Pork goulash with carrots and onions
10 servings
90 minutes
Pork goulash with carrots and onions is a fragrant and rich dish of Georgian cuisine that embodies the vibrant flavor accents of the region. Historically, goulash originated as a hearty meal for shepherds but over time became popular in home dining. In this version, tender fried meat harmoniously combines with sweet carrots and soft onions, creating a rich taste with a hint of chili and garlic spiciness. The thick gravy made from tomato paste, flour, and spices adds depth and richness to the dish, while bay leaves contribute a refined spiciness. Goulash is perfect for serving with a side of potatoes, rice, or fresh bread, making lunch or dinner especially cozy and warming.
1
Cut the meat into cubes and fry in olive oil until browned (it's better to use a deep pan).
- Pork: 1 kg
- Olive oil: 2 tablespoons
2
Chop the onion finely, dice the carrot, add to the meat, mix well, and simmer together for 5 minutes.
- Onion: 2 pieces
- Carrot: 2 pieces
3
Add chili pepper, squeeze garlic, salt and pepper to taste, and mix.
- Chili pepper: 1 teaspoon
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Add the flour and mix well again.
- Whole grain (wholemeal) flour: 2 tablespoons
5
Dissolve tomato paste in water, pour it into the pan with goulash, add a bay leaf, mix thoroughly, cover with a lid, bring to a boil, then reduce heat to minimum and simmer for 1 hour, stirring occasionally.
- Tomato paste: 4 tablespoons
- Water: 3 glasss
- Bay leaf: 3 pieces
