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Goulash with gravy without tomato pastes

Pork Goulash with Sour Cream Gravy (No Tomato Paste)

Hearty and fragrant, with sour cream and spices! This tomato-free goulash is perfect for a family lunch or dinner, and it holds its own as the main course on a holiday table. It pairs well with any side you like.

Maria

Recipe author

Goulash with gravy without tomato pastes

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Composition / ingredients

Servings:

Pork (boneless)

500

Water

250

Sour cream

200

Butter

Flour

Bay leaf

Dry spices (for meat)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 67 % 20 g

Carbohydrates 7 % 2 g

225 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you make goulash with gravy and no tomato paste? It's quick and easy! First, gather the ingredients on the list. What meat can you use besides pork? Anything — beef, lamb, chicken, or turkey all work. Just keep in mind the calorie count and cooking time will change.
Step 2:

Rinse the pork, pat it dry, and cut it into strips. Use boneless pork — just the meat. Pick whichever cut you like: ham, shoulder, loin, tenderloin, and so on. I used fresh ham.
Step 3:

Melt half the butter in a skillet. If you prefer, sear the meat in 2 tablespoons of vegetable oil instead — but for the gravy itself, stick with butter as the recipe calls for.
Step 4:

Add the pork and fry over medium-high heat until golden brown. At the end, sprinkle on the spices and stir.
Step 5:

Transfer the meat to a pot.
Step 6:

Into the skillet where the meat was fried, pour 150 ml (about 2/3 cup) of water, add the sour cream, and stir until smooth.
Step 7:

Combine the flour with the remaining water, stirring out any lumps. Any sour cream works — I used 15%. The flour-and-water mixture thickens the sauce and keeps the sour cream from curdling.
Step 8:

Pour the flour mixture into the skillet with the gravy and stir. Bring to a boil, then season with salt and pepper.
Step 9:

Add the remaining butter and the bay leaves. Bring the sauce back to a boil and simmer, stirring, for 2–3 minutes.
Step 10:

Pour the hot gravy over the meat in the pot. Simmer over low heat for 10–15 minutes, or longer, until the pork is tender. The time depends on how thinly you cut the meat and which cut you used.
Step 11:

Spoon the meat onto plates and serve. Sprinkle with chopped fresh herbs if you like. Enjoy!

The trick with a cream or sour-cream sauce is keeping it from curdling — a little flour whisked in helps.
Since everyone's tolerance for salt, sweetness, bitterness, and heat is different, always season to your own taste. When trying a new spice, go easy — some, like chili pepper, are especially easy to overdo.