Pork goulash with gravy

The traditional Hungarian dish is surprisingly tasty thanks to red wine, pepper and spices.

Cooking time

Total 2 h.Active

(your participation is required)

15 minutes.The number of servings4


Pork 800–900 GMUKU5-6 tbsp. Lozhexolpo taste black ground, vegetable vegetable. Spooning2 plaster peppers 2. Spapaprika2 Art. spoon -breathable pepper Goroshoko -Taste 80 ml


  1. Cut the pork not very large pieces. Run in a mixture of two or three tablespoons of flour, salt and ground black pepper.
  2. In a thick -walled pan, heat the oil over medium heat and fry the pork in parts so that each piece is browned from all sides. Put the meat.
  3. In the same bowl in 4-5 minutes slightly browned the onion chopped by half or quarters of the rings and pepper. Add chopped garlic and cook another 30-50 seconds.
  4. Return the meat to the pan. Add broth, wine, tomato paste, paprika, ground black and fragrant pepper.
  5. Reduce the fire to small and simmer under the lid for an hour and a half.
  6. Combine cold water and three tablespoons of flour. Add to the pan, mix and cook over low heat until the desired density is another 15-30 minutes, stirring periodically.

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