According to culinary experts, the most delicious goulash can be prepared only from tender veal. But such meat is not always at hand. Often, lean pork is used to make goulash, which does not spoil the dish at all. The goulash is excellent.
It is necessary
-
- Pork - 0.7 kg.;
- onions - 2 pcs.;
- bulgarian pepper - 1 pc.;
- parsley - 1 bunch;
- tomato - 4 - 5 pcs.;
- dry white wine - 100 ml.;
- meat broth;
- flour - 2 tbsp. l.;
- Bay leaf
- red and black pepper
- caraway
- salt to taste;
- vegetable oil.
Instructions
Step 1
Peel and cut the onion into half rings, and cut the bell pepper into not very thin strips.
Step 2
Wash the meat, dry it, cut into small pieces. Fry the meat in a skillet in vegetable oil. After the meat juice has completely evaporated, add flour and fry for 1 - 2 minutes, stirring constantly.
Step 3
In another skillet, fry the onions until golden brown, then add the bell peppers and fry for 3 minutes.
Step 4
Put vegetables in the cauldron at the bottom, then meat. Pepper, add spices, pour in wine and broth. Let it simmer for 2 minutes and add the diced tomatoes.
Step 5
Simmer the goulash, covered, until the meat is tender. Season with herbs. Bon Appetit!
