6 cool pork goulash recipes for a cozy dinner

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We will tell you how to cook a juicy meat dish with bell peppers, mushrooms, potatoes and cabbage.

1. Pork goulash with onions and bell pepper

Ingredients

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

Preparation

Cut the pork into cubes about 2 cm wide, the tomatoes and bell peppers into medium pieces, the onion into half rings. Pass the garlic through a press.

In a deep skillet or saucepan, heat the oil over medium heat. Brown the garlic and onion for 3 minutes. Put the meat with paprika and chili for frying, cook for another 5 minutes. Add bell peppers, tomatoes, vinegar, broth, tomato puree, oregano. Season with salt, pepper and stir.

Reduce heat to low and cover. Simmer for 15 minutes. Then remove the lid and cook for another 30 minutes.

2. Pork goulash with carrots and onions

Ingredients

• 500 g of pork pulp;
• 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 corn or wheat flour.

Preparation

Cut the pork into small pieces, the onion into medium pieces. Grate the carrots on a coarse grater. Fry the meat for 6-8 minutes in half the oil over medium heat. Then put on a plate.

Heat the remaining oil in a deep skillet and brown the onions for 5-7 minutes. Add the carrots and cook for another 5 minutes, then pour 250 ml of water with tomato and soy sauces. Bring to a boil and place the pork in a skillet. Season with salt and pepper and boil again. Reduce heat and simmer, covered, for about 15-25 minutes or longer, until the meat is tender.

Combine the remaining water with flour. Pour a little into the pan with meat, stir, wait until it boils, and then keep on the fire for another 2-3 minutes.

3. Pork goulash with mushrooms

Ingredients

• 550 g pork pulp (tenderloin or brisket);
• 1 onion;
• 1 bell pepper;
• 1 clove of garlic;
• 1 tablespoon vegetable oil;
• 1 tablespoon of 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

Cut the pork into small pieces, onion and bell peppers into small pieces. Pass the garlic through a press or chop with a knife. In a deep skillet or saucepan, heat half the oil over medium heat. Fry the meat for 6-8 minutes, then put it on a plate.

Add the remaining oil and brown the garlic and onion for 5 minutes. Sprinkle with paprika, stir and gradually pour in the broth after about a minute. Bring to a boil, add tomato puree and return pork to skillet. Season with salt and pepper.

Cook over low heat for 15–20 minutes, then add the bell peppers and mushrooms. Continue simmering for another 10 minutes or longer, until the meat is tender. Dissolve the flour with cold water so that there are no lumps. Add to skillet, stir and simmer for 3-4 minutes to thicken the sauce.

Sprinkle with chopped parsley before serving.

4. Pork goulash with potatoes, bell peppers and carrots

Ingredients

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

Preparation

Cut the pork into cubes about 1, 5 centimeters wide, onions, carrots and bell peppers - in small pieces, potatoes - a little larger.

Heat about ⅓ of the oil in a deep skillet or saucepan. Divide the meat into several pieces, lay out in one layer and cook for about 7-8 minutes. Transfer the browned pork to a plate.

Add the remaining oil to the same skillet. Fry the onions and carrots on it for 5-6 minutes. Top with lavrushka, paprika, rosemary and oregano. Return the meat to the pan after a minute. Pour in water and broth. Reduce heat and cook for 20 minutes.

Add potatoes and bell peppers to the pork. Cover and cook for another 45-50 minutes, until the meat is tender and tender. Stir occasionally and add a little water if it boils quickly. Season with salt and pepper a few minutes before cooking.

5. Pork goulash with sauerkraut and sour cream

Ingredients

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

Preparation

Cut the pork into medium pieces, the onion into half rings. Pass the garlic through a press.

In a skillet, heat lard over medium heat. Brown the onions for 5-6 minutes, then sprinkle with paprika and cover with water. Stir, add the meat with garlic, salt and caraway seeds. Cook for 30 minutes, then add the cabbage and leave on the fire for another half hour.

Combine sour cream with flour into a homogeneous mass without lumps. Add to the pork, mix well and leave on the stove for a couple of minutes.

6. Pork and beef goulash with beer gravy

Ingredients

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

Preparation

Cut pork and beef into medium pieces, onion into small cubes.

Heat oil in a skillet over medium heat. Fry the onion for 4-5 minutes until it becomes transparent. Add the meat and cook for another 7-10 minutes to brown a little. Season with salt, black pepper, paprika and cumin. Cook for about a minute more. Then pour the broth with beer and tomato paste.

Reduce heat. Simmer for one and a half to two hours, until the meat is tender. 5-10 minutes until cooked, add a little flour, stir and leave the heat until the gravy thickens.

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