Pork goulash with tomatoes

Pork goulash with tomatoes

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The meat is washed, portioned and wiped.

Onions are cleaned, washed and finely chopped.

Tomatoes are cut into pieces if necessary.

Grind the garlic.

Put the meat in a little hot oil in a saucepan. Leave on each side for a few minutes.

Add the onion and let it soften a little.

Add water about 2 fingers above the goulash.

When the water starts to boil, froth, add salt, pepper and paprika.

Cover the pot with a lid and simmer for about an hour.

Towards the end, add the tomatoes and cook for another 5-10 minutes.

Add the garlic, parsley and turn off the heat.

Good appetite!


For spicy food lovers, but also for everyone else who visits me on the blog, as well as for my family, I prepared this spicy pork goulash with bread dumplings.

I think it's originally Hungarian food, but I prepare it in my own style and almost every time, differently :).

This time I used pork neck. which I cut into cubes and put in a double-bottomed pan with a little salt. I covered the pan and left it on low heat until the meat released its juices and fat and slowly penetrated its own juice.

Then I added two large onions, finely chopped and two bell peppers, cut into pieces. I let the food penetrate continuously until the onion and pepper almost melted, the juice was removed and a thick sauce formed.

I seasoned the meat with two tablespoons of paprika, half a teaspoon of black pepper, a healthy pinch of curry powder and a tablespoon of goulash paste (half hot / half sweet)

I let them boil a few more times, then I added the tomato juice.

After 5 minutes of boiling together we stopped the fire because the goulash was over. In the end it looks like this:

In the meantime, I prepared the bread dumplings as follows:

I crushed in a bowl 500g of old toast bread, over which I poured 250 ml of sweet milk. I mixed the bread and milk well until they turned into a thicker paste.

In a pan I hardened an average onion in 3 tablespoons of oil. I added half a teaspoon of vegeta, then I put it over the bread dough.

I seasoned with salt and pepper, I also added a bunch of finely chopped green parsley, two eggs and 3-4 tablespoons of flour. I mixed the mixture well.

which in the end looks something like this:

I shaped the dumplings with a wet hand and boiled them in boiling salted water. They are cooked when they all rise to the surface.

I served the goulash with the bread dumplings. Looks like he was better than ever. the soft meat melts in your mouth, the spicy sauce. and dumplings. good-good: D

In a saucepan (preferably with a double bottom) put the oil on the heat, then the washed and diced pork (as long as it turns golden for about 10 minutes).

Place the finely chopped onion, the grated carrot and put it on the grater with large meshes, the bell pepper cleaned of seeds and the stalk, cut into large strips (leaving them to simmer for about 4-5 minutes).

After the vegetables have softened, add the peeled and diced tomatoes, the bay leaf and the sliced ​​garlic (to flavor the food), let it simmer for about 20 minutes.

Cover everything with hot water (as much as the meat will exceed), and after a boil or two, add the peeled potatoes and cut them into cubes.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Cover the pan with a lid, simmering (about 15 minutes).

Near the end, the food will be seasoned with salt, pepper, paprika (sweet or hot) and freshly chopped parsley.

If we want a goulash with lower pork, the pan can be put in the preheated oven at 190 degrees for 15-20 minutes.

Pork goulash will be served with hot polenta and pickles (pickled gogonele and melons).

Poultry goulash can also be made from beef, lamb, etc. & # 8230 by replacing potatoes with flour dumplings.

How to season a simple baked pork steak & # 8211 in Transylvanian style?

We cook in the Austro-Hungarian style and the pork steak does not lack cumin. It fits perfectly with fatter meat and also has a digestive role. We also add paprika (paprika) which, in addition to the beautiful color, brings taste and aroma. I didn't add salt anymore because the meat drew salt from the brine. Instead, I rubbed it well with pepper, cumin and paprika on all sides and greased it with 2 tablespoons of oil. It is not wrong if you put aromatic herbs (dried thyme for example) and garlic powder.

I chose a deeper steak tray that has a special grill. Thus the meat sits on top of the liquids in the tray and browns on the back as well. If you do not have such a grid you can use a round metal sawmill from the one on which the hot pots are placed.

