Goulash with pork

450 g pulp pork

1 bay leaves

? onions

? parsley root

2 Art. l. vegetable oil

1 Art. l. passaged flour

1 Art. l. tomato puree

4 h. l. sour cream

salt

Cut the meat into cubes of about 30 g weight, fry in oil until golden brown, add a cup of boiling water, simmer, adding roasted tomato puree, covered for half an hour.

Prepare the sauce with the broth left after extinguishing add chopped fried onion, parsley, flour, salt, and pour the meat sauce and simmer for another 25 min, adding for 5 min before the end of cooking bay leaf.

Share on dish with pork stew before serving, add the cream, as a side dish fit spaghetti.