Pork goulash with gravy is sometimes called both a first and second course. And indeed, in its composition and appearance it is somewhat reminiscent of a thick tasty soup, while it can easily claim the role of a second course, thanks to the large amount of meat. A step-by-step recipe will help you cook a classic goulash in a frying pan to get both a first and second course in one plate.
Step 1
Cut the pork into thin pieces, beat lightly and cut into slices. Fry in hot oil.
Step 2
Cut the onion into thin strips and the carrot into circles. Add to the pork and fry everything together for 10 minutes until golden brown.
Step 3
Add ketchup, salt, pepper, bay leaf and pour in hot water (or broth) and simmer over low heat for 60 minutes.
Step 4
Sprinkle the dish with chopped herbs 5 minutes before it is ready.
