Pork goulash with sour cream

Step-by-step cooking

1. Step 1:

   

   How to make pork goulash with sour cream? Prepare the products. It is better to take pork with a small fat layer so that the meat turns out soft and juicy. Choose natural sour cream, without vegetable fats, the higher the fat content, the tastier the goulash will turn out. Pre-defrost frozen meat. Wash the prepared pork fillet and dry it with a paper towel. Then cut the meat into small pieces of the same size.

2. Step 2:

   

   Heat the frying pan over high heat and pour a little vegetable oil. Lay out the chopped meat. Fry it on all sides, for 7-10 minutes. The meat should fry a little and become golden in color. Due to the fact that the meat is fried over high heat, a crust forms on it, which seals the juice inside. As a result, the meat remains soft and juicy.

3. Step 3:

   

   While the meat is frying, prepare the onion. Peel it from the husk, rinse it in cold water and finely chop it. You can use any onion — white, red.

5. Step 4:

   

   Then add the chopped onion to the meat. Add tomato paste and a little water. Add salt and spices to taste. Choose any spices according to your taste. Mix everything well, cover with a lid and simmer over medium heat for 15-20 minutes. Although the stewing time will depend on the quality of the meat. It should become soft enough.

6. Step 5:

   

   In a separate glass, mix cold water with flour until the lumps disappear. To do this, it is better to pour water into the flour while stirring, and not vice versa. Add sour cream to the same place. Stir until smooth.

7. Step 6:

   

   Pour the sour cream mixture into the pan with the meat and, with constant stirring, bring to a boil. During heating, the flour will boil and the sauce will become thick. Keep the meat on the fire for a couple more minutes, then turn off the heating. Serve ready-made goulash with any side dish. Mashed potatoes or boiled rice are best. Bon appetit!