Pork with Hungarian gravy. Step-by-step instructions for preparing pork goulash “Hungarian style”

Hungarian cuisine is different huge variety dishes, unusual combinations vegetables, spices. But in any guide to the country you will read a recommendation to definitely try it hungarian goulash.

Wait, wait, don’t do “fi.” What we are used to seeing and eating in canteens is what is on a quick fix prepared at home - this is not goulash at all. In Hungary, goulash is a spicy thick soup made from meat and vegetables. This dish has long roots. It was prepared by the ancestors of the Hungarians - the Magyars, who led a nomadic lifestyle; on campaigns they ate fresh or dried meat, which was cooked over a fire in pots, adding dried dough. After a long simmer in the pot it turned out thick hearty soup- a prototype of goulash.

Goulash is a national Hungarian dish that belongs to the category of thick soups.

Of course, Hungarian cuisine today is very far from that, but it undoubtedly bears traces of the customs of the most ancient times. And you should start getting acquainted with it by preparing classic goulash in Hungarian pork.

The main thing is to choose the right meat. It should not be lean, it is desirable to have layers, best choice- a piece of shoulder or brisket. So, the recipe for making Hungarian goulash involves using the following ingredients:

meat - 800 g;
tomatoes - 2-3 pcs.;
paprika;
onions - 2 pcs.;
potatoes (medium) - 5 pcs.;
sweet pepper - 3 pcs.

First, let's take care of the meat: cut it into neat cubes so that each piece gets a little fat. Now it's time for the onions. It needs to be finely chopped and fried until golden brown either in vegetable oil or lard. Add the prepared meat to the onion and fry. When the liquid has boiled away, add pepper to the mixture of meat and onion. No spicy cayenne pepper the dish will not cost. Stir and add water to cover the meat and simmer until soft.

This recipe calls for potatoes as a complement to meat. We cut it into small cubes larger than meat. Tomatoes and sweet pepper, cleaned from seeds, also cut into small pieces. We send vegetables to meat. Prepare the thickener for the dish: bring the flour to hot frying pan until golden brown, at this point add a spoon to it butter, quickly stir and dilute with water or broth. Pour the resulting mass into a container with goulash. Simmer the dish until the vegetables are ready.

Goulash can also be served as meat gravy for garnish

Now let’s prepare the utensils: a clay bowl and a wooden spoon. Yes, we weren’t able to cook goulash the way the Hungarian shepherds cooked it: over a fire in a pot, but this way we can feel the “zest” of the dish.

Not only potatoes can serve as a side dish for goulash. Sometimes the dish was flavored with pasta called tarhonya. Dried tarhonya can be stored in linen bags in a ventilated place for several months, which is why it was previously traditional product food for peasants and shepherds.

Recipe for traditional Hungarian pasta simple: flour, chicken eggs and a little salted water are kneaded into a stiff dough and passed through a large sieve. The resulting products are laid out to dry and put away for storage.

Tarhonya is placed directly into the dish during the cooking process.

And here is a recipe for goulash, which, according to experts, tastes even better on the second day after cooking.

Szeged goulash

Required Products:

500 g pork belly;
4 onions;
500 g sauerkraut;
1 clove of garlic;
2 tsp. dried sweet paprika or 1 fresh bell pepper;
500 g meat broth;
2 tbsp. l. pork fat;
1 tbsp. l. flour;
200 g sour cream;
salt;
ground black pepper.

The recipe is simple. Pork belly cut into cubes of about 3 cm and fry thoroughly in melted pork fat, add chopped onion and garlic, heat until the onion becomes transparent. Add about half a glass of broth to the meat and boil until it evaporates. Sprinkle the meat with paprika (or add finely chopped red pepper), add sauerkraut, pour in the broth, stir and simmer over low heat under the lid for about an hour. Grind the flour with sour cream, season the goulash with this mixture and simmer for another 5 - 7 minutes. Add salt and pepper to taste. Ready.

Hungarian cuisine is varied. The meat is cooked in it in various ways, but they all boil down to one principle: frying it with onions and peppers, and then stewing with various vegetables. As a rule, these dishes are prepared in thick-walled saucepans and cauldrons in order to reproduce as accurately as possible the cooking conditions of the old method - in a cauldron over an open fire.

And then technology came to the aid of modern housewives. It is no longer uncommon to find such an appliance in the kitchen as a multicooker. It will not be difficult to prepare a traditional Hungarian dish. And here is the recipe.

Hungarian goulash in a slow cooker

We will need the following products:

pork - 1.5 kg;
onion (large onion) - 1 pc.;
bell pepper– 3-4 pcs.;
tomatoes - 3 4 pcs.;
garlic - 1 clove;
sour cream (20%) – 600 g;
flour - 1-2 tbsp. l.;
salt, black pepper (ground) - to taste.

We cut the meat into cubes, having previously cut off the fat from it. Render the fat out of the lard using the “frying” mode. Finely chop the onion and fry until browned. Then add the meat and cook in the “stewing” mode until half cooked.

Very tasty and tender goulash made in a slow cooker

At this time, prepare the vegetables. We cut sweet peppers into half rings, and tomatoes into slices. Grind the garlic with salt. Add vegetables and garlic to the pork, mix and pepper to taste. Simmer everything together until the meat and vegetables are almost done.

