Pork Goulash with Rosemary

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

750 g pork, lean
2 sprigs rosemary
5 clove (s) garlic, sliced
5 tablespoon olive oil
Salt and pepper, black from the mill
1 pepperoni, red, without seeds, sliced
400 g tomato (s), peeled or canned tomatoes
125 ml white wine

Instructions

Cut the pork into cubes and fry vigorously in olive oil with the rosemary and garlic. Only when the meat is brown do salt and pepper and add the chilli pepper. Cut the tomatoes into pieces and add to the meat in the saucepan. Pour in the white wine, put the lid on and let the meat stew on a low flame for about 1 hour. Grainy rice and a cool white wine go well with it.
This simple recipe lives from the quality of the ingredients, so use the best meat, preferably organic, good olive oil and good wine! If there are no ripe summer tomatoes available, it is better to use canned tomatoes, they are more aromatic.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.