Pork goulash

Pork goulash is a dish that came to us from Hungarian cuisine. In the original - a thick meat soup of beef or pork. But our chefs and housewives during cooking transformed this dish into a stew with gravy, with vegetable ingredients, including: onions, carrots, bell peppers, etc. As mentioned above, you can use beef or pork in cooking. It is believed that tender veal is used to make a particularly tasty goulash. But, from not very fatty pork, on the taste qualities and aroma, pork will not concede to any other.

Ingredients

• Pork fillet - 700 gr.
• Sweet (Bulgarian) pepper - 1 pc.
• Onions - 2 pcs. (average).
• Parsley - 1 bunch.
• Tomatoes - 4 amount (medium)
• Garlic - 5-6 cloves.
• Dry white wine - 100 ml
• Wheat flour - 2 tbsp. spoons.
• Spices: ground red pepper, ground black pepper, bay leaf, cumin, salt
• Meat broth - 300 ml
• Vegetable oil - 100 ml

Directions

1. Let's start cooking pork goulash from the separation of meat from bones. The next step will be slicing the meat. At the discretion of the cook or hostess, the meat can be cut into cubes or cubes of 2-3 cm - whoever you like.
2. After slicing the meat, move the pieces to the pan. Give to fry until ruddy crust. After evaporation of all the liquid from the meat, sprinkle it with dried flour, mix thoroughly and fry for another 5-7 minutes. In the process of cooking do not forget to adjust the temperature of frying and stewing. After frying the pork, remove the meat from the heat.
3. Peel an onion and cut it into half rings. Sweet pepper cut into strips, but not too long and not too thick. In a preheated pan, in oil, fry pre-chopped onions and bell peppers for about 2-5 minutes. Do not forget about temperature control during cooking.
4. At the bottom of our dishes where we will put out the meat put previously fried onions with bell peppers. Spread fried meat on top, add spices: cumin, bay leaf, ground red and black pepper, black pepper peas. Salt to taste. Pour into our container with vegetables and meat white dry wine, broth and put prepared on "medium" heat. In the process of cooking pork goulash, add finely chopped greens, peeled tomatoes and stew the goulash until fully cooked. It usually takes 20-30 minutes. For fans sharper and more fragrant, with a garlic press, you can flavor our dish with squeezed spicy onion cloves.
5. Cooked goulash is perfect for side dishes such as fried and boiled potatoes, various cereals and pasta. Pork goulash can be served on a large round dish with one of the offered side dishes.
7. Bon Appetit!