Pork Ragu Hungarian Style - cooking recipe

Ingredients

4 -6 pork cutlets, pounded thin
salt
2 tablespoons corn oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup peas
1 teaspoon chicken, buillion
1/2 teaspoon dried dill
1/4 teaspoon ground cumin
1 teaspoon paprika
2 cups water
1 teaspoon cornstarch

Preparation

Quickly fry each side of pounded pork cutlet that has been salted to taste in a deep, non-stick frying pan. Fry each in a single layer, and set aside in bowl if frying several cutlets.
Return cutlets to frying pan, and add onion, pepper, peas, spices and water. Cover pan and let simmer on low for 15-30 minutes until vegetables are cooked, making sure water is always covering food.
Stir cornstarch with some water in measuring cup, and add to pan to thicken the sauce.