How to cook goulash without tomato paste. Pork goulash without tomato paste: ingredients and recipe. Recipe for delicious beef goulash without flour and tomato paste

It is believed that goulash was once invented by Hungarian chefs in order to feed a large company with one single dish. But the dish turned out to be so versatile and tasty that today it has spread throughout the world.

There are a huge number of recipes that suggest stewing beef with various vegetables, mushrooms and even sweet dried fruits. To make the gravy even tastier, you can add tomato, sour cream, cream, cheese and, of course, flour as a thickener.

But culinary experts advise starting to prepare beef goulash by choosing the “right” meat. It is preferable to take the pulp from the shoulder, hind leg or tenderloin. The meat should be of a beautiful color, without streaks or other flaws.

The beef itself, unless it is the meat of a young calf, requires a long stew, so you will have to be patient and choose a container with a thick bottom. Everything else depends on the chosen recipe and your skill.

Beef goulash - classic recipe with video

It's always better to start with traditional cooking methods. Goulash will help you understand the secrets and mysteries step by step recipe and video. Using basic recipe You can experiment with any suitable ingredients.

500 g beef;
a pair of large onions;
vegetable oil for frying;
1 tbsp. flour;
3 tbsp. tomato;
a pair of bay leaves;
salt, pepper to taste;
a pinch of dry basil;
fresh greens.

Preparation:

Cut the meat into small cubes or cubes. Heat vegetable oil in a frying pan and fry the beef, stirring occasionally, until golden brown (about 5 minutes).
Cut the onion into half rings. Add to the meat and fry for another 5-6 minutes.
Sprinkle the contents of the frying pan with flour, add lightly salt, add tomato, bay leaves and basil. Stir, pour in about 2–2.5 glasses of water or broth.
Simmer on low gas under the lid for at least 1–1.5 hours.
About 10 minutes before the end of the process, add salt to taste and generously pepper.
Before serving, add finely chopped herbs to the goulash.

Beef goulash in a slow cooker - photo recipe step by step

It’s even easier to make delicious goulash in a slow cooker. This type of kitchen appliance is specially designed for long-term simmering of products, which is especially true in the case of beef.

1 kg of beef pulp;
1 large onion;
2 tbsp. thick tomato;
the same amount of flour;
2 tbsp. sour cream;
salt and pepper to taste;
a little vegetable oil.

Preparation:

Cut the beef into small pieces.

2. Select the “frying” or similar program from the equipment menu. Pour a little oil and add the prepared meat.

3. Once the meat has lightly browned and released its juices (about 20 minutes), add randomly chopped onion to the bowl.

4. Prepare the sauce separately by mixing tomato paste and sour cream. Add salt and pepper. Dilute to a liquid consistency with water (about 1.5 multi-cups).

5. After another 20 minutes, when the meat and onions are well fried, add flour, stir gently and fry for another 5-10 minutes.

6. Then pour in the tomato-sour cream sauce, throw the bay leaves into the bowl.

7. Set the “quenching” program for 2 hours and you can go about your business.

Beef goulash with gravy - a very tasty recipe

Traditionally, beef goulash is served with some side dish. This could be mashed potatoes, pasta, porridge. Therefore, it is very important that the dish contains a lot of tasty gravy.

600 g beef;
1 onion;
1 large carrot;
2 tbsp. flour;
1 tbsp. tomato;
salt, Bay leaf.

Preparation:

Cut the beef into cubes no larger than 1x1 cm. Fry them in hot vegetable oil until a small crust forms.
Coarsely grate the carrots and chop the onion as you like. Add vegetables to meat and fry for about 5-7 minutes while stirring.
Place all the ingredients in a thick-bottomed saucepan, add 0.5 liters of broth and simmer over low heat after boiling.
Quickly fry the flour using the remaining oil using a spatula.
Add the tomato, bay leaf and pour in the broth (about another 0.5 l). Brew tomato sauce on low heat for about 10–15 minutes.
Pour it over the meat and continue to simmer everything together until fully cooked.

How to cook delicious beef goulash

Goulash in appearance resembles a thick soup, which is especially tasty to eat with some kind of side dish. But a dish prepared according to the following recipe will fly away even with just some bread.

600 g meat tenderloin;
medium bulb;
2 tomatoes or 2 tbsp. tomato;
0.75 ml water or broth;
pepper, salt to taste.

