Pork Goulash

700 g pork
500 g potatoes
4 onions
4 cloves of garlic
1 carrot
150 g tomato paste
1 teaspoon of Vegeta
1 teaspoon sweet paprika
lemon juice
salt and pepper

Pork Goulash


Cut the meat into small pieces and place in a bowl. Add salt to taste and lemon juice (to tender meat). Mix ingredients, cover the bowl and leave to marinate for an hour.
Peel the onion and garlic, chop and place in a bowl. Clean carrots and grate or chop finely.
In a cauldron (or pan with high walls) with hot oil fry the meat over medium heat until become golden brown. Then remove from the pot.
Fry the onion, garlic and carrot in hot oil. When softened, add the meat, tomato paste, a teaspoon of Vegeta and water enough to cover. Stir and simmer, uncovered, stirring occasionally. Fill with water if needed.
When meat is almost done, peel potatoes, wash, cut into cubes and add to the meat with pepper, sweet paprika and paprika. Cover cauldron with lid and simmer another 15-20 minutes.

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