Pork pulp with gravy of various kinds - the simplest dish from the category of "elementary culinary school." But, if someone decides to make a joke about the taste of pork goulash, he will fall into the sky with his finger.
Pork goulash in a pan are tender and juicy, without any special delicacies, these dishes are delicious at home.
The obsessional proverb of the Soviet era: do not take cutlets, take goulash - it is difficult to spoil it - in fact, this is not such a joke. An elementary sense of proportion will not allow to spoil a dish of five ingredients: pork, tomato, onion, oil, water, all the rest can be ignored, and anyway goulash will turn out. Well, you can add, making up “for classic reasons” complex gravy and experimenting to the joy of all eaters.
Pork goulash in a pan - general cooking principles
• Pork goulash according to the above recipes is prepared only from pulp. The meat should contain a small layer of fat, just such a tenderloin, or even a trim, is obtained in a goulash tender and juicy. The pulp, as a rule, is cut into square pieces up to two centimeters in size, although the shape with cubes is quite suitable.
• Goulash is cooked with thick tomato, in some cases it is replaced with tomatoes. To make the gravy with fresh tomatoes uniform, remove the skin from them, and then grind the tomatoes on a grater.
• A dish can not do without vegetables, and there should be a lot of them. Onions are always used, along with it they add carrots, sweet bell peppers. It turns out not bad if you add mushrooms to the dish.
• A large amount of gravy is a characteristic feature of the dish. The basis may be water, or meat broth, which is poured already fried vegetables and meat, and then stew until cooked. To soften the tomato flavor, sour cream, mayonnaise or cream is added, and to thicken the flour.
• Goulash can be served with crumbly cereals, pasta of any shape, mashed potatoes.
Pork goulash recipe in a pan with tomato
Ingredients:
• a pound of pork pulp;
• 150 gr. unsalted tomato;
• medium onion;
• garlic;
• three tablespoons of liquid sour cream;
• peas of black pepper - 5 pcs.;
• a spoonful of a mixture of "Italian herbs";
• three small leaves of parsley;
• black pepper - a third of a small spoon.
• sunflower oil;
• 0.5 tablespoons of a mixture of ground multi-sorted peppers.
Cooking method:
1. Rinse a whole piece of pulp and cut into slices of any shape. It is important that they are not large, but do not grind.
2. Pour a few tablespoons of oil into a deep thick-walled pan or cauldron and place to warm up at medium temperature. When the fat warms up, dip the pieces of pulp into it. Fry meat over high heat, always stirring systematically. On top of it, it should quickly catch a golden crust, which will help keep the pieces juicy.
3. Add the onion half and the crushed garlic to the browned meat. Keep frying until the onion is browned.
4. Season with spices, lower the bench and peas of pepper, mix. Add sour cream mixed with tomato, pour a little less than a glass of non-hot water. Wait for it to boil, then lower the heat so that the gravy only boils slightly, and continue cooking under the lid for about forty minutes.
Pork goulash in a pan with thick gravy
Ingredients:
• a kilogram of boneless pork;
• 1 bell pepper;
• a tablespoon of any white flour;
• two small onions or one large;
• ground black pepper - 0.5 tsp;
• water or meat broth - 300 ml;
• non-aromatic oil;
• a third of a spoon of hot crushed pepper.
Cooking method:
1. Lightly fry chopped onions in vegetable oil. Do not fry until golden, the slices should become transparent and only lightly brown.
2. Put small pieces of meat in a pan, add heat and, stirring systematically, fry until golden brown. In the end, add flour and, stirring, cook everything together for about a minute.
3. Add spices, add warm water (broth), stir. Cover the pan and cook for another forty minutes over minimal heat.
4. Lay out small pieces of bell pepper and, having thoroughly mixed, bring the dish to readiness, continuing to simmer another 25 minutes.
Pork goulash in a pan with tender creamy gravy and vegetables
Ingredients:
• 50 gr. petiole celery;
• chilled pork pulp - 500 gr.;
• medium-sized onion;
• 100 gr. leeks;
• a small leaf of lavrushka;
• ready-made seasonings for meat, not too sharp and spicy;
• three tablespoons of 22% cream;
• 20 gr. butter;
• 60 ml of wine "Riesling" or "Aligote";
• refined oil - one spoon;
• allspice - 4 peas;
• a sprig of fresh or dried thyme.
Cooking method:
1. Put a spoonful of butter in a pan. When melted, add vegetable oil and immediately lay the chopped pork. While stirring, quickly fry the meat under intense heat.
2. Add the wine to the browned pieces, add the cream and leave to simmer at a moderate temperature. In just a couple of minutes, when the gravy acquires a light coffee hue, add the parsley, thyme and allspice peas, add salt.
