How to cook goulash without tomato paste. Beef goulash with gravy without tomato paste. Pork goulash recipe like in kindergarten

Who among us does not remember this common dish, which is often prepared for family dinners? Goulash - it was appropriate both on a weekday and on a holiday, children and adults loved it. Many people still do not change goulash and cook it from various types of meat. And right at this moment we will recall several recipes for pork goulash.

Goulash recipes without pasta: who will need them

Our selection of recipes opens with a method of preparing this dish without tomato. The composition does not contain tomatoes and the pasta itself. Pork goulash without tomato paste will become a lifesaver for those housewives who did not have tomato in storerooms. And also for people who stopped eating tomato on the recommendation of a doctor, this goulash will be very good. And let's not forget about gourmets, who, in principle, do not allow a lot of canned products to their table for various reasons. Perhaps someone simply does not like the taste of this pasta in the dish. For all these categories of eaters, a recipe for pork goulash without tomato paste will come in handy.

No tomato at all

Let's look in the refrigerator and, after making sure that there is pork in it, we begin to collect products for cooking:

pork - half a kilo of pulp;
the onion is large and juicy;
carrots - one piece;
two large spoons of flour (tablespoons);
various spices and more salt to taste;
greens - if you want, you can add it.

Here, perhaps, are all the products necessary for making pork goulash without tomato paste.

Which dishes are more suitable

The most convenient way to cook this dish is in a deep, thick-bottomed frying pan. So it's time to take it out of the kitchen cabinet and place it on the stove. Although, if such dishes were not found (which also happens), you can cook pork goulash in a saucepan. Make sure the bottom is not thin beforehand. And it is desirable that the pan itself is not enameled. After you have decided on the utensils for making pork goulash without tomato paste, you can start processing the products. Our recipe will still be given for the frying pan - it is more convenient and more pleasant to cook in it.

Cooking technology

Pour vegetable oil into a frying pan to fry the meat pieces. Warm it up well. Cut the washed and dried meat into medium cubes and fill the frying pan with these cubes.

Fry the meat until it is golden brown on all sides. Do not forget to stir it so as not to burn. At this stage of cooking, it is permissible to slightly salt it.

We take the second frying pan and fry two tablespoons of flour on it until brown. We do not grease the pan with anything - we prepare the flour using dry dishes. Pour the finished flour to the meat and continue to cook pork goulash without tomato paste.

To do this, peel the onion and carrot. Grind vegetables. We rub the carrots through a grater of any fraction, and we cut the onions as we like. But usually onions in goulash are cut into small cubes.

Saute the prepared vegetables in vegetable oil until they are soft and golden onions.

About water and stewing goulash

Add these vegetables to the pan filled with meat and flour and mix the contents. Fill all the ingredients with hot water. Water must necessarily hide the meat - by about a centimeter or two. Here you already need to focus on your own preferences. The goulash will turn out to be thicker if less water is poured, and, accordingly, liquid if there is more water.

We decorate the dish with spices and salt. Simmer over medium heat for about one hour. During the cooking process, water tends to evaporate. Do not panic in this case, you need to add as much liquid as you like. Be sure to top up with hot water only. Better yet, boiled.

After the indicated time, taste the dish and, if necessary, add more spices and seasonings. Chop the herbs and add at the end of cooking.

Pork goulash like in kindergarten

This recipe contains not only tomato, it contains memories of childhood. Let's prepare the most delicious goulash from our childhood. Although many were not very fond of him, but now everything has changed.

Ingredients for goulash:

pork without fat - a pound;
medium onion;
carrot - one medium size;
a spoonful of tomato paste (tablespoon);
sour cream product - fifty milliliters;
flour - one and a half tablespoons;
salt, vegetable oil and water - in the process, as appropriate.

Cooking method

Let's start implementing a simple pork goulash recipe. Cut the meat into cubes. The side of the meat preparations is approximately three centimeters.

Peel carrots and onions from inedible elements, rinse in cold water. Three carrots on a grater. Finely chop the onion.

Heat a frying pan with lean oil without aroma very well and put the meat in it. Roast pork until pleasant golden brown. Do not forget to stir so as not to burn.

