Summary

Ingredients

• 1 large vegetable onion (s)
• 1 clove garlic
• 2 tablespoon clarified butter
• 500 g pork oulash (ham oulash)
• salt and pepper
• 1 teaspoon paprika powder, smoked
• 1 tablespoon tomato paste
• 1 can beer, Mexi (e.g. Corona) or your choice
• 50 g dark chocolate
• 500 ml vegetable stock
• 1 cup crème fraîche

Print Recipe Pin Recipe

Instructions

1. Cut the onion into quarters, dice the garlic.
2. Melt the clarified butter in the roaster (or saucepan) and sear the meat until it is nice and brown everywhere. Then pepper, salt and add the smoked paprika powder. Now add the onions and let them become translucent.
3. Add tomato paste and let roast, stir. Deglaze with the beer and bring to the boil, then cut up the chocolate and add. When the chocolate has melted, add the vegetable stock. Cook for an hour and let reduce, stirring occasionally.
4. Tip: When reducing, I always put the lid on so that steam can escape. Be careful, stick to it, because the chocolate tends to bake something on. So always stir well.
5. After an hour, add the crème fraîche and serve.
6. It goes well with red cabbage and bread dumplings.