If you have not yet decided what to cook for dinner, then we recommend - pork meat goulash.
Cooking it is simple and fast. Goulash will go well with any side dish and you will have a tasty and satisfying lunch.

Ingredients

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300g pork
- one bow
- half a tablespoon of flour
- 2 tbsp tomato paste
- 200ml water
- vegetable oil for frying

Cooking goulash without sour cream

Step 1. We cut the meat into pieces. Then cut the onion into cubes.

Step 2 Pour into hot skillet vegetable oil and wait for it to heat up. Put the meat in the pan and fry it until golden brown.

Advice In order for the meat to be softer, you need to pour one glass of vodka. During stewing, the alcohol will evaporate, and the meat will become very tender.

Step 3 Add the onion and with the lid closed, fry the ingredients until the onion is cooked.

Step 4 Then salt and pepper the meat. Add flour and mix everything well.

Step 5 Add tomato paste to meat.

Step 6 Now we make a slow fire and pour in water. Mix everything again and cover the pan with a lid. Stew the meat for about an hour and a half.

So the goulash is ready. Serve on the table and call the family for dinner.

Enjoy your meal!

We advise you to cook pork goulash for lunch or dinner. It goes great with any side dish. But many gourmets prefer goulash without onions. It is about this recipe that we will now tell.

Ingredients

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500g pork
- 1 tbsp flour
- salt
- pepper
- 2-3 tbsp. water
- Bay leaf
- any greenery
- 3 tablespoons tomato paste
- vegetable oil (for frying)

Cooking goulash without onions

Step 1. We cut the meat into pieces.

Step 2 Fry the meat until golden.

Step 4 Add pasta (tomato) and mix again.

Step 5 Pour water into the ingredients, add the bay leaf and cover the pan with a lid. Cook on low heat for about an hour and a half.

Advice When stewing meat, acidify the gravy well. To do this, put a slice of lemon or tomato.

So the goulash is ready. Add greens and serve.

Enjoy your meal!

Pork goulash is a delicious dish that does not leave indifferent any gourmet. Goulash is suitable for lunch or dinner. You can use it with or without garnish. Goulash goes well with bread or herbs.

But many people like to cook goulash without tomato paste or tomatoes. We offer you this recipe.
Cook 2 hours, makes 3-4 servings

Ingredients

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500g pork meat
- 1.5-2 tablespoons flour
- one bell pepper
- two carrots
- 1 PC. leeks
- Bay leaf
- 3 tablespoons sour cream
- ground black pepper
- 4 tbsp vegetable oil
- any spices to taste
- salt to taste
- 1.5 st. water or broth

Cooking goulash without pasta

Step 1. We cut the vegetables into cubes (or cubes). Pour oil (vegetable) into a preheated pan and fry them for seven minutes.

Step 2 We cut the pork into pieces.

Step 3 Roll the chopped meat in flour.

Step 4 We send it to the pan with vegetables.

Step 5 Fry the ingredients for eight minutes.

Step 6 Add water (or broth) and bring to a boil. Then cover the pan with a lid and make a slow fire. Simmer the goulash for about forty minutes.

Step 7 So let's start making the sauce. In a separate bowl, mix sour cream and water (half a glass). Salt, pepper and add spices.

Step 8 Add the sauce to the meat, put the bay leaf and simmer for fifteen minutes.

The goulash is ready to serve.

Enjoy your meal!

Among the many recipes for making goulash, there are recipes for preparing this dish without adding flour. Since not all gourmets prefer flour in the dish.

Pork goulash without flour is not long and easy to prepare. This dish is suitable for lunch or dinner with any cereals and pasta.

Cook 1 hour, makes 3-5 servings

Ingredients

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- 700g meat (pork)
- 30g tomato paste
- one bow
- 40g oil (vegetable)
- one carrot
- salt, spices (to taste)
- 1 tbsp. water

Cooking goulash without flour

Step 1. Pork cut into medium cubes. In a preheated pan (with oil) fry it until golden.

Step 2 Add chopped onions and carrots. Add tomato paste. Then add boiled water. Sprinkle with spices and close the pan with a lid. Simmer the ingredients over low heat for about 35 minutes.

Step 3 In the meantime, cook any side dish of your choice.

So, goulash with a side dish is ready, you can start having dinner.

Enjoy your meal!