Now add the vegetable mixture of onions and carrots to the pork pan. Let's continue heat treatment. As soon as the vegetables change their shade to a lighter and more golden one, pour the entire amount of flour into the pan. You need to mix it with the rest of the ingredients and cook for another two minutes.

The time has come for tomato sauce and sour cream product - we spread them to the future goulash. Stir slightly and pour in hot water (about one and a half glasses). Stir the products again until the sauce and sour cream dissolve and acquire a uniform consistency. Pour in small portions to avoid clumps in the goulash. Stir the composition thoroughly after each infusion. We put salt and other spices right now.

Bring the contents of the pan to a boil and slightly reduce the heat by covering the pan with a lid. Now we leave on low heat - let it simmer for about forty minutes. Do not forget to stir the goulash from time to time and make sure that it does not "run away" from the dishes.

Spicy goulash without pasta

This recipe is perfect for gourmets who love spicy mouth-watering dishes. Pork goulash with gravy in a pan is prepared like the previous variations. It is good to add pasta or mashed potatoes to a side dish. However, even in such a spicy form, the dish will find its admirers.

First, we collect products for a delicious goulash:

pork pulp (better if it is a neck) - about six hundred grams;
carrots - one large and juicy;
two onions - large;
the pulp of two large red tomatoes, rubbed through a sieve;
two tablespoons of ground red pepper (it will add spiciness and a more pleasant color to the goulash);
salt, vegetable oil and water.

How will we cook

Let's start with the processing of meat. It needs to be rinsed as vigorously as possible in cold water. Then blot the meat piece with paper towels. Cut into small pieces.

We take out our favorite frying pan and put it on the stove to heat up. First, pour the vegetable oil, which has no aroma, onto the bottom of the dish. Put the pork cubes in a hot dish. Once we put them in boiling oil, there is no need to stir. This will give the pork a nice browning and crusty. Fry over moderate heat and stir only after seven to ten minutes.

Let's prepare vegetables for goulash. To do this, clean the bulbs and rinse them under running cold water. Rinse the carrots and peel them too.

Cut the onion into thin quarter rings or small cubes. Rub the carrots using a grater of any fraction. You can chop the carrots with a knife, cut into thin strips.

First add the onion to the meat and fry it for a minute. Then add the carrots to it and fry the carrots until soft.

Put the tomato pulp in a frying pan and stir with the rest of the ingredients. Reduce the fire to small. Boil water in a kettle and pour it into the future goulash. The water should completely hide the meat.

Fans of spicy, in addition to adding salt and laurel leaf, along with other favorite spices, will add a lot of red ground pepper to the composition. It stains the original product reddish and imparts flavor.

Now stir the dish again vigorously and put a lidded frying pan on a small fire. In this form, we leave to cook for about thirty minutes. If you need more boiled and tender meat, add another ten minutes to the total cooking time.

We look after the pan so that the goulash does not go beyond its limits. As usual, it will sometimes be necessary to add extra hot water to the dishes during the cooking process. You should also stir the contents of the pan to distribute the temperature more evenly and to prevent the meat from sticking to the bottom if the pan is not non-stick.

After the specified stewing time, pork goulash with gravy in a pan is ready and waiting for its fans.

The most common and easy to prepare meat dish is beef goulash with gravy. The housewives approve of the recipe due to its practicality and speed of preparation.

Goulash is one of the national dishes of the Hungarians, where the main ingredient was beef in a liquid sauce. The ancient tradition of preparing a delicacy has survived to this day, in Russian cuisine the recipe occupies an honorable place and it is prepared in several versions.

The benefits of the dish

One of the nutritious and common types of meat is beef, at a cost it is slightly more expensive than pork, but it has valuable and useful properties. Beef is a dietary food. Meat contains a source of food proteins, the product is intended for proper nutrition, as it consists of important amino acids for the human body.

Complexity and cooking time

Beef goulash with gravy is the easiest dish to serve; it is eaten with pleasure not only by adults, but also by children. It takes 1 to 2 hours to cook a yummy. It all depends on the culinary skills, as well as the set of products and prepared ingredients.

