Goulash in pieces
Description
The dish is prepared without unnecessary complications. In my family, everyone without exception loves goulash. My husband wants more meat, my daughter prefers a tastier and thicker sauce. Given today's lifestyle, it's very convenient to cook a large portion of goulash to last several days—just change the side dish each day to create the illusion of a new meal every time. This chunky goulash recipe is very simple, and you'll have no trouble preparing it. 1. Wash the pork tenderloin and cut it into small pieces—either cubes or strips. Sear the meat pieces in well-heated oil until a nice crust forms. Remove the seared meat from the pan and set aside. 2. Peel the onion and finely chop it. Sauté it in the oil left over from cooking the meat. Sprinkle with flour, stir, and fry for 1–2 minutes, making sure the flour doesn't burn. 3. Add tomato paste to the onion, mix well, and fry for about half a minute. Pour water into the pan, add sour cream, and stir. 4. Return the seared meat to the sauce, add salt and pepper. Simmer covered for 30–35 minutes, until the meat is tender. Make sure the sauce doesn't stick to the bottom; add more water if needed. That's it—your goulash is ready. How to make this chunky goulash even more delicious is up to you. Add vegetables, aromatic herbs, and enjoy your meal. Serve the dish hot.