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Goulash is a national Hungarian dish made from meat and vegetables, stewed over a fire. It can be categorized as thick soups, but in Russia it is mostly served as a second course with a side dish. Initially, the dish was invented by shepherds, not in vain it came from the word "Guyash", which means "shepherd". Sheep farmers took with them to the pasture pre-fried in spices and dried pieces of beef. When it was time for dinner, they threw the meat into boiling water and boiled it for a long, long time. Subsequently, the dish was modernized, they began to add vegetables, potatoes and paprika. Now in any restaurant in Hungary you can try real Hungarian goulash.

In national Hungarian cuisine, as a rule, beef or veal is used to prepare goulash, but the dish is no less tasty from other types of meat. The main condition is to take a fresh, not previously frozen piece of meat. When you fry it, remember two simple rules:

• if you want to stew meat in your own juice, then fry it over low or medium heat;
• if you want to get meat with a delicious crust and juice inside a piece, then fry it over the highest possible heat.

Whatever spices you like, try to be sure to add paprika to pork goulash - it will give a unique unique taste to the dish, bright color and aroma, and will also help thicken the goulash even without adding flour. How large or small the vegetables are chopped depends entirely on your taste. However, when choosing a slicing method, do not forget that it affects the overall appearance dishes.

Cooking is better cast iron cookware with thick walls and bottom. If you have such kitchen utensils no, do not despair - you can use a simple frying pan. The main thing is that it should not be too thin, otherwise the goulash can simply burn.

Delicious, rich, rather thick goulash is obtained according to this recipe. It is prepared from pork - it is she who turns out to be the most tender, but do not forget that you need to take only fresh meat. For goulash, the meat is not beaten off, but if necessary, you can do it - it will not hurt the taste, rather the opposite. This recipe is distinguished by a separate cooking of meat in a saucepan with the addition of tomato paste and spices. Thus, it turns out more like a soup, while not losing its taste.

When it comes to spices, there are no specific recommendations - you can use any of those you like. However, note that cumin, coriander, basil, suneli hops, paprika (preferably sweet), marjoram, bay leaf and classic black pepper are best for this dish (you can use both ground and peas).

You will need:

• pork - 650 gr.;
• onions - 1-2 pcs.;
• wheat flour - 3 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• sunflower oil for frying;
• garlic to taste;
• spices to taste;
• salt to taste.

Cooking steps:

1. Traditionally, goulash preparation starts with meat. First, wash it well in very water, then wipe it dry. Then cut it into medium sized pieces.

2. Remove the husk from the onion and cut it into the pieces you are used to - someone prefers small, while someone, on the contrary, larger.

3. Heat up well cast iron pan on fire with the addition of a small amount of vegetable oil. Fry the meat on it over medium heat for about 10 minutes, stirring constantly.

4. Add the onion to the meat and continue to fry, stirring constantly.

5. At the same time, put a pot of water on the stove and bring to a boil.

6. Transfer meat with onions to boiling water. Send the tomato paste, seasoning of your choice and salt there. Cook over low heat until the pork is fully cooked.

7. Pour the flour into a clean, dry frying pan and start frying it until golden brown. Be sure to stir constantly during the process so that the flour does not burn.

8. When it acquires the desired shade, pour it into a deep plate, pour in a little water at room temperature and add the garlic squeezed through a special device. Mix everything thoroughly until a homogeneous mixture is obtained. The mass should be quite thick and without lumps.

9. Send the resulting mixture to a saucepan with meat, mix well and cook until the pork goulash thickens.

Serve with any side dish. Goulash goes well with tender mashed potatoes, rice and buckwheat. You can also boil pasta or spaghetti. Enjoy your meal!

How to cook delicious goulash in a slow cooker

It is not true that a real tasty goulash can only be obtained in the appropriate dishes. Yes, it certainly plays an important role, but if you don’t have it, you don’t need to be upset. And this recipe is proof of that. Today you will try to cook fragrant juicy goulash in a slow cooker.

The basis is lean pork meat. Be sure to remove all unnecessary - film, veins, fat - so the finished meat will come out especially tender and juicy. Soy sauce and tomato paste will add a slight piquancy and sourness to the dish, and the spices you have chosen will add an indescribable aroma. For thickening, wheat flour is used, which is best sifted first to avoid debris and the formation of lumps. Do not forget to mix everything thoroughly so that the consistency of the gravy is tender and viscous.

You will need:

• pork (lean) - 400 gr.;
• medium tomato - 4 pcs.;
• large carrots - 1 pc.;
• medium onion - 1 pc.;
• wheat flour - 2-3 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• warm water - 400 ml;
• olive oil for frying;
• spices to taste;
• salt to taste.

