New recipes

Pork goulash with peas.

Pork goulash with peas.


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the meat and let it drain in a strainer. Peel the red onion and chop it very finely. Put the onion in a pan in 2 or 3 tablespoons of extra virgin olive oil and cook for 2 minutes. After the onion is cooked, it becomes a little glassy, ​​we add the pieces of meat, which we harden, stirring constantly so that they don't stick for about 5 or 7 minutes. We add enough water to cover the ingredients and then we put the frozen peas.

If necessary, add more water, then season with whatever spices we want. I personally add the vegetable without salt and freshly ground pink pepper and a dry tarragon powder. I put the pan in the oven for 45 minutes.

After 45 minutes, take out the pan and add the box of chopped tomatoes in tomato juice, which we previously heated separately in a smaller saucepan. Put the peas in the oven for another 15 minutes. When we take it out of the oven, put it in the oven. food and the 2 bundles of finely chopped green dill. It will give a special taste to the food.

Good appetite !!!


Peas with pork

In a deep frying pan put a tablespoon of lard and brown the meat well over medium heat.

When the meat is brown, add the finely chopped onion and the sliced ​​carrot.
Season with salt and pepper and mix. Cover the pan with a lid and let the onion simmer for about 4-5 minutes. Pour 500 ml of hot water and put 2-3 teaspoons of paprika. Mix well.

Put the lid back on and leave for 50-60 minutes on medium heat. Stir occasionally.
Then add the peas and the 3 tablespoons of tomato paste.
Fill with 200-300 ml of hot water depending on how much sauce you want.

Mix well and leave for another 10-12 minutes on medium heat.

Taste before turning off the heat. Add more salt if needed.
Consume in moderation!

Recipe video PORK PEAS lower:


Hungarian beef goulash

Correct! It's just that most people prefer to pour it on their neck :) If we don't use very good quality ingredients, we prepare the impeccable recipe in vain.

Hi,
I found your blog a few weeks ago and since then I have always been inspired by your recipes.
They are excellent.
I would have a suggestion: write about how many people would have enough ingredients.
It would help me a lot to know if I only cook for today's meal or I'll have enough tomorrow.

Hello Lumi, thanks for the suggestion. At first I tried to say about how many servings the ingredients of the recipe are, but I noticed that not everyone portions their food in the same way. For some my portions were too small, for others too big :) So I gave up. In general, my recipes are about 4-5 servings - I don't even have pans bigger than 2.5 l :)

It looks sensational! I'm a goulash fan and I can tell you that it turned out very well!

Thanks, Lavi! I hit him sometimes too. :)

Mother
How good it smells :-)
I didn't have cumin, I replaced it with thyme, I couldn't think of anything else.
Thanks!

You don't have to, I really deserve thanks if I offered you some cumin :) I think it's a good choice for you, but you must try the beef goulash with cumin, you don't even know what you're missing. And if you find ground cumin, so much the better.

Cumin is also for taste but also for digestion (so as not to bloat) being heavier food. Patricia

Thank you for the information. I recommend cumin strictly for its taste in goulash, I really didn't know it helps digestion.

I see that you also make Hungarian food, by the way, I'm half-and-half, I'm going to make "quotas" too.

Hi, does that mean that the goulash recipe was well received by your Hungarian half :) Do I understand that the Spaniards no longer import Argentine beef, as retaliation after the nationalization of that oil company?

Very interesting, in Spain the beef is made of gum. I ate the best beef in Argentina, USA and Spain. And I'm not the only one saying that. Yes, if you buy the cheapest beef on the market, it may not be good, but I think it is clearly superior to what we have.

Who knows, maybe the Spaniards will sell the bulls at the end of the bullfight. :)

I wanted to make goulash a few more times but I always hit on some less accessible ingredients so I gave up immediately. but this time the temptation is great. we also add pancakes to dessert and. I'm just saying nothing :)) my regime has gone to hell :)) a tempting danger temptation is this page! Just to say that I have exactly 3 hours since I'm on the blog and I'm looking for the recipe. TOMORROW I will transpose a large part in my cookbook that I always take with me when I go on vacation to my grandparents where I do not have internet access. I like to cook them new recipes that they have never had the opportunity to taste in life. : X I'm sure I'll love them: X: X and by the way. an idea came to me super related to homemade chocolate: D I hope to remember to put it into practice for Christmas (but I will write it in a notebook and I will surely remember) until then I don't say a word. it will be a surprise: X

Now I understand. you spent three hours on the blog. The recommended time should not exceed twice, otherwise you become addicted :) That's it, now you have nothing to do: P You see that I have a print button at the end of each recipe, maybe it will be easier to take them out to the printer than to write them in a notebook. And I'm waiting to see what the surprise is.


Pan-fried pork tenderloin recipe

Ingredients stewed pork tenderloin

  • 7-8 bunches of green onions
  • 7-8 bunches of green garlic
  • salt, pepper to taste
  • sliced ​​pork muscles
  • 2 tablespoons broth
  • fresh parsley
  • the water

Stir-fried pork tenderloin recipe

Put the pork to harden with salt and pepper, then add the onion and garlic cut into larger pieces together with the parsley and let it soften and then add water to cover the stew.

Bring to a boil and then add the two tablespoons of broth.
Leave for another 2-3 minutes and turn off the heat.

Although pork is more present in Romanian cuisine, especially in winter, it can be anyone's choice for Easter, along with Easter, red eggs and cake.

If you still want to try lamb stew recipes, but also other secrets, such as how to marinate lamb in the stain, do not stop to think, the information is at hand!


  • 500 gr lean pork
  • 1.2 kg of fresh or frozen peas
  • 1 onion
  • 250 ml tomato paste
  • 1 bay leaf
  • salt
  • pepper
  • 1 teaspoon of paprika
  • 1 tablespoon of starch or flour
  • 4-5 tablespoons olive oil
  • a bunch of dill

Cut the pork into suitable cubes and brown it for 5-6 minutes in olive oil. Add the chopped onion and heat a little more.

Add the spices, salt and bay leaf.

Then the tomato paste and leave for another minute.

And finally the peas, cover with water and cook until the pork is done.

Dissolve the starch in a little water and pour it into the peas to thicken the liquid. Bring a few more boils and turn off the heat. Add the chopped dill and serve.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".



Comments:

  1. Wynwode

    I recommend that you go to the site, where there is a lot of information on the topic that interests you.

  2. Yozshuzragore

    It is already far not exception

  3. Eljin

    You are wrong. Write to me in PM.

  4. Zolotaxe

    I apologize, but in my opinion you admit the mistake. Enter we'll discuss it. Write to me in PM, we will handle it.

  5. Shohn

    It is time to become reasonable. It is time to come in itself.



Write a message