Rich and hearty pork goulash with gravy is a very tasty independent dish that does not need any additions. Different recipes differ in cooking techniques, a set of vegetables and spices. And especially for you, we have chosen the most successful of them!
1. Classic pork goulash with gravy
Ideal with boiled or baked potatoes in any form.
You will need: 500 g pork, 2 onions, 2 tbsp. tomato paste, 1 tbsp. flour, spices, 2-3 cups of water.
Cooking: Coarsely chop the meat, roll it in spices and lightly fry. Put finely chopped onion on top, sprinkle with flour and pour water with tomato paste. Simmer pork goulash for 1.5 hours over low heat.
2. Pork goulash with sour cream
Try experimenting with spices. For example, add white pepper, nutmeg and cinnamon.
You will need: 500 g pork, 2 onions, 3 tbsp. tomato paste, 100 ml sour cream, 2 cups of water, 1 tbsp. flour, spices.
Cooking: Cut the pork into medium pieces and fry for 7-10 minutes on all sides. Add chopped onion, flour, tomato paste, a little water and spices to the meat, and simmer for about 20 minutes under the lid. Separately, mix sour cream with the rest of the water, pour over the meat and continue cooking until the gravy thickens.
3. Pork goulash with cream
The taste of goulash is more tender, soft and delicate.
You will need: 500 g pork, 1 onion, 100 ml cream, 2 tbsp. flour, 3 bay leaves, 10 peppercorns, spices.
Cooking: Fry pork with onions over high heat, stirring constantly. Pour in about 700 ml of water, add spices, pepper and bay leaf, and simmer under the lid for 40 minutes. Dilute the flour in water and add to the meat, pour in the cream there, and simmer for another 10 minutes after boiling.
4. Pork goulash with beer
A Czech variation of the famous goulash recipe, now with dark beer.
You will need: 800 g pork, 3 onions, 100 g bacon, 50 g tomato paste, 500 ml dark beer, 1 tbsp. flour, 4 cloves of garlic, 1 tsp. cumin, chili flakes, spices.
Cooking: Cut the pork and marinate it in spices and crushed garlic for half an hour. Fry it in a frying pan until a beautiful crust and put it in a cauldron or pan. In the same place, fry the onion with lard, mix it with flour and tomato paste, stew it slightly, and put it to the meat. Pour beer over goulash, season to taste, and simmer covered for about 40 minutes.
5. Pork goulash with red wine gravy
Even a simple goulash can be cooked in such a way that gourmets will be delighted!
You will need: 500 g pork, 150 ml dry red wine, 1 tsp. basil and rosemary, 2 bay leaves, 2 garlic cloves, 1 onion, 1 carrot, 1 celery stalk, 1 tbsp. tomato paste, greens.
Cooking: Cut the pork into cubes, fry until golden and put in a cauldron. Fill it with wine and boil for 5 minutes without a lid. Separately, fry the onion and add to the meat, and there – chopped celery.
Mix everything with tomato paste, and pour water so that it completely covers the meat and vegetables. Stew goulash for half an hour, add spices and chopped carrots, and boil for another 20-30 minutes. At the very end, add chopped garlic.
6. Pork goulash with mushrooms
It is difficult to compete with forest mushrooms, but it turns out delicious with champignons.
You will need: 500 g pork, 400 g mushrooms, 2 onions, 2 tbsp. tomato paste, 4 tbsp. sour cream, garlic, spices, sugar, 2 tbsp. flour, 1 tsp lemon juice, 300 ml of water.
Cooking: Cut the pork into cubes, fry it with onions until golden, and sprinkle with spices. Separately, fry the mushrooms until the liquid has evaporated, mix them with flour, and add to the meat. Leave everything together on a small fire for a quarter of an hour.
Pour the goulash with water with tomato paste, sugar, spices and lemon juice to taste, and simmer under the lid for another 20 minutes. Add sour cream, stir and simmer for another 10 minutes.
7. Pork goulash with potatoes
Depending on the thickness and amount of gravy, it can be served as a soup or a main course.
You will need: 600 g pork, 250 g potatoes, 1 onion, 1 tbsp. tomato paste, 1 tbsp. flour, spices.
Cooking: Cut the meat into portions, fry evenly on all sides and sprinkle with spices. Chop the onion, add to the pan and continue to fry until soft. Mix everything with flour and tomato paste, pour in 1.5 cups of water, bring to a boil and reduce heat. After 10 minutes, add potatoes to the goulash, add more water, and simmer all together for about 40 minutes.
