Goulash Alá Mone
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 pork oulash
- 2 medium onion (s), (chopped)
- 350 ml red wine, (dry)
- Fond, (meat stock or broth)
- salt
- pepper
- Paprika powder, (noble sweet)
- 2 tablespoon mustard, (medium hot)
- Olive oil, or liquid margarine
- possibly sauce thickener, (for dark sauces)
Print Recipe
Pin Recipe Instructions
- Heat a saucepan, add the oil or liquid margarine (Rama liquid) and sear the meat. Add the onions and fry briefly.
- Season everything vigorously with salt, pepper and paprika, stir in mustard.
- Deglaze with the red wine and fill up with enough stock to cover everything. Bring to the boil and then cover and simmer over a low heat for about 1 1/2 to 2 hours until the meat disintegrates. Stir every now and then.
- If the sauce is still too thin, stir in some sauce thickener for dark sauces (or roux) and bring everything to a vigorous boil. If necessary, season again with spices.
- Boiled potatoes and potato dumplings go well with it. Brussels sprouts or the classic red cabbage go well as vegetables.
- TIP: You can of course also prepare mixed goulash or pure beef goulash in this way.
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