6 sharp goulash recipes pork for a cozy dinner

Describes how to cook juicy meat dish with bell peppers, mushrooms, potatoes and cabbage.

1. Pork goulash with onions and peppers

Ingredients

• 500 g of the pulp of pork;
• 400 g of tomato;
• 3 peppers;
• 1 onion;
• 3 garlic cloves;
• 1 tablespoon vegetable oil;
• 2 tablespoons smoked paprika;
• 1 teaspoon ground chili pepper;
• 2 tablespoons red wine vinegar;
• 250 ml meat or vegetable broth;
• 2 tablespoons tomato puree;
• 1 teaspoon of dried oregano;
• salt - to taste;
• black pepper - to taste.

preparation

Pork dice width of about 2 cm, tomato and pepper - medium slices, onion - semicircles. Garlic pass through the press.

In a deep frying pan or saucepan, heat the oil over medium heat. Brown the garlic and onion for 3 minutes. Put to zazharki meat with paprika and chilli, cook for another 5 minutes. Add the bell pepper, tomatoes, vinegar, broth, tomato paste, oregano. Salt, pepper and stir.

Reduce heat to low and cover. Simmer for 15 minutes. After removing the cover and cook for 30 more minutes.

2. Pork goulash with carrots and onions

Ingredients

• 500 g of the pulp of pork;
• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 350 ml of water;
• 250 g tomato sauce;
• 1 tablespoon soy sauce;
• salt - to taste;
• black pepper - to taste;
• 1 tablespoon of corn or wheat flour.

preparation

Pork chop into small pieces, onion - medium. Carrots grate on a coarse grater. Meat for 6-8 minutes, fry half the oil over medium heat. Once put on a plate.

In a deep frying pan, heat the remaining oil and Brown the onion for 5-7 minutes. Add carrots and cook for another 5 minutes, pour 250 ml of water, soy sauce and tomato. Bring to boiling and place in pan pork. Salt, pepper, and boil again. Reduce heat and simmer, covered about 15-25 minutes or longer, the meat was tender.

Residual water connect with flour. Gradually pour in the pan with the meat, stir, wait until boiling, and then keep on fire for 2-3 minutes more.

3. Pork goulash with mushrooms

Ingredients

• 550 g pork pulp (clippings or bacon);
• 1 onion;
• 1 paprika;
• 1 clove of garlic;
• 1 tablespoon vegetable oil;
• 1 tablespoon paprika;
• 600 ml chicken broth;
• 2 tablespoons tomato puree;
• salt - to taste;
• black pepper - to taste;
• 200 g of small mushrooms;
• 2 tablespoons corn or wheat flour;
• 2-3 tablespoons of cold water;
• 1-2 sprigs of parsley.

preparation

Pork chop into small pieces, onion, and bell pepper - small. Garlic pass through the press or chop with a knife. In a deep frying pan or saucepan, heat the half the oil over medium heat. For 6-8 minutes, fry the meat, then put on a plate.

Add the remaining oil and 5 minutes Brown the onion and garlic. Sprinkle with paprika, mix and after about a minute pour the broth gradually. Bring to the boil, put tomato puree and return pork pan. Salt and pepper.

Cook over medium heat for 15-20 minutes, then let down bell peppers and mushrooms. Continue to simmer for another 10 minutes or longer, until the meat is tender. Flour, dilute with cold water so as to avoid lumps. Add to the pan, stir and leave on heat for 3-4 minutes, so that the sauce has thickened.

Before serving, sprinkle with chopped parsley stew.

4. Pork goulash with potatoes, bell peppers and carrots

Ingredients

• 500 g of the pulp of pork;
• 5 medium onions;
• 3 medium carrots;
• 2 red bell peppers;
• 500 g of potato;
• 1 tablespoon vegetable oil or melted lard;
• 3-4 bay leaves;
• 1½ tsp sweet paprika;
• ½ teaspoon paprika powder acute;
• ½ teaspoon of dried rosemary;
• 1 teaspoon of dried oregano;
• 250 ml of hot water;
• 250 ml of beef, chicken or vegetable broth;
• salt - to taste;
• black pepper - to taste.

preparation

Pork cut into cubes measuring approximately 1.5 cm, onions, carrots, and bell peppers - small pieces, potatoes - a bit larger.

In a deep frying pan or skillet, heat approximately ⅓ oil. Divide the meat into several pieces, put in a single layer and cook for about 7-8 minutes. Roasted pork on the plate move.

In the same pan, add the remaining oil. For 5-6 minutes to brown the onions and carrots there. Cast lavrushku, paprika, rosemary and oregano. A minute later, return the meat to the pan. Pour water with broth. Reduce heat and cook for 20 minutes.

Put potatoes and bell pepper to the pork. Cover the lid and cook for 45-50 minutes more, until the meat is soft and tender. Stir occasionally and add a little water if it boils quickly. In just a few minutes until cooked add salt and pepper.

5. Pork goulash with sauerkraut and sour cream

Ingredients

• 600 g pork shoulder;
• 3 onions;
• 1 clove of garlic;
• 1 tablespoon melted lard or vegetable oil;
• 2 teaspoons paprika;
• 100-150 ml of water;
• salt - to taste;
• cumin - to taste;
• 500 g sauerkraut (Can be replaced by fresh);
• 200 g sour cream;
• 1 tablespoon of corn or wheat flour.

preparation

Pork chop medium slices, onion - half rings. Garlic pass through the press.

In a frying pan, heat the bacon over medium heat. For 5-6 minutes Brown the onion, paprika and after fill sprinkle water. Stir, add the meat with garlic, salt and cumin. Cook 30 minutes, then let down the cabbage and leave on heat for another half hour.

Cream connect with flour into a homogeneous mass without lumps. Add pork, stir well and leave it on the stove for a few minutes.

6. Goulash from pork and beef with beer sauce

Ingredients

• 750 g pork pulp;
• 750 g of beef pulp;
• 1 kg of onion;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• black pepper - to taste;
• 3 teaspoons paprika;
• 1 teaspoon cumin;
• 750 ml of beef broth;
• 500 ml of dark beer;
• 2 tablespoons tomato paste;
• 2 teaspoons corn or wheat flour.

preparation

Pork and beef cut into medium pieces, bow - small cubes.

In a frying pan heat the oil over medium heat. For 4-5 minutes, fry onions to become transparent. Add the meat and cook for 7-10 more minutes, so that it is slightly browned. Spice salt, black pepper, paprika and cumin. Broil for about a minute more. After pour broth with beer and tomato paste.

Reduce heat. Simmer for a couple of hours, until the meat is tender. For 5-10 minutes until cooked slowly add flour, stir and remove from heat until sauce thickens.