First we clean and wash the onion, pepper and tomato.
Finely chop the onion and pepper and cook for 2-3 minutes, adding the peeled tomato. Add the washed and diced meat. Let the meat cook for about 4-5 minutes then pour 4 cups of hot water over the meat.
Let it simmer for about an hour.
When the meat is cooked, add more hot water and add the washed, cleaned and diced potatoes.
Add the spices. In a cup of water mix all the spices and pour over the potatoes.
Let it simmer for another 30 minutes.
At the end we add chopped parsley.
Remove from the heat and serve hot.
Optionally you can make egg dumplings with flour. This time I chose to do without dumplings.
I also leave for you 2 generous plates with gulyas .... serve with confidence :).
Ingredient baked pork breast
- 4-5 slices of pork breast with bone, 2-3 cm thick (about 250 gr / piece)
- 1½ of good quality coarse salt (I used maldon salt, you can also use salt with different flavors, smoked salt, celery salt, etc.)
- 1 teaspoon ground black pepper
- 1 teaspoon dehydrated garlic
- 1 tablespoon grated brown sugar
- ½ teaspoon of sweet paprika
- optional: ¼ teaspoon of smoked paprika
- 1 teaspoon ground cumin (can be replaced with fennel, coriander or whatever you like)
- optional: ½ teaspoon of ground mustard seeds
- optional: 2 tablespoons barbecue sauce
How to prepare pork breast in the oven
In the image below you can see the whole piece of pork breast. I bought it, sliced it and frozen the surplus in packs of 4-5 ribs.
Seasoning and dry marinating
1. Of course, the first step will be to prepare the spices. On the list above, I wrote what I used. The spice mix can be customized, you can add exactly those flavors that you like. Maybe dried thyme, maybe rosemary. Maybe chili & # 8230 is exactly what you prefer. The first 4 on the list are irreplaceable and unavoidable: salt, pepper, garlic powder or crushed garlic and brown sugar. The rest is up to you. Regarding garlic, for this type of spice, I prefer to use dried garlic. The reason is that it does not burn in the oven. But if you don't have it, put 2-3 large cloves of garlic, crushed.
And no, I wouldn't give up brown sugar! It has a role both in tenderizing the steak and in balancing the taste and final appearance of the dish.
2. These are the pork breast slices I used. I chose them as thick and heavy as possible (3-4 cm), to be done at the same time. Whether you want them with crust or not, it's a matter of personal choice, the cooking method doesn't change at all.
3. Rub the pork breast slices well with the spice mixture on all sides. When I say "rub", I really mean a mechanical action, through which coarse salt and brown sugar break the fibers of the meat, having the effect of a marinade. Once well rubbed with spices, the slices of pork breast are packaged and refrigerated for a period of 2 hours to 12 hours (overnight).
4. Take our seasoned pork breast out of the fridge for at least an hour before putting it in the oven. Arrange the slices in a non-overlapping oven tray. Turn on the oven and set it at 190 ° C static or 180 ° C ventilated.
5. The oven must be preheated when the pork breast has returned to room temperature. Put the tray in the oven, at an average height, for 20 minutes. After the first 20 minutes have passed, turn the pork breast slices on the opposite side and cook them for another 15-20 minutes, or until the meat becomes soft and tender. In the last 8-10 minutes, raise the oven temperature to 210 ° C and set the grill function. Optionally, before browning the pork breast slices, we can grease them with the brush with barbecue sauce & # 8211 click here for the recipe & # 8211 for a beautiful glaze. They will look very nice anyway and will be glazed due to the brown sugar in the spice we prepared.
Before serving, the pork breast is left to rest for 15-20 minutes, lightly covered. It will become much more fragile and tasty if this proper rest period is granted. After that, we can serve him. The image below is very telling about how rosy and tender this steak is.
They go well with all sorts of salads and side dishes, such as salad coleslaw, a potato salad, potatoes with rosemary and so on May it be useful to you!
