Meat with tomato sauce

Meat with tomato sauce is a universal dish. It can be served with any side dish: mashed potatoes, rice or buckwheat porridge or pasta. And, despite the variety of side dishes, the meat does not lose its special surprisingly unique flavor. After all, it is well impregnated with vegetable ingredients and is not only tender and soft, but very fragrant and juicy.

Ingredients

• Pork flesh - 350-400 grams
• Onions of medium size - 1-2 pieces
• Carrots of medium size - 1-2 pieces
• Ketchup - 100 ml
• Sugar - 2 teaspoons
• Salt
• Ground black pepper
• Bay leaf of the average size - 1-2 pieces
• Fresh parsley - 1 bunch
• Vegetable oil
• Purified water - 1-1.5 liters

Directions

1. The pork is washed under warm running water. Then, holding the meat with your hands, let the water drain and then - spread it on a cutting board. Peel the pork with a knife from the tendons and film. Then cut the meat ingredient into approximately equal small pieces, no larger than 2.5-3 centimeters, so that during cooking in a pan, it is fried the same on all sides. Transfer the pieces of meat to a free bowl. Note: if your meat is frozen, it must first be thawed to room temperature. Never defrost meat in a microwave oven or hot water, as this may affect the taste of the dish.
2. Using a kitchen knife, peel the onion and then rinse under running water. Transfer our ingredient to a cutting board and with the help of the same sharp tools cut the vegetable into small squares, no more than 5-7 millimeters long. Transfer the chopped vegetable ingredient to a free bowl.
3. Using a kitchen knife, peel the carrots and rinse it well under warm running water. Then with the help of a large grater rub our vegetable ingredient with straws and place in a container until chopped onions.
4. Parsley greens are sorted and washed under running water. Slightly shake it off the water and transfer to a cutting board. Using a knife, finely chop our ingredient and transfer to a free plate.
5. Take a frying pan with high sides and pour vegetable oil into it. Put the container on medium heat. When the oil is well heated, using a tablespoon to transfer the pork from the bowl into the pan, holding it with a kitchen tack. Periodically stirring the pieces of meat on all sides with a wooden spatula, stew them over medium heat until the meat juices. Then make a fire below average and continue to stew the meat ingredient under an open lid until the pork is covered with a ruddy crust. Then in the same container transfer the chopped onions and carrots. Stew vegetables with meat ingredient on low heat under an open lid until onions and carrots become soft. To prevent the vegetables from burning during frying, stir them constantly with a wooden spatula. When the onion turns golden, add bay leaf to this container, salt and pepper to taste. Then pour water into the same pan and mix all the ingredients well with the help of the same kitchen utensils.
6. When the liquid boils, add ketchup and sugar to the mixture. And again, stirring all the ingredients with a wooden spatula, continue to simmer over medium heat for 10-15 minutes. When the liquid boils and the contents of the pan are reduced by a third, transfer to the meat and vegetables chopped parsley. Cover the container tightly with a lid, turn off the heat and allow the meat with vegetables and tomato sauce to infuse for 10-15 minutes. The readiness of the dish can be checked with a fork: if you pierce a piece of meat with it, and it will be soft, then the dish is ready.
7. Ready hot meat with tomato sauce is transferred to a deep dish and served. As a side dish you can serve with our dish mashed potatoes, pasta, buckwheat or rice porridge. When you put meat in a plate with garnish, do not forget to put a fragrant tomato sauce, as it gives our meat dish an amazing taste.
9. Bon appetit!