Food preparation

How to make beef goulash with gravy

Remove the film from the meat and rid it of excess fat. Cut medium-sized pieces from the product, about 3x3 cm. Chop the onions in the form of half rings. Heat a deep frying pan and pour in vegetable oil.

Put the beef and fry until golden brown. The entire chopped product does not need to be put, everything is gradual, allowing the semi-finished product to roast well.

Then fry the onion half rings separately until they acquire a transparent color, sprinkle with black pepper and flour on top. Fry the ingredients for a few minutes while stirring.

Combine half rings of onion with fried meat, add a little salt, mix. Simmer the ingredients for half an hour under a closed lid.

After the liquid has evaporated, add chopped carrots, a couple of bay leaves, and also ground black pepper. Continue braising for 10 minutes.

Leave the finished dish on the stove without opening the lid for a few minutes. Serve with a side dish of your choice, it can be buckwheat porridge, as well as boiled pasta or mashed potatoes.

Ingredients and Servings

To prepare the recipe - beef goulash with gravy, you will need the following ingredients:

Step by step cooking with photo

Cut the beef into even cubes, then sprinkle each piece with flour.
Fry the semi-finished product in a hot frying pan for 5-10 minutes.
Chop the onion in the form of half rings or cubes, carrots can be medium strips or cubes, chop the garlic. Cut into large cubes from the tomato.
After frying the meat blocks, pour the chopped onion half rings into the pan, continue to fry the ingredients for 10-15 minutes.
Season the ingredients with salt, pepper and sprinkle with paprika, and then mix.
Add tomato paste and chopped tomatoes to fried vegetables with meat.
Simmer the goulash under the lid, reduce the fire to a minimum and continue to bring the ingredients to readiness for 1 hour, but do not forget about stirring.

Serve ready-made beef goulash with a side dish; boiled potatoes or buckwheat porridge are suitable for it. In addition, you can prepare a fresh vegetable salad.

The nutritional value

100 g of product:

Proteins - 10.10
Fats - 6.2
Carbohydrates - 4.28.
Energy value - 113.93 kcal

Cooking options

There are several recipes according to which the dish is prepared:

tomato paste can be replaced with homemade ketchup and sauce. Add fresh tomatoes instead of these ingredients. Before use, pour over the vegetables with boiled hot water, and then grind and use a meat grinder or blender to turn them into a homogeneous mass. Can be wiped through a metal sieve. Fresh tomatoes will replace the water as well as the broth needed for the gravy. In winter, tomato paste is replaced with tomatoes in their own juice;
goulash with the addition of champignons differs in taste. Take at least 200 g of the ingredient for one serving of the dish. Before cooking, carefully peel and rinse the mushrooms, and then cut into 4 wedges. After the onion, add the ingredients after a few minutes and stir, fry until the water boils away;
the taste of goulash will change after the addition of bell peppers and potatoes. Add vegetables in combination with onions. As paprika, use ground paprika, as well as garlic, you can add mustard and fresh parsley.

Beef goulash with sour cream sauce

The dish will appeal to gourmets who have given up tomato sauce. Sour cream softens the meat fibers, makes it soft and juicy, and the gravy acquires a light color.

Required components:

1 kg of chopped beef;
50 ml of refined vegetable oil;
2 tbsp. l. paprika;
250-300 ml of low-fat sour cream;
2 medium onions;
1 handful of wheat flour;
4th part h. L. ground pepper;
300-500 ml of meat broth;
salt to taste.

Method of preparation: pour oil into a cauldron and bring until a slight haze appears. Lower the chopped meat and fry until a uniform crust forms. Cut the onion into thin rings and add to the meat products, pepper and flour the ingredients. Add broth to the fried ingredients.

Cover the dishes with a lid, stir after a few minutes, adding a little broth. Simmer meat and vegetables for 1.5 hours. Season with salt and sour cream before finishing. Sprinkle the finished dish with chopped garlic and herbs.

Beef goulash with gravy without tomato paste

The recipe for this dish consists of a small amount of ingredients:

1 kg of fresh veal;
0.5 tsp vegetable oil;
salt to taste;
a few peppercorns and a little boiled hot water.

