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Pork goulash the wok

Pork goulash the wok

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An ideal goulash for Sunday lunch, especially if you have pork eaters at home like I have :).

  • 500 gr pork shoulder
  • 1 red pepper
  • 3 suitable onions
  • salt and pepper
  • 6 teaspoons donut paste with tomatoes
  • thyme
  • oregano
  • 3 cups water
  • 4 tablespoons olive oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Wok pork goulash:

Heat onion and chopped pepper in hot oil.

Cut the washed meat into cubes and put it in a wok over the onion and pepper and cook for a few minutes.

Put 2 cups of water and let the goulash boil over low heat. Add half a teaspoon of salt and pepper.

If necessary, add another cup of water and let it boil until the meat in the goulash is cooked.

Towards the end, add the donut paste with tomatoes and oregano and finely chopped thyme and leave it on the fire for about 5 minutes.

Gulas is served with mashed potatoes and raw salad.

Enjoy your meal!

Tips sites


this goulash recipe can also be prepared from beef

Chop the meat into smaller cubes and season with the spices for the pork.

Heat the oil and brown the meat well on all sides, then transfer to another bowl and keep covered.

Peel an onion, grate it and add it to the frying pan. Let it harden.

Peel a squash, grate it and chop finely.

Likewise, the bell pepper is cleaned, chopped into small cubes and added over the ingredients on the fire. Mix well, and when they are penetrated, add the chopped tomatoes. Leave the sauce on the fire 5 to lower the tomatoes, then add the meat.

Fill it with a little water, so that it has the ingredients to boil and let it boil for 5-6 minutes, during which time the pork goulash stew is seasoned with the necessary ones: salt, spices.

A dish as simple as it is tasty and undeniable!

Pork goulash

Pork goulash is a very tasty food and not very difficult to make. Although the main ingredient is pork, this food is a complex and healthy mixture of ingredients with a high content of nutrients. The amount of fat per serving is quite large, but you have to keep in mind that over 50% comes from olive oil.

I know there are a lot of ingredients, but that's how I got the taste I wanted.

Ingredients for six servings of pork goulash
& # 8211 600 grams of pork leg or neck
& # 8211 100 grams of smoked pork
& # 8211 700 ml tomato juice (obtained from about 0.9-1 kilograms of very ripe tomatoes) or two cans of chopped and peeled tomatoes (see that there are also without additives)
& # 8211 a large onion (150-200 grams)
& # 8211 five cloves of garlic
& # 8211 100 grams mushrooms
& # 8211 a red pepper
& # 8211 50-75 ml olive oil
& # 8211 two tablespoons of paprika
& # 8211 1/3 teaspoon black pepper
& # 8211 parsley
& # 8211 a teaspoon whole wheat flour
& # 8211 two tablespoons of lemon juice
& # 8211 sare.

How to prepare pork goulash
Cut the fresh meat into cubes with a side of 2-2.5 cm, put on it the paprika, salt (1/2 teaspoon) and pepper and mix well (try to remove large portions of fat if any). Finely chop the smoked meat.

Make tomato juice or open the cans with tomatoes, chop the onion and garlic (the garlic should be chopped 45 minutes before use to increase the allicin content) and turn the oven to 180 ° C.

Heat the oil, add the meat (fresh + smoked) and fry for about 5-8 minutes on medium heat (stir to avoid burning or sticking).

Add the onion and garlic and cook for 5-6 minutes until the onion becomes translucent.

Put the tomato juice or canned tomatoes over the mixture in the bowl, mix well, transfer to another bowl (I used a yena bowl for the oven), cover and put in the oven for an hour. If you use canned tomatoes and you find the mixture too thick, you can add another 100-200 ml of water.

Chop the pepper, wash the mushrooms well (put them whole if they are small and in two or four if they are bigger).

After an hour, remove the bowl and add the pepper, mushrooms and teaspoon of wholemeal flour and mix well.

