Pork goulash with gravy in a frying pan

Pork goulash with gravy in a frying pan is a delicious hot dish that is perfect for a balanced and incredibly tasty family lunch or dinner. Thanks to long-term simmering in homemade sauce, the meat becomes incredibly tender and literally separates into the fibers, with the slightest pressure from devices. It is recommended to serve pork cooked in this way with a side dish generously poured with rich gravy. Depending on your taste preferences, you can use tomato paste, cream or sour cream as additions - it will be delicious in any case!

Classic pork goulash in a frying pan with gravy

Classic pork goulash in a frying pan with gravy is a dish that is familiar to everyone since the times of the USSR. In general, goulash can be prepared not only from pork, but also from poultry and beef, however, using, for example, the hip part, the dish turns out incredibly juicy.

1. 
   Pork goulash with gravy in a frying pan is very easy to prepare. We clean the meat from films and veins, douse it with water and cut it into plates or bars.
2. 
   In a frying pan with high sides, heat the sunflower oil and add the pork, evaporate the moisture and brown. Salt.
3. 
   Without wasting time, grate the carrots and chop the onion.
4. 
   Dilute the indicated amount of tomato paste in half a glass of water.
5. 
   Add onion pieces to the meat and fry for 10 minutes. Next, pour the ingredients with tomato “juice” and sprinkle with seasonings.
6. 
   Add carrots, mix and simmer over low heat for 20 minutes.
7. 
   Then pour in the remaining water and add flour, mix thoroughly and simmer under the lid ajar for another 15 minutes.
8. 
   A couple of minutes before it’s ready, dip the bay leaf into the gravy.
9. 
   Pork goulash with gravy in a frying pan is ready! Serve the dish in deep serving bowls immediately after cooking. Bon appetit!

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Pork goulash with flour gravy, like in a Soviet canteen

Pork goulash with flour gravy, like in a Soviet canteen, is a dish that will never lose its popularity and relevance, because there is nothing tastier than small pieces of meat stewed until soft in a thick and incredibly aromatic gravy made from simple ingredients.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork – 600 gr.
• Butter – 40 gr.
• Onions – 2 pcs.
• Flour – 1.5 tbsp.
• Tomato paste – 2 tbsp.
• Bay leaf – 2 pcs.
• Water – 600 ml.
• Granulated sugar – 0.3 tsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the meat under running water and dry it in any convenient way, cut it into medium-sized pieces.

Step 2. Pour vegetable oil into a frying pan and heat it, fry the pork until a characteristic crust forms.

Step 3. Place the meat pieces on a plate, add small onion cubes to the frying pan, sauté until golden and mix with sugar.

Step 4. Return the pork to the heatproof dish and add 600 milliliters of water, reduce the flame and simmer under the lid for 40 minutes.

Step 5. After the specified time has passed, pour out several ladles of broth. In another frying pan, melt the butter and pour in a little vegetable oil, add flour and fry while constantly stirring.

Step 6. Pour the broth into the flour and boil until thickened, pour the resulting sauce over the pork and mix the mixture thoroughly.

Step 7. Add goulash with tomato paste, salt and spices. After stirring, cook covered for another 20 minutes.

Step 8. Place the hot goulash on plates and begin the meal. Bon appetit!

How to cook pork goulash with tomato paste

How to cook pork goulash with tomato paste? For cooking we will need the ingredients listed below, as well as quite a bit of free time. Initially, goulash was the traditional food of Hungarian shepherds, however, over time, the dish became popularized throughout the world, because it is very tasty!

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Pork loin – 450 gr.
• Tomato paste – 1 tbsp.
• Flour – 1 tsp.
• Carrot – 1 pc.
• Onions – 1 pc.
• Water – 400 ml.
• Bay leaf – 1 pc.
• Vegetable oil – 0.5 tbsp.
• Ground sweet paprika - to taste.
• Mixture of peppers - to taste.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients: cut the meat into large cubes, cut the carrots into bars, and finely chop the onion.

Step 2. Place pork in a frying pan with vegetable oil and fry for 5-7 minutes, then add onion and seasonings.

Step 3. Mix the ingredients and add the carrots, fry lightly and add flour - stir vigorously so that all the slices are covered with a thin layer of flour.

Step 4. We supplement the composition with pureed tomato paste and water, also add bay leaf and salt. Stir and simmer covered for about half an hour.

Step 5. Distribute the goulash among plates with a side dish and begin the meal. Cook and enjoy not only the result, but also the process!

