Summary

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)

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Instructions

1. Heat a saucepan, add the oil or liquid margarine (Rama liquid) and sear the meat. Add the onions and fry briefly.
2. Season everything vigorously with salt, pepper and paprika, stir in mustard.
3. 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.
4. 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.
5. Boiled potatoes and potato dumplings go well with it. Brussels sprouts or the classic red cabbage go well as vegetables.
6. TIP: You can of course also prepare mixed goulash or pure beef goulash in this way.