Homemade pork goulash
4.9
1 hour
Energy value per serving
Calorie
802 kcal
Protein
63.7 grams
Fats
49.2 grams
Carbohydrates
28.0 grams
* Calories are calculated for raw food.
Ingredients
2 servings
Pork
600 г
Onions
1 item
Wheat flour
1 tablespoon
Ketchup
3 tablespoons
Water
1 cup
Vegetable oil
3 tablespoons
Black pepper
6 units
Ground black pepper
to taste
Salt
to taste
Laurel leaf
2 pieces
Parsley
3 bundle
Cooking instructions
1 hour
1. Wash, dry and slice the pork. Finely chop the onion.
2. Heat vegetable oil in a frying pan deep enough, put pork chunks and fry over high heat until golden (≈5 minutes).
3. Add onions to the meat, stirring, turn down the heat to medium and fry for another 5-7 minutes.
4. Salt and pepper to taste, add paprika, flour, mix thoroughly and cook for about 3 minutes.
5. Add ketchup and mix well.
6. Add the bay leaf, pour a glass of water at room temperature. Wait for the water to boil, cover with a lid, turn down the heat to almost minimum and simmer for 30 minutes.
7. Ready dish is seasoned with chopped parsley.
The entire dish is 1,975 kcal and 990 kcal per serving. Very tasty, real goulash! This is one of the best recipes for cooking pork. The meat is soft and juicy due to pre-frying and then stewing. And the remaining liquid can and should be used as a gravy! If you experiment, you can try stewing in plum sauce with walnuts, and then you'll definitely get a kick out of it!
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Main dishesItalian cuisine
Trofi with rabbit ragout and smoked cheese
5
1 hour
Energy value per serving
Calorie
403 kcal
Protein
28.9 grams
Fats
22.6 grams
Carbohydrates
15.6 grams
* Calories are calculated for raw food.
Ingredients
2 servings
Trophy pasta
140 г
Rabbit minced meat
250 г
Scamorza cheese
30 г
Olive oil
20 ml
Carrots
20 г
Garlic
5 г
Celery
20 г
Onions
20 г
Tomatoes in their own juice
150 г
Vegetable broth
150 ml
Greens
3 г
Rosemary
1 twig
Salt
to taste
Ground black pepper
to taste
Cooking instructions
1 hour
1. Finely chop carrots, garlic, onion and celery.
2. Heat olive oil in a large skillet, place rosemary, onion, and garlic and fry until onion is transparent.
3. Add carrots and celery and stir-fry until soft.
4. Add the minced meat and fry until crispy, breaking it up constantly with a spatula.
5. Add the tomatoes, vegetable broth and rosemary. Stir the mixture well again, breaking up any lumps, and simmer on a low heat for about 40 minutes until the liquid has evaporated and the stew has thickened.
6. Boil the pasta in plenty of boiling salted water until al dente.
7. Cut the cheese into small cubes.
8. Place the pasta in the pan with the sauce and add the sliced cheese. Drizzle with olive oil, mix well.
9. Spread the pasta on plates, garnish with greens and serve.
Recipe by Christian Lorenzini, head chef at Christian.
main dishesIndian cuisine
Coconut Lentil Curry with Tomatoes
5
40 minutes
Energy Value per Serving
Calorie
0 kcal
Protein
0.0 grams
Fats
0.0 grams
Carbohydrates
0.0 grams
* Calories are calculated for raw food.
Ingredients
4 servings
Onion puree
4 tablespoons
Caramelized tomatoes
8 tablespoons
Ginger-garlic paste
8 tablespoons
Lentils
480 г
Coconut milk
480 ml
Vegetable oil
to taste
Salt
to taste
turmeric
to taste
Cinnamon
to taste
Ground chili pepper
to taste
Cooking instructions
40 minutes
1. Puree the onion and vegetable oil in a blender and strain to drain the excess water. The garlic and ginger (in a 1:1 ratio) can also be pureed with the oil. If you are not confused by the texture of the onion, ginger and garlic, this point can be skipped: vegetables can be cut into cubes, julienne, or any way you like.
2. Boil the lentils until tender in plenty of salted water. Whole red lentils are used in this recipe, but you can use both green and black lentils; you can add any other beans or grains (mung beans, green buckwheat, green beans, etc.) to the lentils.
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