Stewed meat with prunes

Step-by-step cooking

1. Step 1:

   

   Cut pork flesh into small pieces as usual for goulash.

2. Step 2:

   

   Peel the onion and cut into half rings. I have a large onion, if you take a smaller one, then use two or three. If you do not like large onions in meat, then chop it to your liking.

3. Step 3:

   

   Prunes are washed with warm water and cut in half - you do not need to chop them very finely.

4. Step 4:

   

   Pour a small amount of vegetable oil into the pan and heat it over high heat. Pour in the meat, do not reduce the fire. Fry for 5 minutes on one side.

6. Step 5:

   

   After 5 minutes, turn the meat to the other side. After this time, the juice will start to stand out, so we won't let it drain and the meat will turn out juicy. Fry for another 5 minutes on the same high heat.

7. Step 6:

   

   Add the onion, stir, reduce the heat to medium and fry all together for 10 minutes while stirring. During this time, the onion will tire well.

8. Step 7:

   

   10 minutes after roasting meat with onions, add prunes, ketchup, and a tablespoon of flour to the pan, salt to taste and add spices - I have Italian herbs. I used the ketchup with curry flavor - it fit perfectly. Mix it up.

9. Step 8:

   

   Pour hot water in such an amount that it almost covers the contents of the pan. Add a little more salt per gravy, taste and adjust if necessary. Simmer over low heat for 35 minutes. During the time allotted for extinguishing, you will need to stir the meat and add water. I stirred three times and poured hot water three times instead of evaporated. Turn off the meat, let it brew.