Pork goulash like in a Soviet canteen

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make pork goulash like in a Soviet canteen? Prepare the necessary ingredients for this. Choose boneless pork meat. Carbonate or ham is suitable for this. You can use any other meat instead of pork.

2. STEP 2

   

   Rinse the meat in running water and dry off excess moisture with a paper towel. Then cut the meat into small pieces.

3. STEP 3

   

   Heat the frying pan until hot and pour vegetable oil onto it. Add the chopped meat and fry for 7-10 minutes until the meat begins to brown.

4. STEP 4

   

   While the meat is frying, peel the onion, rinse it in cold water and chop it finely.

5. STEP 5

   

   Heat another frying pan separately. Add chopped onion and fry it with vegetable oil for 3-4 minutes until soft.

6. STEP 6

   

   Add tomato paste to the onion.

7. STEP 7

   

   Warm the onion and tomato paste for 2-3 minutes. Then transfer to the frying pan with the meat.

8. STEP 8

   

   Pour in hot water and bring everything to a boil. Add bay leaf. Add salt and spices to taste. Cover the pan with a lid and simmer over low heat for 40-50 minutes. The meat should become soft.

9. STEP 9

   

   Stir the flour in a small amount of water so that there are no lumps. Pour into the pan. Bring to a boil again. The sauce will thicken as it heats up. If you like there to be more gravy, you can add more water.

10. STEP 10

    

    Warm everything together for a couple more minutes and remove from heat. Ready goulash with gravy can be complemented with any side dish. Bon appetit!

Comments on the recipe

Eleno4ka

31.10.2023

4.8

I decided to make pork goulash like in a Soviet canteen. I had pork shoulder pulp. Instead of tomato, I used homemade tomato juice, took more of it (about 6 tablespoons), and preheated the flour for gravy in a dry frying pan until light golden brown. Otherwise, I did not deviate from the recipe. The goulash turned out delicious, the meat was soft and juicy. This time I prepared boiled rice as a side dish, but absolutely any side dish would be perfect for such a delicious goulash. Thank you, Yulia M!

Natalia M

31.10.2023

4.6

To go with the buckwheat, I prepared pork goulash, just like in a Soviet canteen. This is a great combination! My frying pan was busy, so I fried the meat in a small cauldron. Then I added the diced onion and continued to fry until golden brown. I diluted the flour in more water to make more gravy. I simmered the goulash for about an hour, or rather simmered it on low heat. The bay leaf, tomato and pork spices perfectly soaked the meat, making it soft and flavorful! The gravy is very tender and coats every bite! Thanks for the recipe!