Juicy pork gravy. Pork goulash with gravy

Pork with gravy is delicious juicy dish for every day. It is enough to add to it hearty side dish, and a full dinner is ready for the whole family, which will cause sincere compliments to the cook. Household members are unlikely to ever get tired of pork gravy, because there are hundreds of ways to prepare it. Sometimes you only need to change a couple of ingredients to get the perfect result. new taste and aroma.

Pork with gravy is very quick and easy to prepare. It uses fillet parts with a small amount of fat. The meat itself is not stringy, but with additional sauce it becomes even softer and more tender. Moreover, the entire cooking process takes no more than 30 minutes.

To make pork gravy, meat alone will not be enough. You definitely need to add some liquid to it. This can be water mixed with tomato paste, cream or sour cream. Broth or broth is also great vegetable juice. If you want the pork gravy to be thicker, add a little flour or starch to it.

Pork with gravy can be cooked immediately with additional ingredients. Dishes with the addition of mushrooms, dried fruits, various vegetables, potatoes, garlic, cheese or herbs. You can combine products in the most in a variety of ways, so every cook can easily come up with his own recipe for how to make pork gravy.

The finished dish must be served with potatoes, rice or porridge. Pieces of pork are placed on top of the side dish, and everything is generously poured with gravy. It turns out very juicy, tasty and aromatic!

Pork goulash is tender meat with a thick tomato paste gravy, which gained its popularity back in Soviet times. In this recipe it is also supplemented hot pepper and dry adjika, so the taste is original and very piquant. It is better to take pork with a minimum fat content. The neck part is ideal. You will get approximately three servings of pork with gravy, which will need to be supplemented with a side dish.

Ingredients:

400 g pork;
1 onion;
1 tsp. dry adjika;
2 bay leaves;
3 tbsp. l. vegetable oil;
1 tbsp. l. flour;
1 tbsp. l. tomato paste;
½ tsp. ground red pepper;
1 tsp. Sahara;
Salt, pepper.

Cooking method:

Rinse the pork and cut into equal small pieces.
Heat in a frying pan vegetable oil and fry the meat until golden brown.
Cut the onion into half rings and add to the pork.
Season the dish with adjika, red and black pepper, and salt to taste.
Fry the pork and onions for 15 minutes, stirring occasionally, then add the flour.
Lightly fry the flour, then put it in common frying pan tomato paste and sugar.
Cook the goulash for another 3 minutes, add boiled water so that it covers all the pieces of meat.
Put in sauce bay leaf, close the pan with a lid, simmer the meat for 30 minutes over low heat.

Interesting from the network

Pork gravy is already tasty and aromatic, but with mushrooms it turns into amazing delicate delicacy, with which any side dish can be turned into holiday dish. This dish becomes even more interesting thanks to the addition processed cheese. It’s better to take standard “Friendship” or cheese curds with added herbs. The sauce will be thick and very appetizing in appearance, and the pork will be soft and rosy.

Ingredients:

600 g pork tenderloin;
400 g champignons;
1 tbsp. l. tomato paste;
2 processed cheese;
1 tsp. starch;
2 ½ glasses of water;
1 onion;
1 bay leaf;
Salt, pepper.

Cooking method:

Cut the onion into half rings, the champignons into slices, and the pork into small cubes.
Dilute starch in cold water(you will need half a glass), and dissolve the tomato paste in the remaining water.
On hot frying pan pour a little vegetable oil and fry the pork until golden brown.
Add the onion and fry for another 5 minutes, then add the mushrooms to the meat and stir.
Season the contents of the frying pan with salt and pepper to taste and fry until the mushrooms are ready.
Pour over pork with mushrooms and onions tomato sauce.
Add a bay leaf there, close the pan with a lid and simmer the meat for 20 minutes over medium heat.
Grate processed cheese on a medium grater, sprinkle them over the pork.
Simmer the dish under the lid for a couple of minutes, add starch and simmer for another 5 minutes.

Sour cream sauce goes very well with pork and gives it a pleasant creamy taste. If you want to make the gravy more liquid, you can simply omit the flour from the recipe. You can choose any fat content of sour cream by adjusting nutritional properties meat at your discretion. It is also recommended to add chopped fresh herbs to the pork five minutes before cooking.

