Pork goulash

We cut the onion into thin half rings and pass it in a thick-bottomed pan, in which we are going to cook the goulash itself. Onions should be cooked over medium heat for 2-3 minutes until they become slightly translucent.

Add spices to the pan and continue to cook for two minutes, stirring occasionally.

 We cut off the excess fat from the pork and cut the meat into cubes, about 2-3 centimeters in size. Add the pork to the pan with the onions and fry a little.

Fill the meat with water so that it is almost completely hidden. Add some salt and bring the liquid to a boil. When the water boils, reduce the heat and continue cooking for 1 hour with the lid closed.

At the time when the pork is cooked, peel the tomatoes, cut them into small cubes and add to the pan with the meat 30 minutes before the readiness.

When the pork is ready, add cornmeal and sour cream to the pan. Flour should be added a little at a time so as not to overdo it. It should be added by eye, as some like it thicker, and some vice versa.

We stir everything well and again bring the goulash to a boil, check the dish again for salt and serve.