Summary

Ingredients

• 500 g pork oulash
• 2 onion (s), diced
• 1 pair Cabanossi, approx. 300 g
• 800 g potatoes, mostly waxy
• 2 bell peppers, green and red
• 1 tablespoon, heaped tomato paste
• 250 ml broth
• salt
• Chili powder
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, heaped caraway seeds
• 1 tablespoon, leveled marjoram

Print Recipe Pin Recipe

Instructions

1. Heat oil in a large casserole over medium-high heat. Sear the pork goulash for 3 min until browned on all sides. Add the diced onions and sauté for 2 min until softened. Sprinkle in the paprika powder, chili powder, caraway seeds, and marjoram, stirring to coat. Add the tomato paste and roast for 2 min.
2. Peel the potatoes and cut them into chunks. Add them to the casserole along with roughly half the broth (about 125 ml). Season with salt to taste. Cover and cook over medium heat for 20 min until the potatoes are almost tender.
3. Add the diced bell peppers and sliced Cabanossi. Pour in the remaining broth. Add salt to taste if needed. Cover and simmer over medium heat for 30 min until the meat and vegetables are tender. Stir gently every 5 min to prevent sticking. If the stew becomes too thick, add more broth as needed.