Viennese goulash


1 kg pork
1 kg of onions repchpaty
2 pcs. pepper
1 head of garlic
3 tbsp. tablespoons of tomato paste (if good, if not very much more)
salt, pepper, herbs


Onion peel and cut by small cubes.

In a saucepan (what you cook) pour vegetable oil, heat and put a bow - fry until transparent, stirring constantly.

The meat cut into small pieces, add to the onions, cook stirring periodically minutes 15.

Add to the pot of water, bring to a boil, cover and reduce heat - let stew 1-1, 5 hours.

Prepare filling:

Pepper cut into small cubes and fry in a pan, add a little vinegar

Peel the garlic and finely chop.

Add to pepper tomato paste, fry, add the garlic and fry minutes 5.

Add roasting in goulash, salt and pepper, add the herbs, stir, and put out about 30 minutes more.


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