Cut the veins of the meat together with the film, and then cut it into small pieces and add to a hot frying pan with heated oil. Fry the semi-finished product until golden brown. Add hot water to the semi-finished product and bring to a boil. Season the ingredients with salt and peppercorns. Continue simmering under a closed lid over low heat for 1-2 hours.

In a multicooker

The simplest recipe is to cook in a multicooker. First you need to fry the beef in the "frying" mode, then add chopped onion to it and simmer for at least 10 minutes. Add vegetables to the ingredients and change the mode to "stewing". Leave the dish in a slow cooker for 1.5 hours until cooked through.

Video recipe

to improve the taste, the finished dish can be sprinkled with Parmesan cheese, thanks to which the goulash will acquire a special zest;
vegetable oil can be replaced with pork fat and butter. Instead of tomato paste, use medium-thick tomato sauce, you can also chop fresh tomatoes;
replace water with meat or vegetable broth;
before preparing the goulash, the meat can be boiled a little;
chopped garlic is added to onions and beef during frying;
the above proposed recipe is proposed according to the classic version, at the discretion of the ingredients, you can replace any, of your choice, use different spices, as well as dried herbs.

Initially, goulash was a thick meat soup, which, as a rule, was cooked from veal and served simply with bread. Over the years, the goulash recipe has undergone changes and has become more used as a fragrant, satisfying and delicious gravy for any side dish. At the same time, the basic principles of cooking this wonderful dish have remained unchanged and, as before, it is prepared quite simply. This delicious hot meat dish used to be cooked with absolutely no tomato paste and tasted more natural than today's tomato goulash options. Let's try and cook goulash without tomato paste. Believe me, the result will not disappoint you!

Ingredient List

beef tenderloin - 500-600 g
onions - 1 pc
tomatoes - 2 pieces
flour - 2 tbsp. spoons
water or broth - 1 / 2-1 glass
ground black pepper- taste
salt to taste
vegetable oil- for frying

Cooking method

Rinse the steamed veal pulp under running water and dry thoroughly. Cut the meat with a sharp knife into small equal pieces. Heat vegetable oil in a frying pan and add meat pieces to it. Fry until golden brown. Peel and wash the onion. Chop it finely into small cubes and when the meat is well fried, add the onion to the meat. Stir and fry over low heat for 5 minutes.

Meanwhile, wash the fresh juicy tomatoes and rinse with boiling water for a couple of minutes. Peel, finely chop and place with the meat and onions. Stir and fry everything together for about 5 minutes. Sprinkle the meat with vegetables with flour and mix well. Add spices, pour in hot water or broth and stir again. Cover and simmer over very low heat, adding liquid if necessary, about 1-1.5 hours, until the meat is tender and tender. Turn off the stove, add salt and pepper to the goulash and let it stand under a tight lid for several minutes.

Goulash without tomato paste is ready!

It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the food turned out to be so versatile and tasty that today it has spread all over the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But to start making beef goulash, culinary experts advise with the choice of the "right" meat. It is preferable to take the flesh from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without veins or other flaws.

Beef itself, unless it is the meat of a young calf, requires a long stewing, so you have to be patient and pick up dishes with a thick bottom. Everything else depends on the recipe you choose and your skill.

Beef goulash - classic recipe with video

It is always best to start with traditional cooking methods. In comprehending the secrets and secrets of goulash, a step-by-step recipe and video will help. Using the basic recipe, you can experiment with any suitable ingredients.

500 g of beef;
a couple of large onions;
vegetable oil for frying;
1 tbsp flour;
3 tbsp tomato;
a couple of bay leaves;
salt, pepper to taste;
a pinch of dry basil;
fresh herbs.

Preparation:

Cut the meat into small cubes or cubes. Heat vegetable oil in a skillet and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
Sprinkle the contents of the pan with flour, lightly salt, add the tomato, bay leaves and basil. Stir, pour in about 2–2.5 cups of water or broth.
Simmer on low gas under the lid for at least 1–1.5 hours.
Add salt to taste and pepper generously about 10 minutes before the end of the process.
Add finely chopped greens to the goulash before serving.