Ingredients:

400 g pork;
2 onions;
200 g sour cream;
2 tbsp. l. flour;
5 tbsp. l. vegetable oil;
2 glasses of water;
Salt, pepper.

Cooking method:

Cut the meat into medium-sized cubes and heat the frying pan.
Fry the pork in vegetable oil until it is browned on all sides.
Cut the onion into cubes, add it to the frying pan and fry for 10 minutes.
Salt and pepper everything to taste, pour into a glass boiled water.
Simmer the pork and gravy for another 15 minutes.
Dissolve the flour in the remaining glass of water along with sour cream, pour the sauce into the frying pan with the meat.
Simmer the pork with the gravy in a frying pan until cooked (15-20 minutes).

Vegetable juice and ordinary boiled water are more than enough for a flavorful gravy, so pork for this recipe does not need to add any sauce. At the same time, the acid contained in tomatoes has a magical effect on the meat - it becomes tender, soft and perfectly saturated with spices. The ideal side dish for this dish is any pasta or mashed potatoes. However, you can combine pork with vegetables and various cereals, rice, stewed cabbage etc.

Ingredients:

1 kg pork;
2 bell peppers;
2 onions;
50 g butter;
3 cloves of garlic;
1 tomato;
2 bay leaves;
Salt, pepper.

Cooking method:

Cut the pork into cubes and place them in a deep frying pan.
Add just enough water to the meat to slightly cover the cubes.
Place the saucepan on the fire and bring the liquid to a boil.
Finely chop bell pepper And onions, add them to the meat.
Simmer everything together over low heat for 40 minutes.
Grate the tomato coarse grater, cut the butter into cubes, pass the garlic through a press and add all these ingredients to the pork and vegetables.
Add bay leaves and salt to taste, mix well.
Continue to simmer the pork with vegetables until the meat is soft (another 15-20 minutes).

This dish is unlikely to be suitable for every day; rather, it can be considered an interesting variety classic recipes. The taste of pork with prunes and tomato paste is very unusual - sweet, sour and salty. At the same time, the roast also turns out to be very aromatic. This recipe is convenient because you can immediately cook the meat with gravy along with a side dish. In this case, the multicooker will be responsible for the cooking process, and the participation of the cook himself will be limited to preparing the ingredients.

Ingredients:

500 g pork meat;
1 kg of potatoes;
100 g tomato paste;
250 ml water;
1 onion;
1 head of garlic;
150 g pitted prunes;
4 tbsp. l. vegetable oil;
3 bay leaves;
Salt, pepper.

Cooking method:

Cut the pork into cubes about 3 cm in size, mix with salt and black pepper.
Leave the meat to marinate for 20 minutes.
Meanwhile, cut the potatoes into cubes and the onion into half rings.
Chop the garlic with a knife, cut the washed and pitted prunes into halves.
Turn on the “Fry” mode, pour vegetable oil into the multicooker.
Fry the pork for 10 minutes, stirring occasionally, then add the onion and garlic.
Continue cooking for 10 minutes, add tomato paste to the multicooker saucepan, stir.
Simmer the pork in the same mode for 10 minutes, then add water to the level of the meat.
Spread prunes and bay leaves evenly over the pork and onions, and place the potatoes on top.
Turn on the “Stew” mode, close the multicooker lid and cook the dish for 1 hour.

Now you know how to cook pork with gravy according to the recipe with photo. Bon appetit!

Pork and gravy is not just a stew, but a real treat for any side dish. Even the most ordinary porridge in such company it will become amazingly tasty and appetizing. There are not many secrets on how to cook pork gravy, and experienced chefs They probably know all this wisdom, but beginners need to familiarize themselves with the following recommendations:
It is best to choose the shoulder or neck portion for preparing pork with gravy. At the same time, make sure that the fat content is minimal;

To emphasize the taste of pork, before cooking, marinate the meat with spices for at least 20-30 minutes;

To thin the gravy, simply add a little more water or meat broth. For thickness, use potato starch or wheat flour;

After the pork has browned and the remaining ingredients have been added, it is better to reduce the heat to low. The longer the meat and gravy simmer, the richer the taste of the finished dish will be.

