Pork Goulash with Tomato
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
This dish pairs well with buckwheat or rice porridge.
Ingredients
- Onion - 2 pieces
- Pork Blood - 17.6 oz
- Passata Tomato Sauce - 1 tablespoon
- Chicken Broth - 1 glass
- Vegetable Oil - to taste
- Spices - to taste
Step by Step guide
Step 1
Rinse the meat and pat it dry with a paper towel. Cut it into small pieces, about 1x3 cm, against the grain.
Step 2
Pour sunflower oil into a hot skillet and fry the meat over high heat for 2-3 minutes until golden brown. The meat in the skillet should be arranged in a single layer, with some space between the pieces. If you cannot fit all the meat in this way, you should divide it and fry it in batches. It is preferable to use a heavy-bottomed skillet. This is necessary to prevent the meat from releasing juice while frying, ensuring it remains tender and juicy. There will be a lot of splattering during this process, so I recommend using a splatter guard.
Step 3
Finely chop the onion and add it to the meat, reducing the heat to medium.
Step 4
After the onion becomes translucent, dissolve the broth in a cup of boiling water. Pour the broth over the meat. Cover with a lid and let it simmer on low heat for one hour.
Step 5
As the liquid evaporates, add boiling water (using cold tap water can ruin the flavor of the dish).
Step 6
Five minutes before it's done, add the spices (I use marjoram, cumin, bay leaf, black peppercorns, and salt if needed), tomato paste, and mix well.
Step 7
Cover with a lid and simmer for the remaining 5 minutes.
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