Beef goulash in a slow cooker - recipe photo step by step

It's even easier to make delicious goulash in a slow cooker. This type of kitchen equipment is specially designed for long-term simmering of products, which is especially important in the case of beef.

1 kg of beef pulp;
1 large onion;
2 tbsp thick tomato;
the same amount of flour;
2 tbsp sour cream;
the taste is salt, pepper;
some vegetable oil.

Preparation:

Cut the beef flesh into small pieces.

2. Select the "frying" or similar program in the technique menu. Pour in some oil and lay out the prepared meat.

3. Once the meat is lightly browned and juiced (after about 20 minutes), add the randomly chopped onion to the bowl.

4. Separately prepare the sauce by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-glasses).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and cook for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the lavrushka into the bowl.

7. Set the "extinguishing" program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with a side dish. It can be mashed potatoes, pasta, porridge. Therefore, it is very important that there is a lot of delicious gravy in the dish.

600 g of beef;
1 onion;
1 large carrot;
2 tbsp flour;
1 tbsp tomato;
salt, bay leaf.

Preparation:

Cut the beef into cubes, no more than 1x1 cm in size. Fry them in hot vegetable oil until a small crust forms.
Coarsely grate the carrots, chop the onion as you like. Add vegetables to meat and cook for about 5-7 minutes, stirring occasionally.
Transfer all ingredients to a heavy-bottomed saucepan, add 0.5 L of broth and simmer after boiling over low heat.
On the remaining oil, actively wielding a spatula, quickly fry the flour.
Add tomato, lavrushka and broth (about 0.5 l more). Simmer the tomato sauce over low heat for about 10-15 minutes.
Pour the meat over them and continue to simmer all together until fully cooked.

How to make delicious beef goulash

Goulash looks like a thick soup, which is especially tasty to eat with some side dish. But a dish prepared according to the following recipe will fly away and just with bread.

600 g of tenderloin;
medium onion;
2 tomatoes or 2 tablespoons tomato;
0.75 ml water or broth;
pepper, salt to taste.

Preparation:

Cut the tenderloin into slices for what is called one bite. Transfer them to hot oil in a skillet and fry until the juice has evaporated.
At this point, place the onion, sliced in quarters into rings, and stir-fry for about 5 minutes, until gilded.
Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be substituted for tomato paste or even good ketchup. Stir and cook for another 5 minutes.
Pour in hot broth or water, stir well to combine the liquid with the other ingredients. Season with salt and pepper.
Screw on the heat and simmer for at least an hour, and preferably an hour and a half, until the beef becomes soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first will be a recipe telling how to make real Hungarian goulash with beef and potatoes.

0.5 kg of potatoes;
2 onions;
2 carrots;
1-2 sweet peppers;
2 tbsp tomato;
3 garlic cloves;
1 kg of beef;
200 ml red wine (optional);
1 tsp. cumin, paprika, thyme, barberry;
salt pepper;
about 3 tablespoons vegetable oil.

Preparation:

Heat vegetable oil in a cauldron or thick-walled saucepan. Toss in the relatively coarsely sliced beef. Fry them on strong gas for 6-8 minutes.
Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
Next, add coarsely grated carrots and half-rings of sweet pepper, as well as tomato paste. In summer, it is best to use fresh tomatoes. Simmer for 10 minutes.
Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
Pour in the wine (can be replaced with water, broth) and simmer under the lid for at least 15 minutes to evaporate the alcohol.
Peel the potatoes, cut them arbitrarily and throw them into the cauldron. Add about another glass of broth or water to cover all the food a little, and simmer covered for an average of 20-25 minutes.
Season with salt and pepper, if available, add more fresh herbs and turn off after 5 minutes.

And now for real Hungarian goulash from an experienced chef. which will reveal all the features of the preparation of this dish.

This goulash resembles a legendary dish a la Beef Stroganoff in the way of preparation and even in taste. For greater similarity, you can add a little mushrooms, and at the end finely grated hard cheese.

