Summary

Ingredients

• 500 g pork oulash
• 1 kg pasta, spaetzle or bread dumplings
• 3 red pepper (s)
• 3 onion (s)
• 2 cloves garlic
• 1 tablespoon, heaped sour cream
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram
• 1 pinch (s) paprika powder, hot pink
• 1 pinch (s) paprika powder, noble sweet
• 2 bay leaves
• 1 tablespoon, heaped tomato paste
• 1 medium lemon (s), organic
• 2 tablespoon lard or oil
• 100 ml red wine
• 1 liter water
• possibly cranberries
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• possibly cayenne pepper

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Instructions

1. Cut the onions into rings. Wash and clean the peppers and cut into 1 - 2 cm diamonds. Mash and peel the garlic. Cut the goulash into cubes about 3 x 3 cm.
2. Heat the oil in a saucepan and sear the meat in it until it is browned. Add the onions and peppers and sweat well. Season with the paprika powder and stir. Add the tomato paste and garlic and let simmer for a few moments, then add the red wine and reduce. Add caraway seeds, marjoram and bay leaves. Fill the pot with the water and cover it and let it simmer on a low level until the meat is nice and soft.
3. Prepare pasta, dumplings or spaetzle in between according to the instructions on the packet. Brown the pasta or spaetzle in a pan and season.
4. Remove the goulash from the heat and season with salt, pepper, possibly also cayenne pepper for the heat and sugar. Finally stir in the zest of a lemon and the sour cream.
5. If you want, you can also serve cranberries with your meal, which is very tasty in combination.