Preparation: Step 1
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Prepare all the ingredients for the preparation of goulash in a pork pan with a gravy.
Choose meat with a small amount of fat. The neck, blade or ham is ideal. These parts contain a small amount of fat, which, when extinguished, will make the meat soft and juicy. Pork without fatty layers (for example, cutting) can turn out to be dry, since there is little connective tissue in it, which, when extinguished, gives juiciness.
Culinary School online: how to choose the right meat
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Step 2
Rinse pork under cold water. Dry the meat with paper towels or napkins to remove excess moisture.
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Step 3
Cut with cubes 2-3 cm. This size will allow the meat to quickly prepare and remain juicy.
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Step 4
Pour flour into the chopped pork.
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Step 5
Roll pork in flour, adding a pinch of salt and pepper. The collapse in the flour will create a delicious crust with frying and make the gravy thick.
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Step 6
Prepare a deep frying pan for goulash from pork with gravy. Heat the pan with 2 tbsp. l. vegetable oil over medium heat.
Put pork in a pan in one layer. Fry 5-7 minutes until it is browned from all sides.
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Step 7
Peel the onion and cut it with small cubes.
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Step 8
Transfer the pork fried in a pan on a plate and set aside for a while.
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Step 9
Cut champignons.
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Step 10
Add a little more oil to the pan if necessary.
Put the onion and fry it for 3-4 minutes until transparent.
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Step 11
Add mushrooms to onions and fry for another 5-7 minutes, until the champignons become soft and slightly browned.
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Step 12
Return fried meat to the pan.
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Step 13
Add bay leaf. Pour in tomato juice.
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Step 14
Pour in water. If you have a harvesting broth, it will also come here wonderful.
Mix the contents of the pan so that the sauce becomes homogeneous. Salt and pepper. You can add additionally your favorite spices to the goulash to taste.
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Step 15
Bring to a boil. Reduce the fire to the weak and cover the pan with a lid.
Stew goulash in a pan for 30-40 minutes, until the pork becomes soft, and the gravy will thicken. Try the gravy to taste. Add, if necessary, still salt or pepper.
Remove bay leaf before serving.
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Step 16
Goulash in a pork frying pan is ready.
Put the goulash in deep plates and serve hot with potatoes, rice or pasta.
Bon appetit!
Goulash recipes with gravy, see 👉🏻 HERE
