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From the Hungarian cuisine, hostesses have brought to our national cuisine a recipe for goulash. In Hungary goulash (Hungarian: Gulyás) is served as the first dish and is a soup made of pork or beef. In our country goulash is considered as the second dish with obligatory sauce and side dish. The ingredients for goulash can be found at home, so it is a universal dish. In addition, goulash is cooked quickly, it can be served with different side dishes, which is very important if it remains after dinner.
Pork goulash recipe
For a standard family of 4 people, take a kilo of pork, chop it, put it in a frying pan and fry over high heat.
When adding boiling water to the pan, remember that the meat should be completely covered with water. Bring the heat to a minimum, close the lid tightly and braise the meat until tender.
Select 2 medium onions and cut them into half rings.
Fry 4 tablespoons of flour in another bowl with butter and onions for 2-3 minutes.
Once the flour and onions have turned golden, add them to the meat.
Mix tomato paste (2 tablespoons) and sour cream (200 ml) with water. Add the sauce, salt and pepper to the pork. Almost ready dish boil, at the very end add fresh herbs.
The dish is considered ready only when the gravy thickens, so turn off the pan with goulash should stand on the stove for a while.
Goulash is considered a very economical dish, because left for the next day, it can always be supplemented with garnishes and new ingredients, getting a completely new dish. Asparagus, beans, mushrooms, Korean-style carrots, stewed cabbage, pickles – all these products go well with the meat, so feel free to add them to the rest of the goulash, change the side dish (macaroni for mushrooms, rice for carrots), and none of your family members will not guess that the dish was yesterday.
