Pork Goulash À La Luna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large onion (s), diced
- oil
- 4 large bell peppers, diced
- 1 kg pork goulash, diced
- 150 ml cream
- 2 tablespoon crème fraîche
- 3 tablespoon gravy, instant
- 2 tablespoon broth, instant
- Sauce thickener, dark
- 350 ml tomato paste
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Sweat the onions in a little oil until translucent. Add the meat and fry it. Season with salt, pepper and paprika. Top up with water until the meat is covered. Add the stock and stew for a good 20 minutes.
- Then add the gravy powder, tomato paste and the sauce thickener. After another 10 minutes, add the peppers. Simmer for 10-15 minutes. Season to taste with salt and pepper, add the crème fraîche and cream and bring to the boil for 5 minutes.
- Spaetzle and cranberry jam taste delicious with it. But also tastes good with bread rolls.
- It tastes even better when it is warmed up the next day.
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