Stages of preparation.

1. Rinse the meat with water and wipe dry. Remove the film, veins, fat and other elements unnecessary in this dish. Cut the meat into not very large pieces.

2. Grease the multicooker bowl with olive oil using a silicone brush. Put the meat in it and immediately pour the soy sauce. Stir.

3. Rinse the tomatoes and wipe dry. Remove the peduncle attachment site. Cut into 4 pieces. Remove the husk from the onion and also cut into 4 parts.

4. Chop the tomatoes and onions together or separately in a blender. If you have the opportunity to adjust the degree of grinding, then for tomatoes it should be maximum, but onions should be larger. Add onions and tomatoes to meat.

5. Peel the carrots and pass through a coarse grater. Also pour it into the multicooker bowl.

6. Put the tomato paste in a separate bowl and fill with water, mix. Add seasoning, salt and flour, mix with a whisk until smooth.

7. Pour the meat with vegetables with the resulting mixture, mix and put on the “stewing” program for 25 minutes.

Before turning off, do not forget to taste dishes for salt.

Real Hungarian goulash turns out to be very rich. Thanks to the added butter, the taste of the gravy comes out incredibly tender and even slightly creamy, and the flour makes it more viscous.

This dish takes a long time to prepare, but believe me, it's worth it. Initially fried vegetables are tastier than if you just stewed them, and a long languishing of meat with vegetables helps it soak in all the flavors and aromas, which makes the dish truly unique.

You will need:

• pork - 500 gr.;
• butter- 50 gr.;
• medium onion - 1 pc.;
• medium carrot - 1 pc.;
• Bell pepper medium - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• flour - 1 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• water - 500 ml;
• spices to taste;
• salt to taste.

Stages of preparation.

1. Remove the husk from the onion. Grind. Choose the size of the pieces according to your taste.

2. First, the carrots need to be peeled, then grate it on a coarse grater. Wash the red pepper and pat dry. Free from seeds (make sure that nothing remains) and cut into small cubes.

3. Warm the pan well, after pouring it with oil. Put onions and carrots in it and fry for about 5-7 minutes on the highest heat possible. Then enter the pepper, stir everything and simmer for about 10 more minutes.

4. Wash the meat in very cold water and dry thoroughly. Cut into portions about 2x2 centimeters.

5. Transfer the fried vegetables to a saucepan, where you will continue to cook goulash. Pour some more oil into the same pan and add the meat. Fry, stirring constantly, until half cooked.

6. Then transfer it to the pan with vegetables and mix everything thoroughly together. Pour in water to cover the meat, mix again and leave to simmer for about an hour.

7. Dilute the flour with cold water mix everything thoroughly so that there are no lumps. Then pour this mixture to the meat, send tomato paste and butter there. Stir, salt, add spices, mix everything again and simmer for about 20 minutes.

Serve pork goulash with sweet pepper to the table with any side dish. Don't forget fresh herbs.

This recipe is well thought out. Everything you need for cooking is listed here, including the specific amount of specific spices. This was not done in vain, because it is in this ratio that they perfectly complement each other, emphasizing the taste of meat and making the dish very fragrant.

According to the recipe, goulash is based on pork, because it is one of the most unpretentious and fairly easy to bring, but the meat must be fresh. If necessary, you can slightly beat it off. Choose fresh or frozen peas, canned will not work here.

Another feature of this dish is how all the products are ground. They are cut quite large and as a result, in the finished goulash they look very bright and attractive. Therefore, a dish prepared according to this recipe will easily decorate any table.

You will need:

• pork - 650 gr.;
• tomatoes - 300 gr.;
• onion - 200 gr.;
• carrots - 100 gr.;
• sweet pepper - 80 gr.;
• green peas - 80 gr.;
• vegetable oil - 2 tbsp. l.;
• wheat flour - 1.5 tbsp. l.;
• tomato paste - 1.5 tbsp. l.;
• garlic - 2 teeth;
• salt - 2 tsp;
• ground black pepper - 1 tsp;
• sugar - 1 tsp;
• ground coriander - 0.5 tsp;
• chili pepper - 0.5 tsp;
• bay leaf - 2 pcs.;
• water - 600 ml.

Stages of preparation.

1. Rinse the meat in very cold water and wipe dry. Then cut it into small pieces.

2. Pour vegetable oil into the goulash pan and, when it warms up well, put the meat in the pan. Fry over medium heat for about 4 minutes.

