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
Print Recipe
Pin Recipe 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.
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