Prepare the thickener: mix sour cream with flour (it’s better to beat with a mixer so that there are no lumps). Pour the prepared mixture into the multicooker bowl and cook the dish for another five minutes.

Hungarian pork goulash in a slow cooker is ready.

Try to cook pork goulash according to one of the given recipes and you will not regret the time spent, because the dish will surprise both you and your loved ones with its taste.

I tried goulash soup for the first time in Hungary. And I remember that it was served in a large ceramic mug, which surprised me no less than the soup itself - very thick, almost like our stew, but the vegetables were not boiled, but remained in large pieces.

Lots of meat, lots of paprika, the soup is very bright and aromatic. We lost our minds Hungarian soup goulash with a huge appetite, but, of course, we didn’t think of getting the recipe, and we didn’t even think about it then.

After some time, I remembered this yummy dish and decided to cook the same soup (or almost the same) at home. It turned out that there are dozens of recipes for these same goulash soups, and not only Hungarian ones. Without hesitation, I called my friend, who lived in Budapest for several years and highly praised Hungarian cuisine. Well, of course, she provided me with the recipe, and in addition to it she gave me detailed instructions what and how to cook.

Recipe for Hungarian goulash soup with pork

Ingredients for making goulash soup with pork:

2 red sweet peppers

Garlic (I put a lot, a whole head)

1 tsp. cumin seeds

2 tbsp. l. ground paprika

2 tbsp. l. tomato sauce

On the advice of my friend, I cut all the vegetables coarsely. I started with the onion - I cut a small onion into rings, and large ones into half rings.

I prepared goulash soup with pork, although beef or veal is more often used for Hungarian goulash. But we cook whatever is available) The meat was cut into portioned pieces, approximately 3x3 cm (or so).

In a deep frying pan with a thick bottom, heat 4 tbsp. l. vegetable oil. Simmered the onion over low heat until soft and slightly browned.

I added the meat to the onions. Fried on all sides, but not until red. I poured a glass of water and added salt. Covered with a lid and simmered the onions and meat for half an hour.

While the onions and meat reached the desired condition, I peeled and chopped the remaining vegetables. I cut the carrots for goulash into slices, but you can cut them as you like, the main thing is that large pieces were.

Cut the potatoes into large cubes. For goulash, it is better to take potatoes that do not boil too much, so that the pieces remain intact.

I added carrots to the almost finished meat.

After about 5 minutes I added the potatoes to the goulash. Turned the heat up to high and stirred the potatoes with meat gravy until the potato pieces are saturated with fat and meat juice.

I poured boiling water over all this aromatic beauty, covered it with a lid and simmered until the potatoes became soft. Then I added tomato sauce and pieces of sweet pepper, a little salt (to taste - depending on your preference).

I simmered the goulash for another 10 minutes. Turned off the heat and sprinkled the goulash with finely chopped garlic and herbs. Well, that’s all, goulash soup according to the Hungarian recipe is ready!

The most difficult thing was waiting for the goulash to brew - it needs to be allowed to stand for at least 10 minutes. We waited :) And how delicious it was!

Tender meat, soaked in spices and aromatic gravy, vegetables - soft, but not boiled, and incomparable taste rich soup or stew - in general, everyone was happy and full!

I will cook goulash soup with different varieties meat, with different vegetables(by the way, you can use frozen vegetables). For me, this is how it is ideal option hearty lunch– goulash soup immediately replaces both the first and second.

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Hungarian goulash: recipe

Hungarian goulash, the recipe for which we will look at a little later, is a very hearty dish. It should be noted that you can feed absolutely all members of your family with this lunch. After all, Hungarian goulash (photo presented in this article) turns out to be very satisfying and nutritious. This fact is due to the fact that it contains large number high-calorie ingredients.

You can make this lunch using different meat products. However, the set of vegetables in it is practically unchanged. So what is the most delicious Hungarian goulash? Recipe classic dish involves the use of beef and canned red beans. Although you can use any other type of meat, as well additional components to your taste.

So, we need the following products:

fresh beef pulp - approximately 1 kg;
4 large potato tubers;
garlic cloves - 3 pcs.;
1 large sweet pepper;
zira - a small pinch (add as desired);
a little barberry;
dill greens - approximately 30 g;
vegetable oil - 3 large spoons;
canned red beans - 2 large spoons.

Ingredient Processing

Hungarian goulash with beans is quite easy and simple to make. But before you start cooking this dish, you should process all the above components. First you need to remove all unnecessary elements from the meat, and then rinse it in cool water and cut it into fairly large pieces. Next you need to start processing the vegetables. Potato tubers, sweet onions, peppers, tomatoes and large juicy carrots must be peeled and cut into cubes. Moreover, the potato pieces should be larger, and other vegetables - smaller. You should also chop fresh dill.

Roasting ingredients

How should you prepare goulash in Hungarian style? The recipe for this dish recommends using a large thick-walled pan. You need to pour vegetable oil into it, and then lay out the chopped beef. After all the liquid has evaporated, meat product should be fried for 5-7 minutes. Next you need to add onion and chopped garlic to it, and then continue heat treatment similar amount of time. After this, carrots, sweet peppers and tomatoes should be added to the meat. After mixing the ingredients, they need to be cooked for about 8 minutes.