3. Peel the onions, carrots and garlic. Cut the onion and carrot into quarters of the rings, pass the garlic through the press.

4. Add the onion to the meat and continue to fry, stirring constantly. Then add garlic and mix again. Cook for a couple more minutes.

5. Enter the carrots, mix and cook for 3 minutes over medium heat.

6. Wash and dry the sweet pepper, remove all seeds and cut it into cubes.

7. Wash and wipe the tomatoes in the same way. Remove the stem attachment point and cut the tomato into fairly small pieces. Add tomatoes and peppers to meat with vegetables. Mix everything and cook for a couple of minutes.

8. Then add flour, tomato paste, black pepper and salt. Stir after adding each new product.

9. Pour in water, stir and cook on the lowest heat under the lid for 40 minutes. Then add sugar, coriander, chili, bay leaf and green pea, mix everything again. Cook pork goulash further on low heat under a closed lid for another quarter of an hour. Enjoy your meal!

Cooking a simple goulash without tomatoes and tomato paste

If for some reason you don't have tomatoes or tomato paste at home, you can make pork goulash with gravy according to this recipe. It will turn out no less tasty due to fresh vegetables and seasonings, and no less beautiful again thanks to all the additional ingredients.

The dish is prepared very simply, and thanks to a rather long languishing, it turns out incredibly tasty: the meat is saturated with the aroma of vegetables and spices and becomes incredibly tender. If you wish, you can replace the seasoning with whatever you like.

You will need:

• pork - 1 kg;
• onions - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• seasoning for pork - 1 tbsp.;
• flour - 1 tbsp. l.;
• vegetable oil for frying;
• salt to taste;
• pepper to taste;
• bay leaf to taste.

Stages of preparation.

1. Wash the meat in very cold water and dry thoroughly. Cut into small pieces.

2. Fry the meat in a well-heated pan without adding oil. During the frying process, it must be stirred periodically. Cook until the final evaporation of the meat juice. When there is no liquid left, add vegetable oil and continue to fry the meat until a characteristic color appears.

3. Peel the onions and carrots. Cut the onion into half rings. Grate carrots on a large grater. Wash the bell pepper, then wipe it dry. Remove all seeds and cut into cubes.

4. Add onion, carrot and pepper to the pan with meat and mix. Then pour the spices to the meat and mix again, fry a little.

5. Then enter 300 milliliters of water, stir and simmer under the lid for 30-40 minutes.

6. Pour flour into a glass, add water and mix everything thoroughly so that there are no lumps. When the meat and vegetables are fragrant, add the flour diluted with water and stir. Simmer for about 5 more minutes.

Serve tender and fragrant pork goulash with your favorite side dish, flavored with herbs.

According to this extremely simple recipe, pork goulash turns out to be exquisite and very tasty. The main thing is to follow the basic rules for its preparation. Be sure to fry the meat at maximum heat, stirring constantly so that it does not burn. This is done to form a crust: it seems to clog all the meat juice inside and prevent it from flowing out. Thus, pieces of pork or beef (you can choose meat to your taste) are especially juicy. Salt the meat at the very end, otherwise it may become tougher.

As in all previous recipes, you need to simmer goulash for quite some time so that the dish is saturated with the aromas of vegetables and spices and becomes incredibly tender and tasty. But this is a passive stage of preparation, which practically does not require any of your participation.

You will need:

• meat (pork or beef) - 0.5 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tbsp. l.;
• vegetable oil for frying;
• ground black pepper to taste;
• salt to taste;
• greens to taste;
• seasoning to taste.

Stages of preparation.

1. At the initial stage, wash and wipe the meat. Cut it into small pieces.

2. Heat a frying pan with oil over a fire and put the prepared meat into it. Fry the meat on the highest heat, stirring constantly. When it's ready, remove the pan from the heat.

3. Put the flour into another dry, clean pan and, stirring constantly, fry until light brown. Put the finished flour to the meat and mix to touch each piece.

4. Peel the onions and carrots. Cut the onion into quarters of rings, pass the carrots through a coarse grater. Fry them together until the onions are golden in vegetable oil.

5. When the vegetables are cooked, add to the meat with flour, pour in water and mix - the water should hide the meat. Add herbs and black ground pepper, mix. Close the lid and cook on the lowest heat for about an hour.

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

If you have never made this before delicious dish now is the time to start learning these easy pork goulash recipes. And if you want to serve this dish in an unusual way, here is the first tip for you. For an unusual serving, buy buns, cut off the top of them and remove the soft part, leaving only the crust. Pour goulash into the resulting plate and serve on a plate with a side dish. Guests will simply be delighted with such a presentation.

