Today we will consider how to make pork goulash. This goulash will be suitable for any garnish and also it can be given in any day, everyday life it or a holiday
It is required to you
- - 1 kg – pork pulp;
- - 4 tablespoons – tomato paste;
- - 2 bulbs;
- - 1 carrots;
- - 3 tablespoons – sunflower oil;
- - 1 tsps – hot spices "for meat";
- - 2 tablespoons are torments;
- - 2 articles – broth;
- - to taste salt, spices.
Instruction
1. That meat was soft, for a start we will boil it in the added some salt water within half an hour. After meat cooked, we will leave it to cool. If it wasn't cooked longer a little, then don't worry.
2. After our meat was cooled, we cut it on oblong pieces and we fry before formation of a ruddy crust. That мяско it was roasted, we add oil.
3. While meat is roasted, we will be engaged in onions and carrots. We clean everything, we wash. We slice onions on a cutting board half rings. Carrots we rub on a large grater.
4. After that we add onions with carrots to the reddened meat and we extinguish to semi-readiness of vegetables.
5. When vegetables cease to crackle, we add tomato paste and we fry together with it. Then slowly, stirring, we add broth. Let's boil a little. Then we pour out flour and too, stirring slowly, we add salt, pepper and seasonings to taste. We cover and give to potomitsya on weak fire of minutes 5. Goulash is ready. It is better to give with pasta or with mashed potatoes. For ornament add some greens (paprika, parsley, fennel).