Pork goulash in a frying pan with gravy

Step-by-step cooking

1. Step 1:

   

   To prepare pork goulash in a frying pan with gravy, take pork (any pulp is suitable, better if not fatty), carrots (optional), onions, flour, tomato paste, salt, spices, sunflower oil and water.

2. Step 2:

   

   Cut the pork into small pieces so that it is convenient to take a piece in your mouth at once.

3. Step 3:

   

   In preheated sunflower oil, quickly fry the pork from all sides so that the meat is sealed.

4. Step 4:

   

   While the meat is being fried-stewed, peel the vegetables. Cut onion into cubes and carrot into small cubes.

5. Step 5:

   

   Add chopped onion and spices (do not salt). Stir quickly, let the onion sweat slightly with the meat.

6. Step 6:

   

   And immediately put the carrots in the pan. Mix everything well and simmer until the vegetables are half cooked.

8. Step 7:

   

   Add flour in a thin layer on top of the contents of the pan and immediately mix it with a spatula into the mixture of meat and vegetables so that it spreads out in a thin layer and no lumps form, it's very simple.

9. Step 8:

   

   Now add tomato paste to the pan.

10. Step 9:

    

    And fill the contents of the pan with hot or boiling water (cold makes the meat "wooden", and it will have to cook longer).

11. Step 10:

    

    Stir the pork goulash, add salt to taste, add bay leaf, cover with a lid and simmer for another about half an hour (in fact, the longer, the tastier, the main thing is to make sure that the dish does not burn, it's better to take a non-stick frying pan).

12. Step 11:

    

    That's it: pork goulash in a frying pan with gravy is ready! When serving, add fresh herbs and a couple of rings of hot fresh pepper (for an amateur).