Traditional recipes

Goulash with pork muscles

Goulash with pork muscles

Wash the meat, cut into suitable pieces and let it drain.

put a little oil in a pan.

when it is hot, put the pieces of meat and brown them a little on both sides.

after it has browned, add the onion, finely chopped, and soften a little.

cover the meat well with water and let it cook properly.

we cleaned the carrot, washed it, and cut it in half, then thinly sliced.

wash the green and yellow peppers and cut them into cubes.

if necessary, add more water.

peel the tomatoes and chop them.

after boiling the onion meat for about 15 minutes, add the carrot and pepper.

let it boil for another 10-15 minutes and add the tomatoes.

when the meat is almost ready, add the wine, the donut paste.

season with salt, pepper and paprika.

bring a few more boils and turn off the stove.

we remove the parsley's tails, wash it and chop it and sprinkle it on top.

it is served with pickles and you can also make a polenta (I didn't do it !!!!)


Pork muscle or muscle?

Many people do not differentiate between these notions. Our housewives improperly call & # 8222muschi & # 8221 any piece of boneless (or low-fat) meat, starting with the pulp and ending with the back.

& # 8222Muschiulet & # 8221 is the popular term for the finest meat of pork or beef: paravertebral muscle (left and right of the spine). Each animal has 2 such muscles (a pair) and they can be recognized by their elongated, spindle-shaped shape. Pigs are thinner than beef, obviously. In English it is called & # 8222tenderloin & # 8221 and its finest end is the famous & # 8222Filet mignon & # 8221. The people of the muscle are also called "bunnies" or "fish" (depending on the area).

So, DO NOT try to apply this recipe in case a boned leg (see here how the pulp is made), of a chop (see here how it's done) or a pig’s head (see the nape of the neck here). These pieces are cooked in a different way and have other cooking times.

I choose my pork tenderloin carefully, I prefer those that still have a thin layer of fat attached to the membranes and I don't season them with anything before cooking. I prefer to cook this kind of fresh meat, bought from a local butcher of great confidence (the butcher of the Tal family from Bujac). They have great pigs that provide a special, tender and juicy meat, be it pulp, nape, chop, chest or muscle. It doesn't compare to any meat in the supermarket! A muscle weighs about 500-600 g & # 8211 so it reaches 3 people at lunch (with 1-2 garnishes). Every time I buy 2 muscles and one goes to the freezer. This one has been frozen.

I'll leave you the recipe for pork tenderloin medallions in the pan & # 8211 see here.

And here's a pork tenderloin stuffed with sausage paste that is made by cutting pork & # 8211 recipe here.

Returning to the whole muscle: try this preparation at least once and you will not regret it! The meat actually melts in the mouth, it is soft, tender and tasty. Try not to cover the taste of meat with too many spices & # 8211 salt and pepper are enough. The butter will envelop this red piece with its aroma and will elevate it fantastically. A few fresh thyme leaves or a little Dijon mustard are enough to divert the classic version with salt and pepper. A feast!

  • 1 whole pork tenderloin (approx. 500-600 g)
  • 1 tablespoon olive oil
  • coarse salt
  • freshly ground black pepper
  • 40 g butter
  • Optional: fresh thyme, cumin seeds or powder, 1 teaspoon Dijon mustard, 1 clove of thinly sliced ​​garlic, etc.

Baked pork tenderloin with garlic and herbs

Season the muscle with salt and pepper and place it in a baking tray.
Peel a squash, grate it and squeeze the garlic and lemon zest. Then add the olive oil and mix well. Grease the muscle on all sides with this paste.

Put the meat in the oven for 20 minutes, turning it halfway. The steak is ready if a meat thermometer reads 68C. Remove the meat to a plate and leave it covered with foil for at least 10 minutes.

Meanwhile, place the pan in which it was cooked on the stove, over medium heat. Pour the white wine and bring to the boil, scraping the burnt pieces from the base of the tray with a wooden spatula. Bring everything to a boil until a sauce is formed.

Serve the steak with this sauce.

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(5 points / total votes: 88)

Mirela 3 years ago - November 11, 2016 10:42

Re: Pork tenderloin and mushrooms in cream sauce

THAT'S GREAT! Something fast with pork tenderloin, that's what I was planning to prepare for this weekend!

