Classic pork goulash

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make classic pork goulash in a saucepan? First, prepare the necessary ingredients according to the list. If you use frozen meat, you must first defrost it properly on the bottom shelf of the refrigerator. You can replace fresh tomatoes with ketchup or tomato paste. You can use any vegetable oil.

2. STEP 2

   

   Wash the meat, be sure to dry it with a paper towel, otherwise excess moisture will not allow it to fry - it will stew. Cut into small pieces. Pork should be boneless, just pulp. Choose a part of the carcass according to your taste. This could be a ham, shoulder, carbonate, tenderloin, etc. I have a ham.

3. STEP 3

   

   Place the chopped pork in a plastic bag, add flour and shake so that the flour is evenly distributed throughout the meat.

4. STEP 4

   

   Peel the potatoes and cut into 2-4 pieces depending on size.

5. STEP 5

   

   Peel the carrots and cut into slices or cubes.

6. STEP 6

   

   Wash the tomatoes and cut into small cubes.

7. STEP 7

   

   Peel the onion and cut into small cubes.

8. STEP 8

   

   Melt the butter in a heavy-bottomed saucepan over medium heat. Add the onion and fry, stirring, until translucent. If desired, you can fry 1-2 chopped garlic cloves along with the onion.

9. STEP 9

   

   Add pork, paprika and cumin. Fry, stirring, for 5-7 minutes until a golden crust appears on the meat.

10. STEP 10

    

    Pour half the hot broth into the pan and stir. Then pour in the remaining hot broth.

11. STEP 11

    

    Add potatoes, carrots and tomatoes to the pan. Salt, pepper and mix everything. Bring the broth to a boil.

12. STEP 12

    

    Simmer the goulash with gravy over low heat under the lid for 1-1.5 hours until the meat and vegetables are soft. You can also cook the goulash in a cauldron or in a frying pan, preferably a deep one.

13. STEP 13

    

    Place the finished pork goulash with vegetables on plates and sprinkle with chopped herbs. Bon appetit!

Comments on the recipe

Alyona

19.12.2023

4.7

I liked the recipe for classic pork goulash, started cooking and had to slightly adjust the recipe to suit the products that I had on hand. There were no potatoes, so I made rice as a side dish. The gravy that came out during the cooking process went perfectly with the rice. Instead of tomatoes, I took lecho in tomato juice, there was an open can. everything else is according to the recipe. I cut the carrots into strips, we like it that way. The result was gorgeous soft meat that melted in your mouth, soaked in vegetable juices in an amazing gravy. Added some dried garlic. I recommend the recipe, it is very tasty! Many thanks to the author! Enjoy this wonderful, hearty dish!

julija

19.12.2023

4.8

Personally, I like this classic pork goulash the best among many similar dishes. I can adjust the amount of meat, gravy, vegetables. I can make it more liquid or, conversely, thicker. Even the type of cut depends on a lot here, not only the appearance - it also affects the taste of the dish. Previously, I either grated carrots or shaved them into strips. I liked cutting into circles, it’s both beautiful and tasty!