Goulash is a national Hungarian dish traditionally made from beef. However, today, having migrated to the cooking of other countries, recipes for chicken, lamb and pork goulash have appeared. Depending on the amount of liquid added, this dish can be thick and served as the main one, or it can be a soup.
Pork goulash with tomato recipe
To prepare delicious and aromatic pork goulash with tomato paste, you will need the following products:
- 500 g boneless pork;
- 2 heads of onions;
- 1-2 tbsp. l. tomato paste;
- 1 glass of meat broth;
- vegetable oil;
- salt;
- spices to taste (bay leaf, peppercorns, cumin, marjoram).
Wash the meat, dry with a napkin or paper towel and cut into small pieces (about 1x3 centimeters). Peel the onions and chop finely with a knife.
Heat a frying pan with a thick bottom over high heat, add vegetable oil and fry the pork in it for 2-3 minutes until an appetizing golden crust forms. The meat should lie in a pan in one layer, if there is a lot of it, then the pork should be fried in several stages.
Then add the prepared onions to the meat. Reduce heat to medium and sauté everything together until the onions are translucent. After that, pour in a glass of hot broth, cover the pan with a lid and simmer the goulash for an hour over low heat. As the liquid boils away, add hot boiled water.
5 minutes before cooking, add bay leaves, peppercorns or any other spices to taste, season the dish with salt and put tomato paste. Mix everything well. Cover the skillet with a lid and simmer the goulash for another 5 minutes.
How to cook pork goulash in a slow cooker
Pork goulash can be cooked in a slow cooker. For this you will need:
- 500 g of pork;
- 2 bell peppers (red and yellow);
- 2 onions;
- 2 tbsp. l. tomato paste;
- vegetable oil;
- 2-3 bay leaves;
- 70 ml of water;
- ground black pepper;
- salt.
Wash the pork, pat dry with a paper towel and cut into small cubes about 2x2 centimeters in size. Also cut the bell pepper, washed and peeled from seeds and stalks.
Peel and finely chop the onions. After that, fry in a pan with vegetable oil until a light golden hue is formed. Then place along with the oil in the removable multicooker bowl.
Top with prepared meat and bell peppers, as well as bay leaves. Add salt and black pepper to taste. Dissolve the tomato paste in cold water and pour into a bowl.
Cook pork goulash in the "Braise" mode for one and a half hours. If desired, in this recipe, tomato paste can be replaced with fresh tomatoes. To do this, 2-3 ripe tomatoes must be washed, dried, cut into small cubes and put in a bowl with bell pepper, and then pour in about 70 milliliters of clean cold water.
