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Pork goulash with mushrooms

Pork goulash with mushrooms

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I ate when I was in Sighisoara such a Gulas with mushrooms that we liked very much, I had to do it too.

  • 1 kg of pork
  • 1 small jar of mushrooms / 500 g fresh mushrooms
  • 3-4 onions
  • 3 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 ligurita of hot paprika
  • 50 ml oil
  • salt
  • a powder of sugar
  • pepper
  • 3-4 strands of green patrol

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork goulash with mushrooms:

Heat in a saucepan finely chopped onion and garlic together with the mushrooms cut into 2 or 3 to be as large as possible.

We heat the meat separately.

Add over the onion and tomato paste + 2 cups of water. Add meat, salt, pepper, paprika and a pinch of sugar. Cover with a lid and cook for approx. 30-40 minutes. Add more water, if needed.

When ready, add the chopped parsley.

Tips sites


Let the meat cook, not fry before putting it in the food.


With a pickle next to it, hmmm ... how good!

  • 500 g boneless pork chop
  • 200 g mushroom mix (frozen I used)
  • 300 ml water
  • 100 ml of tomato juice
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • 1 bay leaf
  • 5-6 tablespoons oil
  • salt pepper
  • flour
  • thyme (or thyme)

Wash and dry the meat well, then beat it with a hammer on both sides, salt, pepper and flour each piece, shaking off the excess.

In a large frying pan, heat the oil and add the crushed garlic (pressed) with the blade of a knife. When it has started to change color, remove it and in the aromatic oil fry the meat on both sides. lid and simmer for about 15 minutes.

Then add the tomato juice, paprika, thyme and simmer for another 5-6 minutes. Add salt and pepper if needed.

Serve the hot escalope with your favorite garnish, I always choose mashed potatoes.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Method of preparation

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Beef goulash

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"M'nazaleh batatas" - Gulas arabesc

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Between stew and goulash = cauldron

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Beef stew with celery

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Pork tenderloin with mushrooms in wine sauce

Try a tasty recipe for pork tenderloin with mushrooms, in wine sauce, which will be appreciated by the whole family.


500 g pork tenderloin
2 tablespoons oil
3 tablespoons butter
2 onions, chopped
2 cloves garlic, crushed
350 g mushrooms, sliced
1 tablespoon flour
120 ml of red wine
230 ml strained chicken soup
3 tablespoons sour cream
chopped parsley to taste

Method of preparation

Cut the meat into suitable slices. Season with salt and pepper to taste. Roast the pork tenderloin in a pan, in hot oil and 1 tablespoon of butter, 3-4 minutes, on each side. Transfer to a plate and cover with foil.

Saute the onion in the remaining butter for about 1 minute, until it turns golden, then mix with the garlic for another 1 minute. Add the mushrooms to the pan and cook with the rest of the ingredients for about 3 minutes. Sprinkle the flour, stirring the wine, then pour the wine and mix until it evaporates completely. Turn the meat in the pan and leave it on the fire until it intertwines, 2-4 minutes. Season to taste. Serve with parsley.

Costco's mushroom steaks are our new favorite - News - 2021

"It is the season of blackberries and other wild mushrooms in many parts of the country. But if you, like us, strive to find fresh mushrooms (fine, whatever) to feed your need for earthy and salty goodness, Costco has your cure.

Snak Yard's Shiitake mushrooms, available for $ 6.89 in some locations, are like the response of low-carb mushrooms to potato chips. It is not clear whether they are cooked, fried or dehydrated, but one thing is for sure - they sound delicious.

The ingredient is longer than "shiitake mushrooms", but not too long. These snacks also include sea salt, malt sugar, durable palm oil, yeast extract, spices and natural flavors. The jury is still out on what is part of those natural spices and flavors, but a blogger compares these Shiitake mushrooms to a crispier pork rind, with a flavor reminiscent of Chicken in a Biskit cookies.

"To be honest, one of my favorites! Extremely captivating?", @Kacosta_gor commented on the photo of @costcobuys' discovery.

