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How to Make Goulash From Pork

Traditionally, goulash is related to Hungarian cuisine and is considered to be a type of thick soup or stew. However, outside Hungary, this dish has gone through various modifications. There are different variations of goulash in Austria, Croatia, some regions in Italy, and the USA. In any case, most people know this dish as a second course that represents a ragu made from boneless meat, and that’s the very recipe we’d like to share with you.

5-Minute Crafts prepared a step-by-step photo recipe for cooking goulash with gravy from pork.

Ingredients

  • 2 pounds of nonfat pork
  • 2 onions
  • 3 tbsp of tomato sauce
  • 2 full tbsp of flour
  • Vegetable oil for frying
  • Salt as per your taste
  • Sugar as per your taste
  • Spices (pepper and bay leaves)
  • Water

How to cook it

1. Rinse the pork and cut it into medium-sized chunks.

2. Fry the meat on a frying pan with a little vegetable oil.

3. Relocate the meat into a saucepan. Pour it with boiling hot water so that the water covers the meat completely. Put the saucepan on high heat. After bringing it to a boil, reduce heat and season with salt as per your taste, then add bay leaves and pepper. Cover the saucepan with a lid and leave to simmer.

4. Cut the onions and fry them on a frying pan with a little vegetable oil until they become transparent.

5. Pour the flour into the frying pan with onions and mix well. After, add tomato sauce and pour in chilled boiled water, stirring the future gravy. Eventually, it should resemble thick sour cream in consistency. Add sugar and salt and stew on the frying pan, regularly stirring it for 5 minutes.

6. Pour the gravy into the saucepan with meat. Try it by tasting it and add more salt if necessary. Stew the goulash for about 40 minutes, occasionally stirring it and not letting the gravy stick to the bottom of the saucepan. When it’s ready, the meat should be soft and easy to separate into peices.

Let the goulash brew a little and serve hot with a side dish, which can be rice, potatoes, buckwheat, or pasta.

Bon appetite!

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