Pork goulash is a delicious and nutritious dish. It can be eaten daily and served at the festive table. Hungarian goulash is particularly good. Moreover, in the classic recipe it is made from beef, but in Russia they like this goulash with pork more.
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You will need
-
- 100 gr onions
- 40 g of vegetable oil
- 3 teaspoons ground paprika
- 1 teaspoon of caraway seeds
- 1 kg pork neck
- 1 teaspoon of salt
- 250 gr tomatoes
- 150 gr sour cream. 10 grams of cornmeal.
Instruction manual
1
Cut the onion into rings. Put in a pan with a thick bottom and sauté in vegetable oil until the onion becomes translucent. It takes about 3 minutes. Add spices and simmer for another 2-3 minutes, mixing thoroughly.
2
Cut the meat into cubes, cutting off excess fat from it. Put in a pan with onions and fry a little. Then pour water into the pan (it should cover the meat) and salt. Bring everything to a boil, turn down the heat and let the dish simmer for an hour or more.
3
Peel the tomatoes and cut them into cubes. Half an hour before cooked, add chopped tomatoes to a pot of meat. 1-2 minutes before cooking, gradually introduce cornmeal and sour cream into the dish, mix gently and bring to a boil. Goulash can be served.
note
Pork - 1 kg, onions - 2, flour - 4 tbsp., Tomato paste - 2 tbsp., Sour cream - 200 gr. Cut the pork into small pieces and lightly fry them in a skillet over high heat. Add enough hot water to cover the meat …
Useful advice
Pork goulash - a recipe for Hungarian cuisine. In the original, goulash is a thick meat soup made from beef or pork. But the goulash is so good that he wanted to eat it as a second meat dish in a rich sauce, with a side dish. We offer you to cook the famous goulash in Hungarian, an unusually rich dish with a spicy taste.
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