The first recipe was repeatedly tested by me and many of my friends. The dish turns out simply gorgeous. This will be the most delicious and fragrant pork goulash that you have cooked or will cook again. This is the most delicious and at the same time the easiest recipe to prepare.

Ingredients:

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

Cooking process.

Let's start cooking by slicing the meat, it is cut 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 the pan are well warmed up, you can shift and start frying the meat.

Fry the meat until 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 preparing the gravy.

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

We mix all the ingredients in a pan with meat, fill it with warm water so that the meat is half hidden in the water.

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

3-5 minutes before the end of the hour, we taste for salt. Remove the lid and cook for the last 10 minutes with the lid open.

Goulash with pork is ready to serve.

Enjoy your meal.

Grandma's Pork

Enjoy your meal.

Kindergarten pork goulash recipe

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

Ingredients.

• 600 grams pork neck
• 1 onion
• 2 fresh tomatoes
• 2 tbsp. spoons of tomato paste
• 2 tbsp. spoons of sour cream
• 2 tbsp. spoons of flour
• 1 glass 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. Onion cut into half rings.
We throw the meat into the pan, fry it on all sides and add the onion to the meat.

Fry and stir until the meat begins to change color.

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

Fry the meat with flour for a few 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 with the 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.

5 minutes before readiness, check the goulash for salt and pepper. Also at this point, you can add parsley or chopped green onion feathers.

Boil rice or pasta as a side dish. Enjoy your meal.

Multicooker goulash recipe

Many of us have a slow cooker at home, but some people are afraid to cook dishes in it or simply don’t know how to cook this or that dish deliciously, so I give you a goulash recipe. The dish turns out very tasty and there is nothing complicated about it.

Ingredients:

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

Cooking process.

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

Cut the onion into half rings.

Grate 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. Mix everything well until smooth.

After the vegetables with meat are well fried, pour our sauce and set the stewing mode on the slow cooker for 60 minutes. 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 was being prepared, you can cook pasta in the standard way and serve goulash with pasta and fresh vegetables. Enjoy your meal.

How to cook pork goulash without flour

Ingredients.

• 500-600 gr. Pork neck
• 1 carrot
• 1 onion
• 2 tbsp tomato paste
• Vegetable oil
• Salt and pepper to taste

Cooking process:

Cut the meat into small pieces and send it to fry in vegetable oil.
Finely chop the onion, grate the carrots.
Put the vegetables to the meat and fry for 5-10 minutes until the color of the meat changes.
Add tomato paste and spices, mix, cover with a lid and simmer over low heat until the meat is cooked.
For this recipe, tomato paste is better to choose thicker. If after adding the paste it seems to you that there is not enough liquid, add half a glass of warm water.

Goulash in the oven with white sauce

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

Ingredients:

• 1 kg pork
• 2 onions
• 200 sour cream
• 2 tbsp mayonnaise
• half a lemon
• 1 tablespoon soy sauce
• 2 tablespoons flour
• Half 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. Onion cut into half rings.

I send the pork to the pan to fry with onions. Fry the 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, ground 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 meat with the resulting sauce, mix, cover the form with a lid and transfer to an oven preheated to 190 degrees.

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

We 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 with white sauce and serve it to the table with a wonderful rice side dish and fresh vegetables.

Enjoy your meal.

Principles of cooking goulash from 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 goulash recipes. I wish you good appetite and more good recipes and news. Bye.

Friends, today we will cook beef goulash with gravy without tomato paste for the joy of all meat-eaters. Not really regular recipe. The thing is that in a standard modern version, this dish is prepared either with tomato paste or tomatoes. In general, goulash is a Hungarian dish in which pieces of beef or veal were stewed with smoked bacon, paprika and potatoes. The dish belongs to the category of thick soups and was originally cooked in cauldrons over a fire.

But in the modern version, the goulash recipe was modified and began to be prepared from boneless meat. Cooking takes place in two stages - first roasting, and then stewing in gravy, in which the main ingredient is tomato sauce. In this version, this dish is often served with a side dish - potatoes, pasta, any cereals.

Today we will make a modern Hungarian dish and I am sure you will appreciate it. And I also recommend cooking to all meat-eaters.

Content

Beef goulash with gravy without tomato paste and tomatoes - step by step recipe

Let's start with a wonderful recipe with the addition of potatoes, which will give the necessary thickness to the goulash, and dumplings will make it more nutritious. Red color will give sweet paprika.

