Nicole`s Kettle Goulash with Smoked Pork
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 35) |
Ingredients
- g 2,500 pork, (shoulder)
- g 1,000 Kasseler comb
- 1 kg bell pepper (s)
- 1 can mushrooms
- 3 large onion (s)
- 3 large potatoes
- 1 glass vegetables (Spreewald Letscho)
- oil
- salt and pepper
- mustard
Print Recipe
Pin Recipe Instructions
- First you cook smoked pork in a large pot with plenty of water. You don`t have to season Kassler, just cook it.
- In the meantime, you can cut the pork, peel and cut the onions, cut the peppers and drain the mushrooms.
- Then you sear the meat. Season it with salt, pepper and mustard. When the Kassler is ready, you can cut it and fry it with it. Please keep the brew!
- When the meat is seared tight, i.e. it has turned a little brown, add the onions, mushrooms and peppers. Let it sear again, then deglaze with the brew of the Kassler and bring to the boil.
- Then comes the glass of Letscho (absolutely Spreewälder because of the taste) and the potato pieces. The whole thing has to cook for at least an hour or more, the letscho has to boil over!
- At the end, season again with salt and pepper! With fresh white bread!
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