Meat goulash

For cooking meat goulash at home, beef is often used, but here it must be borne in mind that beef will be stewed longer than other types of meat. Excellent goulash is made from pork, and, by the way, it cooks faster than beef goulash, and the meat is very soft. And also it can be made from chicken - this rather dietary and quite budget option can be easily added to the menu for a week or a month and regularly prepare this dish, serving it with different side dishes

Ingredients

• pork or beef 500 g
• onion 2 pcs
• flour 1 tablespoon
• tomato sauce 3 tbsp
• Bay leaf
• parsley, dill
• salt
• freshly ground pepper

Directions

1. Wash, dry and cut the meat into cubes.
2. Finely chop the onion.
3. Heat the oil in a deep skillet and fry the meat over high heat for about 5 minutes.
4. Add the onion to the meat and fry, stirring occasionally, for 5-7 minutes over medium heat.
5. Salt and pepper the goulash, sprinkle with flour, mix well and fry for another 2-3 minutes, stirring occasionally.
6. Add tomato sauce, mix well.
7. Pour 2-3 glasses of water or meat broth into the goulash, stir, add bay leaf, cover and simmer over low heat, with a low boil for 1-1.5 hours.
8. When serving, sprinkle with chopped herbs.