Preparation:

Cut the tenderloin into bite-size pieces. Place them in hot oil in a frying pan and fry until the juice has evaporated.
At this point, add the quartered onion and fry while stirring for about 5 minutes until it turns golden.
Peel the tomatoes, chop into cubes and add to the meat. In winter, fresh vegetables can be replaced with tomato paste or even good ketchup. Stir and fry for another 5 minutes.
Pour in hot broth or water and stir well to combine the liquid with the other ingredients. Season with salt and pepper.
Turn down the heat and simmer for at least an hour, or better yet, an hour and a half, until the beef is soft and tender.

Hungarian beef goulash

Now is the time to move on to more complex dishes. And the first one will be a recipe telling you how to cook real Hungarian goulash with beef and potatoes.

0.5 kg potatoes;
2 onions;
2 carrots;
1–2 sweet peppers;
2 tbsp. tomato;
3 garlic cloves;
1 kg beef;
200 ml red wine (optional);
1 tsp each cumin, paprika, thyme, barberry;
salt pepper;
about 3 tbsp. vegetable oil.

Preparation:

Heat vegetable oil in a cauldron or thick-walled saucepan. Throw in the beef, cut into relatively large slices. Fry them on high gas for 6-8 minutes.
Add onion half rings and finely chopped garlic. Stir, fry for 5 minutes.
Next, add coarsely grated carrots and half rings of sweet pepper, as well as tomato paste. In summer it is better to use fresh tomatoes. Simmer for 10 minutes.
Add all the spices listed in the recipe and simmer over medium heat for 5 minutes.
Pour in wine (can be replaced with water or broth) and simmer under the lid for at least 15 minutes until the alcohol evaporates.
Peel the potatoes, cut them as desired and throw them into the cauldron. Add about another glass of broth or water to slightly cover all the ingredients, and simmer under the lid for an average of 20–25 minutes.
Season with salt and pepper, if you have it, add more fresh herbs and turn off after 5 minutes.

And now real Hungarian goulash from an experienced chef. which will reveal all the features of preparing this dish.

This goulash, in its preparation method and even in taste, resembles the legendary dish a la Beef Stroganoff. For greater similarity, you can add some mushrooms, and at the end grated finely hard cheese.

700 g beef;
1 large onion;
200 g sour cream;
2 tbsp. flour;
salt and pepper.

Preparation:

Cut the beef fillet into long and thin strips.
Throw them into a hot frying pan with oil and fry until a light crust appears on the surface and the released juice has almost completely evaporated.
Add the onion half rings and cook, stirring regularly for another five minutes.
Season with flour, salt and pepper, stir until the dry ingredients are evenly distributed and blend into the sauce.
After 5-6 minutes, pour in sour cream and simmer for no more than 5-7 minutes under the lid. Serve immediately.

Beef goulash with prunes

Prunes add an unforgettable touch of piquancy to beef stew. In this case, the goulash turns out to be so tasty that even the most demanding gourmets will appreciate it.

600 g beef;
1 onion;
10 pieces pitted prunes;
2–3 tbsp. vegetable oil;
200 ml wine to taste;
2 tbsp. tomato;
the same amount of flour;
salt and pepper.

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Goulash is a national Hungarian dish made from meat and vegetables, stewed over a fire. It can be classified as a thick soup, but in Russia it is mainly served as a second course with a side dish. The dish was originally invented by shepherds; it is not for nothing that it comes from the word “guyash”, which means “shepherd”. Sheep farmers took with them to pasture pre-fried and dried pieces of beef in spices. When it was time for dinner, they threw the meat into boiling water and cooked 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 other types of meat also make the dish no less tasty. 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 its own juices, then fry it over low or medium heat;
If you want to get meat with an appetizing crust and juice inside the piece, then fry it over the highest possible heat.

Whatever spices you like, be sure to add paprika to the pork goulash - it will add a 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 cutting method, do not forget that it affects the overall appearance dishes.

It is better to cook in a cast iron pan with thick walls and bottom. If you have one kitchen utensils no, don’t despair - you can use a simple frying pan. The main thing is that it is not too thin, otherwise the goulash may simply burn.

A delicious, rich, rather thick goulash is made using this recipe. It is prepared from pork - it is the one that turns out to be the most tender, but do not forget that you only need to use fresh meat. For goulash, the meat is not beaten, but if necessary, you can do it - it will not harm the taste, rather the opposite. This recipe is distinguished by separate cooking of meat in a pan with the addition of tomato paste and spices. Thus, it turns out more like a soup, without losing its taste.

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

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, preparing goulash begins with meat. First, wash it thoroughly in very water, then wipe it dry. Then cut it into medium-sized pieces.

