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Pork goulash with gravy

Author
Cookinero 31 Mar 2025
5720
Pork goulash with gravy

Pork goulash with gravy is sometimes called both a first and second course. And indeed, in its composition and appearance it is somewhat reminiscent of a thick tasty soup, while it can easily claim the role of a second course, thanks to the large amount of meat. A step-by-step recipe will help you cook a classic goulash in a frying pan to get both a first and second course in one plate.

How to cook Pork goulash with gravy

Step 1

Pork goulash with gravy

Cut the pork into thin pieces, beat lightly and cut into slices. Fry in hot oil.

Step 2

Pork goulash with gravy

Cut the onion into thin strips and the carrot into circles. Add to the pork and fry everything together for 10 minutes until golden brown.

Step 3

Pork goulash with gravy

Add ketchup, salt, pepper, bay leaf and pour in hot water (or broth) and simmer over low heat for 60 minutes.

Step 4

Pork goulash with gravy

Sprinkle the dish with chopped herbs 5 minutes before it is ready.

Pork goulash with gravy - FAQ About Ingredients, Baking Time and Storage

Yes! Beef or chicken works well. Adjust cooking time—beef may need longer, while chicken cooks faster. Keep the pieces similar in size for even cooking.
Replace pork with mushrooms, lentils, or tofu. Use vegetable broth instead of water, and add smoked paprika for depth. Simmer until veggies are tender.
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to refresh the gravy.
Absolutely! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.
Try egg noodles, mashed potatoes, or crusty bread to soak up the gravy. A crisp green salad balances the richness.
Mix 1 tsp cornstarch with 1 tbsp cold water, stir into the goulash, and simmer for 2 minutes. Repeat if needed.
Yes, it freezes well. Portion it out and freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
Definitely! Brown the meat and veggies first, then transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours.

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