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Classic pork goulash
Goulash, which came to us from Hungary, goes well with any side dish or is served as a separate dish. Literally, the word "goulash" is translated as "cattle herder". Shepherds who went into the mountains for a long time cooked goulash in their pots over a fire. Onions are fried in melted fat, then pieces of tender young beef are added, all this is poured with a small amount of water and stewed. Subsequently, you can add tomatoes or tomato paste, potatoes, mushrooms and spicy spices.
How to cook Classic pork goulash
Step 1
Cut the onion into half rings.
Step 2
Grate the carrots on a coarse grater or cut into strips.
Step 3
Heat a frying pan with sunflower oil.
Step 4
Put the pork pieces in. Fry them on both sides.
Step 5
Add onion and carrot. Mix, add salt and pepper to taste. Fry vegetables and meat together.
Step 6
While stirring, carefully pour flour into the pan.
Step 7
Add water and bay leaf. Stir, simmer the goulash until thick.
Classic pork goulash - FAQ About Ingredients, Baking Time and Storage
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