Pork Loin Goulash – Slowly Seared with Lots Of Good Sauce

Summary

Ingredients

• 1.2 kg pork (back), parried
• 3 onion (s)
• 2 cans mushrooms (better: fresh mushrooms)
• 400 ml sweet cream
• 1 tablespoon tomato paste (well heaped )
• 1 tablespoon mustard (not heaped)
• 2 tablespoon flour, instant or normal
• 2 teaspoons paprika powder, roasted or milder normal
• 3 tablespoons oil or lard
• 1 shot cognac (very powerful shot)
• Salt and pepper from the mill
• 1 teaspoon sugar
• water or mushroom liquid from the can

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Instructions

1. The meat should be at room temperature. Roughly dice the onions. Cut the meat into 2 - 3 cm cubes. Drain the mushrooms and collect the juice.
2. If fresh mushrooms are used, do not wash them, just rub them and quarter or halve, fry them vigorously in very hot oil, depending on the size and in advance, so that they turn brown on the outside. Then add a little salt and pepper and set aside. Canned mushrooms do not need to be sautéed.
3. Heat the fat in a roasting pan, let it get very hot and fry the meat quickly and vigorously in portions on the highest setting. Salt and pepper very well immediately after taking it out - more rather than less.
4. With the last portion of meat, fry the onions and add them to the saucepan shortly after the meat. When the meat and onions are browned, season with pepper and salt and turn the stove down to about 1/3 of the power. Scatter flour, sugar and paprika over the onion and meat mixture and add tomato paste and mustard.
5. Mix and add the rest of the meat. Roast everything briefly, until just before it burns, and then deglaze with about half of the juice of the mushrooms (with fresh mushrooms with water). First add a little liquid so that there are no lumps and stir well, then the rest.
6. Let it boil down a little and stir in the cream. Now turn the stove on very small, it should no longer cook properly, just so close to the boiling point. Season to taste with salt and pepper.
7. Add the cognac, then leave the pot on the stove for about 1/2 - 1 hour at level 2 (of 9 levels). If too much has boiled down, add a little water. Add the mushrooms, if liquid is missing, add some of the remaining mushroom liquid or some water.
8. Put the lid on the pot and forget about the goulash on a very low level for 3 - 4 hours - stir sometimes. It depends a little on the meat whether it is soft after 4 hours or only after 5 hours. When the meat is soft and tender, add salt and pepper to taste.
9. Delicious with ribbon noodles or potatoes and beetroot salad or celery salad. By the way, it tastes even better when it is warmed up, because everything is pulled through.
10. The recipe is ideal for owners of a slow cooker.

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