Summary

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

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Instructions

1. 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.
2. Sprinkle with chopped parsley before serving.