8. Pork goulash with tomatoes
Gravy based on fresh tomatoes is no worse than from ready-made tomato sauce.
You will need: 500 g pork, 3 tomatoes, 1 onion, garlic, spices, herbs, 100 ml tomato juice.
Cooking: Grind pork, roll in spices, leave for half an hour and fry. Add chopped onion to it and continue to fry until soft. Peel the tomatoes, grate them, finely chop or chop in a blender, and add to the pan.
Pour in tomato juice, water to taste, spices, and mix. Simmer everything together for about 40 minutes, and at the end season with crushed garlic, herbs, and let it brew under the lid.
9. Pork goulash with beans and gravy
We recommend canned red beans in tomato sauce – and half the work is already done!
You will need: 500 g pork, 1 can of beans, 1 onion, 1 carrot, 3 tbsp. soy sauce, 2 cloves of garlic, spices.
Cooking: Brown the meat on all sides over high heat, add bean sauce to it, and simmer for half an hour. During this time, fry the onion until golden and cut the carrots into circles. Add vegetables, soy sauce, spices to the meat, and simmer for another 15 minutes. Put the beans and crushed garlic there – and after another 15 minutes the goulash is ready.
10. Pork goulash with green peas
A very unusual dish that pleases with both taste and color.
You will need: 500 g pork, 2 carrots, 150 g frozen peas, spices, smoked paprika, 2 tbsp. tomato paste, 1 onion.
Cooking: Cut the pork, chop the onion, and fry them until soft over high heat. Add carrots there, sprinkle with smoked paprika and simmer under the lid for 20 minutes. Season the goulash, add the tomato paste and water to cover the meat and vegetables. Boil for another 20 minutes, add peas and remove from heat after 10 minutes.
11. Pork goulash with pomegranate sauce
Use Georgian spices and herbs to complete the taste!
You will need: 600 g pork, 100 ml pomegranate juice, 1 pomegranate, 1 onion, 1 tbsp. flour, spices, 3 tbsp. spicy tomato sauce, 200 ml of water.
Cooking: Cut the meat with onions, fry them for about 10 minutes over high heat, and sprinkle with spices. Mix well, simmer a little and add tomato sauce and flour. Pour in the pomegranate juice and water, close the lid, and simmer the goulash until the meat is cooked. Finally add the pomegranate seeds, stir and serve immediately.
12. Pork goulash with zucchini
Juicy zucchini amazingly complement the meat with gravy.
You will need: 500 g pork, 500 g zucchini, 2 onions, 2 carrots, 2 tomatoes, 2 tbsp. sour cream, spices.
Cooking: Cut the meat into small cubes, fry and transfer to a pan or cauldron. In the same pan, fry the onion and grated carrots with garlic. Add them to the meat, season, fill with water and simmer for half an hour under the lid. Chop the tomatoes and zucchini and add to the goulash. Season everything with sour cream and leave on fire for another 15 minutes.
13. Pork goulash in the oven
It is best to cook goulash in pots, although another suitable container will do.
You will need: 700 g pork, 1 carrot, 2 onions, spices, 1 glass of water.
Cooking: Cut the pork into cubes, carrots into thin sticks, and onions into half rings. Roll the meat in spices and fry a little, and then add the vegetables for a couple of minutes so that they decrease slightly in volume. Put everything in a pot, fill it with water and bake for an hour at 200 degrees.
14. Microwave pork goulash
Sounds fantastic? But it’s more than real!
You will need: 500 g pork, 1 onion, 2 tbsp. tomato paste, 1 tbsp. sour cream, 500 ml of water, spices, garlic.
Cooking: Cut the beef into medium cubes, chop the onion and finely chop the garlic. Mix tomato paste with sour cream, dilute in water and add spices. Pour a little oil into the container and put the meat there with onion and garlic. Put it in the microwave for 5 minutes at maximum power. Then pour the meat with sauce and spices, and cook for another 10 minutes without a lid.
15. Pork goulash in a slow cooker
Cooking pork goulash in a slow cooker is very convenient – it regulates the temperature and controls the time itself.
You will need: 500 g pork, 1 onion, 1 carrot, 1 tbsp. tomato paste, 1 tbsp. sour cream, paprika, spices, 1 bay leaf, 500 ml of water.
Cooking: Cut the pork and fry it for about 20 minutes at the appropriate setting. Add finely chopped onion and spices to it, and after another 5 minutes – sour cream, tomatoes, water and bay leaf. The water should cover the meat by about 2-3 cm. Cook the goulash for an hour and a half in the stewing mode.