Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pork shoulder, boneless
- 2 tablespoons oil
- 4 onion (s)
- 0.25 liter ¼ white wine
- 0.25 liter ¼ meat broth
- salt and pepper
- 1 teaspoon curry, possibly a little more
- 750 g apples, sour solid
- 4 tablespoon heavy cream
- 1 tablespoon flour
- 1 tablespoon cornstarch
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the pork into cubes. Fry brown on all sides in hot oil. Peel the onions, chop them roughly and fry them for 5 minutes. Pour in white wine and meat stock, bring to the boil and season. Cook for 60 minutes, then add the peeled and core-removed apple cubes. Let simmer for another 10 minutes. Whisk the cream with the flour and starch and bind the apple goulash with it. Season again with pepper and paprika.
- Sprinkle with chopped parsley before serving.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below