Description
Dear cooks, I offer a recipe of delicious goulash from pork with the addition of eggplant, which gives it a unique taste and density. Moderately spicy, hearty, it is possible to tell, men's a dish that can be served with almost any side dish.
Ingredients
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Pork
800 g
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Onion
800 g
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Pepper
2 piece
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Chili
1 piece
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Paprika sweet
2 Tbsp
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Salt
-
Black pepper
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Eggplant
1 piece
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Cumin
1 tsp
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Sunflower oil
3 Tbsp
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Water
-
Flour
2 Tbsp
Cooking
Peel the onion, halve and cut across like crescents.
Eggplant cut into slices, salt.
Bulgarian pepper cut into fairly large pieces. Chili pepper (I had dried) and finely chop. I left half the seeds, and you are guided by their tastes and sharpness of pepper.
In a saucepan with a thick bottom to heat the sunflower oil, lightly fry the onions that it decreased in volume. Add both kinds of pepper, fry.
Cut the meat into pieces of about 3X3 cm.
Add the meat to the onions, season with salt and pepper. Add the sweet paprika and cumin, mix well. Cover and simmer on low heat for an hour. The meat will release the juice, but be sure that the liquid does not evaporate and periodically add water. The liquid should slightly cover the meat.
Rings of eggplant lightly rinsed, cut into large chunks and add to meat, stir and simmer for about an hour.
When the meat will become soft and balkaran fall apart almost completely, add water, about a liter. To try to salt, it needs more salt, can add your favorite herbs. If the goulash turned out liquid, dissolved in a glass of cold water, two teaspoons of flour to pot and stir, boil for another 10 minutes. If necessary add a little water.
Delicious galesic ready. I served with pasta Farfalle, but he's good with potatoes, and nokami, and just with black bread. Bon appetit!
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