Classic pork goulash with gravy in a frying pan, like in the USSR

Classic pork goulash with gravy in a frying pan, like in the USSR, is a hearty and juicy hot dish that is perfect for a family meal, after which everyone will be full and satisfied. Serve the goulash generously with sauce and a side dish.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 2-3.

Ingredients:

• Pork – 400 gr.
• Onions – 200 gr.
• Tomato paste – 20 gr.
• Flour – 20 gr.
• Water – 400 ml.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the washed and dried meat into pieces weighing about 30 grams, grind the lard separately. Melt the fat in a frying pan and lightly brown the flesh.

Step 2.Place the meat pieces into a saucepan, and in the same frying pan sauté the finely chopped onion until transparent. Mix with tomato paste.

Step 3. Warm the vegetables in the sauce for another 5-7 minutes.

Step 4. Place the roast over the pork, also add bay leaf, salt and ground pepper - add 350 ml of water and simmer over low heat under the lid for 40-45 minutes.

Step 5. A couple of minutes before ready, dilute the flour in 50 milliliters of water.

Step 6. Pour the flour solution into the goulash, stirring, bring to a boil and cook until thick.

Step 7. Serve the food, generously pouring it with delicious gravy. Bon appetit!

Pork goulash with sour cream sauce

Pork goulash with sour cream sauce is a delicate dish that goes well with all kinds of side dishes. For example, you can serve soft meat cubes to the table along with crumbly buckwheat or rice, boiled pasta or smooth mashed potatoes.

Cooking time – 90 min.

Cooking time – 15-20 min.

Portions – 3.

Ingredients:

• Pork – 400 gr.
• Onions – 90 gr.
• Vegetable oil - for frying.
• Carrots – 100 gr.
• Salt – 1 tsp.
• Greens – 50 gr.
• Ground black pepper – 0.5 tsp.
• Provençal herbs - to taste.

For the gravy:

• Sour cream – 200 ml.
• Water – 400 ml.
• Garlic – 1 tooth.
• Flour – 2 tbsp.

Cooking process:

Step 1. Before starting the process, we clean and chop the vegetables: grate the carrots and finely chop the onion. Cut the pork into cubes.

Step 2. Place the frying pan on the fire and pour in vegetable oil, quickly fry the meat until a crust appears.

Step 3. Add the prepared vegetables, black pepper and salt to the golden brown pork, mix and fry for 10 minutes.

Step 4.For the gravy, in a container with sides, mix water with flour, sour cream and garlic, passed through a press.

Step 5. Add bay leaf and aromatic herbs to the meat with assorted vegetables, pour in sour cream sauce and cover with a lid. Simmer over low heat for 50 minutes.

Step 6. Add tender goulash to the side dish and taste. Bon appetit!

Simple pork goulash with onions and carrots

A simple pork goulash with onions and carrots is an appetizing dish that flies off the plate in an instant, because it is impossible to resist the meat slices, stewed until they disintegrate along the fibers, and even in combination with vegetables.

Cooking time – 1 hour

Cooking time – 15-20 min.

Portions – 5-6.

Ingredients:

• Pork – 700 gr.
• Carrots – 2 pcs.
• Garlic – 3 teeth.
• Large onion – 1 pc.
• Bay leaf – 2 pcs.
• Flour – 1.5 tbsp.
• Tomato paste – 2 tbsp.
• Sunflower oil – 1 tbsp.
• Salt - to taste
• Seasonings - to taste

Cooking process:

Step 1. Prepare the products according to the list: peel and wash the vegetables, rinse the meat.

Step 2. Cut the pork into fairly large segments and pour it into a heated frying pan with sunflower oil.

Step 3. Brown the pieces on all sides.

Step 4. Meanwhile, cut the carrots into half rings.

Step 5. Finely chop the onion.

Step 6. Add vegetables, including chopped garlic, to the meat, stirring, fry the ingredients for 5-7 minutes.

Step 7. Next, mix in flour and salt.

Step 8. Mix tomato paste in a small amount of water.

Step 9. Pour the tomato solution into the pork, add a little more water, bay leaf and spices to taste.

Step 10. Simmer the goulash under the lid for an hour or a little more, the heat should be low.

Step 11We serve the hot dish and serve it to the table. Bon appetit!

Pork goulash with gravy, just like in kindergarten

Pork goulash with gravy, like in kindergarten, can be easily prepared by spending less than sixty minutes at the stove. The whole secret of the success of this dish lies in the correct choice of meat: it is recommended to use tender pulp with thin layers of lard, which will give it special juiciness.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Pork – 600 gr.
• Sour cream – 120 gr.
• Tomato paste – 4 tbsp.
• Water – 1 tbsp.
• Flour – 2 tbsp.
• Sunflower oil – 2-3 tbsp.
• Spices - to taste.
• Salt - to taste.

