Pork with tomato paste in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pork with tomato paste in a frying pan? First of all, prepare all the necessary products according to the list. If you have frozen pork, you should first defrost it at room temperature. Read about how to do this correctly in the article at the end of the recipe. Which part of the mascara is best to use? I cook from the neck more often. It is usually with fat layers, which makes the meat very soft and tender in finished form.

2. STEP 2

   

   Rinse a piece of pork under the tap and dry with paper towels. Cut the meat into small cubes of the same size. Peel the onions and garlic. Cut the bell pepper into two halves and remove the core and seeds. Chop the onion into thin feathers, garlic into small cubes, and bell pepper into large squares.

3. STEP 3

   

   Heat a small amount of vegetable oil in a frying pan. Send the onions and garlic to fry. Stirring, cook for about five minutes. How to choose a frying pan and oil for frying, read articles on these topics. There are links at the end of this recipe.

4. STEP 4

   

   Add pork and bell pepper to the pan.

5. STEP 5

   

   Fry over moderate heat for about 10 minutes. Remember to stir occasionally to prevent anything from burning.

6. STEP 6

   

   Add tomato paste to all ingredients. Mix everything, reduce the stove flame to low and cook for 5 minutes.

7. STEP 7

   

   Pour cream and water into the pan. Add ground paprika, add salt and pepper to taste. To avoid cream curdling when adding to pork, read the article at the end of this recipe.

8. STEP 8

   

   After boiling, cover the pan with a lid and simmer the pork for 30-40 minutes. Open the lid slightly to allow steam to escape.

9. STEP 9

   

   Serve pork goulash with tomato sauce in a frying pan as a separate dish or with any side dish.

Comments on the recipe

tatyanochka2022

27.08.2023

4.5

I like meat with tomato sauce, so without hesitation I cooked pork with tomato paste in a frying pan today. I did not add cream to the gravy; instead I used more water. I also didn't add paprika. I chopped some parsley and added it to the pan along with the tomato paste. Parsley is very aromatic, it gives the dish a mild flavor, I always add it to soups, sometimes to the main course. I stewed the meat until soft, taking longer than in the recipe. The gravy thickened a little during cooking, becoming rich and appetizing. The bell peppers were stewed until soft and gave their aroma to the gravy. I served the pork with pasta and it was delicious! Thank you very much!