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Pork goulash with sour cream

Pork Goulash in Sour Cream Sauce

A delicious dish for dinner or a main course that the whole family will love! Pork goulash in sour cream sauce is one of those recipes that shows up in just about every household — and for good reason: it's easy to make and goes with any side you can think of. You can even serve it on its own.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

500

Onion

Sour cream

100

Tomato paste

Water

Flour

Vegetable oil

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 55 % 12 g

Carbohydrates 14 % 3 g

141 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

How do you make pork goulash in sour cream sauce? Gather your ingredients. Go with pork that has a little marbling of fat, so the meat comes out soft and juicy. Choose real sour cream with no added vegetable fats — the higher the fat content, the better the goulash. Thaw the meat first if it's frozen. Rinse the pork and pat it dry with a paper towel, then cut it into small, evenly sized pieces.
Step 2:

Heat a skillet over high heat and add a little vegetable oil. Add the cubed meat and sear it on all sides for 7–10 minutes, until it takes on a golden color. Searing over high heat forms a crust that seals the juices inside, so the meat stays soft and juicy.
Step 3:

While the meat sears, prep the onion. Peel it, rinse it under cold water, and finely chop it. Any onion works — white or red.
Step 4:

Add the chopped onion to the meat. Stir in the tomato paste and a little water. Season with salt and spices to taste — use whichever spices you like. Mix everything well, cover, and simmer over medium heat for 15–20 minutes. The exact time depends on the meat; it should turn nice and tender.
Step 5:

In a separate glass, whisk cold water into the flour until no lumps remain — it's easier to pour the water into the flour while stirring, rather than the other way around. Add the sour cream and stir until smooth.
Step 6:

Pour the sour cream mixture into the skillet with the meat and bring to a boil, stirring constantly. As it heats, the flour cooks out and the sauce thickens. Let it go another couple of minutes, then turn off the heat. Serve the goulash with any side you like — mashed potatoes or steamed rice are perfect. Enjoy!

For even more flavor, add carrots, mushrooms, bell pepper, or prunes to the meat.
Important! The wrong skillet can ruin even the best recipe. For all the details on picking the perfect pan for different dishes, read more here.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best, and which to avoid altogether, read more here.
You can swap the tomato paste in this recipe for canned tomatoes, fresh tomatoes, or ketchup.