The process of stewing a dish

After the vegetables are almost cooked in own juice, you should alternately add salt, cumin, sweet paprika, as well as black pepper, barberry and thyme. Next, all the ingredients need to be poured with dry red wine, mixed thoroughly, covered with a lid and simmered in this form for a quarter of an hour.

What other ingredients does Hungarian goulash soup include? The recipe for this dish involves the use of potatoes. It must be placed on top and pour two-thirds of a glass of regular drinking water. After bringing the dish to a boil, it needs to be cooked for 25 minutes until the tubers are completely soft.

Before turning off the stove, you should put red in the goulash. canned beans and freshly chopped herbs.

How should it be served?

Now you know how to cook Hungarian beef goulash. After the tasty and satisfying dish has cooled a little, it should be divided into deep plates. It is recommended to serve this vegetable and meat lunch with homemade marinades, as well as fresh white bread. Bon appetit!

Hungarian goulash soup: pork recipe

As mentioned above, such a lunch can be made not only from beef, but also, for example, from pork. In this case, you should purchase only pulp without fat and seeds. You can also add egg dumplings to this dish. But first things first.

So, to make Hungarian pork goulash, we will need the following ingredients:

a pair of two large potato tubers;
fresh pork pulp - approximately 1 kilogram;
sweet onions - 2 medium heads;
garlic cloves - 3 pcs.;
one large sweet pepper or two smaller ones;
fresh large tomatoes - 2 pcs.;
large juicy carrots - 2 pcs.;
dry red wine - about 200 ml;
fresh chicken egg - 1 pc. (for dumplings);
white flour - a couple of large spoons (for dumplings);
a little barberry;
sweet paprika, ground black pepper, thyme and salt - use to taste;
parsley - approximately 30 g;
vegetable oil - 3 large spoons.

Preparing the Components

This dish is made just as easily and simply as the one presented above. To do this, you need to thoroughly wash the pork. Next piece of meat requires cutting into fairly large cubes. In addition, you should separately wash and peel potato tubers, carrots, sweet peppers, onions and tomatoes. Next they need to be cut into cubes. As in the previous recipe, chop the potatoes larger and the other ingredients smaller. As for garlic, you should simply grate it.

Making dumplings

Dumplings for this dish should be prepared only from eggs. They need to be beaten thoroughly with a whisk, and then add salt (a pinch) and white flour. Mix the ingredients. As a result, you should end up with a fairly viscous mass.

Cooking a dish on the stove

To make Hungarian goulash with pork dumplings, it is recommended to use a cauldron. You need to pour vegetable oil into it, and then lay out all the meat. After the broth has evaporated, continue frying for another 6-7 minutes. Next, you need to put carrots, onions and sweet peppers in the cauldron. After thermally treating the ingredients for the same amount of time, you need to add fresh tomatoes, as well as barberry, salt, thyme, black pepper and sweet paprika. It is recommended to simmer these products in their own juice for a quarter of an hour, after which a little dry red wine should be poured into them. After this, the dish must be cooked for about ten minutes.

Final stage

Having carried out all the described steps, you should carefully place chopped potatoes into the vegetable and meat broth, and then cook them for 15 minutes with the addition of one and a half glasses of regular drinking water. After this, place the dumplings in the same bowl. For this purpose viscous egg dough should be taken dessert spoon and throw it into the boiling broth. We do the same action with the remaining dough. Then you need to carefully mix all the ingredients and cook after boiling without a lid for about 7 minutes.

After the specified time has elapsed, add grated garlic cloves and chopped herbs to the dish. Then the goulash soup must be removed from the stove and kept covered for about 6-8 minutes.

Proper serving at the dinner table

As you can see, there is nothing difficult about making delicious Hungarian goulash using pork and egg dumplings. After delicious and rich dish Once it’s ready, you can serve it immediately, pouring it into portioned plates. Additionally, the goulash soup can be seasoned with fresh green onions and thick sour cream. It is also recommended to serve it with freshly baked white bread or pita bread. Bon appetit!

You can make rich Hungarian goulash not only from pork or beef, but also, for example, with the addition of fatty broiler chicken, as well as duck, goose or turkey meat. In addition, you can put in such a dish tomato paste, celery, bacon and other favorite ingredients. With them, your lunch will become even more delicious and nutritious.

As you can see, preparing goulash in Hungarian style is not at all difficult. Any housewife can make such a dish! And everyone in your household will surely like it.

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Hungarian goulash

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Ingredients

A hit of Hungarian cuisine. Collectors of world culinary bestsellers are still arguing about what goulash is: the first thick one or the second thin one. But the Hungarians themselves don’t really rack their brains over definitions; they simply hospitably treat you to the main dish of their authentic cuisine. The main thing is that the soup contains a lot of meat, a third of its weight on onions, fried potatoes and, of course, paprika and chili. Goulash can be made from beef or veal, but my version is made from pork loin, which greatly reduces the cooking time.

How to cook “Hungarian Goulash”

Questions, suggestions and wishes - write in the comments, I will be happy to answer everyone.

