Pork goulash with sauce
Description
On the kitchens of great chefs, tomatoes are very often combined with meat in various dishes. You can use them to marinate shashlik, cook tomato sauce, or prepare an expensive and piquant "Tartar" sauce. But what about something simpler and quicker? Pork goulash will appeal to everyone. As always, I recommend using pork neck, since it's the most tender part of the pig, but you can use other cuts too—the tomatoes will cover any imperfections in the meat. Garlic plays an important role in this dish; together with allspice, it will give the meat a piquant flavor and a subtle spicy aroma. I don't use any other spices. Of course, you can add your favorite herbs and seasonings—this will only improve the dish. My recipe:
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. The main ingredients we will need are pork tenderloin, tomatoes, and garlic. Wash the tomatoes and peel the garlic.
- 2
Step 2
2. Cut the pork into small pieces. You can cut it into not too thick strips or slices, so the meat will cook faster.
- 3
Step 3
3. Cut the tomatoes into random pieces, as they will break down into a flavorful sauce anyway during simmering. Peel the garlic and slice it into small pieces.
- 4
Step 4
4. Place the meat into a preheated frying pan and cook over low heat until it releases its juices. Then cover with a lid and simmer for 10-15 minutes. Add tomatoes with garlic to the pan and continue simmering uncovered for another 5-7 minutes. Add tomato juice or ketchup. I like the sauce to be slightly tangy, and young tomatoes are not quite acidic enough, so tomato juice works perfectly in this case.
- 5
Step 5
5. Add salt and pepper to taste. Cook until the meat is tender and soft, and no tomato pieces remain in the pan. Transfer the pork goulash with sauce onto a plate, garnish with fresh herbs, and serve immediately.