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Goulash with tomato sauce

Author
Cookinero 2 Mar 2025
6980
Goulash with tomato sauce

If you want to treat your family with a delicious meat dish, we suggest making goulash with tomato paste gravy. You will need lean pork and a few more simple and affordable ingredients. The finished dish can be served for lunch or dinner, as well as for a festive table. Tomato goulash goes perfectly with any side dish. The meat is stewed in a fragrant sauce, making it soft and very tender.

How to cook Goulash with tomato sauce

Step 1

Goulash with tomato sauce

To make goulash with tomato paste sauce, fry the pork. To do this, heat a frying pan, pour in vegetable oil and put the pieces of meat. Add salt and pepper. Fry until golden, about 10 minutes, stirring occasionally.

Step 2

Goulash with tomato sauce

Simmer the meat. To do this, place the fried pieces in a cauldron and pour hot water over them so that the meat is completely covered. Bring to a boil. Reduce the heat and then add the bay leaf. Simmer under the lid for another 10 minutes.

Step 3

Goulash with tomato sauce

In a separate frying pan, greased with vegetable oil, fry the onion until golden. This should take about 5 minutes.

Step 4

Goulash with tomato sauce

Make the gravy. To do this, add flour to the onion and mix well. Pour in water and tomato paste. Add sugar. Stir and simmer over low heat for 5 minutes.

Step 5

Goulash with tomato sauce

Now move on to the final stage of cooking. To do this, pour the gravy into the pan with the meat. Cover with a lid and simmer for 40 minutes on low heat.

Goulash with tomato sauce - FAQ About Ingredients, Baking Time and Storage

Yes, beef is a great alternative to pork in goulash. Use a tender cut like chuck or stew meat and adjust the cooking time if needed, as beef may take slightly longer to become tender.
Replace the pork with mushrooms, lentils, or a meat substitute like seitan. Use vegetable broth instead of water for simmering to enhance the flavor of the dish.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Yes, this goulash freezes well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Mix 1-2 tsp of cornstarch with a little cold water to create a slurry, then stir it into the goulash and simmer for a few minutes until thickened.
Serve with egg noodles, mashed potatoes, or crusty bread to soak up the sauce. A fresh side salad or steamed vegetables also complements the dish nicely.
Yes, substitute 1/2 cup of tomato paste with about 1.5 cups of blended fresh tomatoes. Simmer longer to reduce excess liquid and concentrate the flavor.
Add a pinch of cayenne pepper, paprika, or red pepper flakes while cooking the onions or gravy to give the goulash a spicy kick.
Yes, after browning the meat and onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
Absolutely! Goulash tastes even better the next day as flavors meld. Prepare it a day in advance, refrigerate, and reheat gently before serving.

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