Pork goulash in a pan
Description
The dish is prepared without unnecessary complications. Delicious meat in a thick sauce can be served with any side dish. The great thing about goulash is that it goes well with practically everything. Of course, this is not authentic Hungarian goulash—that's made a bit differently and with beef. But we need something quicker, so we'll just make pork goulash in a skillet :) This recipe is simple, and I'll tell you how. The finished dish can be served right away.
Instructions
- 1
Step 1
We wash the meat and cut it into small pieces.
- 2
Step 2
On a well-heated pan with vegetable oil, sear the pieces of meat until a light golden crust forms.
- 3
Step 3
Add tomato paste to the meat, mix well and fry for about 2 minutes. Don't forget to stir constantly!
- 4
Step 4
Pour water over the meat with tomato, season with salt and pepper. Then cover the pan with a lid and simmer the meat over low heat for about 40 minutes.
- 5
Step 5
While the meat is stewing, take another skillet and sauté finely chopped onion in it.
- 6
Step 6
We remove the cooked onions from the pan, then fry the flour in the same pan until it turns light brown. Keep stirring constantly to prevent burning. Burnt flour will add bitterness, which we definitely don't want.
- 7
Step 7
Add the onion to the fried flour and mix well.
- 8
Step 8
Add a little meat broth to the flour and onion mixture and mix well to avoid lumps.
- 9
Step 9
Now add the resulting mixture to the meat, mix well, and add the bay leaf. Bring to a boil and cook for another 3 minutes, making sure it doesn't burn.