Bake simple pork steak with baked potatoes

I preheated the oven to 170 C (heat up + down + ventilation) respectively the middle to high stage for those with gas. I poured 2 large cups of hot water into the tray (about 500 ml), covered the meat with a lid or aluminum foil and put it in the oven. After approx. an hour of baking at 170 C the simple pork steak looks like this. I added with another 2 cups of hot water so that the sauce does not burn from the tray.

Meanwhile, I boiled the peeled potatoes in salted water, drained them and peeled them. The idea is for them to be cooked 3/4, not completely.

Pork goulash with tomatoes - Recipes

Which Jamie? That Jamie, you know! Jamie Oliver, the great chef!

As we quietly press the TV on the weekend, we come across a show with Jamie. Who told and prepared various recipes with peppers. One of them was Pork Goulash. Hmmm & # 8230 we don't go for the pig, that is, we eat quite rarely, 3-4 times a year and I'm not exaggerating. But when I saw how tender the meat came out, I said that I had to try this recipe too.

Said and done! I bought a piece of pork and started the recipe. I leave you to imagine the result!

And by the way, for some time Dr. Dukan has given free rein to pork in the diet, so you can do the recipe yourself.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Tuesday


-500 g pork muscle (whole piece)

- 4 bell peppers, various colors, cut into slices

- 1 box of canned tomatoes (400 g)

- aromatic herbs (oregano, rosemary, etc.)


The piece of meat is cleaned of any fat (if you are on a diet) and put together with the olive oil in a pot. Leave it on each side for 2-3 minutes until it changes color, and then take it out on a plate.

In the remaining oil add the cumin, onion, chilli pepper, paprika, salt and pepper and simmer on the stove. Saute for about 3-4 minutes, then add the bell pepper slices, garlic, tomatoes, thyme sprigs and herbs. Put the piece of pork back in the pot, cover it with peppers and then add water until you cover the piece of meat.

Bring to the boil and then place the covered pot with a lid in the preheated oven at 180 degrees.

Leave in the oven for about 2 and a half hours, 3 hours until the meat is very tender and the strips break.

This goulash is excellent !! It can be eaten by those who are not on a diet with a garnish of rice, mashed potatoes or it can be eaten exactly like that.

Ingredients for veal goulash recipe

  • -cal beef -1 kg (ideally to have a low fat pulp and chest)
  • -2-3 large onions
  • -2-3 bell peppers, donuts, capia
  • -1-2 carrots
  • -cumin - 1 teaspoon with tip
  • -salt, pepper, hot pepper
  • - hot pepper paste - to taste - I miss more, we like spicy & # 128578
  • -sweet peppercorns - 1-2 teaspoons
  • - 400 ml broth or tomato juice
  • -1-2 bay leaves
  • -300 g potatoes
  • -2-3 tablespoons lard
  • -garlic
  • -green parsley - 1 link (optional)

How do I prepare veal goulash?

You can read how to prepare the veal goulash recipe below or I invite you to see the video recipe below.

The meat is washed, wiped with paper towels, cut into suitable cubes, like a tochitura (as a mouthful). In a cauldron or pan with a thick bottom, heat the lard and add the crushed cumin. It does not have to be ground, it can be kept a little in the grinder or crushed in a mortar. Keep on high heat for 2-3 minutes, until the flavor comes out, then put the meat.

Cook the meat, stirring quickly, until the water drops and makes a crust, then add the chopped onion or coarse cubes - not too small and the sliced ​​carrot. Leave it for about 5 minutes, until the onion becomes slightly translucent, add the sliced ​​peppers (they can be of different colors), the broth and the paprika.

Mix well then add water, bay leaf and bring to a boil. Ideally, goulash should be made over a wood fire or pyrostrie. But it also comes out good on the stove, in the block. & # 128578 Froth and check that the meat is well cooked. When the meat is soft, salt and adjust the taste. Now add the peeled potatoes and cut into cubes or dumplings.

Sprinkle with chopped greens (optional) and serve hot. If it is goulash made with potatoes, serve with a mamaliguta pripita or with fresh homemade bread . 🙂

It can be served with sour cream on top, according to everyone's taste.

