Pork with onions and carrots in a frying pan

Pork with onions and carrots in a frying pan is simple to prepare but very tasty. For a daily menu from available products, it allows busy housewives to save a significant amount of time for more important tasks. Carrots complement the dish well, making it more tender and pleasant in taste, as well as effectively masking the specific smell of pork.

Preparation time: 45 minutes.

Caloric value: 181 kcal per 100 grams of the dish.

Yield: 3 servings.

Ingredients

• pork – 300 g;
• carrots – 2 pieces;
• onion – 1 piece;
• sour cream – 50 ml;
• water – 50 ml;
• salt – 1 g;
• black ground pepper – 1 g;
• dried dill – 3 g;
• vegetable oil – 30 ml.

Preparation

1. Wash the meat and cut it into cubes. It's better to purchase chilled products to be sure of their freshness and quality. I also recommend using tenderloin for such dishes, as this part of the meat is softer and juicier.

2. Peel the carrots and onions. Grate the carrots, and chop the onion with a knife.

3. Fry the meat in a dry frying pan (first without oil, the meat should release excess moisture). When the frying pan becomes dry, and the meat turns white, pour in a little vegetable oil, fry the pork for about 10 minutes, stirring to ensure it browns evenly and only slightly.

4. Add the vegetables and spices to the frying pan, continue frying until the vegetables become soft. Add sour cream and water, simmer on low heat with a lid for about 30 minutes. Instead of sour cream, you can use cream, in which case there is no need to add water.

5. Pork with onions and carrots in a frying pan is ready. It can be served hot with mashed potatoes, or with country-style potatoes as a side dish. Alternatively, it can be consumed as a less caloric dish without additives, since it contains many vegetables.