Tender pork goulash with tomatoes and onions in the oven
Ingredients
- 700-800 g pork
- Salt, to taste
- Pepper, to taste
- 2-3 tbsp flour
- 2 tbsp oil
- 2 onions
- 2-3 cloves garlic
- 3 tbsp tomato paste
- 1 tbsp Paprika powder
- 700 g tomato passata
- 1 tbsp honey
- 600 ml meat stock
- 250 g sour cream
- Herbs, to taste
Utensils
- knife
- cutting board
- pan
- spatula
- casserole
- mixing spoon
Instructions
- Cut the pork into small pieces.
- Season with salt and pepper and coat in flour.
- Heat the oil in a pan over medium-high heat and sear the meat in batches, browning on all sides.
- Place the roasted pork on a plate.
- Cut the onion into half rings.
- In the same pan, fry the onions for 4-5 minutes until golden brown.
- Add the chopped garlic and tomato paste, stir and return the meat to the pan.
- Put the goulash in an ovenproof roasting dish and sprinkle with paprika powder.
- Add the tomato passata and honey and cover with the broth.
- Stir everything well.
- Season with salt and pepper.
- The oven dish, covered, bake at 180° for 90 minutes C Simmer in the oven.
- Stir several times during the simmering process.
- Add a little broth or water if necessary.
- Remove the goulash from the oven, top with sour cream and serve garnished with herbs.