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Classic Hungarian goulash recipe

Today I will tell you about one of my favorite recipes. About real Hungarian goulash (gulyás in Hungarian). This dish is traditionally prepared from beef, it is very tasty and filling. No wonder it was prepared in the Austro-Hungarian Army for soldiers who walked thirty kilometers a day!

Goulash can be found in many European cuisines. For example, in Germany there is a version known as "goulashzupe". Here, in almost every restaurant, cafe and even store, you can try goulash. But it will be very far from the dish you can taste in Hungary.

Goulash recipes from other countries:

I read this recipe in the “Small Hungarian Cookbook,” which was published in 1934 by Károly Gundel, a true connoisseur of Hungarian cuisine and the owner of a small restaurant. Over 80 years, the book has been reprinted more than 70 times. It contains 124 recipes, which are grouped into sections. soups, cold and hot appetizers, hot dishes and so on. If you are interested in Hungarian cuisine, I highly recommend reading it!

Hungarian goulash is a dish that is often prepared for... big companies. At the same time, there is a tradition - for each component thrown into the cauldron with goulash, drink a glass. And since there are a lot of ingredients, by the time the Hungarian goulash is ready, the company is usually pretty tipsy.

Real Hungarian goulash (guillas)

Hungarian goulash is legendary, men's dish, which is present in many cuisines around the world. Do you want to please your man? Prepare some goulash!

(check all available)

60 g Hungarian lard
600 g beef
2 sweet peppers - paprika. Ideal if the paprika is green.
2 onions
5 tbsp. tablespoons dried red sweet paprika (powder)
1 tomato
300 g potatoes
50 g flour
1/2 l water
1/2 egg
Pepper
Garlic

Preparation: 60
Cooking: 60
Servings: 4

1. All ancient Hungarian dishes are prepared with rendered fat and lard, so to prepare goulash we will need Hungarian lard. It differs from the usual one in that it is sprinkled with red paprika, but this Hungarian lard can be replaced with regular lard vegetable oil. Cut it into small strips and put it in a suitable pan (ideally, if you have a cauldron or cast iron pan with thick walls).

2. While the lard is rendering, take the onion and cut into half rings. Remove the remaining fat and fry the onion in the rendered fat until golden brown.

7. Chipettes are something like homemade pasta. They cook very quickly and add thickness to the goulash. To prepare chipettes, take flour and pour half an egg into it. Quickly knead the stiff dough** and pinch off small dense peas. Place them on a plate sprinkled with flour.

* This is very important - make sure that the paprika does not burn. otherwise the goulash will be bitter! And be careful with the water, we want the meat to be stewed, not boiled.

**Knead the dough with a fork! This is important because The dough for chipette dumplings will turn out airy, despite all its “coolness”.

Real Hungarian goulash is ready!

Goulash is served in a deep bowl. In restaurants you can see it served in half a loaf or loaf of bread, or even in a pumpkin, but, in my opinion, this is unnecessary. The crust will get soggy and the goulash will be saturated with yeast or something else - we don’t need that at all!

How do you prepare goulash? What other Hungarian dishes do you cook? Have you been to Hungary?

Pork goulash, which we will talk about today, is a special serving of meat cooked in sauce (gravy), it is beautiful in appearance, satisfying and incredibly delicious food, which can be eaten every day or cooked on special holidays, surprising guests with it.

Goulash is a traditional Hungarian dish that resembles a soup, the main ingredients of which are beef and potatoes, but the classic recipe for preparing this dish has long been changed. Now people prefer to take not only potatoes, but also all kinds of cereals and even pasta as a side dish.

I really love all kinds of goulash and try to cook them often, every now and then, modifying some components in the dish. On weekdays, as a rule, I have pork goulash, made according to classic recipe, but for the holidays I have special recipes for preparing this dish, which I will share with you today, not forgetting, of course, about the classics.

So let's get started! Original recipes pork goulash right now.

Enough simple recipe preparations. You can cook it quickly, and using different seasonings you can change the taste of the dish.

What products will you need for cooking?

Pork (neck or tenderloin is best) – 1 kg.
Onions – 2 medium sized heads.
Sweet pepper – 1 pc.
Spices ( ground pepper red and black, cumin, cube beef broth"Maggi" or "Galina Blanca") and salt to your own taste.
Oil for frying.
Flour of any kind - 1-2 tablespoons.
Water – 350-450 ml. (the more water, the thinner the gravy will be).

— We clean the onion heads, cut them into small cubes, or quarters if you like to taste this product in your dishes. Fry it in oil until our product turns golden brown.

— We cut the pork into not too large pieces.

— We put our beautiful meat in a frying pan, add salt and pepper, and fry for 5 minutes in vegetable oil.

— Add the fried onion to the meat and fry for another 15 minutes until the meat begins to emit a delicious aroma.

— As soon as your pieces have become a beautiful golden brown color, add a spoonful of flour to the pan, stir, cover with a lid and simmer for 5 minutes, then open and fry the meat until cooked.

Useful information! Flour is necessary in in this case for the thickness of the gravy that will be used for the goulash. The more flour you add, the thicker the sauce for the meat will be.