She was a friend who introduced me to goulash several years ago. Since then, I cook it often because I really like this dish. It is comforting, easy and quick to prepare. It can be frozen and prepared in advance. Like many dishes cooked in sauce, it is very well warmed. Traditionally, this dish is served with large pasta (penne rogate, toflette, large macaroni). They can be added before serving by mixing them in the dish or serving them separately. Some, cook potatoes in it 30 minutes before the end of cooking.
Goulash is a dish of Hungarian origin. There are several variations with different meats (beef, veal, mutton) and different vegetables (carrots, tomatoes, peppers, onions) but the must-have ingredient is paprika.
For this dish, I prefer to use red onions because they bring a little sweet taste and mask a bit of the bitterness of the paprika. But you can replace them with yellow onions. Otherwise the sweet onions or Roscoff onions are perfect but they are also more expensive.
The goulash should cook for a long time and over a very low heat. If you are afraid that it will stick to the bottom of the casserole, put a diffuser underneath. You can cook goulash in an electric slow cooker or in an ovenproof pan at 160 ° C or 325 ° F. for the same time or more.
- 1 pallet of pork (to be degreased, or about 1.4 kg)
- 4 large onions
- 1 green pepper
- 4 carrots in julienne
- 5 potatoes
- paprika & quot spicy & quot
- 1 can of tomato concentrate or 1 can of Provencal sauce
- salt, pepper
Cut the green pepper into small pieces, cut the carrots into juliennes and the potatoes into large cubes.
Fry the onions in the oil until golden. Put the pork pallet and paprika. Saute for 20 minutes on high heat (so that the meat is golden).
When the meat is golden on all sides, add salt and lower the heat immediately. Add the tomato paste, green pepper and cover for 30 min (stir occasionally).
After 20 minutes of cooking, add the carrots and potatoes and add water (amount corresponding to the carrots and potatoes) and pepper.
Serve in a bowl with a well-rustic loaf.
The dish will only get better if it is prepared the day before (like burgundy beef). It is pr & amp # 233f & amp # 233rable to find & ampquotvrai & ampquot paprika. Ask your butcher to degrease the meat as it is an ant's job.
Pork Gulyas - Recipes
Filter the recipes by the product with which they can be prepared
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Pork gulyas with black beer
For 4 servings you need: 500 g pork leg, 2 tablespoons lard (or sunflower oil), 1 larger onion, 2 cloves garlic, 500 g potatoes (new), 500 g carrots, 1 black beer ( 500ml), some mustard, tomato paste, marjoram, cumin, salt, black pepper, paprika (chilli), a little starch (or flour)
Difficulty: Average | Time: 1h 20 min
Method of preparation
Fry the diced pork leg in hot lard, add chopped onion and crushed garlic, season and season with mustard, salt, pepper, cumin and marjoram, pour half the amount of beer (250 ml), then, under the lid, leave low heat to simmer (about 45 minutes). Meanwhile, peel the potatoes and carrots, respectively cut them into thicker slices, throw them over the meat and, also under the lid, pouring the rest of the beer and tomato paste over the meat table, let it penetrate (about 15-20 minutes, on the fire slowly). From starch (flour) and paprika form a paste with a few tablespoons of goulash sauce and pour over, chewing until smooth. Serve immediately with sour cream and green parsley leaves.
Tips: if you do not have pork leg, use pork neck or ribs, it is important to have layers of fat. Don't worry about excess calories and blood sugar: that component will bring an extra flavor, indispensable for a delicious gulyas. Moreover: in association with dark beer, the fat dissolves, leaving only the impregnation of the flavor!
Recommendation: along with carrots and potatoes you can use celery, parsley and parsnips, in this case giving up marjoram. Being seasonal, replace the tomato paste with fresh and fleshy tomatoes. Serve the gulyas without another garnish, possibly only with a white cabbage salad.
PORK MUSCLE IN THE FRYING PAN
Pork muscle the pan, o quick recipe and delicious, as I like it. The pork tenderloin is very fragile and that is why it does not require a long cooking time.
We ate it with grilled eggplant with garlic and parsley sauce, my husband's favorite garnish.
