Alemannic Pork Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork oulash
- 2 tablespoons oil
- 2 onions)
- salt and pepper
- 0.25 liter ¼ red wine, drier
- 2 tablespoon sour cream
- 1 liter vegetable stock
- Spice mix for goulash
- 70 g tomato paste
- 4 tomato (s)
- Flour for dusting
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into small cubes.
- Heat the fat and steam the onions until golden. Wash, halve and slice the tomatoes and add to the onions. Wash and drain the meat. Then cut the dried meat into bite-sized pieces. Season the meat with salt, pepper and paprika, add to the other ingredients and fry until the meat no longer looks raw. Add the tomato paste to the goulash and mix well. Then dust with flour and stir well. Deglaze with red wine and let simmer for about 5 minutes, then add the vegetable stock and cover and simmer for about 1 hour over low heat, stirring occasionally. Season to taste with the spice mixture. Finally add a little sour cream.
- You can also serve: dumplings, spaetzle or rice.
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