Pork Goulash with Apples and Marjoram
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork, lean
- 3 onion (s)
- 2 tablespoon oil or clarified butter
- 500 ml meat stock, instant
- salt and pepper
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ caraway powder
- 0.5 teaspoon ½ marjoram, dried
- 3 apples, red-skinned (125 g each)
- 1 tablespoon cornstarch
- possibly marjoram leaves, fresh, chopped
- 150 g sour cream
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 3 cm cubes. Sear portions in the heated fat. Briefly fry the onions cut into thin rings, deglaze with stock, add salt and spices. Let cook for about 45 minutes. (Or fry in a roasting pan and then place the roasting pan in the oven at 180 degrees for about 1 hour).
- Cut the washed and pitted apples into 1/2 cm thick wedges, add to the goulash and cook for another 5 - 7 minutes.
- Mix the starch with a little water and use it to thicken the sauce. Finally stir in sour cream or creme fraiche, do not let it boil anymore. Sprinkle with fresh marjoram if desired.
- Mashed potatoes or rice go well with this.
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