2. Remove the peel from the onion and cut it into the pieces you are accustomed to - some people prefer small pieces, while others, on the contrary, prefer larger pieces.

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

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

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

6. Place the meat and onions into boiling water. Add tomato paste, seasoning of your choice and salt there. Cook over low heat until the pork is completely cooked.

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

8. When it acquires the desired shade, pour it into a deep plate and pour in a little water 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. Place the resulting mixture in 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, and with rice and buckwheat. You can also boil pasta or spaghetti. Bon appetit!

How to cook delicious goulash in a slow cooker

It is not true that truly delicious goulash can only be obtained in the appropriate container. Yes she definitely plays important role, but if you don’t have it, there’s no need to be upset. And this recipe is proof of that. Today you will try to cook aromatic juicy goulash in a slow cooker.

The basis is lean pork meat. Be sure to remove all excess - 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 choose will add an indescribable aroma. For thickening, wheat flour is used, which is best sifted first to avoid debris and the formation of lumps. Don't 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.

Cooking stages.

1. Rinse the meat with water and wipe dry. Remove film, veins, fat and other elements unnecessary in this dish. Cut the meat into small pieces.

2. Lubricate the multicooker bowl using a silicone brush. olive oil. Place the meat in it and immediately pour soy sauce over it. Stir.

3. Rinse the tomatoes and wipe dry. Remove the attachment point of the stalk. Cut into 4 pieces. Remove the skin from the onion and also cut into 4 parts.

4. Grind the tomatoes and onions together or separately in a blender. If you have the opportunity to regulate 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. Place tomato paste in a separate bowl and add water, stir. Add seasoning, salt and flour, mix with a whisk until smooth.

7. Pour the resulting mixture over the meat and vegetables, stir and put on the “stew” program for 25 minutes.

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

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

This dish takes quite a long time to prepare, but believe me, it’s worth it. Initially, fried vegetables turn out more tasty than if you simply stewed them, and long-term simmering of the meat with vegetables helps it become saturated with 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 carrots – 1 pc.;
Bell pepper medium – 1 piece;
vegetable oil – 2 tbsp. l.;
flour – 1 tbsp. l.;
tomato paste – 1 tbsp. l.;
water – 500 ml;
spices to taste;
salt to taste.

Cooking stages.

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

2. First you need to peel the carrots, then grate them on a coarse grater. Wash the red pepper and wipe it dry. Remove the seeds (make sure nothing remains) and cut into small cubes.

3. Heat the frying pan thoroughly, first pouring oil on it. Place onions and carrots in it and fry for about 5-7 minutes over maximum heat. Then add the pepper, stir everything and simmer for about another 10 minutes.

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

5. Transfer the fried vegetables to the pan, where you will continue cooking the goulash. Add a little more oil to the same pan and add the meat. Fry, stirring constantly, until half cooked.

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

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

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

This recipe is thought out to the smallest detail. Everything that is required for cooking is indicated 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 the meat and making the dish very aromatic.

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

Another feature of this dish is the way in which all the products are chopped. They are cut quite large and, as a result, look very bright and attractive in the finished goulash. 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 cloves;
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.

Cooking stages.

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 is thoroughly heated, place the meat in the pan. Fry over medium heat for about 4 minutes.

3. Peel the onions, carrots and garlic. Cut the onions and carrots into quarter rings, pass the garlic through a press.

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

5. Add carrots, stir 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 dry 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 and vegetables. Stir 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 pepper, bay leaf and green pea, mix everything again. Continue cooking the pork goulash over low heat with the lid closed for another quarter of an hour. Bon appetit!

Cooking simple goulash without tomatoes and tomato paste

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

The preparation of the dish is very simple, and thanks to the rather long simmering 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 what you like.

You will need:

pork – 1 kg;
onions – 2 pcs.;
bell 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.

Cooking stages.

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

2. Fry the meat in a well-heated frying pan without adding oil. During frying, it needs to be stirred periodically. Cook until the meat juices have completely evaporated. When there is no liquid left, add vegetable oil and continue frying the meat until a characteristic color appears.

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

4. Add onion, carrots and pepper to the pan with meat and stir. Then add spices to the meat and stir again, fry a little.

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

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

Serve tender and flavorful pork goulash with your favorite side dish, seasoned with herbs.

For this reason it is extremely simple recipe Pork goulash turns out delicious and very tasty. The main thing is to follow the basic rules for its preparation. Be sure to fry the meat over 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 leaking out. Thus, pieces of pork or beef (you can choose the meat to your taste) are especially juicy. Salt the meat at the very end, otherwise it may become tougher.

