Pork goulash is the best recipes. How to prepare a pork goulash properly and tasty.

Pork goulash – general principles and methods of preparation

Goulash is a national Hungarian dish, it is a thick, rather acute specific gravy. Traditional Hungarian goulash is prepared from beef, but pork is more actively used on the territory of Russia, a similar tendency has been seen among Hungarian culinary specialists in recent years. Preparation of goulash from pork takes about an hour, served a dish with a side dish, most often as it serves rice, pasta or boiled potatoes.

Pork goulash – preparation of products

The quality of the dish depends to a large extent on what kind of meat is used to make goulash. Experienced housewives advise to take a pig’s neck, it is rather soft and oily, which will provide saturation, aroma and a fairly quick preparation of the dish.

Meat must be cleaned of excess fat and veins, cut into small pieces weighing 20-30 grams. Cubes or stripes of the main constituent goulash wash, let drain off water and marinate pork in spices, salt and sugar. Leave the meat for 30-40 minutes, so that it is soaked with aromatic seasonings.

Onion for goulash should not be scalded, it is enough to cut into half rings and use it during cooking.

Pork goulash – preparation of dishes

To prepare the dish you need a frying pan and a deep container for extinguishing.

Recipe 1: Hungarian pork goulash

Traditional Hungarian goulash can be tried not only in the homeland of the culinary recipe, but also cook at home.

– 1 kilogram of the pork neck;
– 3 red tomatoes;
– 2 onions;
– 1 tablespoon corn flour (can be replaced with 2 tablespoons of wheat flour);
– 50 milliliters of vegetable oil;
– 150 grams of sour cream;
– 3 teaspoons ground paprika;
– 1 teaspoon cumin;
– salt.

Cooking method

Cut the onions into thin half rings, fry in vegetable oil until half-transparent (3-4 minutes on a small fire), add spices and salt, fry for a few more minutes, stirring constantly. Add pieces of meat, fry them from all sides, pour in water so that it completely covers the meat and onions. After the water boils, cover the goulash with a lid and simmer for 60 minutes. Approximately half an hour before cooking, add finely chopped tomatoes (to get rid of the skins, put the tomatoes in boiling water for 1 minute). Flour and sour cream are added after the dish is ready (the flour is diluted with water, the proportions depend on the desired density).

Recipe 2: Goulash with red wine and lemon juice

Red wine and lemon juice give goulash a special taste, the dish will surprise and delight not only the household members, but also the guests. Learning to cook on this recipe, you can not doubt that you deserve the epithet “excellent” mistress.

– 1 kilogram of pork;
– 250 milliliters of red wine;
– 4 onions;
– 2 tablespoons of fat;
– 3-4 bay leaves;
– lemon juice (1/4 lemon);
– spice;
– sugar;
– salt;
– greenery.

Cooking method

Spread, sliced ​​and pickled in spices, meat on a heated frying pan (vegetable oil should not be used, the meat will give juice), add fat, finely chopped onion, bay leaf, greens, fry for several minutes, stirring constantly. Add red wine and lemon juice, stew goulash 4-5 minutes. Prepare goulash under the lid on a small fire, if there is not enough liquid, you should add boiled water or meat broth.

Recipe 3: Goulash with Pork and Vegetables

If you add red sweet peppers and carrots to a dish, goulash will turn out to be even more saturated and aromatic, and in this case it is not necessary to add a side dish to it, although it will not be superfluous.

– 1 kilogram of the pork neck;
– 2 onions;
– 1 sweet pepper;
– 2 carrots;
– 1/2 cup vegetable oil;
– 1 tablespoon of flour;
– 3 tablespoons of sour cream;
– ground black pepper;
– salt.

Cooking method

Fry the meat in a frying pan in vegetable oil, salt the goulash base, wait until the liquid leaves the meat (20-25 minutes).

Vegetables are cleaned, cut the pepper into strips, onion semirings, carrots on a grater. We put carrots and onions, after 5 minutes pepper. Stew the vegetables with meat for 10-15 minutes, then add the flour (pre-mix with water and grind so that there are no lumps), sour cream. Thoroughly mix goulash in a frying pan, cover with a lid, stew for another 10 minutes.

Goulash from pork – useful advice of experienced cooks

As a basis for goulash it is better to take a pig’s neck or ham, excess fat should be removed so that the dish is not too oversaturated and heavy.

When using wine it is required that it be a natural grape, you can take a dry or semi-dry, not necessarily expensive.

Goulash gets an interesting taste if you add greens (dill, parsley). For a kilogram of meat, you need to use half a bunch of dill or parsley, if the greens are dry, 1 tablespoon is needed.

Provided that the meat for goulash is not very fat, you can use cooking oil or lard, which are melted in a frying pan.

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