Pork goulash with tomato paste and onions

Have you ever had goosebumps running down your body from the taste of divine food? Get ready, this dish will knock you on the shoulder blades, only its aroma is already flowing saliva! And like all ingenious culinary masterpieces, to prepare this delicacy is very easy and simple, the main thing is to have all the necessary ingredients at hand! We present to your attention the majestic pork goulash with tomato paste and onions!

Ingredients

• Pork flesh - 500 grams
• Onions - 2 pieces (medium)
• Tomato paste - 1 tablespoon
• Garlic - 2 cloves
• Vegetable oil - 70 ml
• Semi-sweet red wine - 100 ml
• Pure distilled water - 200 ml

Directions

1. The best meat for pork goulash is pork, of course, you can experiment and choose other parts of the pork, but the tenderloin, or as it is called the flesh, comes out after quenching so crumbly and tender that you just lick your fingers. Rinse the pork under running water and dry with paper kitchen towels from excess moisture.
2. Lay out on a cutting board, peel off the husk and cut along the fibers into portions with a length of about 3 centimeters and a width of 1.5 centimeters. Put the slicing in a deep bowl.
3. Peel onions and garlic, wash vegetables under running water, dry with paper towels, alternately lay out on a cutting board and cut onions into small cubes with an approximate diameter of up to 1 centimeter.
4. And finely chop the garlic. Arrange the slicing on separate plates. Use a corkscrew to open a bottle of red semi-sweet wine. Also put the right amount of tomato paste, oil and all the spices listed in the ingredients on the kitchen table.
5. Turn the stove to medium, place an aluminum pan with high sides on it and pour the required amount of vegetable oil into the container. While the fat is heating, sprinkle the meat with paprika, ground red pepper and salt. Mix the ingredients with a wooden spoon so that the pieces of pork are completely covered with grains of spices and salt on all sides. Paprika and red pepper will give the pork a pleasant aroma and a beautiful color of gravy. And salt binds the meat fibers, allowing the meat to release its juices only during quenching, which will significantly improve the taste and quality of the sauce.
6. Once you have prepared the meat, very carefully put it in the heated fat and stirring the pork kitchen with a wooden spoon, fry it on all sides to a beautiful dark brown crust with a burgundy tinge. This process will not take you much time in about 5 - 7 minutes the meat will take the desired color.
7. After 5 - 7 minutes, add chopped onions to the meat in a frying pan and stew them, stirring together for 2-3 minutes until the vegetables are transparent. Then, using a measuring cup, add the required amount of pure distilled water and red semi-sweet wine. the last ingredient can be increased to 1 time by adding 100 milliliters, and 200 milliliters, the taste of the dish will only benefit from this.
8. Then put in a pan with a fragrant mixture of tomato paste, add ground black pepper and, if necessary, salt to taste. Mix the ingredients of a wooden kitchen spoon until smooth, turn the temperature of the stove to a small level, cover the pan with a lid and stew the meat for 1 hour, periodically removing the lid of the pan and stirring the goulash to evenly extinguish.
9. 15 minutes before fully cooked, remove the lid, add chopped garlic and bay leaves to the fragrant meat. Stir the goulash again with a wooden kitchen spoon and cover the container with a lid. Let the meat simmer for the last minutes, during which time the last two ingredients will dissolve their unique flavor. After, turn off the stove and keep the dish with the lid closed for another 10 - 15 minutes, allowing to infuse. The goulash is very thick, fragrant, the pieces of meat are tender, soft, almost airy.
10. Pork goulash with tomato paste and onions is served hot. Of course, serve any side dish with this meat, it can be boiled rice, pasta, baked or boiled vegetables, mashed potatoes and these are just a few of all possible options. And pork goulash goes well with a slice of fresh bread or pita even without garnish.
11. If you have prepared this dish for any celebrations or buffet table, pieces of pork goulash will look great on large round chips, sprinkled with grated cheese and chopped fresh dill or parsley.
12. You can make wonderful, huge and very hearty sandwiches for your favorite family from this delicious meat, adding just a few such fragrant ingredients as lettuce, Korean carrots and fresh onions. Cook with pleasure and enjoy!
14. Bon Appetit!