- 1 piece pork tenderloin (600 g)
- 1 clove of garlic
- 2-3 tablespoons of olive oil
- a cube of butter
- fresh thyme
- freshly ground salt and pepper
Method of preparation pan-fried pork tenderloin
We cleaned the pork tenderloin from any skins and cut it into slices, not too thin. We sprinkled pepper, paprika and fresh thyme leaves.
Heat the olive oil together with the butter and, when it starts to sizzle, add the lightly crushed garlic clove and leave it until it starts to change its color. This way the oil is flavored with garlic and the meat will taste much better.
Fry the muscle over medium heat for about 6 to 10 minutes, depending on how you like it. Before turning off the heat, salt the meat well on both sides.
Serve with your favorite garnish or a mixed salad. Excellent! Good job and good appetite!
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PORK GULAS & # 8211 DISZNOHÚSBÓL GULYAS
Pork goulash & # 8211 recipe from Hungarian cuisine & # 8211 a tasty, filling, easy to prepare food. It is a combination between soup and stew, because it has a longer juice that catches a slight consistency from tomatoes and dumplings.
It can also be thickened with flour, for those who love Romanian stews, but believe me, the recipe is worth preparing without.
This pork goulash recipe quickly moved to the & # 8220preferred & # 8221 category. I really like to prepare it in winter, as if the taste is much better during this period.
The recipe is & # 8220family & # 8221, taken from my mother-in-law and I'm glad I can share it with you because it's very tasty.
The original version has veal, but it can also be prepared with pork, in a mixture of pork with beef, turkey or in the vegetarian version.
In the past, everyone cooked in a cauldron, over a wood fire, but nowadays few can say that they can make such a goulash, which is why the recipes have undergone changes due to cooking time and even ingredients.
This one goulash recipe with pork it has been appreciated over time by our friends, but also by my husband's colleagues.
Every December 1st, a charity event is organized. Each department comes with home-cooked food and sells it. The money raised is donated to social causes that ProTv supports. Everyone knows what you're doing pork goulash and every year the 20 kg of goulash made by us ends first.
I hope I aroused your interest and you will try this recipe.
Here is the list of ingredients and how to prepare it pork chops:
(for 10 servings)
1 k pork
350 g onion
700 g potatoes
200 ml of tomato juice
1/2 teaspoon hot pepper flakes
1 tablespoon paprika
1 teaspoon cumin
3 cloves crushed garlic
3 tablespoons lard
2 liters of soup
a few celery leaves
1 bay leaf
1 tablespoon goulash cream (a kind of pepper paste) -optional (I bought from Hungary in a tube, but it can also be found at Metro or Selgros)
2 eggs & # 8211 95 g
4 teaspoons floured
For the beginning, I hardened the finely chopped onion in the lard until it became soft and glassy. I added the garlic given by the press, the hot pepper flakes, the goulash cream and the sweet paprika.
I chopped the meat into medium-sized cubes, then seasoned with very little salt and pepper. I hardened the pieces of meat in a little oil, until they changed color, becoming white, then I poured the tomato juice. I stirred and continued to sauté for another 1-2 minutes.
I put onions with garlic and paprika, soup, carrots and let everything boil over medium to low heat. When the meat is almost cooked, I put the diced potatoes in the pot and let it all boil together. I put the celery leaves and 1 bay leaf in the pot.
In 150 ml of water I boiled the cumin seeds and let them boil for 1-2 minutes, then I strained the cumin tea and poured it into the pot.
When the potatoes were almost cooked I started to prepare the dumplings. In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well so as not to let lumps form, then I added semolina.
I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.
I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.
The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the goulash, otherwise they dry out, spoil their appearance and texture.
I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the pork goulash only when the potatoes were cooked. I continued to boil everything for another 5 minutes, with a lid, then I stopped the fire. I took the celery leaves and carrots out of the pot and ate the hot goulash.
Optional: for those who want a more consistent sauce (although it should be like a thickened soup of potatoes and dumplings) you can add 1 tablespoon of flour dissolved with the goulash liquid in the last 5 minutes of boiling.