Cooking process:

Step 1. Place the products listed above on the work surface.

Step 2. Cut the defrosted meat into cubes of the same size.

Step 3. Fry the pork in heated sunflower oil for 15-20 minutes.

Step 4. At the same time, fry the flour in a dry frying pan until aroma appears, pour into the meat and mix well. After 10 minutes, add spices and salt.

Step 5. For the gravy, mix water, tomato paste and sour cream in a bowl.

Step 6. Pour the sauce over the meat pieces, stir and heat the ingredients for another 5-8 minutes.

Step 7. Without waiting for it to cool, serve and enjoy. Bon appetit!

Soft and juicy pork goulash with mushrooms

Soft and juicy pork goulash with mushrooms is a dish with a captivating aroma and incredible texture that will make you fall in love with it at the first tasting, because the meat that breaks down into fibers with minimal pressure from the equipment is a delight!

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Pork – 600 gr.
• Champignons – 400 gr.
• Cream – 200 ml.
• Broth/water – 400 ml.
• Lemon juice – 1 tsp.
• Parsley - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the meat and pat it dry with paper towels, cut into slices.

Step 2. Cut the champignons into 2-4 parts, depending on the size.

Step 3. Remove the husk from the onion and finely chop the head.

Step 4. Fry the pork in heated vegetable oil until the color changes, sprinkle with salt and transfer to a plate.

Step 5. In the same frying pan, brown the onions and mushrooms.

Step 6. Return the pork slices for frying, fill the composition with broth and cream. Season and add salt to your taste.

Step 7. Add a small amount of sour citrus juice and simmer the food for 8-10 minutes after boiling. Serve garnished with parsley. Bon appetit!

Hungarian pork goulash

Hungarian pork goulash is traditionally prepared with vegetables such as potatoes, sweet bell peppers and, of course, onions and carrots. Accordingly, you don’t have to worry about the side dish separately; save time the right way: tasty, juicy and aromatic!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Pork – 1 kg.
• Potatoes – 1.5 kg.
• Sweet bell pepper – 1 pc.
• Carrots – 2-3 pcs.
• Onions – 2-3 pcs.
• Tomatoes in their own juice – 250 gr.
• Vegetable oil - for frying.
• Water – 500 ml.
• Salt - to taste.
• Granulated sugar - to taste.
• Mixture of peppers - to taste.
• Ground sweet paprika - to taste.

Cooking process:

Step 1. Cut the peeled onion into half rings and fry in vegetable oil in a saucepan until soft and changes color.

Step 2. Add small cubes of pork, mix and fry together for 4-5 minutes.

Step 3. Add carrot slices.

Step 4. After a few minutes, add the chopped bell pepper pulp.

Step 5. After another 2-3 minutes, place the tomatoes in their own juice in a heat-resistant bowl.

Step 6. Pour some water into the pork with vegetables, add salt and spices. Simmer under the lid for 15 minutes.

Step 7. Add potato slices and water to the mixture; the liquid should completely cover the ingredients. Continue simmering for another 30-35 minutes.

Step 8. Distribute the juicy and aromatic goulash onto plates and enjoy dinner. Bon appetit!

Proper pork goulash with potatoes

Proper pork goulash with potatoes is a complex dish that immediately includes a meat component and a vegetable side dish, maximally saturated with the juices and aromas of pork. Serve this dinner to your family, and every member of the household will be eternally grateful to you!

Cooking time – 1 hour 25 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Pork – 500 gr.
• Potatoes – 400 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Garlic – 3 teeth.
• Vegetable oil - for frying.
• Tomato paste – 3 tbsp.
• Ground sweet paprika – 1 tsp.
• Bay leaf – 3 pcs.
• Sweet peas – 3 pcs.
• Ground red pepper – 0.5 tsp.
• Water – 3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Rinse the pork with water and dry it, cut into medium-sized slices.

Step 2. Peel, wash and cut the vegetables as shown in the photo.

Step 3. Heat vegetable oil in a deep heat-resistant bowl and fry the meat for 10 minutes.

Step 4. Add carrots and onions to the meat pieces, stirring, fry for another 4-5 minutes.

Step 5. Add potato cubes, 2 cups of water and salt - simmer covered for 40 minutes.

Step 6.Next, add tomato paste diluted in a glass of water, peppercorns and other spices - simmer for another 15 minutes.

Step 7. Then season the goulash with garlic, passed through a press - keep on the stove for another 5 minutes and turn off.

Step 8. Serve immediately after finishing cooking. Cook and have fun!