700 g of beef;
1 large onion
200 g sour cream;
2 tbsp flour;
salt and pepper.

Preparation:

Cut the beef fillet into long and thin cubes.
Throw them in a hot skillet with oil and fry until a light crust appears on the surface, and the juice that has evolved is almost completely evaporated.
Add half rings of onion and cook, stirring regularly for another five minutes.
Grind with flour, salt and pepper, stir to distribute the dry ingredients evenly and transfer to the sauce.
After 5-6 minutes, pour in the sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Beef goulash with prunes

Prunes add an unforgettable zest to the beef stew. In this case, goulash is so tasty that even the most demanding gourmets will appreciate it.

600 g of beef;
1 onion;
10 pieces of pitted prunes;
2-3 tbsp. vegetable oil;
200 ml of wine to taste;
2 tbsp tomato;
the same amount of flour;
salt and pepper.

Pork goulash with gravy hot, aromatic. Well, what more could you want for dinner after a hard day. And if served with mashed potatoes or pasta, it's just a fairy tale, not dinner. Any normal guy will be happy to taste this Hungarian dish for dinner.

If you have never cooked this delicious dish, now is the time to start studying these easy recipes for making pork goulash. And if you want to serve this dish in an unusual way, here's your first piece of advice. For an unusual serving, buy buns, cut off the top from them and remove the soft part, leaving only a hump. Pour goulash into the resulting plate and serve on a plate with a side dish. Guests will be delighted with such a presentation.

The first recipe was tested by me and many of my acquaintances more than once. The dish turns out to be simply gorgeous. This will be the most delicious and aromatic pork goulash that you have cooked or will still cook. This is both delicious and at the same time the easiest recipe.

Ingredients:

1 carrot
1 onion
2 tbsp. tablespoons of flour
1 bunch of dill
650 gr. pork
Vegetable oil
Seasonings for meat
Salt and pepper to taste

Cooking process.

Let's start cooking by cutting the meat and cutting it into small pieces. There is such a measure, we cut the meat as for goulash. This means we make pieces of about 3-4 cm.

We will fry the meat in a frying pan, it is advisable to take a frying pan with a thick bottom. Pour vegetable oil into it and heat it well.

When the oil and pan are well warmed up, you can shift and start frying the meat.

Fry the meat until it has a characteristic blush. Do not forget to stir so that the pieces do not burn to the pan. As soon as the meat is fried, set it aside and start making the gravy.

Pour flour into a separate frying pan and fry it until brownish. Make sure that it does not burn, but only slightly changes its color. Then send flour to meat.

Mix all the ingredients in a skillet with meat and pour warm water so that the meat is half hidden in the water.

Add spices, finely chopped herbs, and pepper. Cover with a lid and simmer the meat for about an hour over low heat.

We taste for salt 3-5 minutes before the expiration of an hour. Remove the lid and cook for the last 10 minutes with the lid open.

Pork goulash is ready to serve.

Bon Appetit.

Pork according to grandma's recipe

Bon Appetit.

Pork goulash recipe like in kindergarten

Of course, those of us who were in kindergarten remember with trepidation some of the favorite dishes we were fed with. One of these dishes is our favorite goulash. Of course, in the kindergartens they cooked only the best products, and the meat was made very tender so that children's teeth could chew it.

Ingredients.

600 grams of pork neck
1 onion
2 fresh tomatoes
2 tbsp. tablespoons of tomato paste
2 tbsp. sour cream spoons
2 tbsp. tablespoons of flour
1 glass of meat broth. (can be replaced with water)
Vegetable oil
Parsley
Salt and pepper to taste

Cooking process:

Cut the meat into pieces of about 3-4 cm. For this recipe, of course, it is better to cut the meat into slices. Cut the onion into half rings.
Throw the meat into the pan, fry it on all sides and add the onion to the meat.

We fry and stir and wait for the meat to begin to change color.

It is at this moment that you need to add flour. At the stage of adding flour, you can adjust the thickness of the gravy. If you want not too thick, then one spoonful of flour is enough. if you want thicker then add two tablespoons of flour and stir it well.