Place in the oven for another 40 minutes. Remove the pork goulash and season with salt, spices, etc.

If you want the pork goulash to be a little sour, you can also add two tablespoons of lemon juice 10 minutes before turning off the heat (given the large amount of fat, we recommend that you do this).

If the pork goulash is too thin, you can leave it in the oven without the lid for 15-20 minutes or until you get the desired consistency. Finally add the green parsley.

Depending on the type of meat used, the time spent in the oven may be shorter or longer, the tenderness of the meat being the best indicator. When the meat is very soft, the goulash is ready.

How to serve
Serve hot to hot with mashed potatoes, natural potatoes, polenta, etc.

Costs for six servings
Depending on the season and the ingredients used, the costs for six servings of pork goulash are about 20-30 RON (2015 prices).

Wok pork goulash - Recipes

When my boys went to kindergarten with extended hours, my husband and I had fun when we asked them what they ate for lunch and they said, white soup or red soup, the second way white or red, therefore today's second course is stew white, that it has no paprika. In fact, the taste is different due to the spices used and of course, the paprika is missing. It is a simple dish, with an interesting but very tasty combination.

Preparation time: 1h

Number of servings: 4.6

Difficulty: low

I use dishes from the iCook cooking system, eSpring water, cold pressed flower oil, Himalayan salt, 82% fat butter, homemade cream.

Necessary utensils and utensils:

a non-stick pan

a wooden bottom

I used an Amway wok pan with a lid

a wooden spoon

a grater with a slice of onion

Stew ingredients:

1kg of pork leg

1kg of new potatoes

4 large onions

200g cream

4.5 cloves of garlic

salt and white pepper to taste

2 bay leaves

2 tablespoons oil

Ingredients for sautéing mushrooms:

500g champion mushrooms

50g fat butter

a teaspoon of fenugreek

a dash of turmeric

salt and white pepper to taste

Stew cooking method:

1. I sliced ​​the meat into thin slices.

2. I heated the wok and fried the onion, sliced ​​garlic, bay leaf and meat.

3. I put a little water, the lid and let everything simmer for about 30 minutes. This wok can also function as a cooker with a lid.

4. After boiling the meat al dente, I put the sliced ​​potatoes as for the stew and let it boil for about 10 minutes, I seasoned with salt and pepper and. ready.

Cooking method for sautéing mushrooms:

1. I cleaned the mushrooms from the ground without peeling them.

2. I sliced ​​the mushrooms into thicker slices.

3. I heated the non-stick pan, put the butter and a little oil, and sautéed the mushrooms with the spices until they changed color.

Other filters about Pork

Madness or not, Roma's preferences for fast food seem to be directed more towards burger recipes, not towards.

Vegetable rolls wrapped in pork tenderloin are a quick, healthy and really great way to cook on the grill.

Broccoli with wok meat is a light dish that borrows a little from Asian cuisine, and offers a specific aroma of both meat and flax.

Pork is tender and combines well with prunes. You can prepare a special steak for a festive dinner.

Pork steak on the tray can be a perfect preparation for a festive meal, but it can also successfully replace it.

Baked pork steak is a delicious way to cook traditional pork steak for festive meals. Pork is a source.

Necessary pork muscles with pasta:

  • 200 gr. pork muscles
  • 2 peppers & # 8211 red and green- if you want they can be a little spicy
  • 1 red
  • Tomato juice
  • soy sauce
  • spaghetti
  • olive oil
  • 3-4 basil leaves, ginger, 2-3 cloves garlic, freshly ground pepper, salt

Wok pork goulash - Recipes

Peel and chop the onion and garlic. Clean the cabbage, possibly removing the outer leaves if they are damaged. Wash and drain. Cut the stems into small chunks and finely chop the leaves.

Cut the escalopes into small slices and quickly sauté them in oil, in a wok, over high heat and in small amounts, draining as you go.

Toss the cabbage leaves in the wok, cook for 3 minutes, stirring often, then add the ribs and continue cooking for 3 minutes, stirring constantly.

