Goulash is a national dish of Hungarian cuisine, which is traditionally prepared from beef. However, today, having migrated to the culinary of other countries, there were recipes for goulash from chicken, lamb and pork. Depending on the amount of liquid added, this dish can be thick and served as the main one, or it can be soup.
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Pork goulash with tomato recipe
To prepare a delicious and fragrant pork goulash with tomato paste, the following products will be required:
- 500 g boneless pork;
- 2 heads of onions;
- 1-2 tbsp. l tomato paste;
- 1 cup of meat broth;
- vegetable oil;
- salt;
- spices to taste (bay leaf, peppercorns, zira, marjoram).
Wash the meat, dry it with a napkin or paper towel and cut into small pieces (about 1x3 centimeter). Peel and finely chop the onion with a knife.
Heat the pan with a thick bottom over high heat, pour in vegetable oil and fry pork on it for 2-3 minutes until an appetizing golden crust is formed. The meat should lie in a pan in one layer, if there is a lot of it, then pork should be fried in several stages.
Then add prepared onions to the meat. Reduce heat to medium and fry all together until the onions are transparent. After this, pour a glass of hot meat broth, cover the pan with a lid and simmer the goulash for an hour over low heat. As the liquid boils, add hot boiled water.
5 minutes before readiness, add bay leaf, peppercorns or any other spices to taste, season the dish with salt and put the tomato paste. Mix everything well. Cover the pan and simmer the goulash for another 5 minutes.