. We warm up the oil in the cast iron and fry the pieces of meat over a large fire until a crust is formed. Pour in the vinegar and stew for a couple more minutes. Add the tomato paste and broth, bring the goulash to a boil, screw the fire to the minimum, and languish under the closed lid for about an hour. If necessary, add water.
Tomatoes are scalded with boiling water, peeled and cut into cubes, added to goulash and mixed, we spread onions cut on thin rings and sprinkled with parsley. Extinguish a couple of minutes to readiness.
Recipe for cooking goulash from pork with mushrooms
Ingredients:
- pork (tenderloin) - 600 g;
- champignons (small) - 500 g;
- shallots - 2 pieces;
- cream - 1 item;
- flour - 1 tbsp. a spoon;
- vegetable broth - 2 items;
- paprika - 1/2 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- lemon juice - 1 tsp;
- vegetable oil - for frying;
- parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
The meat is washed, soaked and cut into small pieces across the fibers, fry in oil in a well-heated frying pan. After laying the meat on a plate, salt and pepper, and in its place send chopped mushrooms and finely chopped onions. When the onion gets a beautiful golden hue, add the flour and pass for a couple of minutes. Then we return the meat to the frying pan, pour in the cream and broth, bring it to a boil and simmer on a small fire for about 5 minutes. Season the pork goulash with paprika and lemon juice, remove it from the plate and let it sit under the closed lid for half an hour. Before serving sprinkle with chopped herbs.
Pork goulash with potatoes
Ingredients:
- pork - 600 g;
- potatoes - 6 pcs .;
- onion - 2 pieces;
- garlic - 3 cloves;
- Bulgarian sweet pepper - 1 piece;
- pepper red spicy - 1 piece;
- sweet paprika - 3 tbsp. spoons;
- cumin - 1 teaspoon;
- vegetable oil - for frying;
- onion green - 1 bunch;
- salt - to taste.
Preparation
On a high heat, fry the pork goulash. We reduce the flame and put the onion diced, and after a couple of minutes - cumin and cloves of garlic entirely. Cut the pepper into strips and also send it to the pot, salt, season with paprika, pour boiling water or vegetable broth and bring the goulash to a boil. Add the diced potatoes (it is better to choose not crumbly varieties) and ringlets of hot pepper, after removing the burning seeds, cover with a lid and wait until ready for about half an hour.
Pork goulash with sour cream
Ingredients:
- pork lean - 500 g;
- apples (green) - 3 pieces;
- onion - 1 piece;
- butter melted - 2 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- sour cream - 2 tbsp. spoons;
- tomato paste - 2 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
Pieces of pork fried in oil are poured with water and stewed under a closed lid for about half an hour. We cut the core from apples, cut them into large slices, lightly fry them with the remaining oil and combine them with meat. Passer with a finely chopped onion tomato paste and also add to the pot, extinguish everything until cooked.
We heat the flour on a dry frying pan, dilute it with sour cream and add it to the goulash, mix it. Once the goulash thickens, the fire can be turned off. We serve goulash from pork with boiled potatoes.