Pork goulash – a tasty and rich dish. It can be eaten daily and to give to a holiday table. Especially good reviews are caused by goulash in Hungarian. And in the classical recipe it is cooked from beef, but in Russia love such goulash with pork more.
It is required to you
- 100 гр onions
- 40 гр vegetable oil
- 3 teaspoons of ground paprika
- 1 teaspoon of caraway seeds
- 1 kg of a pork neck
- 1 teaspoon of salt
- 250 гр tomatoes
- 150 гр sour creams. 10 гр corn flour.
Instruction
1. Cut onions rings. Put in a pan with a thick bottom and brown on vegetable oil until onions become translucent. It will take about 3 minutes. Add some spice and extinguish 2-3 more minutes, carefully mixing.
2. Cut meat into cubes, having cut off from it excess fat. Put in a pan with onions and fry a little. Then pour water (it has to cover meat) in a pan and salt. Bring everything to the boil, lower fire and leave a dish to be extinguished for an hour or more.
3. Husk tomatoes and cut them in cubes. For half an hour until ready add the cut tomatoes to a pan with meat. In 1-2 minutes until ready gradually add corn flour and sour cream to a dish, accurately mix and bring to the boil. Goulash can be served.