Pork Cherry Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork oulash
- 1 tablespoon butter
- 2 onions)
- 300 ml red wine
- 1 glass sour cherries, 680 g
- 1 tablespoon honey
- salt and pepper
- vegetable broth
- thyme
- possibly flour for binding
Print Recipe
Pin Recipe Instructions
- Roughly dice the onions and let them turn translucent in the butter. Take out of the pot, fry the meat and season with a little salt. As soon as everything is well seared, add the onions again and deglaze everything with the red wine. Depending on your taste, add 1 teaspoon vegetable stock. Simmer with the lid on for 1 hour on the lowest setting.
- Drain and collect the juice from the cherries. Heat in a saucepan or pan with the honey and a little thyme and reduce until the consistency is syrupy.
- Now add the liquid to the goulash and add the cherries (depending on your taste, half of the cherries will do). Simmer for a few more minutes without the lid and season with salt and pepper.
- If the sauce is still too thin, thicken it with a little flour until the desired consistency is achieved.
- The meat should now have turned a nice purple color and be very tender. Dumplings, potatoes or noodles go well as side dishes.
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