— We put everything from the frying pan into a saucepan or a small saucepan, pour water into the food, throw in a bouillon cube, seasonings, mix and set to simmer for forty to fifty minutes. slow fire. Don't forget to cover our pork goulash with a lid while stewing.

— While the food is stewing, wash the bell pepper, clean out all its insides, cut it into beautiful strips or cubes, as you like.

- After the specified time, open the lid, add pepper to the saucepan, mix everything and continue to simmer according to the time at your discretion.

- If you like the pepper to have a little crunch in your dish, then it is enough to simmer the food for about fifteen minutes. If you want the vegetable not to be audible on your teeth, slightly increase the simmering time. Taste your goulash while cooking and decide for yourself whether it’s ready or whether you should keep the food on the fire a little longer.

As a result, you will have a wonderful treat that can be served with any side dish you like. I love eating this goulash with rice.

Before serving, place a portion of rice or any other porridge, potatoes in a deep plate, and place your goulash on top or on the side. You can decorate the dish with a sprig of mint, dill or parsley.

Pork goulash “Hungarian style” with red wine and champignons

This recipe will be more complicated, but the taste of this dish will amaze you. The combination of ingredients below gives this recipe festive status.

To prepare we take:

Kilogram pork tenderloin(it is better to take one meat without greasy (fat) layers);
Champignons – 100 gr. (it’s best to take small mushrooms to add whole to the dish; I always use canned whole mushrooms for this recipe);
Lard or pork fat– 20-30 gr.
Carrots – 3 small root vegetables;
Refined (flavored) sunflower oil – 60-80 ml;
Three to four cloves of garlic;
Meaty tomatoes – 4 pcs.;
Potatoes or zucchini - 3-4 potatoes, one small zucchini, but only young zucchini is suitable for cooking;
A bunch of any fresh herbs (parsley and dill are great);
A pinch of salt, ground black and red pepper, cinnamon, sweet paprika;
Red semi-dry or dry wine– 220-250 ml.
A couple of spoons of flour.

Step-by-step instructions for preparing pork goulash “Hungarian style”

1. Thaw the meat, if it is frozen, rinse it thoroughly, put it on a plate and let it dry, only then cut it into small pieces. By the way, you can make different ones each time for pork goulash. meat pieces– cubes, long thin strips, rectangular pieces, etc.

2. Pour flour into a deep bowl, add pepper and salt to your taste, stir.

3. Take a frying pan or a thick-walled saucepan, pour in a spoonful of oil, heat it up, roll the meat pieces in flour and place to fry. Once the pork is thoroughly cooked, remove it from the heat and set it aside for now, covering it with a lid.

4. Peel the carrots and cut into beautiful strips (not thick).

5. Peel the garlic, onion, finely chop these products. You can pass the garlic through a press at your discretion, or you can chop it.

6. Melt lard or pork fat in a frying pan, add your vegetables, a couple of tablespoons of water, salt, cover and simmer over low heat for about thirty minutes. Do not forget to stir the products periodically.

7. Wash the tomatoes, peel them, squeeze out the juice with your hands, pour the juice into a saucepan or saucepan, cut into small slices and add to the frying pan with the rest of the vegetables when they are almost ready. Stir the products and simmer them for a few more minutes. As a result, the tomatoes will release more juice, and your vegetables will have to be in a kind of soup.

8. Take a small form for oven, grease it with oil, lay out a layer of meat, then fry, again a layer of meat and again fry.

9. Mix tomato juice, which you have squeezed out with wine and spices, add to them the juice remaining in the pan and a little water. Pour this mixture into the contents of your mold.

10. Crack open the oven and let your pork goulash cook in it for one hour.

After an hour, turn off the oven, open the door, add pickled champignons to the goulash (if you used raw mushrooms, they should have been boiled a little in salted water), mix everything and put it in the oven, without turning it on until the household appliance has cooled completely.

Submit ready goulash in Hungarian you can have it with boiled potatoes.

Or with noodles, for example. I really like to eat this dish with a variety of side dishes.

By the way, for those who like spicy meat, I recommend adding a little red to the goulash when cooking. hot pepper. It turns out very tasty and aromatic.

This recipe is suitable for anyone who loves the combination of meat and pineapple. It's more holiday dish, it is very beautiful, appetizing and at the same time unusual, original.

For preparation you will need:

A kilogram of pork (any part, but without bone);
Jar canned pineapples(you can take either rings, but they will have to be cut, or ready-made chopped slices);
Orange (you will need juice) or juice from the jar in which the pineapple was preserved - 2-3 tablespoons;
A couple of onions;
Ground pepper and salt;
Dried oregano - a pinch;
Flour 2-3 spoons;
Soy sauce (classic or garlic) – 3-4 tablespoons;
Vegetable or olive oil for frying;
Boiling water.

How to cook goulash with pork and pineapple

— Heat oil in a frying pan and fry the pork until it turns a nice golden color. Salt, pepper, mix, remove from heat, transfer to a duck pot or some other container in which you will stew your goulash.

- Fill the meat halfway with boiling water, close the lid and let it sit for about twenty or thirty minutes.

Attention! During all subsequent cooking times, make sure that there is as much water in the container with meat as you initially poured. As soon as the liquid level decreases, this will happen because it evaporates when boiling, add water to the duckling again.

