Pork goulash with cheese and mushrooms

Name: Pork goulash with cheese and mushrooms
Ingredients: 2 medium onions (300 g); 1 bell pepper (150 g); 2 tablespoons oil; 200 g mushrooms; 3 tablespoons diced tomatoes (45 g); 500 g pork tenderloin; 750 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 g cheese; cubed

Meat - Pork goulash with cheese and mushrooms by Anuta K. - Recipia

Pork goulash with cheese and mushrooms simmers with onion, bell pepper and tomatoes, and the cheese cubes go in at the end. It makes a dish with a fairly thin sauce, where the meat turns tender and the cheese softens among the mushrooms without turning everything creamy. I cut the mushrooms into bigger pieces than the onion. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 10 minutes. Total time: 54 minutes. Serves: 3. About 580 kcal and 48 g protein per serving.

Ingredients

2 medium onions (300 g)
1 bell pepper (150 g)
2 tablespoons oil
200 g mushrooms
3 tablespoons diced tomatoes (45 g)
500 g pork tenderloin
750 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
200 g cheese
cubed

Preparation

1. Cut the meat into cubes about 2 cm across. Dice the onion and bell pepper, and cut the mushrooms and cheese into suitable-sized pieces. 2. Heat the oil in a pot and sauté the onion and bell pepper for 4 minutes, until softened. 3. Add the mushrooms and diced tomatoes and cook for 2 minutes, until they start to bubble. 4. Add the meat and water. Once the liquid comes to a boil, simmer over low heat for 18 minutes, until the meat is tender. 5. Turn off the heat, season with salt and pepper, then add the cheese. Cover the pot and leave it for 10 minutes.

Notes

Keeps in the fridge for up to 3 days in a covered container; when reheating, thin the sauce with a little water. Serve with polenta, which is good for soaking up the juices. Pork leg needs more time than tenderloin, and evenly sized cubes cook more evenly. Fresh mushrooms can release water; if the sauce seems too thin, simmer it uncovered before adding the cheese. Cheese and cașcaval contain dairy, and a very salty one may call for less salt than the amount listed.