Summary

Ingredients

• 2 large onions
• 2 tablespoon fat for frying
• 1 tablespoon curry powder
• 2 tablespoon sugar
• pepper
• 500 g pork oulash
• 125 ml meat broth, a strong one
• 500 g apricot (s)
• 3 tablespoon crème fraîche

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Instructions

1. Peel the onions, cut into small cubes and sauté in the hot fat. Stir in the curry powder, sugar and pepper and fry until the sugar caramelises. Then add the goulash and stir-fry until brown. Deglaze the meat with the meat stock and simmer in a closed saucepan over moderate heat for about 40 minutes.
2. Halve the apricots, remove the core, cut into strips and stew for 3 minutes. The fruits must not become too soft. Finally stir in the crème fraîche and season the goulash again to taste.
3. Rice goes well with it.