Don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3
Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and answer questions with great joy. We cook simple and tasty goodies together.
Good appetite!

The veal goulash was also cooked by the readers of the Pofta Buna blog! according to this recipe. You have the results below.

How to make Babgulyas Hungarian recipe for dried bean goulash?

How is the bean prepared?

I found bean flour in the market, dark purple, with big big grains, perfect for goulash!

I washed the beans very well and then left them to soak overnight in a bowl with plenty of cold water (to exceed the level of the beans with a palm). Out of curiosity I weighed the beans in the morning and found that it absorbed 1.1 L of water.

How is the food base made for babgulyas?

Heat the oil and / or lard in a pan, finely chop the onion and heat it a little.

Then add the pieces of smoked bacon and leave until everything decreases and browns a little.

Roast the meat in a pan with hot oil until golden. Set it aside and cook the onion in the same oil. When you notice that it has turned golden, add the rest of the vegetables, let it simmer for another 3-4 minutes, then put the meat and spices on top of all this again. Fill the composition with water and leave it on the fire for about 25 minutes.

Towards the end you can start preparing the dumplings. For them, mix the flour with the beaten egg, until you get a paste. Take a spoonful of this dough and boil the dumplings in the previously obtained mixture. When you notice that they are ready, add the tomato paste and leave the food on the fire for another two or three minutes.

Be careful with the latter aspect, because the tomato sauce added earlier can prevent the dumplings from boiling.

Pork goulash is served hot with chopped parsley.

Seasonal recipe for pork goulash it is a tasty one and suitable for the cold season. The aroma of pepper and paprika of this dish will definitely make you forget about the cold outside.

Pork chop ingredients with tomato sauce & # 8211 quick and tasty recipe

  • 4 slices of boneless pork chop, 80-100 grams / piece
  • 20 grams of flour
  • 30 ml. of oil
  • 1 small onion (about 50 grams), chopped
  • 2-3 cloves of garlic
  • 250 ml. of tomato paste or tomatoes in finely crushed broth
  • 250 ml. chicken or vegetable soup (or hot water)
  • 1 bunch of finely chopped green parsley
  • salt and pepper
  • optional, 1 teaspoon of sugar

Preparation of pork chop with tomato sauce


1. The slices of pork chop, with a thickness of about 1 cm, do not need to be beaten with a hammer, they will penetrate very well and so on. Season well with salt and pepper.

2. Once seasoned, sprinkle the slices of pork chop with flour on both sides. I sifted the flour over the meat through a fine sieve, so there was no need to contaminate a larger amount of flour.

3. Heat the oil in a large, deep pan and quickly brown the pork chop slices over medium-high heat on both sides. The whole operation should take a maximum of 4 minutes, then the cutlet slices are removed in a plate, lightly covered and set aside.


4. As soon as we take the meat out of the pan, add the onion and sprinkle with a pinch of salt. Stir and reduce heat to low. Saute the onion for 8-10 minutes, until it softens well, adding from time to time 1 tablespoon of hot water and stirring frequently.

5. As soon as the onion is ready, add 250 ml to the pan. of tomato puree or 250 grams of tomatoes in broth (tomatoes together with tomato juice) put in a blender. Mix well and wait for it to start boiling.

6. Add over the tomato sauce

250 ml. chicken or vegetable soup or, in their absence, hot water. We don't put all the liquid from the beginning, just as much as it takes for the sauce to form. Top with liquid after adding the meat. Now we add the garlic (whole puppies). We can also put the crushed garlic, but it will have a stronger flavor.

Cooking meat in sauce

7. Immediately after the garlic, the slices of pork chop end up in the pan again, along with the juice they left on the plate. If necessary, now add more liquid (water or hot soup) so that there is enough sauce in the pan. Cover the pan with the lid, make sure the fire is set to low and cook the pork chop slices for 25-30 minutes, turning them once every 8-10 minutes from one side to the other and filling with liquid, if it will be necessary.

8. Finally, if we put the whole garlic cloves, we look for them and crush them with a fork. They will be soft and creamy, with a subtle aroma. Season the sauce with salt and pepper and, optionally, we can balance the acidity of the tomato sauce by adding 1 teaspoon of sugar. Sprinkle with chopped green parsley and our pork chop with tomato sauce is ready to serve.

