To prepare a tasty dinner that will delight the whole family, we do not need fancy ingredients and long hours in the kitchen. All you need is one pot and several products to prepare a delicious and filling pork stew, which can be served in many different ways. Check how to do it.
Wanting to prepare a simple dish that does not require long cooking, It’s worth trying For pork soup. Thanks to this, we will get a dish that has a depth of taste and surprises with the softness of the meat.
To do this easy and very aromatic dinner, we will need the following ingredients:
- 2 tablespoons of tomato concentrate,
- 500 g of bone without bone,
- 1 carrot,
- 1 onion,
- 0.5 red peppers,
- 1 tablespoon of rapeseed oil,
- 2 cloves of garlic,
- 1 teaspoon of sweet ground pepper,
- 0.5 teaspoons of marjoram,
- 1 cup of broth,
- sun,
- pepper.
Just preparing this one -pot dinner is not difficult. At the beginning, cut the pork into small cubes and season it with ground paprika, pepper and salt. Heat the oil in a pot and fry the meat until golden color. We also add finely chopped carrots and peppers. Finally, chopped onion and garlic squeezed through Prague.
Add the tomato concentrate, marjoram to the pot and pour the whole broth. We cover the dish and stew the dish on low heat for about 45 minutes Until the meat is soft. In the event that the sauce seems too rare to us, we can optionally thicken it with 1 tablespoon of flour mixed in a small amount of water.
Read also:
The prepared single -pot dish is so universal that we can serve it with many different additions. Often, the stew is served with potatoes. It also works well with additives, such as dumplings, gnocchi and Silesian dumplings.
Pork loin stew also tastes great with rice, especially basmati or jasmine rice. Many people also serve it with porridge. In this case, we can focus on bulgur, buckwheat or barley.
It is also worth such a dinner diversify with the addition of fresh salad, cucumber salad or spring salad. Thanks to this, we will gain a full -fledged and filling meal.
