Pork goulash Russian step by step recipe

So go ahead and start cooking goulash in a limited time.
In a small cauldron with a lid or a pan with high sides pour 50 ml of vegetable oil and heat on the fire.
Clean one medium onion.

Cut it finely, almost to dust, but do not use blender. Because of onion juice and then your task is to fry it until Golden brown, turns into an impossible utopia.

As you know, we spread it be fried directly in hot oil. But not cover it.

One large carrot peel, and of course wash

and rub it on a coarse grater.

There is no exact time as to when fry the onions and add the carrots, so pell-wash-cut or rub and it will be the most precise timer.

I took for this recipe lean pork. Approximately 400 grams. Know it's not quite right, but beef, lamb, and especially any meat on the bone will be prepared much longer than half an hour. But I'm pressed by the time limit, therefore, thus, and not otherwise.
It was already cut in the store, so I was a little simplified the task  and saved a couple minutes of time.

The carrots are a little brown? Throw meat to the vegetables, stir, cover with a lid and reduce the heat to low.

And in the meantime prepare the tomato component. It is not the season of ripe now, juicy tomatoes has not yet arrived, so for the time being.
70 grams (two tablespoons heaped) tomato paste,

mixed with incomplete Cup (160 ml) water in homogeneous, dense juice.

Pour it to the meat, add a teaspoon of salt, two of sugar, black pepper, cardamom, one Bay leaf, stir well and simmer with the lid on low heat for another 20 minutes.

On the side dish, as you know, nothing but how to cook pasta, I simply do not have time. And the rest – dinner is served. Especially do not even know that turned out delicious: tender meat that just melts in your mouth or the tomato sauce in which it was stewed.

Bon appétit.