Pork goulash in pan with gravy

4 servings
1 hour

How to make a tasty pork goulash in a gravy pan? Prepare the necessary ingredients. Better choose meat not fatty. Carrots may not be used if desired.

Cut the pork into small pieces.

In a pan, heat the vegetable oil and quickly fry pork on it from all sides so that the meat is sealed.

Wash the onions with carrots and peel. Dice the bulb onions and small bars of carrots. So that the onion does not pinch the eyes when cutting, wash it and the knife with cold water.

Add the chopped onions and spices (do not salt). Stir quickly and let the onion flow lightly with the meat.

Place the cut carrots in the pan. Mix everything well and simmer until the vegetables are half cooked.

Sprinkle the flour with a thin layer over the contents of the pan and immediately stir it into the meat with the vegetables so that it is evenly distributed and no lumps form.

Add the tomato paste.

Pour hot or boiling water over the contents of the pan. Cold will make the meat tough, and it will have to be cooked longer.

Stir the pork goulash, salt to taste, add the bay leaf, cover and simmer for about half an hour more. In fact, the longer you put out the goulash, the tastier it will be. The main thing is to make sure that the dish does not burn.

Arrange the finished goulash on plates and decorate with herbs. Enjoy your meal!