Skillet Pork Goulash with Cranberries
You can also use dried cranberries for this goulash. After winter I always have some cranberries left over—I usually dry them and keep them in a sealed jar, using them little by little in different dishes. Here's an interesting recipe that puts dried cranberries to good use.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Rinse the pork, pat it dry, and cut it into medium pieces.
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Step 3:
Heat the oil in a skillet and fry the pork for 10 minutes.
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Step 4:
Add the dried cranberries to the pork, stir, and cook together for 2 minutes.
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Step 5:
Pour in the soy sauce and simmer everything together, stirring, for another 10 minutes.
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Step 6:
Season the goulash with pepper, sprinkle with paprika, and stir.
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Step 7:
Cover and simmer over low heat for 10–15 minutes, until the meat is tender. Add a splash of water if needed.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Cranberries - 26 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Paprika - 289 kcal/100g
