Pork goulash with gravy in a pan - 5 step-by-step recipes with photos

Bon Appetit!

Pork goulash with potatoes in a bread pot

In the homeland of goulash, this dish is often served not just on a plate, but on a plate made from large round bread or from several portioned buns. In this case, the top of the bread is cut off, and the crumb is taken out from the bottom, but an intact crust is left to make a depression. Serve Hungarian goulash in a bread plate - surprise your family!

Ingredients:

• Pork - 700 gr.
• Potatoes - 500 gr.
• Bulb onions - 2 pcs.
• Garlic - 4-5 cloves.
• Carrots - 2 pcs.
• Tomatoes - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Vegetable oil - for frying.
• Salt to taste.
• Bay leaf - 2 pcs.
• Ground paprika - 2-3 tablespoons
• Spices (ground black pepper, cumin, basil or others) - to taste.
• Round bread (rolls) made from rye flour - for serving.

Cooking process:

1. Cut the onion into half rings and fry in a deep frying pan.
2. Cut the pork into portions and fry over high heat with onion and sweet paprika for 2-3 minutes, stirring occasionally, until it begins to brown.
3. Then add 150 ml of hot water to the meat and simmer covered for 15-20 minutes.
4. During this time, peel the potatoes and carrots, cut the potatoes into wedges and the carrots into slices.
5. Salt and pepper the stewed pork, transfer to a deep saucepan, pour 300 ml of boiling water.
6. When the pork in a saucepan boils, add potatoes and carrots to it, simmer the goulash until almost cooked.
7. Cut the bell pepper into thin strips, and peel the tomatoes and cut into small cubes.
8. 7-10 minutes before the goulash is ready (when the potatoes are half cooked), add bell peppers and tomatoes, as well as bay leaves and other spices to it.
9. When the meat and all vegetables are tender, the goulash is done. Turn off the heat, add chopped garlic to the pan, if you wish, sprinkle with any chopped herbs. Let the dish sit, covered, for 15 minutes.
10. Serve the prepared hot goulash in bread bowls (remove the pulp from the bread until only 1.5 cm thick walls remain). Eat the dish right away to avoid soaking the bread.

Bon Appetit!

Pork goulash with chipets

In Hungary, you can often find goulash with chips. Chipettes are dumplings made from the most ordinary tough dough. They make dumplings small so that they cook faster, and it is much more convenient to eat them than large ones. Only an egg, flour, salt and water are used for the chipset dough. However, the taste of dumplings is much more original when chopped greens, chopped garlic or ground paprika are also added to them.

Ingredients:

• Pork neck or ham - 1 kg.
• Lard - 100 gr.
• Potatoes - 1 kg.
• Bulb onions - 4 pcs.
• Garlic - 6-8 cloves.
• Carrots - 2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 4 pcs.
• Salt to taste.
• Bay leaf - 2 pcs.
• Ground sweet paprika - 3 tablespoons
• Spices (ground black pepper, cumin, basil or others) - to taste.

For the test:

• Salt to taste.
• Flour - 4 tablespoons
• Chicken egg - 1 pc.
• Water - as needed.

Cooking process:

1. Cut raw bacon into small pieces, fry over medium heat in a deep frying pan or in a cauldron (if you don't like bacon, cook the dish in vegetable oil).
2. Cut the onion into half rings and fry in bacon until golden.
3. Reduce heat to low and add the garlic cloves to the bowl, sauté everything together for another 1 minute.
4. Cut the pork into small pieces (which is called "for 1 bite") and add to lard with onions, season with ground paprika and caraway seeds. Pour 200 ml of water and simmer over medium heat for 20 minutes. Then season with spices and stir.
5. During this time, cut the potatoes and carrots into small cubes (you can cut the carrots into thin circles). Peel the Bulgarian pepper from seeds and also cut into cubes.
6. Place the carrots on the meat and simmer for another 5 minutes, adding a little water.
7. Then put potatoes and bell peppers in the same place, simmer for another 10 minutes. Do not stir the layers, just add some salt as needed.
8. After 10 minutes, place the sliced ​​tomatoes on top and simmer for another 10 minutes. If necessary, add water to prevent the dish from burning.
9. Make a chip dough. In a bowl, combine flour, egg and salt. You can add chopped dill or garlic. Add enough water to make a tight dough.
10. Next, divide the dough into dumplings (about the size of a thumbnail) and cook in goulash for 3-4 minutes. To make it easier to work with the dough, soak your hands in cold water.
11. Serve Hot!