Every family has its own signature recipe pork gravy. It is prepared often and goes well with almost any side dish. In our country, meat prepared in this way is also called goulash. Let's try to consider options that you may not have tried.

Meat selection

It should be taken into account that correctly selected pork is the guarantee of a good dish.

When you go to the store, always follow these rules:

do not take a frozen product to easily assess its quality;
color and smell always indicate spoiled pieces;
for gravy the best option will rear end or neck.

Before working with meat, cut it off big pieces lard, leaving only a small layer. Otherwise the goulash will turn out very greasy.

Pork in its own juice

This option is suitable for people who, for some reason, cannot eat fried food.

We will need:

pork shoulder – 700 g;
bay leaf;
lemon juice – 2 tbsp. l.;
Provençal herbs;
allspice;
salt.

First, let's marinate the meat. If you want to cook fatty dish, then cut off the excess fat. Mix the chopped pork in a cup with lemon juice, seasonings and leave in cool place for about 1 hour.

Place the pork in a frying pan with a thick bottom and place it on slow fire. There is no need to add oil, since over time the meat will begin to produce juice, in which it will cook. It is advisable to cover the dishes with a lid to avoid evaporation. Usually an hour is enough for the pieces of meat to melt in your mouth. Homemade stew is prepared in almost the same way.

Pork sauce with tomato paste

A minimum of ingredients is needed to make dinner tasty and satisfying.

We buy:

pork tenderloin – 600 g;
onion;
lard – 50 g;
tomato paste – 5 tbsp. l.;
laurel;
allspice;
table salt.

In order for the meat to be tender, it is not enough just to cook it for a long time. The main thing is to cut it correctly. First, wash the whole piece and remove excess water napkin. Using a sharp knife, cut the pork into strips 7 by 2 cm across the grain.

Divide the bacon into small cubes and render the fat from it over low heat. Remove the cracklings, turn up the heat and drop the pieces of meat into the pan. As soon as a small crust has appeared, add the onion in half rings.

When the frying is ready, pour a glass of hot water, add tomato paste and simmer under the lid until full readiness. 10 minutes before the end, add bay leaf and salt. You can sprinkle the dish with herbs before serving.

With carrots and onions

Pork gravy is often prepared using vegetables. So to the ingredients described in the first recipe, add 1 large carrot.

Then it's a matter of taste. The peeled vegetable can be chopped on a coarse grater or cut into strips with a knife. Add it to the frying pan after the onion. Additionally, you can add a little garlic here. This is exactly the dish we call goulash.

Meat gravy with flour

For this recipe we need:

pork – 500 g;
5 tbsp. l. flour;
1 carrot;
1 liter of broth;
1 onion;
2 tomatoes (or replace with tomato paste);
4 tbsp. l. sunflower oil;
bay leaf;
salt.

Cut the washed meat and place it in a hot frying pan with sunflower oil. Fry until crusty.

At this time, chop the peeled onion and carrots. We send it to the pork. Let it simmer a little by reducing the heat. Add wheat flour and stir well with a spoon.

The tomato should be scalded, peeled, grated or cut into small cubes. Add to the rest of the vegetables and fry until softened. Pour in a little broth (if there is none, replace it with plain water), mix everything, ensure there are no lumps and pour in the remaining liquid.

Add a bay leaf, add some salt, and after half an hour of simmering over low heat, you can serve the dish on plates.

Mushroom recipe

Meat sauce with champignons is perfect for dinner. Fragrant dish It cooks quite quickly and looks beautiful on the table.

Ingredients:

mushrooms (you can use any) – 300 g;
the same amount of pork fillet;
carrot;
onions;
tomato paste – 4 tbsp. l.;
flour – 1 tbsp. l.;
sunflower oil;
1 liter of mushroom broth;
salt and spices.

We need 2 frying pans to prepare this goulash: a small one and one with high sides.

We start, as always, with meat, which we wash, divide into equal strips and fry on high fire in a large frying pan. Then we set it aside - she will wait for the rest of the products.
We wash the mushrooms under running water and cut off the damaged areas. You can give them the same size, but more often they are cut into large (for taste) and small (for aroma) pieces. Fry in a small frying pan with oil for 5-10 minutes. Pour over the meat.
Sauté the onions and carrots, and at the end add flour and tomato paste. We also put it in a large roasting pan and pour mushroom broth. If you don't have one, you can use meat or just hot water with cubes that will replace the fat.

