Summary

Ingredients

• 500 g pork oulash
• 500 g carrot (s)
• 1 onion (s)
• 1 leek
• 1 liter broth
• 60 ml heavy cream
• 1 teaspoon marjoram, dried
• 1 pinch (s) sugar
• 0.5 teaspoon ½ pepper
• 2 tablespoon parsley, fresh or frozen
• salt
• oil

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Instructions

1. Peel and dice the onion, clean the leek and cut into fine rings. Sweat both with a little oil in a large saucepan until the onions are translucent or lightly brown. Then take the onions and leeks out of the pot and set aside.
2. If necessary, let some more oil heat up in the pot and sear the meat. Then add the leek and onions again, deglaze with the hot stock and simmer in an open pot for 20 minutes. Meanwhile, clean the carrots and cut into pieces.
3. Add the carrots with sugar, pepper and marjoram to the saucepan and let the stew simmer for another hour. Pour in a little more water if necessary. Finally stir in the cream and chopped parsley and season with salt and pepper.
4. Noodles or spaetzle taste best with this.