Pork goulash is the recipe of Hungarian cuisine. In the original it is a meat potage from pork or beef. It is so good that people decided to use it in garnished plentiful sauce as the second meat dish. We will learn all features and secrets of preparation of goulash from pork.
It is required to you
- milk or cream;
- onions – 2 pieces;
- vegetable oil;
- pork – 500 g;
- seasoning for meat;
- carrots – 2 pieces;
- ground paprika and greens;
- paprika;
- tomato paste – 3-4 tablespoons;
- wheat flour – 2-3 tablespoons;
- sprinkling black pepper and salt.
Instruction
1. Remove from meat of a tendon and a film and cut bars. Put pieces in a plate, add some spices and leave pulp to be kept waiting in such state within half an hour.
2. Thinly crumble pepper and bulbs, grate carrot on a small grater. In the warmed frying pan you stew meat, don't evaporate all liquid yet. When it is reddened from all directions, shift in a deep stewpan.
3. Brown onions, pepper and carrots in the same frying pan. Connect vegetables to pork, add some tomato paste, pepper and salt. Mix and extinguish weight on average fire within several minutes. Further sprinkle with flour and vent.
4. Fill in meat with vegetable, mushroom or meat soup so that as a result there was a dense sauce. You boil weight several minutes, stirring slowly. Pour cream, bring sauce to necessary consistence. Let's goulash prokipet a little and remove from fire. Pork goulash is ready, you can serve it to a table.