| Cook Time | 1 hours |
| Servings |
- 450 gram Pork
- 1 pieces Onion
- 1 pieces Carrot
- 0.5 tablespoon Wheat flour / Flour
- 1 tablespoon Tomato paste
- 400 milliliters Water
- 1 pieces Bay leaf
- Salt to taste
- Ground black pepper to taste
- Paprika to taste
- Red hot peppper to taste
Ingredients
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- How to prepare delicious pork goulash in a frying pan with gravy? Gather all the necessary ingredients. It's preferable to choose lean pork for this dish. You have the option to omit carrots if desired.
- Cut the pork into small pieces.
- Heat vegetable oil in a frying pan and quickly sear the pork on all sides to seal in the juices.
- Wash and peel the onions and carrots. Dice the onions and finely chop the carrots into small cubes. To avoid onion-induced tears, rinse both the onion and the knife with cold water before cutting.
- Add the diced onions and spices to the pan (but hold off on the salt for now). Stir rapidly and allow the onions to sweat a bit along with the meat.
- Add the chopped carrots to the pan. Thoroughly mix everything together and simmer until the vegetables are partially cooked.
- Sprinkle a thin layer of flour over the contents of the pan and immediately blend it with the meat and vegetables to ensure even distribution and prevent lumps from forming.
- Incorporate the tomato paste into the mixture.
- Pour hot or boiling water into the pan. Using cold water may result in toughening the meat and requiring longer cooking.
- Stir the pork goulash, season with salt to your liking, add the bay leaf, cover with a lid, and simmer for approximately half an hour. In reality, the longer you simmer the goulash, the more flavorful it will become. Just make sure to prevent the dish from burning.
- Serve the finished goulash on plates and garnish with fresh herbs. Enjoy your meal!
Pork goulash in a frying pan with gravy can be prepared with the addition of extra vegetables, such as carrots, bell peppers, parsley root, celery, or parsnips. Alternatively, you can make it with just onions. Most commonly, a combination of onions and carrots is used, as they add both texture and flavor to the goulash. The key is to achieve a rich, thick tomato sauce thickened with flour. Some variations of this recipe also incorporate sour cream, which can mellow the sharpness of the tomato gravy, but this is entirely up to your taste.
Important! The choice of the right frying pan is crucial for a successful outcome.
Keep in mind that oils are only suitable for cooking up to a certain temperature, known as the smoke point. Beyond this point, the oil can start to burn and release toxic substances, including carcinogens.
In this recipe, you can substitute tomato paste with canned tomatoes in their own juice, fresh tomatoes, or ketchup.
It doesn't matter which part of the pork carcass you choose for this recipe, as it will become tender during the cooking process.
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