The pork meat goulash with white gravy made in an oven will become an excellent garnish for the boiled rice or mashed potatoes. Meat pieces in gravy turn out very gentle and fragrant, they will surely be to the taste to both adults and children.
Ingredients:
- 2 kg of pulp of pork;
- 20 g of wheat flour;
- 5 bulbs;
- ½ lemons;
- 200 g of sour cream;
- mayonnaise;
- 2 tablespoons of a soy-bean sauce;
- 60 g of plain water;
- 2 leaves of a lavrushka;
- vegetable oil;
- dried spices to taste;
- parsley, garlic, pepper.
Preparation:
- Previously it is good to defreeze, wash out pork pulp under a stream of cold water, to slice portion.
- Cut a bulb thin half rings.
- On the heated deep frying pan with oil to lay out meat mixed up with onions, to fry on the maximum fire to a light podrumyanivaniye of meat pieces. Pork needs to be mixed with onions periodically that burned nothing.
- Shift the reddened pork in a ceramic big pot (or any ceramic form with a cover), we will bake meat in it subsequently. Powder meat pieces with flour, add some salt, mix and so far to leave.
- In other deep ware we cook gravy. Mix powder of dried garlic, dried parsley and a black sprinkling pepper - these seasonings to take to taste, approximately on a tablespoon, it is more or less.
- Add sour cream and mayonnaise. Salt and pour in juice of one third of a lemon. Pour a soy-bean sauce, to mix all ingredients to homogeneous mass.
- Fill in with the received gravy pork pieces in a ceramic form and stir.
- Put an oven on 180 °, warm, and then place there the container with future goulash. Prepare 60 minutes.
- After an hour of preparation to pull out a dish from an oven, to open, mix, put laurel leaves, to send back for 45 minutes. Reduce heat to 150 degrees.
- After preparation to allow to infuse to a dish of 30-40 minutes, to remove a lavrushka.