As in all previous recipes, the goulash needs to simmer for quite a long 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.

Cooking stages.

1. On initial stage wash and dry the meat. Cut it into small pieces.

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

3. Place flour in another dry, clean frying pan and, stirring constantly, fry until light brown. Add the finished flour to the meat and stir to coat every 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, add water and stir - the water should cover the meat. Add herbs and ground black pepper, stir. Close the lid and cook on the lowest heat for about an hour.

Pork goulash with gravy is hot and flavorful. 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 a dinner. Any normal guy will be simply happy to try this Hungarian dish for dinner.

If you've never made this before delicious dish Now is the time to start learning these easy recipes for making pork goulash. And if you want to serve this dish in an unusual way, here is your first piece of advice. For an unusual presentation, buy buns, cut off the tops 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 this presentation.

The first recipe has been tested more than once by me and many of my friends. The dish turns out simply gorgeous. This will be the most delicious and aromatic pork goulash you have ever cooked or will ever cook. This is a delicious and at the same time the easiest recipe to prepare.

Ingredients:

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

Cooking process.

Let's start cooking by cutting the meat into small pieces. There is such a measure, we cut the meat as for goulash. This means we make pieces of approximately 3-4 cm.

We will fry the meat in a frying pan, preferably using a frying pan with a thick bottom. Pour vegetable oil into it and heat it well.

When the oil and frying pan are well heated, you can transfer and start frying the meat.

Fry the meat until it has a characteristic blush. Don’t forget to stir so that the pieces don’t burn on the pan. Once the meat is fried, set it aside and start preparing the gravy.

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

Mix all the ingredients in a frying pan with the meat and pour warm water so that the meat is half hidden in the water.

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

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

Goulash with pork is ready to serve.

Bon appetit.

Pork according to grandma's recipe

Bon appetit.

Pork goulash recipe like in kindergarten

Of course, those of us who were in kindergarten remember with trepidation some of our favorite dishes that we were fed. One of these dishes is our favorite goulash. Of course, in the kindergartens they cooked only from the 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 of meat broth. (can be replaced with water)
Vegetable oil
Parsley
Salt and pepper to taste

Cooking process:

Cut the meat into pieces of approximately 3-4 cm. For this recipe, of course, it is better to cut the meat into slices. Cut the onion into half rings.
Throw the meat into the frying pan, fry it on all sides and add onions 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 thickness of the gravy. If you want it not too thick, then one spoon of flour is enough. If you want it 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 you don't have this on hand, replace the broth with a glass. warm water. Mix well again and continue to simmer the meat and 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. You can also add parsley or chopped green onions at this point.

Boil rice or pasta as a side dish. Bon appetit.

Goulash recipe for a slow cooker

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

Ingredients:

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

Cooking process.

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

Cut the onion into half rings.

Grate the carrots using a regular grater.

Place onions, carrots and meat in a slow cooker, season 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. Stir everything well until smooth.

After the vegetables and meat are well fried, pour in our sauce and set the simmer mode on the multicooker for 60 minutes. Close the lid and press the start button.

After an hour, the multicooker itself will invite you to try your wonderful pork goulash cooked in your multicooker.

While the goulash is preparing, you can have time to prepare the pasta in the standard way and serve the goulash with pasta and fresh vegetables. Bon appetit.

How to make 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 fry in vegetable oil.
Finely chop the onion and grate the carrots.
Add the vegetables to the meat and fry for 5-10 minutes until the color of the meat changes.
Add tomato paste and spices, stir, cover with a lid and simmer over low heat until the meat is cooked.
For this recipe, it is better to choose thicker tomato paste. If after adding the paste you feel that there is too little liquid, add half a glass of warm water.

Goulash in the oven with white gravy

The cooking 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 a 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. Cut the onion into half rings.

I send the pork to the frying pan to fry along with the onions. Fry the meat with onions at maximum heat until the meat begins to brown.

Place the fried meat and onions into 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 stir until smooth.

Then add half a tablespoon of lemon juice and 1 tablespoon of soy sauce. And mix everything again until smooth.

Pour the resulting sauce over the meat, stir, cover the pan with a lid and transfer to an oven preheated to 190 degrees.

Place the meat in the oven for about 1 hour. Then we take out the mold, remove the lid, add a bay leaf and stir the dish.

Reduce the heat to 150 and keep the goulash in the oven for another 30-40 minutes. Turn off the heat and leave the pan to cool in the oven for about 10-15 minutes.