Kasseler Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 thick onion (s)
- 1 clove garlic
- 2 carrot (s)
- 100 ml red wine
- 1 tablespoon tomato paste
- 2 tablespoon flour
- 1 tablespoon sugar
- 400 g Kasseler
- 1 pinch (s) paprika powder, noble sweet
- 1 pinch (s) pepper
- some parsley, chopped
- Oil, for frying
- water
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Peel and cut the onion, garlic and carrot. Cut the smoked pork into bite-sized pieces.
- Heat some oil in a large saucepan and fry the carrots, garlic and onions in it. Add the meat and dust with flour. When a bit of roast has formed, stir in the tomato paste and let it roast a little. Deglaze with the red wine, season with sugar and paprika powder. Now let everything boil down and add 1/2 cup of water. Let it boil down again. Then deglaze everything with enough water until the meat is almost covered. Bring to the boil and season with pepper. The whole thing can be thickened if you like. Sprinkle with parsley to serve.
- I serve Bohemian dumplings or gnocci with it.
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