Goulash is a national dish of Hungarian cuisine which is traditionally cooked from beef. However today, having removed to cookeries of other countries, recipes of goulash from chicken, mutton and pork appeared. Depending on amount of the added liquid it is a dish can be dense and move as the basic, and can be soup.
The recipe of goulash from pork with a tomato
Preparation of tasty and fragrant goulash from pork with tomato paste will require the following products: - 500 g of pork without bones;
- 2 heads of onions; - 1-2 tablespoons of tomato paste;
- 1 glass of meat soup; - vegetable oil; - salt; - spices to taste (bay leaf, bell pepper, cumin, a marjoram).
Wash meat, drain a napkin or a paper towel and cut with small pieces (about 1х3 centimeters). Clean onions and small chop a knife.
Heat on strong fire a frying pan with a thick bottom, pour in vegetable oil and fry on it within 2-3 minutes pork before formation of an appetizing golden crust. Meat has to lie in a frying pan in one layer if there is a lot of it, then it is necessary to fry pork in stages. Then add the prepared onions to meat. Lower fire to an average and fry everything together to transparency of onions. After that pour in a glass of hot meat soup, cover a frying pan and you stew goulash within an hour on weak fire. In process of liquid boiling away, add hot boiled water. Minutes for 5 until ready add bay leaf, bell pepper or any other spices to taste, fill a dish I will merge and put tomato paste. Properly mix everything. Cover a frying pan and you stew goulash of 5 more minutes.
How to make pork goulash in the multicooker
Pork goulash can be made in the multicooker. For this purpose it is required: - 500 g of pork; - 2 paprikas (red and yellow); - 2 bulbs; - 2 tablespoons of tomato paste; - vegetable oil; - 2-3 bay leaves; - 70 ml of water; - black sprinkling pepper; - salt. Wash pork, dry a paper towel and cut in small cubes about 2х2 centimeters in size. Also cut the paprika which is washed up and scraped seeds and fruit stems. Clean onions and small chop. After that fry in a frying pan with vegetable oil before formation of a light-golden shade. Then lay out together with oil in a removable bowl of the multicooker. From above put the prepared meat and a paprika and also bay leaf. Add to taste salt and black a sprinkling pepper. Part tomato paste in cold water and pour in a bowl. Cook pork goulash in the Suppression mode within one and a half hours. If desired in this recipe tomato paste can be replaced with fresh tomatoes. For this purpose 2-3 ripe tomatoes need to be washed up, dried, cut small into cubes and to put in a bowl together with paprika, and then to pour in about 70 milliliters of pure cold water.