- Separately, in a frying pan, sauté the onion, chopped as you like, when half cooked. I usually fry vegetables in the oil left over from the meat, it turns out much tastier and more aromatic.

— Add the onion to your pork, mix the ingredients, put them on medium heat, cover with a lid and simmer for about ten minutes together.

— While these ingredients are simmering on the stove, mix orange juice or 3-4 tablespoons of the juice in which the pineapple was preserved in a separate bowl, soy sauce, flour, seasonings, salt. There should be no flour lumps in this mixture, the dressing should be homogeneous, and the thickness should resemble liquid sour cream.

- Place 3-4 pineapple rings or a third of a jar with pieces without juice into the duck pot with the meat and onions. Pepper everything, add salt to your taste, add oregano, mix, leave to simmer for half an hour.

— About five minutes before the dish is ready, pour your sauce into the food, stir, and cover with a lid.

Our yummy is ready! All that remains is to transfer the goulash to beautiful plate and serve with greens.

Tender, melt-in-your-mouth pork goulash with gravy in a slow cooker (video)

If you have such a beast as a slow cooker in your kitchen, be sure to try this recipe.

Some practical tips on how to choose the right pork for making goulash

Firstly, when going to the store for pork, it is important to know that this meat is divided into 2 grades:

- Grade one - selected pork, usually hip, lumbar, chest or shoulder;

- Second grade - several meats worse quality, as a rule, these are the lower legs, forearm and other parts with bones.

To prepare pork goulash, as you already understood, of course, only selected meat is suitable. It is best to use a spatula. This part is tougher than, for example, the cervical part, it has practically no greasy layers, and with prolonged stewing it becomes saturated special taste and aroma and becomes incredibly soft and juicy.

— Smell the selected product. If it has a pronounced pork smell or the smell of rot, refuse to purchase, perhaps this meat has already disappeared or was cut from a boar. Fresh steak usually smells neutral and pleasant.

- Touch the meat with your finger, pressing lightly on the piece. Fresh quality product will be dense and elastic, the dent from the finger will quickly recover.

- Pay attention to the color. Pieces of an old animal are darker, while pieces of a young animal are lighter. If the selected piece has a layer of fat, it should be white, and not cream-colored or yellow.

— The consistency of the pork should be dry, dense, there should be no water or moisture in it at all.

Now you know how to choose pork and prepare such a delicious dish as pork goulash. It’s not difficult to create such hot dishes. He described everything in quite detail. Share interesting recipes too.

Good luck and all the best!

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Many traditional national dishes Having originated in one country, they quickly gain popularity among their neighbors, spread throughout the region, and now each state is brazenly rushing to take credit for the idea. The happy exception was Hungarian pork goulash with gravy. Its simple step by step recipe with a photo today will help us try this dish, which has long conquered not only Hungary, but also a good half of the planet. There are truly countless options for preparing goulash; each nation has made its own changes to the recipe - perhaps they give the taste a certain flavor, but they clearly move away from the original concept.

Shepherd's Kettle Soup

Classic goulash(Hungarian gulyás, guyash - shepherd) was traditional dish Hungarian sheep farmers who spend weeks grazing huge herds on the vast green plains. Men engaged in physical labor needed nutritional balanced food, but were not able to have lunch at home every day. So they prepared food on one's own right in the field on a fire, putting stored vegetables, spices and meat into a pot, the shortage of which they clearly did not face. It turned out thick rich soup , with a rich multifaceted taste - goulash. Now imagine: summer twilight, the first stars in the sky, the fire is crackling, the mind-blowing aroma of goulash is spreading from the cauldron - romance, and that’s all!

Certainly, tasty innovation was doomed to success and was immediately picked up by all segments of the population, and then foreign guests took the simple recipe in different directions, returning to their native places. In Russia, goulash began to be prepared during the time of the great reformer Peter I: he introduced the fashion for kitchen stoves and European dishes. Ordinary people are not imbued with culinary enthusiasm, for a long time there was goulash a treat for aristocrats.

Many years later, it was raised on a wave of popularity by Soviet public catering. True, in the interpretation of our chefs, goulash has turned from thick soupfor the second course, close to stew. Meat stewed in vegetables, mainly pork, began to be served with side dishes: pasta, rice, mashed potatoes. It was this maximally simplified recipe that Russian housewives adopted and repeat it unchanged to this day. Few people have heard that paprika- an essential component of goulash, without which it loses its individuality and becomes just stewed pork or beef.

Worth more details learn a simple recipe, so as not to blush on occasion in front of visiting friends from Hungary: after trying the Russian version of goulash, they often look at the plate in surprise and ask whether the dish is mixed up.

Grocery set

Pork goulash recipe- the simplest version of the dish: pork meat is very soft, there is no need to remove the film from it, and excess fat is easily cut off. It is best to choose a leaner piece - tenderloin or shoulder - so the goulash will be quite filling, but not heavy. We will need approximately half a kilo of pork and the following ingredients:

one large bright carrot;
two sweet bell peppers;
two medium onions;
a couple of ripe tomatoes;
several cloves of garlic;
piece pork fat, sufficient for frying vegetables;
spices: paprika, rosemary, basil, ground black pepper, bay leaf.

