Pork goulash with gravy

This dish will delight your whole family! And, of course, it will saturate! A good dietary recipe, since there is a minimum of fat and all products are stewed. If the pork is a little greasy, then the fat is melted during roasting. The dish is absolutely win-win: if you pour more water, you get a thick soup, if less - potato sauce. Such a pork goulash with gravy. As long as I can remember, my mother has always cooked this dish, but she didn't call it a sauce, but a sauce. Among other things, she added overcooked onions, carrots and tomatoes. Almost always she cooked from stew. It turned out very fragrant and delicious. In the original recipe, everything is much simpler. After the meat is cooked, all other products are simply thrown into the pan and cooked at the same time. I changed the recipe a little, because I think that potatoes next to tomatoes will not boil well enough.

♚Larisynshik

Recipe author

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Composition / ingredients

Servings:

Pork

700

Potatoes

Bell pepper

Tomatoes

Onion

Garlic

Chili pepper

Vegetable oil (for roasting)

Ground black pepper

to taste

Hops-suneli

to taste

Table salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 35 % 8 g

Carbohydrates 39 % 9 g

132 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h 45 min

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Wash pork, cut into small pieces and fry in a frying pan until golden brown.
Put the fried pork in a saucepan, pour water (about 1.5 liters) and cook until the meat is ready for about 2 hours.
Cut the peeled potatoes into large pieces, put them in a saucepan and cook until the potatoes are ready for 40 minutes.
Then put the chopped Bulgarian pepper to the potatoes.
After 20-25 minutes, add tomatoes and onions peeled from the skin and cut into pieces to the pan. At this stage, you can salt the dish and add seasonings.
After another 20 minutes, put finely chopped parsley, chopped garlic.
After 5-6 minutes, the dish is ready.
Potatoes should boil so much that they form a thick sauce. The meat will be sorted into fibers (as in a stew).