Serving and a garnish proposal

This pork chop with tomato sauce is served hot as a main course, matching with different garnishes. Works perfectly with mashed potatoes or the parsnip one, but it would work just as well some natural potatoes. It also goes with rice, risotto or simply boiled rice. I had another idea, my inspiration being stimulated by a remnant of mashed potatoes that had remained in the refrigerator the day before. And, to combat food waste, but also because I was sure they would go perfectly with my pork chop with tomato sauce, I quickly made some gnocchi.

I boiled a pot of water. I added over the puree 1 small egg, salt, pepper and a drop of nutmeg and mixed well. I gradually added flour until a soft dough was obtained. I haven't even modeled gnocchi like I did at serving rolls chicken, but I put them with the teaspoon in boiling water, like dumplings. I let them boil for about 3-4 minutes and drained well. I took the pieces of pork chop out of their sauce and kept them aside on a hot plate. Boiled gnocchi arrived in the hot tomato sauce, where they boiled for another 1-2 minutes and ready, ready to serve next to the chop slices.

Hungarian beef goulash

Correct! It's just that most people prefer to pour it on their neck :) If we don't use very good quality ingredients, we prepare the impeccable recipe in vain.

I found your blog a few weeks ago and since then I have always been inspired by your recipes.
They are excellent.
I would have a suggestion: write about how many people would have enough ingredients.
It would help me a lot to know if I only cook for today's meal or I'll have enough tomorrow.

Hello Lumi, thanks for the suggestion. At first I tried to say about how many servings the ingredients are in the recipe, but I noticed that not everyone portions their food in the same way. For some my portions were too small, for others too big :) So I gave up. In general, my recipes are for 4-5 servings - I don't even have pans bigger than 2.5 l :)

It looks sensational! I'm a goulash fan and I can tell you that it turned out very well!

Thanks, Lavi! I hit him sometimes too. :)

How good it smells :-)
I didn't have cumin, I replaced it with thyme, I couldn't think of anything else.

You don't have to, I really deserve thanks if I offered you some cumin :) I think it's a good choice for you, but you must try the beef goulash with cumin, you don't even know what you're missing. And if you find ground cumin, so much the better.

Cumin is also for taste but also for digestion (so as not to bloat) being heavier food. Patricia

Thank you for the information. I recommend cumin strictly for its taste in goulash, I really didn't know it helps digestion.

I see that you also make Hungarian food, by the way, I'm half-and-half, I'm going to make "quotes" too.

Hi, does that mean that the goulash recipe was well received by your Hungarian half :) Do I understand that the Spaniards no longer import Argentine beef, as retaliation after the nationalization of that oil company?

Very interesting, in Spain the beef is made of gum. I ate the best beef in Argentina, USA and Spain. And I'm not the only one saying that. Yes, if you buy the cheapest beef on the market, it may not be good, but I think it is far superior to what we have.

Who knows, maybe the Spaniards will sell the bulls at the end of the bullfight. :)

I wanted to make goulash a few more times but I always hit on some less accessible ingredients so I gave up immediately. but this time the temptation is great. we also add pancakes to dessert and. I'm just saying nothing :)) my regime has gone to hell :)) a tempting danger temptation is this page! Just to say that I have exactly 3 hours since I'm on the blog and I'm looking for the recipe. TOMORROW I will transpose a large part in my cookbook that I always take with me when I go on vacation to my grandparents where I do not have internet access. I like to cook them new recipes that they have never had the opportunity to taste in life. : X I'm sure I'll love them: X: X and by the way. an idea came to me super related to homemade chocolate: D I hope to remember to put it into practice for Christmas (but I will write it in a notebook and I will surely remember) until then I don't say a word. it will be a surprise: X

Now I understand. you spent three hours on the blog. The recommended time should not exceed twice, otherwise you become addicted :) That's it, now you have nothing to do: P You see that I have a print button at the end of each recipe, maybe it will be easier to take them out to the printer than to write them in a notebook. And I'm waiting to see what the surprise is.