Herbal Goulash in Mascarpone Sauce

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

500 g pork oulash
250 g mascarpone
500 ml meat or vegetable broth
1 onion (s), diced
5 tablespoon herbs, freshly chopped (e.g. lavender, oregano, peppermint, thyme, basil, parsley)
2 tablespoon lemon juice
salt and pepper
1 clove (s) garlic, chopped
Oil for frying

Instructions

Heat the oil and sear the meat in it until it is browned all over. Add the onion, fry briefly and pour in the broth. Add the garlic, season with salt and pepper. Cover and simmer on low heat for about 30 minutes.
Remove the lid when the meat is almost done. Cook for about 15 minutes without the lid on medium heat so that the liquid is reduced to half.
Stir in the mascarpone, add the herbs and lemon juice, season again with the spices and serve.
Carrot vegetables go well with it. If you want, you can serve boiled potatoes or pasta with it - then the dish is no longer low carb.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.