Pork goulash is a recipe for Hungarian cuisine. In the original, it is a meaty thick soup of pork or beef. It is so good that people decided to use it in a rich sauce with a side dish as a second meat dish. We will learn all the features and secrets of cooking pork goulash.
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You will need
- milk or cream;
- onions - 2 pcs;
- vegetable oil;
- pork - 500 g;
- seasoning for meat;
- carrots - 2 pcs;
- ground paprika and herbs;
- Bell pepper;
- tomato paste - 3-4 tbsp.;
- wheat flour - 2-3 tablespoons;
- ground black pepper and salt.
Instruction manual
1
Remove the tendons and films from the meat and cut into small cubes. Put the pieces in a plate, add spices and leave the flesh to marinate in this state for half an hour.
2
Thinly pepper and onion, grate the carrots on a fine grater. In a preheated pan, simmer the meat until you have evaporated all the liquid. When it is browned on all sides, transfer to a deep saucepan.
3
Sauté onions, peppers and carrots in the same pan. Combine vegetables with pork, add tomato paste, pepper and salt. Stir and simmer over medium heat for several minutes. Then sprinkle with flour and knead.
4
Pour the meat with vegetable, mushroom or meat broth so that in the end there is a thick gravy. Boil the mass for several minutes, stirring occasionally. Pour in the cream, bring the sauce to the desired consistency. Let the goulash boil a little and remove from heat. Pork goulash is ready, you can serve it to the table.
note
If the pork is hard and old, do not despair. You can boil it or put out until cooked. It is best to use pulp for goulash, while it is better to fry pork before cooking - the taste will be much brighter.
Useful advice
You can diversify the taste of goulash by adding, for example, porcini mushrooms or honey mushrooms. Pork goulash goes well with onions, potatoes or tomatoes.