We invite you to prepare a very tasty dish “Pork goulash with gravy and potatoes or Hungarian goulash”.
I really love dishes that combine both meat and a side dish at once, because, you see, this is a big time saver.
It’s also very filling and tasty, because... In this case, the side dish is soaked in delicious meat gravy.
Pork goulash with potatoes
Cut the washed pork into small pieces and fry in a frying pan until golden brown (10 minutes over high heat, with vegetable oil).
Place the fried pork in a thick-walled pan, add water (about one and a half liters) and cook until the meat is cooked (about two hours).
Cut the peeled potatoes into large pieces, place them in a saucepan and cook until cooked (about twenty minutes). Then add the cut bell peppers to the potatoes. After about ten minutes, add the onions and tomatoes (peeled) cut into pieces into the pan.
Salt the dish and add seasonings. After ten minutes, add chopped garlic and parsley (finely chopped), suneli hops and ground black pepper. After another five to six minutes, the goulash is ready.
Check to taste, if you like seasonings (like me), you can also add hot pepper and sweet paprika. Also, if I don’t have enough color, I can add a spoonful of tomato paste. This is a classic recipe. I make a deviation from it when I fry onions, peppers, tomatoes and tomato paste separately. Then I also add it to the pan with the meat and potatoes.
Remember that the potatoes should be boiled until a thick sauce is formed, and the meat should be easily separated into fibers, literally when pressed with a fork (like in a stew).
At the end, we adjust the thickness of the dish with water; if you want to make goulash soup, add water and add salt to taste.
Advantages of this dish: The dish is universal: add a little more water and you get a thick soup, less - sauce with potatoes.
Goulash is a thick Hungarian soup with meat, onions, peppers, tomatoes and potatoes. Initially it was prepared by shepherds in a cauldron over a fire, so it was made from beef. Pork is often used in village recipes. A distinctive feature is a lot of bell peppers and onions. Thanks to its thick consistency, it can be served as both the first and second courses. Cooking will take about 90 minutes, yields 4 servings.
Ingredients:
- meat (beef or pork) – 600 grams;
- potatoes – 500 grams;
- onions – 2 pieces;
- tomatoes – 3 pieces;
- sweet pepper – 1 piece;
- carrots – 1 piece;
- garlic – 4 cloves;
- water – 400 ml;
- refined sunflower oil – 3 tablespoons;
- ground black pepper - to taste;
- salt - to taste.
Sweet peppers can be replaced with two tablespoons of ground paprika, and tomatoes with 2 cups of tomato paste. The classic recipe uses lard for frying. The choice of meat is not of fundamental importance.
Recipe for goulash with potatoes
1. Wash the meat and cut into medium-sized slices (5-6 cm), the onion into small pieces.
2. Heat vegetable oil in a large frying pan or saucepan and fry the onion until golden brown.
3. Add meat, salt and pepper to the onion. Fry over high heat for 3-5 minutes.
4. Reduce the power of the stove, add a glass of water (250 ml). Simmer covered for 60 minutes.
5. Cut the carrots into circles, the pepper into cubes, and the garlic into pieces. Peel the tomatoes and also cut into small pieces.
6. Add vegetables from the previous stage to the meat, pour in a little more than half a glass of water (150 ml).
7. Simmer for 15-20 minutes over low heat, stirring occasionally. Cut the peeled potatoes into large cubes 5-6 cm in size.
8. When the meat becomes soft, add potatoes to the goulash.
9. Simmer covered, remembering to stir, until the potatoes are ready.
10. Remove from heat and let sit for 10 minutes.
11. Serve the finished goulash with meat and potatoes to the table hot. You can sprinkle with chopped herbs. The dish goes well with black bread and sour cream.
Hungarian goulash is definitely a dish for men. Three types of meat, potatoes - definitely a hearty and very tasty hot dish. Hungarian goulash is famous all over the world, there are different names for this dish, this is due to the territory where it is prepared. We will stew all the ingredients in a slow cooker, although in our homeland it is customary to cook such goulash over a fire in a cauldron. If possible, then of course cook it outdoors in a cauldron, because the smoky aroma will do its job.
Hungarian goulash with potatoes
Since Hungarian goulash comes with a lot of gravy, it can be served as a main dish or soup. Men will definitely appreciate large pieces of meat with potatoes and vegetables in tomato sauce.
Goulash with potatoes can also be cooked on the stove in a heat-resistant pan, but it is in the slow cooker that all the ingredients will retain maximum beneficial properties, and the meat will be juicy and soft.
For the aroma and smell of real ground tomatoes in the cold season, I add frozen tomato puree and freeze it in small portions with basil.
how to cook goulash in a multicooker Philips HD3039
step by step photo recipe
It takes 1 hour and 30 minutes to prepare, yielding 5 servings.
