It is customary to serve goulash with pasta, porridge or mashed potatoes. But you can simplify your task and cook meat immediately with potatoes. It will turn out to be a very tasty full-fledged dish for lunch or dinner. Complement it with a light salad or sliced vegetables.
Ingredients
- Pork - 500 g
- Potatoes - 400 g
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Vegetable oil - 2 tbsp.l.
- Tomato paste - 3 tbsp.l.
- Paprika (ground) – 1 tsp.
- Bay leaf - 3 pieces
- Allspice - 2 peas
- Ground red pepper - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 3 glasses
Step-by-step cooking recipe
Wash the pork, lightly dry it with paper towels and cut it.
Peel and slice potatoes, carrots, onions.
Heat the oil in a deep saucepan, add the pork and fry for 10 minutes.
Add the onion and carrot and continue cooking for 4-5 minutes.
Pour in the potatoes, pour in 2 cups of water, cover with a lid and simmer for 40 minutes over low heat.
Add bay leaf, allspice and tomato paste mixed with a glass of water. Cook for another 15 minutes.
Add salt, ground red pepper and paprika, as well as garlic passed through the press and simmer for another 5 minutes.
