Pork wash and cut into small pieces.

In the pan combine soy sauce "Kikkoman" and all the spices. Mix well.

To connect meat with the marinade, stir, cover and leave to marinate at least 1 hour.

Onions finely chop, carrots to RUB on a large grater.

I for cooking goulash using a small saucepan with a volume of 1.5 L. In a pan pour vegetable oil and heat over medium heat. Add the onion and fry until Golden brown. Next, add the carrots and fry for about 2-3 minutes. Since I don't particularly like greasy stew, so when you add carrots, I pour water (broth) so that the carrots were braised, but not burnt. (it is ~50 ml of water or broth). Originally you can just pour more oil. Next, add the flour and mix well (to avoid lumps), pour 100 ml of water (broth) and stir.

Next, add the meat and saute for 2 minutes, stirring constantly. Then pour ~350-400 ml of water or broth (to lightly covers the meat). Bring to boil and reduce fire to minimum. Add Bay leaf, cover (not full) cover and simmer 20 minutes, stirring occasionally.

After some time add tomato ketchup (tomato paste, sauce). Season with salt and pepper, stir, cover (not full) cover and also on a slow fire to simmer for 30-40 minutes.

Meat stew "Favorite" is ready. You can bring to the table. This recipe I enjoy for a very long period of time, so I can confidently say that it is sooooo delicious. Periodically I change the spices, but this is my favorite option.