Italian goulash


Pork pulp 200 g

Mashed tomatoes 150 g

Black olives (canned, pitted) 100 g

Onion 1 pc

Carrot 1 pc

Basil 2-3 sprigs

Vegetable oil 3 tbsp. l.

Salt to taste

Pepper to taste

Cut the meat into pieces.

Fry the meat in vegetable oil for 5-7 minutes. Add coarsely chopped onions and carrots.

Add mashed tomatoes and finely chopped basil. Heat well over low heat.

Add chopped olives into rings and season with salt.

Place on a platter with lettuce and garnish with a sprig of basil.

Bon appetit!