Seasonings in Hungary are given special attention , without them it is impossible to get the taste of real shepherd's goulash. Herbs collected from the pasture were a kind of “first aid kit” for sheep farmers: added to hot soup, they gave the broth not only taste and aroma, but also useful properties:

Rosemary relieves fatigue, activates brain function, eliminates insomnia, stomach problems, has an antibacterial effect;
Basil lowers fever, treats inflammation and colds, calms the nervous system;
Bay leaf increases immunity, stimulates appetite, kills pathogenic bacteria.

But the main thing is paprika, a powder obtained from dried sweet peppers. A kind of seasoning business card Hungary, famous no less than goulash. High content vitamins, minerals and useful substances has made it one of the most sought after spices in the world.

Goulash - winter dish, which attracts us with its aromas. Nourishing, hot and warming. This dish can be considered a second course, or can be consumed as a thick meat soup.

A little history of this dish. Goulash is the national Hungarian dish, and it was cooked in an open-air cauldron using beef meat fried in Hungarian lard. Supposedly goulash is the food of shepherds.

Nowadays, at home, we prepare goulash using different types meat, and, naturally, not in a cauldron, but in a deep frying pan or cauldron. Today I will tell you several recipes for pork goulash. I really hope that you will like it and please your loved ones with a delicious dinner or lunch.

I highly recommend adding dishes from to your recipes. This article contains several interesting ideas marinade, which I managed to take note of.

Hungarian pork goulash soup classic recipe

Traditionally, classic Hungarian goulash is made from beef or veal. I decided to tell you how to cook this pork goulash. There is no big difference in preparation.

Ingredients:

Pork neck carb – 800 g
Bell pepper - 2 pcs
Tomatoes - 2 pcs.
Potatoes - 500 g
Onion - 1 piece
Garlic - 2 cloves
Paprika - 1 tbsp. spoon
Cumin - 0.5 teaspoon
Flour - 50 g
Egg - 1 pc.
Salt - to taste

Prepare the meat; cut it into medium cubes.

Finely chop the garlic and cut the onion into cubes. Now place the cauldron (if there is no cauldron, then a deep frying pan) on the stove, add vegetable oil and heat it. According to the classic recipe, frying meat with onions is done in lard fat, but pork already has enough fat content, so we will use vegetable oil. Add the garlic and fry for just one minute, immediately add the onion and fry until translucent.

Then place the meat in a cauldron and fry it as well.

As soon as the pork is fried, pour boiling water to lightly cover the meat, add sweet paprika, stir and bring to a boil, then reduce the heat on the stove and simmer with closed lid 15 minutes.

You can add other seasonings to the meat according to your taste.

Cut the tomatoes into cubes and add to the meat, bring to a boil and reduce the heat on the stove again, cover with a lid and leave to simmer for another 10 minutes.

Cut the bell pepper into cubes. Peel the potatoes and also cut them into medium-sized cubes.

Let's take care of the chipettes (dumplings). Beat the egg, shake and pour about half of it. Add salt, a little herbs, a clove of garlic passed through a press and mix everything. Add a tablespoon of sifted flour and knead the dough with a fork. Dust your hands with flour, form small peas from the resulting dough and put the plate with them in the refrigerator.

Remove the lid from the cauldron and taste the meat; it should be soft and already cooked. If the meat is too tough, leave to simmer for another 15 minutes. When the meat becomes tender, add potatoes and bell peppers to the cauldron, mix everything carefully. Add a little boiling water, bring to a boil, reduce heat and simmer until the potatoes are done.

10 minutes have passed and now we give the dish the desired aroma. Add cumin, salt and, if desired, ground black pepper, cover with a lid and leave for another 3 minutes. The highlight of the program remains - chipettes (dumplings). Place them in boiling goulash; their readiness is determined very simply; they should float to the surface.

Classic Hungarian goulash soup with meat is ready. This goulash can also be used as a first course.

Bon appetit!

Cooking goulash with onions and carrots - step by step description

Pork goulash is one of the most delicious dishes. Great addition for any side dish. The recipe is very simple, I’m sure any housewife can do it.

Ingredients:

Pork – 700 g
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Ground black pepper - to taste
Salt - to taste

Cut the pork into cubes the size of walnut. Grate the carrots and cut the onion into cubes. Place a deep frying pan on the stove, pour in vegetable oil and wait until it is completely heated.

Once the oil in the pan is hot, fry the meat.

Place the fried meat in a cauldron and set aside. And in the same pan, fry the onions and carrots.

Add tomato paste to the prepared roasted vegetables and mix well.

Now transfer the onions and carrots into the cauldron with the meat. Stir.

Add hot boiled water to the cauldron so that the meat is hidden; if you like more gravy, then add more water. Reduce heat on the stove, cover the cauldron with a lid and simmer until the meat is cooked, about 1.5 hours.

To make the gravy, fry the flour in a dry frying pan until light yellow.

Dilute the fried flour with a small amount of cold water.

When the meat is tender, add salt and pepper to taste. Add a couple of leaves bay leaf and pour in the flour diluted with water, stirring. I added more to my goulash dried pepper Chile.

Cover with a lid and let stand for 5 minutes.

