Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. If the sauce is still too thin, thicken it with a little flour until the desired consistency is achieved.
5. The meat should now have turned a nice purple color and be very tender. Dumplings, potatoes or noodles go well as side dishes.