Wet with the broth and bring to a boil. Put the meat back in, add the soy sauce, pepper, reheat for 1 or 2 minutes, and serve.

Serve this dish with a bottle of sesame oil, each of which will sprinkle its plate to taste.

2 minutes before the end of cooking the dish, add 150 g of soybeans. You can also sauté black mushrooms in it, after rehydrating them in lukewarm water, draining and slicing.

Add shelled giant shrimp tails, sautéing them in the wok at the same time as the slices of meat.

  • 1Kg of pork
  • 3 large onions
  • 500 g of potatoes
  • 2 capsicums
  • 50 ml oil
  • 1 tablespoon cumin (optional)
  • 1 gulie
  • 5 carrots
  • 3 parsley root
  • 1 medium celery
  • Green parsley
  • Green Lovage
  • Sweet pepper paste

How do I prepare the recipe for pork goulash in a cauldron?

We clean the onion and cut it into cubes, heat it with oil, over the onion we add the paprika and we put the meat cut into cubes.

After the meat is almost cooked, add all the vegetables, including the potatoes.

Vegetables can be cut into cubes or slices according to preference. When all the vegetables are cooked, add salt and pepper to taste and finally add the finely chopped parsley and larch.

Serve hot with hot peppers and bread!

Some advice from Alexandra

You can also add sliced ​​hot peppers, and / or paprika.

Some housewives also add cumin.

Goulash (bograci) can also be made from veal. You can also add slices of homemade sausage.

The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

the average of the grades given by the jury is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Pork goulash in a cauldron or bograci recipe

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My basket

  • 250 g of boneless pork ribs
  • 300 g of kale
  • 300 g of carrots
  • 15 g of fresh ginger
  • 1 clove of garlic
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds

My closet

At the table!

My utensils

My cave

Are we attacking?

Ginger time! - Use a small spoon instead of a saucepan to peel the ginger more easily.

Sliced ​​vegetables - Prepare the following ingredients and set them aside as you separate them. Peel a squash, grate it and squeeze the juice.AI finely. Peel them carrots and cut them into thin sticks (you can also grate them with a large-hole grater or make tagliatelle with a saucepan). Discard the first leaves of the cabbage if they are damaged, pass it under water, remove the hard, white part in the center and cut the rest into thin slices. Peel a squash, grate it and squeeze the juice ginger.

It's hot! #1 - Heat a large skillet (or wok) over medium / high heat. Once hot, place them there sesame seeds and brown them for 2 to 3 minutes and then set aside for the end.
Replace the heating wok with aoil (preferably neutral). Once hot, place it there half the garlic, carrot sticks and cabbage slices. Fry for 2 to 3 minutes. over high heat then pour some water in the pan (10 cl for 2 pers.). Stir and wait for the water to evaporate. Then pour back in theeau (5 to 10 cl for 2 pers., Depending on the progress of cooking the vegetables) and continue cooking over high heat until all the water has evaporated, the vegetables are cooked and begin to hang in the pan.
At the end, season lightly in sel and en pepper. Stir and set the vegetables aside.

Sliced ​​pork - In parallel, cut them pork ribs in cubes to make bites and set aside.

It's hot # 2 - Return the skillet to medium / high heat with a drizzle ofoil (preferably neutral). Once hot, place them there pork cubes and color them on all sides (about 5 min.). Then add the remaining garlic and grated ginger, stir and fry for 2 minutes. Then pour the half the soy sauce, stir and cook for another 2 minutes. Check that the meat is well cooked (it should no longer be pink, if necessary prolong the cooking a bit) and then add the vegetables to the pan. Mix everything well.

We are there! - Once the set is hot, serve without further ado pork with ginger and vegetables. Sprinkle with golden sesame seeds and water the leftover soy sauce.
To taaable!

This recipe is not a la carte at the moment!
To find out when you can order it again, learn more about Foodette and see the recipes currently available go here!


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