Alina 3 years ago - 11 November 2016 20:47

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to prepare it !! sounds so good recipe!

Eva 3 years ago - 15 November 2016 22:26

Re: Pork tenderloin and mushrooms in cream sauce

Super. I made from a kg of muscle and 500 g of mushrooms. And he disappeared immediately, the plates were licked. Next time I put more mushrooms thank you very much. This is guest food

ANA 3 years ago - 17 November 2016 14:51

Re: Pork tenderloin and mushrooms in cream sauce

Claudia 3 years ago - November 19, 2016 11:02 PM

Re: Pork tenderloin and mushrooms in cream sauce

Delicious to come out. It's all over. Thanks for the recipe! I love all your recipes. Have I adapted some so that my dad and my girlfriend of 1 year and 3 months can? (not because the pope isn't a pig yet).

Restaurant Guide 3 years ago - 22 November 2016 10:41

Re: Pork tenderloin and mushrooms in cream sauce

Very good recipe, I will try to make too. Thanks for the idea.

c ata 3 years ago - 28 November 2016 19:15

Re: Pork tenderloin and mushrooms in cream sauce

very good came out, congratulations for the site.

Ioana 3 years ago - November 29, 2016 11:04

Re: Pork tenderloin and mushrooms in cream sauce

I'm glad that this recipe is so successful! the result is really excellent with minimal effort

Alexandra Călin 2 years ago - 9 March 2017 00:03

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to try it. Can soy sauce be replaced?

Ioana 2 years ago - March 9, 2017 09:36

Re: Pork tenderloin and mushrooms in cream sauce

not. and necessarily be slightly salty

daniel 2 years ago - 12 May 2017 04:23

Re: Pork tenderloin and mushrooms in cream sauce

even though I have been living in the homeland of soy sauce for a long time (read - China) but without specialized help (read - wife) I could not identify in the supermarket which soy sauce is the light version. So I took a risk and used what I had at hand, that is the 'hard' version, but I put only a spoon and not one and a half as specified in the recipe. The outcome? PERFECT. (of course for me who really prefers the least salty food)

daniel 2 years ago - 12 May 2017 08:25

Re: Pork tenderloin and mushrooms in cream sauce

. and next time I will not fry the muscle but I will throw it directly on the grill tray

Ioana 2 years ago - 12 May 2017 15:44

Re: Pork tenderloin and mushrooms in cream sauce

it is important that the food does not come out salty. I'm glad you came out and liked it!

Cori Cj 2 years ago - 18 May 2017 15:52

Re: Pork tenderloin and mushrooms in cream sauce

Hey
Read..made..eating .. savored

Laura 2 years ago - 21 May 2017 09:49

Re: Pork tenderloin and mushrooms in cream sauce

Hi. Do you think it works with beef? Thanks

Ioana 2 years ago - 22 May 2017 12:10

Re: Pork tenderloin and mushrooms in cream sauce

possibly with veal or beef tenderloin

Florentina Vld 2 years ago - 26 June 2017 19:13

Re: Pork tenderloin and mushrooms in cream sauce

I made the recipe and it turned out very good. thanks

Ioana 2 years ago - June 29, 2017 1:43 PM

Re: Pork tenderloin and mushrooms in cream sauce

Good luck, Florentina!

Andreea a year ago - February 28, 2018 15:10

Re: Pork tenderloin and mushrooms in cream sauce

It's the pan on the fire. Is a polenta going? Is my family waiting with their eyes on the door?

Ioana a year ago - 28 February 2018 15:21

Re: Pork tenderloin and mushrooms in cream sauce

it also goes with polenta and some sauteed spinach

Anca Cora 16 hours ago - 16 February 2020 22:48

Re: Pork tenderloin and mushrooms in cream sauce

Dear Ioana,
Thanks for the delicious recipe.
I made your recipe too. 2 times. It's delicious. At the second preparation I put 600 gr mushrooms / 350 gr pork tenderloin.
The first time I put a little chop (lean meat), but with muscle it is much better.
I will try to grill the meat (it's healthier), but I think it will lack the taste of caramelizing the meat in the taste of mushrooms.

