Pork goulash in a frying pan with cranberries

Dried cranberries can also be used for goulash. After winter, I always have some cranberries left. Usually I dry it and store it in a closed jar, slowly using it in various dishes. I suggest one interesting recipe in which you can use dried or dried cranberries.

Maria

The author of the recipe

Pork goulash in a frying pan with cranberries

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Composition / ingredients

Servings:

Pork (pulp)

500

Soy sauce

100

Cranberries (dried)

Paprika

0.5

Vegetable oil

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 12 g

Fats 45 % 18 g

Carbohydrates 25 % 10 g

218 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients.
Step 2:
Wash pork, dry and cut into medium pieces.
Step 3:
Heat the vegetable oil in a frying pan and fry the pork on it for 10 minutes.
Step 4:
Add dried cranberries to pork and mix. Fry together for 2 minutes.
Step 5:
Pour in the soy sauce and simmer all together, stirring for another 10 minutes.
Step 6:
Pepper the goulash, sprinkle with paprika and mix.
Step 7:
Simmer under the lid for 10-15 minutes until the meat is ready. If necessary, you can pour a little water into the pan.