Bavarian Pork Goulash with Cream Topping
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 200 g pork belly (pork belly), raw, without rind
- 200 g tomato (s), peeled
- 4 tablespoon oil
- 600 g pork oulash
- 2 teaspoons tomato paste
- 2 teaspoons caraway seeds
- 100 ml malt beer
- 0.5 liter ½ meat broth or vegetable broth
- Salt and pepper, whiter from the mill
- Paprika powder, noble sweet
- 100 g sour cream
Print Recipe
Pin Recipe Instructions
- Peel and slice the onion. Dice the pork belly. Cut the tomatoes very roughly and drain them in a sieve.
- Heat the oil in a casserole and fry the meat in portions over high to medium heat and remove from the pot. Put the onions in the saucepan and fry them in the roasting pan. Add tomato paste and caraway seeds and fry briefly. Deglaze with malt beer and let the liquid boil down.
- Put the meat with the tomatoes back in the saucepan, pour in the broth and season with salt and pepper. Gently stew the goulash in a closed pot over low heat for about 2 hours.
- Shortly before the end of the cooking time, leave the bacon cubes in a pan over medium heat until crispy. Season the goulash with salt and pepper, distribute on plates. Put a dollop of sour cream on top and dust with paprika powder. Scatter the cubes of bacon on top. Best served with bread dumplings.
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