Pork goulash with carrots and onions
Description
The recipe won't take much time. Once you've cooked this dish, you'll never forget it. Of course, the preparation time for this goulash is quite long, but essentially the meat is just simmering most of the time, and you only need to keep an eye on it to make sure the liquid doesn't evaporate too quickly or the meat burns. This goulash goes perfectly with any side dish—buckwheat or millet porridge, boiled pasta, or mashed potatoes. Be sure to try it. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Goulash can be cooked in a frying pan, a multicooker, or a cauldron.
- 2
Step 2
Cut the meat into pieces, not too large, so that after cooking the meat becomes very tender and soft.
- 3
Step 3
Grease the pan with vegetable oil, add the meat, and fry until golden brown on all sides. Fry over high heat.
- 4
Step 4
Meanwhile, cut the carrot into half slices.
- 5
Step 5
Cut the onion into cubes.
- 6
Step 6
Add the onion and carrot to the pan with the meat, along with finely chopped garlic. Mix well and sauté over medium heat for 5–7 minutes.
- 7
Step 7
Then add salt and flour. Mix well.
- 8
Step 8
Dissolve the tomato paste in a small amount of water or broth.
- 9
Step 9
Pour the resulting liquid into a pan, add more water so that it covers the meat and allows it to simmer. Also add bay leaves and pepper to the pan.
- 10
Step 10
Simmer the goulash covered over low to medium heat for about 60–75 minutes, until the meat becomes very tender and easily breaks apart with a spoon.
- 11
Step 11
Pork goulash with carrots and onions is ready.