3. Add hot water to cover all meat, season with ready-made spices. Leave the simmer under the lid to minimize heating.
4. Cut celery into medium-sized cubes, and cut carrots and leeks in circles. Transfer vegetables to meat. Set the fire to a minimum and continue to extinguish all together for at least forty minutes.
Pork goulash in a pan with fresh tomatoes
Ingredients:
• tenderloin with a small layer of fat - 400 gr.;
• four small fresh tomatoes (can be replaced with two tablespoons of tomato);
• white onion - 2 heads;
• 60 gr. white flour, any grade;
• half a spoon of crushed black pepper in a mortar;
• a spoon of 20% sour cream;
• a third of a spoon of fine refined;
• two leaves of parsley;
• drinking water - two glasses;
• fresh lard - 70 gr.
Cooking method:
1. Remove the skin from the fat, cut into medium-sized cubes and put in a heated pan to melt the fat. In order not to overcook, set the heating slightly below average, cover with a lid.
2. During this time, wash the meat with water, dry and cut into cubes the size of two centimeters.
3. Remove the greaves from the pan and dip the flesh into the fat. Increase the heat to maximum and evaporate all the meat juice, be sure to stir at the same time. Let the slices fry until lightly browned, add salt.
4. Pour into a pan under the lid half a glass of hot water and leave on low heat.
5. After twenty minutes, remove the lid and cook by slightly increasing the heat. When the remaining liquid has completely evaporated, add chopped onion. Having mixed well, fry about five minutes.
6. Gently pepper, mix, add flour. Continue cooking until the flour has turned the color of baked milk. Add the tomatoes and sugar mixed with the blender until smooth. Warm up for two minutes, then gradually pour one and a half glasses of water.
7. Take a sample and add salt if necessary, add a lavrushka. Bring to a boil, then remove the heat to a minimum, simmer under the lid for about 20 minutes. Add hot water as necessary, add sour cream five minutes before being cooked.
Pork goulash in a pan with mushrooms under sour cream and tomato sauce
Ingredients:
• pork neck - 500 gr.;
• 1 carrot;
• 500 gr. fresh small champignons;
• onion;
• 2 tomatoes;
• a spoon of tomato;
• two teaspoons of flour;
• 100 gr. rare sour cream;
• lean non-aromatic oil - 2 tablespoons.
Cooking method:
1. Cut onions and washed mushrooms into large slices. Grind carrots on a coarse grater.
2. Pour boiling water over the tomatoes for a minute. Drain the hot water, and place the tomatoes for two minutes in a bowl under a stream of cold water. Peel the vegetables from the peel, chop them on a fine grater.
3. Pour into a pan and heat 2 tablespoons of oil, put sliced meat in it. Sauté at medium heat for ten minutes.
4. Put chopped vegetables - onions and carrots for meat. Stir frying for about five minutes. Salt, taking a sample, pepper within a reasonable range, add mushrooms and tomatoes, mix.
5. Dilute the tomato paste with a glass of cold water, add the flour and shake well. Pour the mixture with the mixture, stir and leave to cook without covering. Set the heating level so that the gravy is barely noticeable boiling.
6. After a quarter of an hour, when the pieces are soft, add sour cream. Wait for the first signs of boiling and, before removing from the stove, simmer for about a minute on low heat.
Pork goulash in a pan with Bavarian beer
Ingredients:
• kilogram of pork tenderloin;
• 100 gr. fresh lard;
• two bell peppers;
• garlic - 6 medium-sized cloves;
• a small red pod of hot pepper;
• 400 ml of dark, dense beer;
• two onions;
• 150 gr. tomato puree;
• a spoonful of dried cumin seeds.
Cooking method:
1. Cut fat into thin sticks and over low heat, drain the fat from it. Put the greaves out of the pan.
2. In hot fat, dip half the onion rings, add caraway seeds. Fry, stirring occasionally, until the onion is noticeably soft.
3. Put in a pan slices of pulp of sweet peppers, add tomato, stir and leave to simmer.
4. Cut the washed piece of pulp into cubes the size of three centimeters. Add the garlic crushed on a grater, pieces of hot pepper, mix. Put the pieces of pork in a pan to vegetables, add so much beer that it completely covers everything, and leave to simmer over low heat. Be sure to cover the pan with a lid.
5. The dish will be ready when the meat is soft.
Pork goulash in a pan - cooking tips and tricks
• Do not grind while slicing meat. It boils well, especially if fat is present. Small pieces can dry out when frying.
• Add the tomato only after the pulp has softened well. If you put tomatoes or tomato paste at the beginning, the cooking process will be delayed.
• If the pork is oily, fry in vegetable oil. It is desirable to cook lean flesh on melted lard, otherwise the dish will turn out too caloric.