Ioana 19 minutes ago - 17 February 2020 15:23

Re: Pork tenderloin and mushrooms in cream sauce

Sincerely, Cora.
go experienced a bit until you find the personal balance between healthy and taste. we would like them to be maxims.


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
  • paprika
  • 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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  • a piece of boneless chop about 1 kg
  • 1 small eggplant
  • a zucchini
  • 2 medium potatoes
  • 2-3 tomatoes
  • 150 g green beans
  • 2-3 green onions
  • 1 red onion
  • 1/2 bell pepper
  • 3-4 cloves of garlic
  • olive oil
  • salt and pepper
  • thyme, paprika, ginger powder

Season the meat with salt, pepper, paprika, thyme, ginger and brown it on both sides in a pan with olive oil.

We then transfer it to an oven tray with higher walls and put the surrounding vegetables around. We cut them according to everyone's preference into cubes, slices, rounds, etc & # 8230
Sprinkle the spices listed above on vegetables, sprinkle with olive oil and cover the tray with aluminum foil.

Put in the preheated oven for about 1 hour over medium heat. Enjoy!

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!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients Veal goulash with dumplings and potatoes & # 8211 Hungarian recipe

  • 1 kilogram of veal (or mature beef, in which case the preparation will take longer), usually pulp is used
  • 450 grams of onions (+/-)
  • 2 tablespoons lard
  • 3 tablespoons top quality red paprika, flavored, made from 100% red paprika
  • 1 kg of potatoes
  • 1 tablespoon cumin
  • 2 cloves of healthy garlic
  • 200 grams of diced tomatoes & # 8211 I used Passata rustica from Mutti & # 8211 or 2 large tomatoes, well cooked
  • 2 carrots (about 150 grams)
  • 1 strand of parsley root
  • 1 bell pepper
  • salt and pepper
  • 1 teaspoon hot paprika (or to taste)
  • 2 bay leaves
  • chopped green parsley

csipetke dumplings

  • 1 or
  • about 80 gr. of flour (for a softer noodle dough)
  • 1 pinch of salt

Preparation of ingredients for veal goulash with dumplings and potatoes

1. In order for things to go fast and well, it is good to prepare all the ingredients, to have them at hand. Here is a little discussion: if you find it strange to use two different types of carbohydrates, both potatoes and dumplings, you can give them up. In this case, you will have to double the weight specified in the list, using 2 kilograms of potatoes.

Know that goulash does not have a standard recipe and is not a seasonal dish. The shepherds of the past did not buy imported vegetables in the winter, but that did not stop them from boiling a hearty soup. Vegetables such as bell peppers and fresh tomatoes can therefore be excluded from the list of ingredients without any problems. Simply use an extra drop of paprika instead of peppers and canned tomatoes instead of fresh ones.

2. Cut the meat into cubes about 3-4 cm. Peel the potatoes, wash them well and cut them into cubes, keeping them in water. Peel the onion and finely chop. Peel a squash, grate it and cut it into cubes (if used). The roots are cleaned and chopped into rounds or cubes, as desired. The cumin is ground. When we've done all this, we can start cooking goulash.

Preparation Calf goulash with dumplings and potatoes

3. I confess, at this step I deviated a little from all the Hungarian goulash recipes I studied. They provide to harden the onion, then add the paprika, water and only then the meat. If you want, you can do so, in fact, at the end of the recipe you will find a video recipe from nosalty.hu, very explicit, even if you do not know Hungarian (with

½ of the quantities of ingredients used by me).

Starting from the idea that the Maillard reaction is responsible for the good taste of the meat, in almost all situations, we did things in a different order. Specifically, I seasoned the diced meat with salt, pepper and a teaspoon of cumin. I heated the lard in a large pot and added the meat. I mixed it from time to time with the wooden spoon, for about 8 minutes, until the pieces of meat started to brown from place to place. I took out the meat with a whisk and put it in a bowl.

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4. Immediately, in the remaining fat in the pan I added all the chopped onion and a pinch of salt. I reduced the heat to medium-low and hardened the onion for about 10 minutes, stirring occasionally, until it softened.