Here is the picture from the beginning of the blog & # 8211 from Dec 2011.
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Pork muscle in green crust - the little secrets that make a tender and tasty muscle
Pork tenderloin in baked greens crust and suggestions for a quick and good-looking plating, video recipe put into practice by Laura Laurențiu. Learn to make an elegant and very tasty dish, worthy of the cooking shows you watch on TV! The recipe for pork tenderloin in green crust is as elegant and festive as it is quick. This baked pork tenderloin goes well with the garnishes proposed in the recipe clip or with other garnishes of your choice. More details about the recipe for pork tenderloin in green crust and the list of ingredients in printable format can be found here: https://www.lauralaurentiu.ro/retete-culinare/retete-mancare/muschiulet-de-porc-in- crust-of-greens-recipe-video.html
Of all the pieces of meat from the carcass cut, this pork tenderloin is the weakest. It does not contain fat at all, it is very fine and if it is cooked correctly it gives you an extremely tender and juicy steak. The main secret is not to overcook it, the more we insist on cooking, the drier the meat will become. I used a pork tenderloin produced under the Comtim brand, which offers meat without additives, coming 100% from pigs raised in Romania.
The garnishes proposed in the video recipe are a mashed potato with butter, baby carrots and sauteed green beans. You can find each garnish recipe, explained in detail, at the links below.
Pork gulyas with potato dumplings
Pork gulyas with potato dumplings
This pork Gulyas with potato dumplings can be prepared from both pork and beef or game. It is up to everyone to choose.
I also prepared it with game meat and pork and I can say that they were just as good. For a dish to come out good, you have to put a lot of passion and a lot of soul into the preparation.
The food you love to cook is always better and tastier. After the pork stew with wine and knedla dumplings, now I invite you to try this variant of Gulyas with potato dumplings.
It can be eaten as such, but in my humble opinion, a cabbage salad or a tomato salad with cucumbers and onions would work wonders, but the pickled pickles in brine are not to be discarded either. Find other interesting recipes in the section Food Recipes , or Pork and beef recipes .
Ingredients Gulyas pork with potato dumplings
700 g pork (pulp)
2 pieces red onion
3-4 cloves of garlic
4 tablespoons lard (you can also use oil, but the taste will not be the same)
1 teaspoon ground cumin
1 teaspoon maghiran
1 teaspoon ground pepper
1 tablespoon paprika
salt to taste
300-400 g mushrooms as small as possible
1/4 teaspoon hot pepper flakes
Ingredient Potato Pancakes
400 g potatoes
200 g flour
40 g butter
salt to taste
Preparation Gulyas pork with potato dumplings
The meat is cut into 3-4 cm cubes. Melt the lard and chop the finely chopped onion together with the crushed garlic with the side of the knife and then cut into small pieces. Also now add the marjoram, ground cumin, pepper and cut meat. Mix and cook over low heat covered with a lid, adding a little water to cover the meat a little. When it drops, add a little more water, cover with the lid and let it boil again over low heat.
While the meat is cooking, prepare the potato dumplings.
Boil the potatoes in their skins, then peel them and crush them with a fork. Allow to cool, then mix with flour, melted butter and whole egg and season with salt. From the resulting dough we break the pieces from which we will form dumplings the size of a walnut that we put aside until it is their turn.
If the meat is almost cooked, add about 1 liter of water, add the well-washed and drained mushrooms. Cover and when it boils again, add the already formed potato dumplings. Now all we have to do is put the lid back on and let it boil until the dumplings are cooked.
At the end before stopping the fire we add a little ground cumin, an idea and optionally who likes more spicy food (yes & # 8230 I am one of those who like spices & # 8230) can add 1/4 teaspoon of flakes hot peppers. At the end, after putting it on the plates, sprinkle it with finely chopped green parsley.
From a few common ingredients you can prepare an extraordinarily good food that can compete with the most sophisticated dishes. The idea is to cook with Passion, with a lot of passion as we do and a few other colleagues in the industry on Selgros is looking for Passion !