Bon Appetit!

Pork goulash with beans

Goulash with the addition of beans, as well as with the addition of potatoes, turns out to be much richer and more satisfying than ordinary goulash. And of course, beans change the taste of this famous dish. Thus, you can cook different types of goulash, and your family will not only eat tasty, but also varied.

Ingredients:

• Pork neck or ham - 1.5 kg.
• Boiled or canned beans - 400 gr.
• Tomato paste (or sauce) - 2-3 tbsp or to taste.
• Raw sweet paprika - 3-4 pcs.
• Ground sweet paprika - 3-4 tablespoons
• Bulb onions - 4-5 pcs.
• Carrots - 3 pcs.
• Salt to taste.
• Bay leaf - 2 pcs.
• Spices (ground black pepper, allspice, cumin) - to taste.

Cooking process:

1. Wash the pork, dry and cut into small portions.
2. In any thick-walled dish, fry the onion, cut into half rings in vegetable oil.
3. Sprinkle the onion with ground sweet paprika, stir and fry a little more.
4. Add meat there and fry everything together over high heat until a beautiful golden brown crust. Stir during roasting.
5. Add the carrots, cut into slices beforehand, to the meat and continue to fry, reducing the heat to medium.
6. Cut the Bulgarian pepper into strips, add to the frying. Season with salt, add cumin and black pepper, allspice with peas.
7. Pour water into the gravy only very hot, in small portions, so that the meat and vegetables are stewed and not boiled.
8. Taste the meat - when very tender, add the beans, tomato paste, and bay leaf to the dish. Simmer everything together for another 5-7 minutes.
9. Remove the bay leaf from the finished goulash, season the dish with crushed garlic, salt and pepper, if necessary.
10. Eat hot pork and beans goulash!

Bon Appetit!

Pork goulash with mushrooms

Pork goulash with mushrooms will certainly be appreciated by all lovers of tasty and hearty lunch or dinner. Both pickled and raw forest mushrooms are used, however, the latter will first have to be boiled and then fried. Therefore, the easiest way to prepare pork goulash is by adding raw mushrooms: this way you can avoid unnecessary fuss. And the taste of the dish will still be excellent - checked!

Ingredients:

• Pork neck - 500-700 gr.
• Champignons - 500 gr. (raw).
• Carrots - 1-2 pcs.
• Fresh tomatoes - 1-2 pcs.
• Tomato paste - 2 tablespoons
• Raw sweet paprika - 3 pcs.
• Ground sweet paprika - 3-4 tablespoons
• Flour - 1 tablespoon without a slide.
• Bulb onions - 2 pcs.
• Sour cream - 100 gr.
• Salt to taste.
• Bay leaf - 2 pcs.
• Spices (ground black pepper, allspice, cumin) - to taste.
• Vegetable oil - for frying.
• Greens (dill, parsley) - a small bunch.

Cooking process:

1. Peel and chop the onions and carrots (onions in half rings, and carrots in a grater).
2. Cut the champignons into large pieces. Pickled champignons are not very suitable for goulash, they have a different taste. However, in the absence of raw materials, as a last resort, you can use these.
3. Wash and dry the pork, cut into portions.
4. Fry the chopped meat in vegetable oil in a pan until light crust.
5. Add onions and carrots to the meat, fry everything together, stirring occasionally, for 5-7 minutes.
6. Pour fresh tomatoes with boiling water for 3-5 minutes, so that their skin is easily removed.Peel the tomatoes and cut them into small cubes.
7. Cut sweet paprika (bell pepper) into strips.
8. Add mushrooms, chopped tomatoes and bell peppers to the pan for meat and vegetables.
9. Dissolve flour and tomato paste in 1 glass of cold water so that there are no lumps.
10. Pour this mixture over goulash, pepper and salt it to your liking, add bay leaf and other spices indicated in the recipe.
11. Simmer the dish over low heat, covered, until tender, stirring occasionally.
12. At the very end, add sour cream, stir and let the dish boil.
13. Hold the finished goulash with pork and mushrooms under the lid for 15 minutes so that it is infused. Sprinkle with chopped herbs and serve hot!

Bon Appetit!

Advice: sometimes chopped pickled cucumbers, prunes and even orange slices are added to pork goulash, and raw paprika is replaced with pickled or dried paprika. Each new ingredient and spice gives this dish its own unique flavor.