Ingredients:

• Beef - 400g.
• Potatoes - 6 pcs.
• Onion - 2 pcs.
• Egg - 1 pc.
• Flour - how much will the egg take
• Bulgarian pepper - 1 pc.
• Paprika - 2 tablespoons
• Salt - to taste

1. Peel the potatoes, cut them in half so that they cook faster, cover with water and put on fire.

2. When the water boils, salt and cook until tender.

3. Cut the meat into small pieces.

4. Cut the onion into small pieces.

5. Coarsely chop the bell pepper.

6. Heat a frying pan with vegetable oil and send the onion into it, fry until golden brown.

7. Then put a layer of meat on top of the onion.

8. Make a big fire.

Do not stir immediately, let the meat fry on one side for about 2 minutes.

After that, mix everything and fry further for another 5 minutes. Reduce heat to low, add paprika, mix everything well and fry for another 1-2 minutes.

9. Take a pan with a thick bottom, transfer the meat into it. Pour about half a liter of hot boiled water, salt, close the lid, set a small fire and simmer until half cooked.

10. When the potatoes are cooked, turn off the heat under the pot.

11. After about 30-40 minutes of stewing meat, add potatoes to it. Break all the potatoes with a spoon.

Boiling potatoes will give the goulash the necessary density.

12. Close the lid and simmer until the meat is fully cooked.

13. While the goulash is simmering, prepare the dumplings. Sift the flour into a bowl, salt it. Drive in a raw egg. Knead the dough with your hands.

Knead as much flour as one egg will take. Don't add water.

Remove excess flour, and knead the dough on the table with your hands. Then put it in a bag and let it lie down.

14. When the dough lies down, cook the dumplings. Tear off a small piece and roll into any shape.

15. When the meat is stewed for about 1.5 hours, try it. If you feel that it is not enough for 10 minutes to be ready, add dumplings and chopped bell pepper to it, mix. Close the lid and simmer for the remaining 10 minutes.

16. Goulash is ready. You can serve as an independent dish or as a side dish.

Enjoy your meal!

Beef goulash with gravy without tomato and tomato paste for a child

Everyone knows how difficult it is sometimes to feed a child with meat. Let's make goulash, which I think the children will appreciate. We will cook almost according to the recipe for beef stroganoff, but not quite. But this is not the main thing, the main thing is that the children appreciate and ask for supplements. The recipe is simple, there is nothing superfluous in it.

Ingredients:

• Beef - 500 gr.
• Sour cream - 3-4 tbsp.
• Salt - to taste
• Vegetable oil - for frying

1. Wash the meat and cut into pieces about 1.5x1.5 cm in size.

2. Put a frying pan on the fire, pour vegetable oil into it, heat it up and send the chopped meat.

3. Fry it over high heat until a crispy crust appears.

4. Then reduce the heat to a minimum, salt, pour in about 250 ml. boiled water, close the lid and simmer until tender.

5. When the meat is almost ready, add sour cream,

pour in water so that it covers all the meat, mix, close the lid and simmer for another 10 minutes. Since the beef is cut into small pieces, it will cook quickly.

6. Goulash is ready. Serve any kind of pasta, any cereal or potatoes as a side dish. In a word, everything that your child loves.

Enjoy your meal!

Cooking Beef Goulash with Carrot-Free Gravy

I offer a recipe for busy people. Very easy to prepare, minimum ingredients, nevertheless the taste is very good.

Ingredients:

• Beef - 500 gr.
• Onion - 2 pcs.
• Bay leaf - 2 leaves
• Soy sauce - 50-100 ml.
• Salt - if needed

1. Wash the meat and cut into long pieces across the grain.

2. Cut the onion into half rings.

3. Heat the vegetable oil in a frying pan and fry the meat over high heat for 1 minute.

4. Pour the soy sauce into the skillet and stir-fry over medium heat, about 5 minutes. Add the onion, stir and fry for another 5 minutes. Pepper, pour boiling water and simmer over low heat under the lid for 1.5-2 hours.

5. 10 minutes before the end, add bay leaf. Taste for salt, adjust if necessary.

Goulash is ready. Here is such a simple recipe.

Enjoy your meal!

Beef goulash without tomato paste in a slow cooker

How about without a multicooker. No recipe is complete without it. Sometimes it can really make cooking much easier. So in our case, it turns out to be very simple to cook goulash in a slow cooker. Read how to do it.

