Simple cooking of pork goulash

Pork goulash is a well-known dish that was served in Soviet canteens. Tender meat with a fragrant gravy will suit any garnish, starting from rice and ending with mashed potatoes. It's easy to cook, and there are lots of recipes on this topic. We will introduce you to the main and most delicious of them.

The recipe for a delicious goulash from pork

Classics of the genre and the most common dish, without special frills. Consider this the main base, having mastered that it is possible, having connected a little bit of imagination, to prepare something more exotic.

Ingredients:

• Pork meat - 0.5 kg;
• Onion - 2 pieces;
• Ground red pepper - 2 tablespoons;
• Tomato - 1 piece (take a little more);
• Ketchup - 1 tablespoon;
• Sunflower oil for frying;
• Water;
• Flour - 2-4 tablespoons;
• Spices and salt - to taste.

Preparation:

You can use meat from any part of the pig - ham, cervix or shovel. It is important to finely chop it into small pieces and necessarily remove excess fat.

1. Fry the meat from all sides in a frying pan. Add oil to the eye, but do not overdo it;
2. Add 2 tablespoons of paprika to the frying pan, stirring the meat well. It will acquire a beautiful reddish appearance, which is also important;
3. Shink onions on rings and fry it in oil until it is transparent;
4. Passionated onions must be mixed with pork, adding salt and spices to taste in the container;
5. Prepare a tomato. To do this, remove the skin from it. This is done as follows: with a knife we ​​make an incision crosswise, we dip the vegetable into boiling water and after a few seconds into cold water. After this procedure, the skin is easily removed;
6. We cut it into small pieces and add it to meat after half an hour after extinguishing;
7. Pour a little water into a pan and simmer everything on a small fire under the closed lid for an hour;
8. Look after the dish, sometimes you need to top up the liquid if it evaporates;
9. Together with the tomato (item 6.), put into the pan ketchup or tomato paste;
10. At the moment when the meat is ready (it will become soft to the touch), put a couple of spoons of flour. Do not forget to stir constantly the ingredients;
11. After adding flour, gravy thickens;
12. Set the fire to maximum and wait for the boil;
13. Then immediately turn off the heat. Get a kind of puree.

Pork goulash is always served along with any side dish and only in a hot form. This is not an appetizer and not a separate dish, but with the same potatoes - a favorite additive of many. Thanks to the juice, spreading on the plate, the main dish acquires a unique taste.

Recipe for pork goulash with pineapple

After we mastered the base, you can go to more interesting options for the dish. Many will appreciate the combination of these two products and will be delighted with the recipe.

Ingredients:

• Pork - 1 kilogram;
• Pineapple - 500 grams;
• Onion - 1 piece;
• Flour - 3 tablespoons;
• Spices - to your taste;
• Water is the required quantity.

Preparation:

1. We cut the meat into small pieces two by two centimeters;
2. Fry in a skillet until golden brown;
3. After frying - transfer the meat into a shallow pan and pour it over with water so that it covers the pork by half;
4. Cook for half an hour on a small fire;
5. While the pork is stewed, fry the onion and add it to the base;
6. Lay the pineapple to a goulash and season everything with spices to taste, leaving the saucepan to simmer for 5 minutes;
7. The last note of our masterpiece is sauce. Mix the flour with pineapple juice and season it with goulash. Let the dish be extinguished for another couple of minutes on the fire, then turn off the gas and let it brew for another 10 minutes.

Delicious pork goulash is ready. Do not forget that it retains its properties only when hot. Bon Appetit!