Classic pork goulash

Peel and wash all the vegetables necessary for goulash under running water. Chop the onion finely into cubes. Chop the carrots into medium-sized circles. Cut the potatoes in half or into quarters, depending on the size of the tuber. Cut tomatoes into cubes.

Rinse pork thoroughly with cool water and wipe with paper towels. Then cut out unnecessary films and veins, possibly bones. Cut the meat itself into cubes, and then lightly sprinkle with flour.

In a large saucepan with a thick bottom, melt a small piece of butter. As soon as it melts, put the chopped onion in a saucepan and fry it over low heat until transparent in color and characteristic aroma. Then season the fried onion with cumin and paprika. Mix everything.

Add pieces of pork sprinkled with flour to the pan. Simmer all together over medium heat for about 3 minutes until the pieces of meat begin to turn brown.

Pour a little meat broth in a thin stream (you can replace it with water) and mix the entire contents of the pan well. At the same time, fried pieces of pork will color the broth in a richer brown color and give it a flavor. Then pour in the rest of the broth and mix again.

Put sliced tomatoes, carrot slices and potatoes in a saucepan. Season the dish with salt and ground black pepper. Mix everything again and bring the contents of the pan to a boil over medium heat. Then reduce the heat, cover the pan with a lid and cook the goulash for an hour and a half until fully cooked, until the meat and vegetables are soft.

The classic pork goulash is served hot, poured on serving plates and garnished with chopped herbs.

Bon appetit!