I prepared pasta for a side dish and lightly fried it. The goulash turned out very tasty. Prepare and receive admiring compliments.

Let's remember our childhood - a recipe for goulash with gravy like in kindergarten

Since pork is kindergarten prohibited; they are prepared there either from beef or using chicken meat. But we can easily replace this main ingredient and cook it with pork, the goulash will turn out just as tasty, take my word for it.

Ingredients:

Pork – 600 g
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 1 tbsp. spoon
Sour cream - 1 tbsp. spoon
Flour - 1 tbsp. spoon
Water – 300 ml
Salt - to taste
Black peppercorns - 3 pcs.
Bay leaf - 2 leaves

Slice the pork meat small cubes and fry in hot vegetable oil.
Cut the peeled onion into small cubes and add to the pork in the pan.
Grate the carrots on a fine grater and also fry with meat and onions.
Add a glass of water to the pan, stir, cover and simmer for low heat 40 min.
Pour half a glass of warm boiled water and mix one tablespoon of sour cream, a tablespoon of tomato paste and one tablespoon of flour. Mix well until smooth.
Remove the lid from the pan, add salt, black peppercorns and a couple of bay leaves.
Pour the resulting dressing into the goulash and stir. Simmer for another 10 minutes.

Goulash cooked like in kindergarten will take you back to childhood. Nothing beats the memories of taste from childhood. Flavorful goulash serve with mashed potatoes. Your children will appreciate it too.

Bon appetit!

How to cook goulash in a slow cooker

I very often ask for help in preparing dishes for the slow cooker. Goulash is no exception. Using a slow cooker, the finished goulash will be very flavorful and the meat will be very tender. If you have this equipment sitting idle in your kitchen, it’s a waste of time. I will show you step by step how to cook pork goulash, you can use any other meat. Believe me, it's not difficult.

Ingredients:

Pork carbonate - 600 g
Onion - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Butter - 30 g
Ginger root – 15 g
Flour - 1 tbsp. spoon
Tomato paste - 1 tbsp. spoon
Sweet paprika - 1 teaspoon
Ground black pepper - to taste
Salt - to taste
Water – 250 ml
Greens - dill, parsley

Cut the meat into thin slices.

Cut the onions and tomatoes into small cubes. Grate the carrots on a coarse grater.

Turn on the multicooker to the “Frying” mode, pour sunflower oil so that it completely covers the bottom. While the bowl is heating, place thin slices of ginger root into the oil.

The multicooker bowl has warmed up, add the meat, do not remove the ginger root, it should remain in the multicooker pan until the end of cooking. This way the ginger will give away all its taste.

Fry the meat for 20 minutes, do not forget to stir periodically.

Once the meat is fried, add vegetables and stir. Fry everything together for about 12 minutes, check the readiness of the vegetables, they should become soft. Stir frequently at this stage to avoid burning.

12 minutes have passed, now add a teaspoon of sweet paprika, half a teaspoon of black pepper, maybe a little less, a tablespoon of flour and a tablespoon of tomato paste. Pour a glass of hot boiled water and mix well.

Then close the lid, select the “Multi-cook” mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since our meat and vegetables are ready, we don’t need much time. If your model does not have such a mode, set it to “Stewing”, and after 10 minutes turn off the multicooker yourself.

The goulash is ready, just a few small touches remain. Chop the parsley and dill, add to the goulash and stir.

This pork goulash can be served with any side dish of your choice.

Bon appetit!

How to cook pork goulash with gravy without tomato paste

Recipe on video. There are people who don’t like tomato paste, no problem, this recipe is especially for you.

Delicious pork goulash - recipe with photo

Juicy and tender meat, amazing taste and aroma of gravy. The recipe is very simple and does not take much time to prepare. Great option for dinner after a hard day.

Ingredients:

Pork meat (preferably shoulder) - 1 kg
Onion - 1 pc.
Tomato paste - 2 tbsp.
Wheat flour - 2 tbsp. (without top)
Bay leaf - 2 pcs.
Salt, sugar, ground black pepper - to taste
Vegetable oil for frying

Cut the meat into small cubes. Well, or, as you like best, you can use straws.

We cut the onion into cubes, but not into small ones.

Place the meat in a frying pan with heated vegetable oil and fry until beautifully golden brown.

In a separate frying pan, fry the onion, add tomato paste and flour, mix well.

Place the meat in a saucepan and fry the onions from the frying pan. Stir and fry for 5 minutes.

Then add water, the water should be hot and boiled, and simmer, stirring, for 40-45 minutes. Stir frequently so that the flour is evenly dispersed in the water. Season with salt and pepper to taste and add a couple of bay leaves.

Delicious goulash is ready. While the goulash is preparing, you can easily prepare any side dish. Delicious dinner secured.

Bon appetit!

Principles of preparing delicious goulash - video from Ilya Lazerson

Ilya Lazerson is a famous chef. He is known for his delicate sense of taste for food and knows how to properly prepare a particular dish. In the video, Ilya will show and tell you step by step how to prepare simple and tasty goulash. Be sure to take note.

Goulash comes first hearty food, and as you know, people love to eat tasty and satisfying food. And it may well become one of your favorite dishes. Cook and experiment in the kitchen.

Relatives and friends will definitely ask for more.