A recipe for pork goulash

1. Slice the semicircles onions and sprassum it in a saucepan, where we will cook the goose Ingredients:

• Paprika - 3 teaspoons
• Salt - 1 teaspoon
• Cumin - 1 teaspoon
• Sour Cream - 150 Grams
• Pork neck - 1 Kilogram
• Flour corn - 10 Grams
• Vegetable oil - 40 milliliters
• Red tomatoes - 250 Grams
• Onion - 1 Piece

Instructions

1. Slice the onions into semi-rings and sprassum it in a saucepan, where we will prepare goulash (the bottom of the pan should be thick). On medium heat, cook for 2-3 minutes. The onion should become translucent. Add the spices and cook for another couple of minutes, stirring to mix well the butter and paprika. 2. On the meat cut off excess fat, then cut it into cubes, about three centimeters, and add to the onions. On all sides lightly fry. 3. Add water so that the meat is covered almost completely. Then salt and bring to a boil. Reduce fire and cook with a loosely attached lid for about an hour, or maybe a little more. Until the meat is soft. 4. Clean the tomato, cut into small cubes and add about 30 minutes before the meat is ready for pork. When the pork is ready, add the corn flour and sour cream. Add a little bit of flour. 5. Stir well and bring to a boil. We check for salt and serve it to the table.

Servings: 6