Summary

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

1. 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).
2. Cut the washed and pitted apples into 1/2 cm thick wedges, add to the goulash and cook for another 5 - 7 minutes.
3. 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.
4. Mashed potatoes or rice go well with this.