5. I added the paprika and the hardened meat to step 3, along with the juice he left. I stirred vigorously until everything turned red, then I immediately added 2.5 liters of hot water.

6. Season the liquid with salt to taste and bring to a boil. I added the grated garlic through a small grater (it can be crushed or finely chopped).

7. Also now I added the ground cumin in the pot and mixed well.

8. I also added the tomatoes, in my case the Passata rustica from Mutti, which has both consistent tomato juice and whole pieces.

9. I added the bell pepper, carrots and parsley root to the pot.


10. I cooked the meat with the vegetables over medium-low heat, with the lid on one side, until it started to soften. Depending on how tender the meat is, it may take more or less to cook. It is important to have a tender, not sticky, pieces in the goulash. It took me about an hour and a half until it boiled enough to move on to the next step. During cooking, I also filled the evaporated liquid with hot water.

11. After the meat began to soften, I put the potatoes in the pot, along with the water in which I kept them. In total, the volume of the liquid in the goulash pot should be about 4 liters, all be well covered. I now added the bay leaves, covered with a lid and let it simmer for another 30-40 minutes.

Preparation and boiling csipetke dumplings

12. While the meat and potatoes are bubbling slightly under the lid, I quickly prepare the dumplings. For this, I beat the egg with a little salt with a fork. I added the flour spoon by spoon, mixing, then kneading everything until you get a non-sticky dough, but softer than the one for homemade noodles.


13. Csipet means "pinched" in Hungarian, so csipetke there are pinches of dough. Simply break with two small fingers the pieces of dough that will be added to the thick soup. I broke them all from the beginning and put them on a sheet of baking paper.

14. After the potatoes were almost cooked, I added the csipetke dumplings to the goulash pot, all at once. I used baking paper. Be careful, if the liquid is insufficient, fill it with hot water so that the dumplings can boil. I let it boil for about 10 minutes, so that the dough cooks well.

15. After the dumplings are cooked, turn off the heat, season the juice with salt, hot paprika (to taste) and pepper and cover with a lid. A good goulash is left to rest in the pot for about 20-30 minutes before serving, during which time all the added flavors will befriend for minutes. Before serving, sprinkle chopped green parsley.

It has a dream flavor, it is consistent and you will definitely not want anything more. Than, maybe, another plate of goulash.


Pork muscles with wine and parsley

We take the slices of meat, add them with salt, pepper and pass them through the flour. In a frying pan, heat a little oil and let the meat brown a little on both sides. let it simmer for 6-7 minutes. After 7 minutes, put the lid aside and leave it on the fire until the liquid drops. Meanwhile, wash the parsley and chop it, and when the meat is ready, put it in the plates and sprinkle the parsley on top. Serve with puree. of potatoes or baked potatoes.

you can put the parsley over the meat in the pan.


Hungarian cooking: Pork goulash with string beans

We wash the meat, we tampon it with a paper towel to absorb the excess moisture, we cut the pieces and fry them in hot oil, over high heat, I used the wok because it is ideal for this kind of frying, add the paprika , mix with a wooden spoon and quench everything with red wine poured on top. Cover and cook for 10 minutes.

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In the meantime we prepare the vegetables we add, I didn't have much to do, the beans were from the jar, the can was put for the winter, I just had to take it out in a strainer and pass it under the cold water jet for rinse.

It's time to put in the goulash and the soup already heated separately (so it doesn't stop boiling), the beans, some tomatoes that I had in the fridge, season with salt and pepper, let it boil over low heat, with the lid on , until the meat is soft and tender enough. Even before extinguishing the fire, I added some broth (more than I wrote above because I like it that way - lol), it adds extra taste and sweetness, we let it boil for a few more minutes and & hellipgata, we extinguish the fire.

How do we fast without endangering our health? 2 rules of.

I also make a towel that is not really in the cookbooks and many would tell me that it is useless but I like it: I put the goulash in the serving bowl, I sprinkle it with some cheese - I put it in the microwave for a few minutes (2 - 3) & ndash mmmmm, it seems to me a tastier idea than without cheese. We also sprinkled some greens even when we ate for extra freshness.


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