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Goulash with pork, wine and vegetables

Goulash with pork, wine and vegetables

Wash the meat and cut into 4-5 cm pieces. Fry in hot oil, then add diced onion and garlic. Season with salt, pepper, paprika and oregano, quench with wine bent with water and simmer.

Peel the potatoes, carrots and celery, wash and cut into cubes. Put over the meat and let it boil for 20-25 minutes. Then add the tomato juice and chopped bell peppers. Leave it on the fire for another 10-15 minutes and season to taste with salt and pepper.

Pork with vegetables

350 gr pork muscle
2 tablespoons oil
2 cloves of garlic
1 cm ginger root, cut into thin slices
1 carrot cut into sticks
1 diced red pepper
1 finely sliced ​​celery
1 tablespoon chestnut puree
75 gr white bean puree
2 tablespoons rice wine or cherry liqueur
2 tablespoons water
300 ml pork soup (from concentrated cube)
1 teaspoon sugar
1 teaspoon Malay

Cut the meat into thin slices.
Heat the oil in a wok.
Then add the crushed garlic, ginger and slices of meat and fry for 3 minutes on high heat.
Stir continuously all this time.
Add the carrot, the diced peppers, the celery, the chestnut puree and keep the wok on high heat.
After 3 minutes, put the bean puree in the bowl, mix well and leave for another 3 minutes on the right heat.
Then remove the ingredients from the wok and keep them warm, covered.
Pour the rice wine, pork soup into the wok and add the sugar.
Put the wok on the right heat.
Make a homogeneous paste from cornmeal and water and add it to the wok sauce.
Boil the sauce for a few minutes, until it thickens.
When the sauce has reached the desired consistency, put the meat and vegetables kept warm in it and cook for another 2 minutes, on the right heat.
Serve immediately…

Pork Goulash

1. Preheat the oven to 220C. To cook the pork, it is raised with a sharp knife. Crush the spices, garlic, lemon peel and salt with a little black pepper together. Add the olive oil and rub the pork. Put the meat in the pan, next to the beets and leave it in the oven for 20 minutes to brown.

2. Remove the tray from the oven and stir the temperature to 180C. Pour the wine into the pan, cover the pan and leave in the oven for 2 hours and 45 minutes until the pork is tender.

3. Meanwhile, in a large pan, make the sauce. On low heat, cook onion and garlic in oil for 10 minutes. Add hot peppers and spices and cook for another 3 minutes. Add tomatoes, potatoes and peppers. Bring to the boil, then simmer for 15 minutes until the potatoes are tender.

4. Remove the pork from the oven, cool slightly, then cut the meat, discarding any skin and fat. Add the pork and beets to the sauce, then cool.

5. Pour into bowls, spread with parsley and sour cream and serve.

You have to see it too.

Pork goulash soup

One of the dishes national of Hungary, goulash (& # 8220gulyas & # 8221) can be, as desired, thicker soup or stew. It is important to have pieces of meat (beef, pork, rarely lamb), vegetables, paprika and spices. Usually, tomatoes are not added, and in the case of stew, for thickening, do not add rantas, but finely chopped potatoes. There are, of course, several recipes for goulash. For example, Gulyas a la Szekely contains sauerkraut and sour cream, but we also have variants with beans (instead of potatoes and cumin are omitted), with smoked or wine. I, for one, prefer the simple option, as I had the opportunity to eat in the neighboring country. Spicy, aromatic and filling, goulash soup is perfect for the weather outside, having the ability to saturate and set your blood in motion.

Since I had some bones and pork in the freezer, I adapted a little traditional recipe. I mean, instead of cooking onions, garlic and meat at first, then putting the rest of the vegetables and water, I started boiling the bones and meat. Not the other way around, but the bones with cartilage and flesh add extra flavor to the soup and make it a little thicker. Then, as I put potatoes, I did not prepare small dumplings, like those from papricas (see the recipe for Chicken Papricas).

Ingredients (for 8-10 servings):
& # 8211 pork bones with meat on them 1 kg
& # 8211 pork pulp 500 g
& # 8211 onion 2 pcs. mari (315 g)
& # 8211 carrots 4-5 pcs. (205 g)
& # 8211 parsley root 2 pcs. (130 g)
& # 8211 celery 2 stems (175 g), but you can also put celery root
& # 8211 garlic 5 puppies (22 g)
& # 8211 potatoes 4 pcs. (540 g)
& # 8211 paprika 1 teaspoon tip
& # 8211 hot paprika 1-2 teaspoons (depending on how spicy you like it)
& # 8211 cumin 2 teaspoons with tip
& # 8211 oil 2 tbsp
& # 8211 salt, pepper

In a larger pot, boil 3 liters of water. When it starts to boil, put the bones and the pulp (cut into cubes). Foam several times, until no foam is formed at all. Let it simmer for 40-45 minutes. Add the onion (pieces), the carrot (slices), the parsley root (diced) and the celery stalks (slices). Add the potatoes (cut into cubes) and simmer until the vegetables penetrate.

In a pan, heat the two tablespoons of oil. On low heat, heat the garlic passed through the press. Be careful not to lose sight of it so it doesn't burn! Add the two types of paprika and cumin. Leave it on the fire for a while, then put the mixture in the soup. Bring to a boil, add a little pepper and season with salt.

Goulash with pork, wine and vegetables - Recipes

I was a little reluctant to this recipe discovered in the magazine Femeia de azi no.8. Meat through flour, but also butter through flour ?? Having few mushrooms, I also used pasta, so from Pork with mushrooms and sour cream, my way turned into Pasta with pork.

