Pork goulash with gravy

Classic goulash is prepared from beef meat, but still the pork is home-made tasty and flavorful. This nutritious and hearty dish is served hot. In addition, a pork goulash with gravy will suit almost all garnishes. Therefore, I hasten to share with you the most delicious recipes for its preparation. So, how to make a pork goulash? Recipes are presented in the article.

Pork goulash with sour cream sauce

Products for cooking:

• Meat - 0.6 kg;
• Onion - a couple of pieces;
• Carrots - 1-2 pieces;
• Sour cream - 250 g;
• Tomato paste - 3 table spoons;
• Pepper, paprika;
• vegetable oil;
• salt.

Cut the meat into pieces. Onion chop rings, and grate the carrots, preferably large. In the Kazanka, melt the butter, fry it in carrots, onions, then add meat, salt, paprika, and pepper. Now put it out for about 20 minutes, then add a glass of water, reduce the heat and stew for another hour. Mix the sour cream with the tomato paste and add to the almost ready dish. Then put the bay leaf and leave it on a small fire for 10 minutes.

Pork goulash with gravy and tomatoes

This dish turns out very tasty, and gravy is thick and nutritious.

Products:

• Pork neck - 1 kg;
• Onion - a few pieces;
• vegetable oil;
• Paprika powder - 3 teaspoons of tea;
• Cumin - 1 tea spoon;
• Tomatoes - a couple of pieces;
• Sour cream - 150 g;
• Corn flour - 1 table spoon;
• salt pepper.

First, cut the onions into half rings and fry a little over a small fire. Cook for a few minutes until the onion is cooked to a golden crust. Now add the paprika, cumin and spices to taste. With meat, cut fat and cut into small pieces (3 cm), then add to the onion. Fry a bit and add water to cover the pork. Then add the salt. In a small fire, simmer the meat under the closed lid for an hour, so that the pork becomes soft and well-cut.

While meat is stewed, peel the tomatoes and pour boiling water, after which cut each into four pieces and cut into cubes. Now add the tomatoes to the extinguished meat. When the meat is cooked, add corn flour, the amount of which depends on the desired gravity of the gravy. To goulash is not too thick, it is better to pour a little gravy into a separate container and stir with flour. In this case, flour should be added in small portions. Thus, you will also be able to avoid the formation of lumps. After this pour the gravy to the meat. Now stir well and boil. If necessary, add salt, spices. When serving, put the sour cream at will. Goulash from pork with gravy should be similar in consistence to a thick soup.

Pork goulash with mushrooms

Products for cooking:

• Pork meat - 1 kg;
• Mushrooms (can be used champignons) - 0.6 kg;
• Smoked breast - 300 g;
• Onion - 5-6 pieces;
• vegetable oil;
• Flour - 3 table spoons;
• Wine white dry - 1 glass;
• Thyme - 2 tablespoons of tea ;
• Cream - 1 glass;
• Turmeric - 1 tea spoon;
• greenery;
• salt.

Meat must be washed, then dried using a paper towel or napkin. Then cut into small pieces. Champignons also clean, wash, dry and cut. Peel each bulb, wash, split in half. Cut the brisket into cubes or strips, then lightly fry and put into a separate bowl. Now fry in the same frying pan pieces of meat and also put it separately. Then put the mushrooms, onions and fry in a pan for a few minutes. Now you need to dissolve the flour in a glass of warm boiled water and pour into a skillet. Then pour a liter of hot water, cream and wine. All boil, add salt, pepper and remove from heat.

After this, put into the pan with a thick bottom meat, brisket and pour the cooked mushroom sauce. Sprinkle everything with thyme, turmeric and stew for about 7 minutes over a small fire. When serving decorate with greens.

Bon Appetit!