Detailed step -by -step recipe with photo: Step 1
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To begin with, prepare all the necessary ingredients for homemade goulash from pork.
Rinse meat and vegetables under running water. Boil water in advance — it is convenient to use boiling water, as it will accelerate the cooking process. If you prepare a goulash with a gravy in a cauldron or a deep pot with a thick bottom, everything will be stewing evenly, and the taste will turn out to be more saturated.
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Step 2
Cut pork into small pieces, cubes in size about 2-3 cm. This is a convenient format, because the meat will quickly prepare and will be convenient to eat.
It is best to use a neck or shoulder blade, as these parts of pork are stewed well and do not dry out.
In general, I love the format of pork “for goulash” cut in advance in the store, but at the same time I myself cut the factory pieces into even smaller ones.
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Step 3
Clean and cut the onion in small cubes. You do not need to crumble too finely, because it should be felt in a finished dish, but not pull attention.
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Step 4
Clean the carrots if the young can simply be washed and cut into thin circles. So she will look beautiful in a plate and quickly soften in the process of extinguishing.
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Step 5
Clean peppers from seeds, cut into strips or large pieces, depending on preferences. Red Bulgarian pepper is especially suitable for this recipe, because it is aromatic and gives a beautiful color.
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Step 6
Warm up oil in a deep pot or cauldron. It is better to take dishes with a thick bottom, then nothing will burn and everything warms up evenly.
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Step 7
Put the onions in oil and fry over medium heat until transparent, for about 3-4 minutes. Stir. The onion should not burn, it should only soften slightly and give a taste to the sunflower oil.
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Step 8
Add carrots and pepper. Stir and fry the vegetables for another 5-7 minutes, until they become soft and slightly ruddy. In the process, mix, so that nothing is buried.
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Step 9
Put pieces of pork for vegetables. Fry over medium heat from all sides for about 6-8 minutes so that the meat “grabs” and is covered with a light crust. So the meat will remain juicy inside.
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Step 10
Add tomato juice directly to the meat with vegetables. Mix and stew together for 2-3 minutes so that it warms up slightly and begins to be punished so the taste will be deeper, without a sharp sourness.
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Step 11
Pour boiling water. Mix gently. The liquid should completely cover all the ingredients. If you want a thicker goulash, you can take a little less water, but make sure that nothing is burnt.
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Step 12
Clean the potatoes, cut with medium cubes, not too small so that it does not boil completely. Add to a ghoul. Mix gently. You can not clean young potatoes.
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Step 13
Salt and pepper to taste. Reduce the fire to a weak boil.
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Step 14
Pork near 30 minutes until the potatoes are completely readiness. Do not forget to stir sometimes. If the liquid is hardly boiled, you can add a little boiling water.
During this time, pork will become soft and absorb the aromas of vegetables and tomatoes.
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Step 15
Clean the garlic and finely chop. 5 minutes before the end of cooking, add garlic to the goulash. It will give an additional aroma and enhance the taste, especially in combination with Bulgarian pepper and tomato paste.
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Step 16
Try a gravy for salt and spices. If necessary, add a little more salt or pepper.
Turn off the fire. Cover the pan with a lid and let it brew for another 10 minutes. During this time, the taste will become more saturated, and the aroma — home and appetizing.
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Step 17
Pour pork goulash with tomato gravy on plates and serve hot. A sharp chili pepper for lovers can be served in a bite. In Hungary, this is a classic presentation.
Bon appetit!
📌 Look at our selection goulash recipes with photo and video — From the classic Hungarian to the goulash with a chicken or turkey.
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