Ingredients:
- Beef (tenderloin) – 400 grams,
- Chicken fillet – 300 grams,
- Pork (brisket layer) – 150 grams,
- Onion – 2 heads,
- Garlic – 3 cloves,
- Carrot – 1 piece,
- Homemade tomato juice – 100 milliliters,
- Tomato paste – 1 tablespoon,
- Bell pepper – 1 piece,
- Potatoes – 400 grams,
- Dill, spices for meat, ground pepper mixture, salt - to taste,
- Allspice peas – 3 pieces,
- Laurel – 2 pieces,
- Frozen tomato puree with basil – 50 grams,
- Sunflower oil – 3 tablespoons.
Cooking process:
Cut the lard with the meat layer into not very thin slices. Place on the bottom of the bowl, adding a little oil. Turn on the “Frying” or “Baking” mode.
Fry lard on all sides. Add finely chopped onion and garlic. Continue to fry until the onion is well cooked and brown.
Meanwhile, cut the beef and chicken fillet into large pieces. When the onion is ready, put the meat in a slow cooker or saucepan (depending on the method you cook), and fry for about 10 minutes until the liquid has evaporated.
The meat is fried, add carrots and peppers, cut into cubes. In five minutes the vegetables have also “set”, switch the multicooker to the “Stew/Stew” mode. Add tomato juice, tomato paste and frozen tomato puree with basil to the meat.
Salt the dish, pepper it with a mixture of peppers, add spices for meat that you have at home, bay leaf, allspice and fill everything with water to completely cover the meat and vegetables. Hungarian goulash should have plenty of liquid.
Simmer the meat for 30 minutes.
Time has passed, add potatoes, cut into large cubes and dill.
Mix everything and simmer for another 20 minutes. Aromas for the whole apartment!
Time has passed, open the slow cooker and put the finished goulash with meat and potatoes into bowls. Hungarian goulash in a slow cooker is a great main dish, be sure to try it!
Ingredients
- pork - 600 g;
- potatoes - 10 pcs.;
- onions - 1 pc.;
- carrots - 2 pcs.;
- tomatoes - 1-2 pcs.;
- kefir (or sour cream) - 50 ml;
- sunflower oil - 2 table. spoons;
- parsley;
- salt;
- spices (paprika, black and red pepper, curry seasoning);
- adjika (to taste).
Cooking time: 2 hours 30 minutes.
Yield: 6 servings.
With the advent of a smart kitchen assistant - a multicooker, housewives breathed a sigh of relief, because many dishes are easier to cook in it than on the stove, and they turn out just as tasty (some say even tastier) than with traditional cooking. This fully applies to a dish like goulash.
Pork goulash with gravy, or you can use the capabilities of a slow cooker and make both meat and a potato side dish for it at once. Below is how to cook pork goulash with gravy (recipe with photos step by step) in a slow cooker. The peculiarity of this goulash with potatoes is that it is prepared without tomato paste, which is not suitable for everyone.
This article provides a recipe for pork goulash in a Redmond multicooker, but it is also suitable for other models of multicookers that have a “Stew” program.
How to cook pork goulash in a slow cooker
First you need to prepare the meat. To prepare delicious pork goulash, it is advisable to use meat from the shoulder, brisket or neck. Then you need to wash and peel the pork from the films and cut it across the grain into cubes no larger than 2 cm.
Cut the tomatoes into small cubes. It is better to peel them first. To do this, you need to make a cross-shaped cut in the area of the stalk, then dip the tomatoes in boiling water for a few seconds, and then immediately place them in cold water. Remove the skin while the tomato is still hot. The carrots must be washed, peeled and grated on a coarse grater. Peel the onion and cut into half rings.
Pour 1 tablespoon into the multicooker bowl. a spoonful of sunflower oil (it is better to take refined oil) and add onions and carrots. Select the "Fry" program, set the timer for 7 minutes and fry the vegetables in oil.
Then add pieces of meat to the vegetables, mix everything and fry on the “Fry” mode for another 10 minutes.
After the meat is lightly fried, it should be salted and sprinkled with spices. Then add prepared tomatoes, bay leaves to the meat, pour in kefir or sour cream, add adjika (to taste, depending on how spicy the adjika is). Stir the contents of the bowl and pour a glass of hot water. Please note that you should never pour cold water into a heated multicooker bowl, because... this can damage the coating, which does not like sudden temperature changes. Select the “Extinguishing” program and set the time to 40 minutes.
The time when the meat is stewing can be used to prepare the potatoes. It must be washed, peeled and cut into cubes approximately the same size as the pieces of meat. Shortly before the end of stewing the meat, salt the potatoes and pour over 1 table. spoon of sunflower oil and mix.
After finishing the program, you need to stir the resulting goulash and be sure to taste the gravy. If it seems sour, you need to add a little sugar.
After this, all that remains is to place the prepared potatoes in the bowl, again select the “Stew” program in the menu and set the timer for 30 minutes.
After the sound signal, you need to carefully stir the goulash. As you can see, it turns out quite beautiful: the potatoes and meat are cut into pieces of the same size, the potatoes did not fall apart during the cooking process. It is advisable to decorate the finished goulash with herbs before serving and serve while it is hot.
Now you know how to cook pork goulash with gravy in a slow cooker. A recipe with a photo will help you do this without any hassle.
We wish you bon appetit!