Ingredients:

• Beef - 1.5 kg.
• Carrot - 1 pc.
• Onion - 1 pc. average
• Flour - 2-3 tbsp.
• Sunflower oil - for frying

1. Peel and grate the carrots on a coarse grater.

2. Cut the loop into small pieces.

3. Turn on the multicooker to the "frying" mode and select maximum temperature. Pour a little sunflower oil into the bowl, throw in the chopped beef and fry for about 25 minutes.

4. Sprinkle the meat with flour, mix and fry for 10 minutes. Do not forget to stir.

5. Add chopped onions and carrots to the multicooker bowl, stir-fry for another 5 minutes.

6. Turn off the “frying” mode, salt and pour in boiled water so that it hides the meat by half.

7. Close the lid, select the "extinguishing" mode and the time is 35 minutes. After the time has elapsed, the goulash is ready.

8. Serve with any side dish.

Enjoy your meal!

Recipe for delicious beef goulash without flour and tomato paste

A dish that can be served both first and second. Delicious and hearty beef goulash with potatoes. And, as always, without tomato paste. Try to cook and the result will not disappoint you.

Ingredients:

• Beef - 400g.
• Potatoes - 5 pcs.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Vegetable oil - 50 ml.
• Salt, pepper, spices - to taste
• Hot water

1. Cut the onion into any shape.

2. Grate carrots on a coarse grater.

3. Lightly fry the onion in a pan with vegetable oil until soft.

4. Cut the meat into medium-sized pieces and put it in a pan on the onion.

5. Fry for about 2-3 minutes without stirring over medium heat, and only then stir. Fry further over high heat until golden brown. Then add grated carrots and stir. Remove from fire.

6. Put the meat with vegetables into a saucepan, salt, pepper, add spices. Pour boiled hot water so that the water covers the meat. Cover the pan with a lid and simmer over low heat until the meat is cooked.

7. Cut the potatoes into 4 parts, fill with water and cook until tender.

8. When the potatoes are cooked, crush a few pieces. When you feel that the meat is almost ready, add the mashed potatoes to it, as well as halves of the whole.

Salt if necessary. Add boiled water to the desired consistency and simmer for another 10 minutes to combine flavors.

Goulash is ready.

Enjoy your meal!

How to cook goulash with gravy with soft and juicy meat in a pan

Goulash with juicy meat is easy to cook. You need to cut the beef into small pieces, fry over high heat, add bell pepper for taste and ... In general, everything is so simple. Read below and you will see for yourself that this is actually nothing complicated.

Ingredients:

• Beef - 600 gr.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Bay leaf - 2 pcs.
• Salt, black pepper - to taste
• Seasoning for goulash - 1 sachet
• Parsley - to taste
• Vegetable oil

1. Rinse the meat, clean it from the veins and film. Cut into long pieces across the grain.

2. Heat a frying pan with vegetable oil and fry the meat over high heat until golden brown. Then reduce the heat, put bay leaves, pour 150 ml. water and a little vegetable oil, close the lid and leave to simmer over medium heat for 20-25 minutes.

3. Cut the onion into random pieces.

4. Cut the bell pepper into strips.

5. Chop the parsley.

6. After 25 minutes, remove the bay leaves from the meat, add the onion and fry everything until the onion is soft. Add bell pepper, vegetable oil and fry for another 5-7 minutes.

7. Pour the seasoning, pour hot water so that it covers the meat a little, mix, close the lid and simmer for 15 minutes over low heat. Then salt (if necessary. Seasoning may contain salt), pepper, add parsley, close the lid and simmer for another 5-7 minutes.

Goulash is ready.

Enjoy your meal!

How to make beef goulash without tomato paste in the oven

We are already used to cooking goulash in a pan. Sometimes we cook it in a slow cooker. But to cook in the oven ... have you thought about it? It turns out that this is possible. In pots! See how to prepare this dish.

That's all for me. I hope you have learned how to cook goulash without tomato paste, and you will delight yourself and your loved ones with delicious food. Well, I say goodbye to you. See you with new recipes.

Sincerely, Alexander

Who among us does not remember this common dish, prepared for family dinners quite often? 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 kinds meat. And right at this moment we will recall several recipes for pork goulash.

