Pork Goulash
by Editorial Staff
Pork is a real male product, almost all men love meat. My husband is no exception – an obvious fan of pork. Therefore, I often cook this particular meat. Braised pork in tomato sauce is, of course, not a real goulash, but just a folk variation on the theme.
Ingredients
- Pork – 500 grams
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Sour cream – 3 tablespoon.
- Tomato paste – 5 tablespoons
- Seasoning “Italian herbs” – 1 teaspoon.
- Bay leaf – 2-3 pcs.
- Black peppercorns – 5 peas
- Salt to taste
- A mixture of freshly ground peppers – 0.5 teaspoon
- Freshly ground black pepper – 0.3 teaspoon
Directions
- Rinse the meat and remove the film. Cut it into small pieces of any shape.
- Send the pieces of meat to fry in a deep frying pan or cauldron, after pouring vegetable oil there and heating it well.
- Peel the onion, wash and cut into half rings.
- Peel and chop the garlic.
- Fry the meat over high heat, this will allow it to seize with a golden crust and retain its juiciness. When the meat is slightly browned, add the onion, garlic and cook until golden brown.
- Season with all the spices.
- Add sour cream and tomato paste.
- Pour in water, stir, close the lid, make a small heat and simmer pork goulash for about 40 minutes.
Pork goulash is ready.
Bon Appetit everyone!
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