Pork goulash with white gravy, cooked in the oven, will be an excellent side dish for boiled rice or mashed potatoes. Pieces of meat in gravy turn out to be very tender and aromatic, they will surely please both adults and children.
Ingredients:
- 1, 2 kg of pork pulp;
- 20 g wheat flour;
- 1, 5 onions;
- ½ lemon;
- 200 g sour cream;
- mayonnaise;
- 2 tablespoons of soy sauce
- 60 g of plain water;
- 2 leaves of lavrushka;
- vegetable oil;
- dried spices to taste;
- parsley, garlic, pepper.
Preparation:
- Defrost the pork pulp, rinse well under running cold water, cut into portions.
- Cut the onions into thin half rings.
- Put the meat mixed with onion in a hot deep frying pan with butter, fry over maximum heat until the meat pieces are lightly browned. Pork with onions must be stirred periodically so that nothing burns.
- Transfer the browned pork to a large ceramic pot (or any ceramic dish with a lid), in which we will bake the meat later. Sprinkle the meat pieces with flour, salt, stir and leave for now.
- Prepare the gravy in another deep bowl. Mix dried garlic powder, dried parsley and ground black pepper - take these seasonings to taste, about a tablespoon, more or less.
- Add sour cream and mayonnaise. Season with salt and pour in the juice of one third of the lemon. Pour in soy sauce, mix all ingredients until smooth.
- Pour the pork pieces in a ceramic dish with the resulting gravy and stir.
- Put the oven at 180 °, heat it up, and then place the container with the future goulash there. Cook for 60 minutes.
- After an hour of cooking, remove the dish from the oven, open, stir, add bay leaves, send back for 45 minutes. Reduce the heat to 150 degrees.
- After cooking, let the dish brew for 30-40 minutes, remove the lavrushka.
