Pork goulash with gravy is a familiar dish from Soviet times, and it was often found in canteens or any other public catering establishments. Many people now quite often prepare it for lunch or dinner. The recipe is without problems, everyone can handle it, and the result is simply incomparable. So why not make some goulash for your family?
It is important to choose pork fresh, chilled, not frozen. The neck is perfect here, as the meat is soft and juicy, with a little fat. We will make the gravy from tomato paste, be sure to add paprika, salt, pepper and other spices at your discretion.
Goulash can be served with different side dishes, here you will never go wrong. It goes very tasty with mashed potatoes, porridge, spaghetti.
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Ingredients:
Pork (neck) - 350 g
Carrots - 1 pc.
Bulb onion - 1 pc.
Tomato paste - 2 tablespoons
Water - 500 ml
Paprika - 1 tsp
Salt, pepper, dry garlic - to taste
Vegetable oil - 2 tbsp.
Description:
Prepare all the necessary foods according to the list.
Peel vegetables and wash and dry. Chop the onion into small cubes, chop the carrots with a medium grater.
Rinse the pork, pat dry with kitchen paper. Cut into medium-sized bars. If the meat is too fat, it is better to remove the excess fat.
Heat some vegetable oil in a frying pan, transfer vegetables and fry for a few minutes, stirring occasionally.
Add pieces of pork.
Fry the meat with vegetables for a few minutes, until golden brown.
Dissolve the tomato paste in warm water, stir. Pour the tomato into the pan, add the paprika and all the necessary spices. Simmer the meat for 20 minutes, covered, over medium heat.
Serve ready goulash with gravy to the table with your loved one garnish your family, it will turn out deliciously with freshly boiled spaghetti, as well as with the addition of chopped green onions.
Bon Appetit!
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