Goulash recipes without pasta: who will need them

The method of preparing this dish without tomato opens our selection of recipes. The composition does not contain tomatoes and the pasta itself. Pork goulash without tomato paste will become a lifesaver for those hostesses who did not have a tomato in storerooms. And also for people who have stopped eating tomato on the recommendation of a doctor, this goulash will be very good. Well, 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 just does not like the taste of this pasta in food. 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, making sure that there is pork in it, we will begin collecting products for cooking:

• pork - half a kilogram of pulp;
• bulb - large and juicy;
• carrots - one piece;
• two large spoons of flour (tablespoons);
• various spices and salt to taste;
• greens - if you wish, you can add it.

Here, perhaps, are all the products needed to cook pork goulash without tomato paste.

Which cookware is best

The best way to cook this dish is in a deep, thick-bottomed skillet. So it's time to take her out kitchen cabinet and put on the stove. Although, if there were no such dishes (which also happens), you can cook pork goulash in a saucepan. First make sure that its bottom is not thin. And it is desirable that the pan itself was not enameled. After you have decided on the dishes for cooking pork goulash without tomato paste, you can begin to process the products. Our recipe will still be given for the pan - it is more convenient and 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. Don't forget to stir it so it doesn't burn. On the this stage cooking, it is permissible to slightly salt it.

We take the second 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. We chop vegetables. We rub the carrots through a grater of any fraction, and cut the onion as you like. But usually onions in goulash are cut into small cubes.

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

About water and stewing goulash

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

We ennoble the dish with spices and salt. Simmer over medium heat for about one hour. During cooking, water tends to evaporate. Do not panic in this case, you need to add as much liquid as you want. Be sure to add only hot water. Even better - boiled.

After the specified time, try the dish and, if necessary, add more spices and seasonings. Cut the greens and add them at the end of cooking.

Pork goulash, like in kindergarten

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

Goulash Ingredients:

• pork without fat - half a kilo;
• medium onion;
• carrot - one medium size;
• a spoonful of tomato paste (table);
• sour cream product - fifty milliliters;
• flour - one and a half tablespoons;
• salt, vegetable oil and water - in the process, according to the circumstances.

Cooking method

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

Peel the carrots and onions from inedible elements, rinse in cold water. Three carrots on a grater. We cut the onion finely.

Heat a frying pan with vegetable oil without aroma very well and put the meat in it. Fry pork until nice golden brown. Don't forget to stir so it doesn't 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 golden one, pour the entire norm 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 tomato sauce and sour cream product - we lay them out for the future goulash. Stir a little and pour in hot water (about one and a half cups). Mix the products again until the sauce and sour cream dissolve and acquire a uniform consistency. Pour water in small portions, so you will avoid lumps in the goulash. Mix thoroughly after each infusion. Salt and other spices are laid right now.

Bring the contents of the pan to a boil and reduce the heat slightly by covering the pan with a lid. Now we leave it on a small fire - let it stew 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 cooked like the previous variations. Great for garnishing pasta or mashed potatoes. However, even in such a spicy form, the dish will find its admirers.

First, we collect products for a delicious goulash:

• pork pulp (it is better if it is a neck) - about six hundred grams;
• carrot - 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 give sharpness and a more pleasant color to goulash);
• salt, vegetable oil and water.

How will we cook

First, let's deal with the processing of meat. It must be rinsed as diligently as possible in cold water. Then blot the meat piece with paper towels. Cut into small pieces.

We take out our favorite pan and put it on the stove to heat up. First, pour vegetable oil, which has no aroma, onto the bottom of the dish. Put the pork cubes in a hot dish. As soon as we put them in boiling oil, no need to stir. So the pork is nicely fried and covered with a crust. Fry over moderate heat and stir only after seven to ten minutes.

Prepare vegetables for goulash. To do this, clean the bulbs and rinse under running water. cold water. Wash the carrots and peel them too.

Cut the onion into thin quarter rings or small cubes. Grate carrots with a grater of any fraction. You can chop the carrot with a knife, cutting it into thin strips.

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

Put the tomato pulp into the pan and mix with the rest of the ingredients. Turn the fire down to low. Boil water in a kettle and pour it into the future goulash. The water should completely cover the meat.

Spicy lovers, in addition to adding salt and bay leaf, along with other favorite spices, will add a lot of red ground pepper to the composition. It colors the original product in a reddish color and imparts flavor.

Now mix the dish again diligently and put the frying pan covered with a lid on a small fire. Let it cook like this for about 30 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 it. As usual, during the cooking process, you will sometimes need to add an additional portion to the dishes. hot water. It is also necessary to stir the contents of the pan to distribute the temperature more evenly and to prevent the meat from burning to the bottom if the pan does not have non-stick characteristics.

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