Pork goulash with tomato
4 servings
90 minutes
Pork goulash with tomato is a fragrant and rich dish of Russian cuisine that embodies the best traditions of stewed meat. Its roots trace back to the history of European cuisines where similar meat dishes were particularly popular. Pork, gently fried to a golden crust, is then simmered in broth with onions, spices, and tomato paste, gaining a deep and rich flavor. The tomato paste adds a pleasant tanginess to the goulash, balancing the meat juices and spices. The dish turns out juicy and warming and pairs perfectly with sides like mashed potatoes, buckwheat or pasta. Goulash is great for family dinners, warming the soul and satisfying the taste of everyone who tries it.
1
Wash the meat, pat it dry with a paper towel. Cut it into small pieces of 1x3 cm across the fibers.
- Pork: 500 g
2
Pour sunflower oil into a hot pan and fry the meat over high heat for 2-3 minutes until a golden crust forms. The meat in the pan should be in a single layer with a small gap between pieces. If you can't fit all the meat this way, divide it and fry in batches. It's preferable for the pan to have a thick bottom. This is necessary to prevent the meat from releasing juice while frying, resulting in tender and juicy meat. There will be a lot of splatter during frying, so I recommend using a splatter guard.
- Vegetable oil: to taste
3
Chop the onion finely and add it to the meat, reducing the heat to medium.
- Onion: 2 pieces
4
After the onion becomes transparent, dissolve the broth in a glass of boiling water. Pour the meat with the broth. Cover with a lid and let it simmer on low heat for an hour.
- Bouillon: 1 glass
5
As the liquid evaporates, add boiling water (adding cold water can spoil the dish's taste).
6
Five minutes before readiness, add spices (I use marjoram, cumin, bay leaf, peppercorns, and salt if needed), tomato paste, and mix well.
- Tomato paste: 1 tablespoon
- Spices: to taste
7
Cover with a lid and simmer for the remaining 5 minutes.