After 10 minutes of simmering, add spices and salt and simmer until fully cooked.

In a slow cooker

In this gadget we will prepare a real hungarian goulash. In the original it is called goulash-levesh. The literal translation means "shepherd's soup." There are many recipes in its homeland, but before experimenting, use the classic version.

For pork gravy in a slow cooker, take:

a piece of meat with a small bone – 0.6 kg;
potatoes - 3 medium tubers;
carrot;
tomatoes – 4 pcs.;
bulb;
garlic;
bell pepper – 2 pcs.;
a little paprika and cumin;
olive oil;
green;
celery root;
red capsicum(don't overdo it);
salt.

To prevent anything from burning, it is better to prepare all the products in advance.

Cut the meat into large cubes. The bone should be trimmed, but not removed - it will saturate the broth.
Wash and peel the vegetables. You can cut it in any shape, but in Hungary they don’t cut it into small pieces.
Pour into the multicooker bowl olive oil, discard the onion and start working in the “Frying” mode. Once you achieve a golden color, add the meat along with the bone. After a couple of minutes, add carrots, celery and bell pepper. When opening the lid, you need to stir constantly.
The next ingredient will be tomatoes. It would be better to peel them by scalding them from the kettle.
When the tomatoes become soft, change the mode to “Stew” and leave the dish for 15 minutes.
After this time, add water (approximately 750 ml). To prevent the meat from becoming tough, add to the frying hot broth or water. Immediately add the coarsely chopped potatoes, add all the seasonings and simmer for another 20 minutes. Ready goulash Sprinkle with herbs and let stand for a while.

Creamy butter sauce

The delicate color of this dish lures you to the table.

We buy the following products:

pork tenderloin – 0.4 kg;
bulb;
heavy cream – 100 ml;
2 tbsp. l. flour;
2 cloves of garlic;
pepper mixture;
cumin and turmeric;
salt;
prunes – 3 pcs.;
sunflower oil.

Fry the chopped onion over high heat, first separately, and then adding the pork and garlic. Separately, fry the flour in a frying pan, to which we subsequently pour in the cream.

To avoid lumps, you need to do this gradually, stirring with a whisk.

When the sauce has cooked a little, it’s time to add it to the meat.

You should also put chopped prunes and spices with salt here. Simmer until done.

With sour cream

From the recipe described just above, we remove prunes and garlic, and replace the cream with sour cream. We leave the rest as is. The process of frying and stewing will be the same.

Required Products:

milk – 1 glass;
butter – 50 g;
pork pulp – 500 g;
2 tbsp. l. flour;
salt;
a drop of sugar and nutmeg.

Melt half the butter in high speed and fry the flour until golden brown, add spices, salt and milk. Bring to a boil.

At this time, in a separate bowl, fry the meat in the remaining oil, which should then be added to the sauce and cooked for about another half hour. If desired, sprinkle the gravy with fresh herbs.

Never use citrus juice and vinegar with dairy products - they will simply curdle when exposed to acid.

What side dish goes with pork gravy?

It's no secret that meat gravy goes well with almost any side dish.

Its liquid component (broth) is always appropriate when served with the following dishes:

fried and crushed potatoes;
rice;
pasta;
legumes;
stewed vegetables.

Now it’s just as fashionable to serve complex side dish, which includes several types of products. Culinary experts advise serving pork gravy with buckwheat porridge and cucumbers. This combination is considered the most useful.

Goulash is placed on a plate in different ways. Some people prefer to pour it in the middle of the plate, thereby hiding the garnish. There is an option when it is placed on the side of the dish.

Don't forget that Hungarian way preparation requires the presence of potatoes in the dish itself. Therefore, there is no need to serve it separately as a side dish.

Today, housewives are trying to select simple and delicious dishes so as not only to reduce the time spent in the kitchen, but also to get excellent results. Pork meat gravy is just such a meal: quite affordable, quick to prepare, tasty and satisfying. The best thing is to not have to stand at the stove for a long time and to feed the whole family well.

