Summary

Ingredients

• 400 g pork neck, diced
• 400 g smoked pork, diced
• 250 g onion (s), eihths
• 1 clove garlic, chopped
• 2 carrot (s), peeled
• 3 tablespoon oil
• Pepper White
• 0.25 liter ¼ beer, light
• 1 teaspoon basil, dried
• 1 teaspoon, sprinkled sage, dried
• 1 small Can (s) tomato (s), peeled, roughly chopped
• 2 apples, tart, peeled, pitted, thick wedges
• possibly salt

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Instructions

1. Pass the can of tomatoes through a sieve. Collect the juice.
2. Heat the oil in a casserole. Fry the meat cubes in portions. Put the meat back in the pot. Add onions and garlic, season with pepper and simmer for about 5 - 10 minutes. Pour in the beer and tomato juice. Add the carrots, basil and sage. Bring everything to the boil once and then stew covered for 1 hour. Put the tomatoes and apple wedges in the saucepan about 15 minutes before the end of the cooking time and braise them together. Take out the carrots and dice very finely, add again. Season the goulash with pepper and possibly salt.
3. A strong bread, boiled or jacket potatoes tastes good with it.