One cup, or about 13 spicy mushrooms, has 120 calories, 8 grams of fat, 8 grams of carbohydrates, 3 grams of protein and 150 milligrams of sodium. They also contain a lot of 7 grams of fiber, something that 95% of Americans fail. The daily goal of this type of satisfying and slow digesting carbohydrates is 25 grams per day for women or 36 grams per day for men.

Pair a portion of this Costco discovery (BTW, don't forget your mask if you're heading to shop!) With a piece of fresh fruit or Greek yogurt for a well-balanced mini-meal.

Consistent mushroom goulash - a fasting recipe

The goulash recipe with mushrooms reliably warms you up on cold days, all you have to do is just try this fasting recipe.

500 g mushrooms (preferably fresh)

400 g brown mushrooms or pleurotus

2 tablespoons tomato paste

Put the whole onion in a little hot salted water (about 1-2 minutes). Then drain, rinse in cold water and clean. Prepare the mushrooms separately. It is cleaned, cut according to the dimensions they have, or left whole or cut into smaller pieces.

Peel the garlic and finely chop. Also, clean the leeks and cut the rings. Wash thyme and with the help of a sieve let it dry.

Heat the oil in a large, roomy pot. Fry the mushrooms in portions, then take them out. Now cook the onion, leek and garlic in the oil in which the mushrooms were fried, for about 5 minutes. Add the tomato paste and flour and cook briefly. Season with salt and pepper. Add thyme, then cover the pot with a lid and cook for about 15 minutes, stirring several times.

Wash the tomatoes and cut them in half. Add to the mushroom goulash and cook for another 5 minutes. Season to taste with salt, pepper and maple syrup. Garnish with a little thyme. It can be served with polenta!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


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 carrot
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)
meat oil

For dumplings:
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 to prevent lumps from forming, 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 potato and dumpling soup) 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.

I invite you to follow me on the YouTube channel, subscribing to my channel. If you ring the bell you will know when I post new recipes.

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Gulas de porc cu ciuperci - Rețete

Care Jamie? Jamie ăla, știți voi! Jamie Oliver, marele bucătar!

Cum butonam noi liniștiți tv-ul în weekend dăm peste o emisiune cu Jamie. Care povestea și pregătea diverse rețete cu ardei. Una dintre acestea era Gulas de porc. Hmmm…noi nu ne dăm în vânt după porc, adică mâncăm destul de rar, de 3-4 ori pe an și nu exagerez. Dar când am văzut cât de fragedă a ieșit carnea am zis că musai trebuie să încerc și eu rețeta asta.

Zis și făcut! Am cumpărat o bucată de carne de porc și m-am apucat de rețetă. Rezultatul vă las să vi-l închipuiți!

Și apropo, de ceva vreme dr.Dukan a dat liber la mușchiul de porc în dietă, așa că puteți face și voi rețeta liniștiți.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Tuesday


-500 g mușchi de porc (bucată întreagă)

- 4 ardei grași, diverse culori, tăiați felii

- 1 cutie roșii tăiate în conservă (400 g)

- ierburi aromate (oregano, rozmarin etc)


Bucata de carne se curăța de eventuala grăsime (dacă sunteți la dietă) și se pune împreună cu uleiul de măsline într-o oală. Se lasă câte 2-3 minute pe fiecare parte până își schimbă culoarea, iar apoi o scoateți pe o farfurie.

În uleiul rămas adăugați chimenul, ceapa, ardeiul chilli, boiaua, sare și piper și dați focul mic la aragaz. Sotați circa 3-4 minute, apoi adăugați feliile de ardei gras, usturoiul, roșiile, crenguțele de cimbru și ierburile aromate. Puneți bucata de porc înapoi în oală, acoperiți-o cu ardei și apoi adăugați apă până acoperiți bucata de carne.

Lăsați se dea în clocot și apoi puneți oala acoperită cu un capac în cuptorul încins înainte la 180 de grade.

Se lasă în cuptor circa 2 ore și jumătate, 3 ore până când carnea este foarte fragedă și se rupe fâșii.

Excelent gulașul acesta!! Se poate consuma de către cei care nu sunt la dietă alături de o garnitură de orez, piure de cartofi sau se poate mânca exact așa.