Pork prepared in this way will delight you with its softness, tenderness and juiciness. Pieces of meat in aromatic tomato sauce disintegrate into fibers and literally melt in your mouth. This is a recipe for a second course that everyone, even novice cooks, always succeeds in!

Ingredients:

(700 grams) (1 piece) (500 milliliters) (3 tablespoons) (2 tablespoons) (50 milliliters) (2 pieces) (0.5 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

To prepare a tasty and satisfying meat gravy, take pork pulp (I used part of the shoulder blade), a medium onion, tomato sauce (can be replaced with 2 tablespoons of tomato paste or even ketchup), premium or first grade wheat flour, refined vegetable (I used sunflower) oil , regular drinking water, a couple of bay leaves, salt and ground black pepper to taste. Regarding meat: I'm not very good at classifying parts. pork carcass and their purpose, so don’t criticize too much. But loin spatulas for stewing (and also for baking, by the way) are definitely ideal - they are moderately fatty, so ready dish it will be juicy.

So, wash the meat under cold running water and dry thoroughly with a paper towel or napkins. The fact is that pork for quick frying in hot oil must be dry so that it does not release precious meat juice, which should remain in the pieces of meat. Cut the meat into thin strips across the grain.

Peel the onion and cut into small cubes. During the cooking process, the onion pieces will be completely boiled and you will not see them.

Pour odorless vegetable oil into a frying pan of suitable volume (mine is 26 centimeters in diameter) and heat it well. Place pieces of pork in hot oil in portions and fry, stirring, for about 5 minutes. It is important not to add all the meat at once, so that the pieces are not very close to each other, otherwise the pork will not be fried, but stewed.

When the onion becomes soft, add a couple of tablespoons of wheat flour, salt and pepper to taste. Stirring constantly, heat the contents of the pan for about 3 minutes.

Finally, add tomato sauce (paste, ketchup), add a couple of laurel leaves.

To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions.

In a convenient frying pan, heat some sunflower oil. Add pork pieces. Fry over moderate heat until lightly browned.

Place the fried pork pieces in a stew pan.

Peel the onion, chop in small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat.

Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir.

Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt and ground pepper.

Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add the bay leaf.

Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use.

Bon appetit!

But these are completely different additions to the side dish. And if Hungarian goulash is a self-sufficient dish that can be served at the table as the first or second dish, then the sauce is an aromatic and flavorful seasoning for a wide range of dishes. The sauce is just an addition to the main food and does not contain meat. But the meat gravy, the recipe for which I want to offer you, can be both an addition to the side dish and a separate dish. Slice fresh bread, plate thick gravy and you're already full.

Pork meat sauce for pasta, mashed potatoes, rice “like in kindergarten”

This is the simplest and universal recipe gravies. We will cook from the most popular and convenient type of meat - pork. It cooks quickly, does not dry out, goes well with vegetables in its composition and goes well with almost any side dish, be it boiled potatoes, mashed potatoes, rice, buckwheat or pasta.

Ingredients:

300g pork;
1 large carrot;
1 large onion;
1 tbsp. tomato paste;
1 tbsp. sour cream;
2 glasses of water;
salt and spices to taste;
vegetable oil for frying.

How to make meat gravy

Pork sauce with mushrooms without tomato paste

Today, most housewives try to choose simple and available dishes, in order to feed the whole family tasty and satisfying, without having to stand at the stove for a long time. Pork gravy, in my opinion, is one of those dishes. It is quite easy to prepare and is somewhat similar to goulash, but without tomatoes. For good taste, you can add vegetables or mushrooms. Exactly, gravy with mushrooms in cream sauce, I suggest making it for dinner today!

What do we need:

pork tenderloin – 300g;
carrots – 1 pc.;
onion – 1 pc.;
champignons – 150g;
cream 20% - 100g;
paprika – 1 tsp;
salt – 1 tsp;
ground pepper – 1/3 tsp.

How to make pork gravy

The result was a very juicy and satisfying pork gravy. This dish will go harmoniously with any side dish!

On the plate is your favorite side dish - rice, cereal porridge, mashed potatoes, pasta, and on top is such an appetizing mound of meat in a pretty colored gravy. How can you resist here, the eyes see this deliciousness, transmit the picture to the brain and the stomach demands to be fed.