Fry the meat with flour for several minutes and pour in a glass of meat broth. If this is not at hand, replace the broth with a glass of warm water. Mix well again and continue to simmer the meat and broth for several minutes.

Then add sour cream and parsley to the goulash. Cover with a lid, reduce the heat by half and simmer the meat over low heat for about 30-40 minutes.

Check the goulash for salt and pepper 5 minutes before readiness. You can also add parsley or chopped green onions at this point.

Boil rice or pasta as a side dish. Bon Appetit.

Multicooker goulash recipe

Many of us have a multicooker at home, but some are afraid to cook dishes in it, or they simply do not know how to cook this or that dish deliciously, so I give you a recipe for making goulash. The dish turns out to be very tasty and there is nothing complicated about it.

Ingredients:

500 gr pork
1 onion
1 carrot
100 ml thick sour cream
1 tablespoon flour
2 tablespoons tomato paste
1 leaf of lavrushka
Salt and pepper to taste
Vegetable oil
1 glass of water

Cooking process.

Chop the meat will add flour to it and mix well so that each piece of meat is completely in flour.

Cut the onion into half rings.

Grate the carrots on a regular grater.

Put onions, carrots and meat in a slow cooker, season with vegetable oil and turn on the frying mode for 15 minutes.

Pour a glass of water into a bowl, add sour cream, tomato paste and spices. Stir everything well until smooth.

After the vegetables and meat are well fried, fill in our sauce and set the stewing mode on a multicooker for 60 minutes. We close the lid and press the start button.

An hour later, the slow cooker will invite you to try your wonderful pork goulash cooked in your slow cooker.

While the goulash is being prepared, you can have time to cook pasta in the standard way and serve goulash with pasta and fresh vegetables. Bon Appetit.

How to make pork goulash without flour

Ingredients.

500-600 gr. Pig neck
1 carrot
1 onion
2 tablespoons tomato paste
Vegetable oil
Salt and pepper to taste

Cooking process:

Cut the meat into small pieces and send them to fry in vegetable oil.
Finely chop the onion, grate the carrots.
Add vegetables to the meat and fry for 5-10 minutes until the color of the meat changes.
Add tomato paste and spices, stir, cover and simmer over low heat until the meat is tender.
For this recipe, it is better to choose tomato paste thicker. If, after adding the paste, it seems to you that there is too little liquid, add half a glass of warm water.

Oven goulash with white gravy

The recipe is quite unusual, but you will be pleasantly surprised with the result.

Ingredients:

1 kg pork
2 onions
200 sour cream
2 tablespoons mayonnaise
Half lemon
1 tablespoon soy sauce
2 tablespoons flour
Half a glass of warm water
Vegetable oil
1 clove of garlic
Black pepper
Dried basil
Lavrushka
Salt to taste

Cooking process:

Cut the meat into pieces. Cut the onion into half rings.

I send pork to a skillet to fry with onions. Fry meat with onions at maximum heat until the meat begins to brown.

Transfer the fried meat with onions to a baking dish. Season with flour and finely chopped garlic.

Next, you need to prepare a special sauce for goulash.

In a bowl, combine sour cream, basil, black pepper, a pinch of salt, mayonnaise and mix until smooth.

Then add half a tablespoon of lemon juice and 1 tablespoon of soy sauce. And again, mix everything until smooth.

Pour the resulting sauce over the meat, mix, cover the form with a lid and transfer to an oven preheated to 190 degrees.

Leave the meat in the oven for about 1 hour. Then we take out the form, remove the lid, add the bay leaf and stir the dish.

Reduce the heat to 150 and keep the goulash in the oven for another 30-40 minutes. Turn off the heat and leave the mold to cool in the oven for about 10-15 minutes.

We take out the ready-made goulash under white sauce and serve with a wonderful rice side dish and fresh vegetables.

Bon Appetit.

The principles of making goulash from the chef Ilya Lazerson

I suggest you watch a video clip in which the famous chef Ilya Lazerson will talk about how to cook goulash so that it turns out to be very tasty.

This concludes the selection of recipes for making goulash. I wish you a good appetite and more good recipes and news. Bye.