Rich, Homemade Goulash with Gravy

Hearty, flavorful, with sour cream and spices! Goulash with gravy without tomato paste is a dish for lunch or dinner with the family and as a main hot dish on a holiday table. Any side dish will suit soft, tasty, aromatic meat.
cook time: 1h 20 min
Gavin Tanner
Rich, Homemade Goulash with Gravy

Nutrition Facts (per serving)

226
Calories
20g
Fat
2g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Butter 80 g
Water 250 ml
Sour cream 200 g
Bay leaf 3 pc
Pork (pulp) 500 g
Dry spices (for meat) 1 tsp

Recipe instructions

Step 1

Step 1
How to make goulash with gravy without tomato paste? Very simple and fast! First, prepare the necessary ingredients according to the list? What meat can you take besides pork? Any. Beef, lamb, chicken or turkey will do. But keep in mind that the calorie content and cooking time of the dish will change.

Step 2

Step 2
Wash the pork, dry it and cut it into cubes. Pork needs no bones, just pulp. Choose a part of the carcass according to your taste. This could be a ham, shoulder, carbonate, tenderloin, etc. I have a ham.

Step 3

Step 3
Melt half the butter in a frying pan. If you wish, you can replace the butter with 2 tbsp for frying meat. l. vegetable But it is better to add butter to the gravy according to the recipe.

Step 4

Step 4
Place the pork and fry over medium heat until golden brown. At the end, sprinkle the meat with spices and stir.

Step 5

Step 5
Transfer the meat to the pan.

Step 6

Step 6
Pour 150 ml of water into the frying pan where the meat was fried, add sour cream and stir until smooth.

Step 7

Step 7
Combine flour and remaining water. Stir, breaking up any lumps. Sour cream is suitable for any fat content. I have 15%. Adding flour and water will thicken the sauce and prevent the sour cream from curdling.

Step 8

Step 8
Pour the flour mixture into the pan with the gravy and stir. Bring the mixture to a boil. Salt and pepper.

Step 9

Step 9
Add the remaining butter and bay leaves. Bring the sauce to a boil and simmer, stirring, for 2-3 minutes.

Step 10

Step 10
Pour the hot gravy into the pan with the meat. Simmer over low heat for 10-15 minutes or longer until the pork is cooked through and tender. It all depends on how thinly you cut the meat and what part of the carcass you chose.

Step 11

Step 11
Place the meat on plates and serve. If you wish, you can sprinkle the goulash with chopped herbs. Bon appetit!

Additional rubrics

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