Portions: 4
Calories: 520
Time: 45 minutes
Difficulty: small
Price: 20 lei

500g diced pork,
1kg mushroom mushrooms,
100g butter,
2-3 tablespoons flour,
200 ml sour cream,
2-3 cloves of garlic,
1 tablespoon oil,
ground black pepper,
ground white pepper,
chopped green dill.

1. Heat the wok or a deep frying pan and fry the hot pieces of meat in the hot oil.

When they have a brown crust, set them aside on paper towels.

2. Give the butter, in large pieces, through the flour.

Then cut the mushrooms into large pieces and put them in the wok - I had very few mushrooms, about 300g.

3. When the water left by the mushrooms has dropped, add the floured butter, cover and leave for ten minutes. Add salt, pepper and crushed garlic. Leave for another two minutes, stirring. Add sour cream and meat, stirring vigorously. Leave on the fire for two minutes, then serve with finely chopped dill.

I boiled a packet of spiral pasta and mixed them with the meat and mushrooms. I put sour cream on top and sprinkled dill (frozen).

Dill gave it a sensational taste, I who was used to using only oregano in pasta -)

You can make the white sauce separately and finer by mixing the sour cream with 25g butter and 10 g food starch.


Nice recipe, but I'm not fasting, that's just a question, I don't care either, to keep whoever I want I can't. Zdravo i srecno kuvarice.

@ Mio- I was fasting on Wednesdays and Fridays, but since this little one, I mean my son, I can't, I always have to taste his food. Zdravo, master!

tasty, anyone would want to eat this

Well, I also come for pasta, because they are my favorites. I could eat empty. but as yours are with the meat, hopa me too. puppp and beautiful Sunday !!


I think this dish is delicious!

Liana, I really like dill and I use it in many dishes.
Pup and a beautiful evening!

@ Ina- you're right, you know -)

@ Mirela- with great pleasure, I serve you! even a double portion -) puuup

@ Daniela- that's right, that's why I tried it -)

@ Alexandrina- yes, a little different, as we were used to, but we liked it.

@ Maria- I didn't like it at all, but I started to like it -) puuup

simple and delicious. put mushrooms in anything and you have me at the table without other comments :))

A goulash like in Budapest

For this food, you need the following ingredients:

- 600 gr of beef pulp, the meat being cut into pieces with a side of 2 cm

- 2-3 potatoes cut into pieces

- 1 tablespoon of Hungarian paprika

- 1 teaspoon ground cumin

For csipetke (a kind of noodles specially created for goulash) you need:

The way to prepare Hungarian goulash is as follows:

Cook the onion in a pan with hot oil, until it turns golden and becomes glassy. Add the paprika and stir continuously, so that the latter does not burn. Now you have to put the meat cubes, which you will harden until they change color slightly. When the meat is done, it's time to add the garlic, ground cumin, salt and pepper to taste, bay leaf and enough water to cover all the ingredients. Leave everything on low heat for an hour and a half. In order for the beef to freeze, you can put the lid on, so that the steam does its job.

When the composition has dropped, put the parsnips, carrots, potatoes, celery leaves in the pan, see if everything is salty enough, then add two more cups of water. Leave for about 30 minutes on the fire, until the vegetables are cooked and add the green peppers and tomatoes. In the meantime, take care of the csipetke: prepare a dough from the ingredients and then form small lumps that you will put in the sauce. Leave everything on the fire for 5-10 minutes, then you can enjoy the Hungarian goulash.

Prepare if you a Hungarian goulash and you will enjoy the aromatic taste of a special dish!

Goulash with pork, wine and vegetables - Recipes

I have prepared spinach many times before and I always prepare it according to the same classic recipe that I knew. Today, however, I was more inventive and I thought of preparing it a little differently.

  • 400 gr frozen spinach, 200-300 gr pork, 2 onions, 100 gr broth, 100 ml white wine, salt, oregano, curry, basil, tarragon, parsley.

When the onion became soft I put the broth in the pan and then the spinach. I seasoned the mixture and let it boil for about 20-25 minutes.

Towards the end I added the chopped parsley.

Spinach prepared like this: in a frying pan, with wine, without flour sauce, it is much better than the one prepared in the classic way. We served it with lemon.

Goulash with pork and dumplings

Goulash can be prepared either as a soup or as a dish. The goulash recipe dates back to the Kingdom of Hungary. It is a food based on meat and paprika, other spices. Guals can be prepared from beef, pork or lamb. I consider that the pork recipe is the most handy, given the fact that if we choose the beef or lamb version, the cooking time is longer.

The recipe is of a medium degree of difficulty that can be made in a not very long time. I also recommend this recipe for pork stew with puree. It only looks like this goulash, it is without dumplings.

Let's get to work now!

Wash the meat well and cut into cubes with a side of about 1 cm or a little larger.

Peel and wash the onion and garlic and finely chop. We put them to harden in oil and when they started to change their color slightly, we add the meat cut into cubes. Fry the meat just a little and then add water and cover with a lid and simmer. Towards the end we can add a glass of beer or white wine to soften the meat even better.

After the meat is well cooked, add the tomato paste and the paprika, then let it boil for a few more minutes and turn off the heat.

Separately, rub the butter well with the two eggs and add the flour until you get a slightly thicker paste than the pancakes. We boil water in which we add a teaspoon of salt and when it starts to boil we add with a teaspoon the above mentioned paste thus forming some medium size dumplings. Let the dumplings simmer for approx. 15 min.

At the end, add the resulting dumplings over the boiled meat in the tomato sauce and the paprika. Mix lightly, taking care not to break the dumplings. It can be served with pickles. Good appetite!

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