Summary

Ingredients

• 600 g pork oulash, not diced too small
• 3 tablespoon oil, neutral (e.g. sunflower oil)
• 2 onion (s), diced
• Salt and pepper, whiter
• Paprika powder, hot pink
• 1 small Can (s) mushrooms, whole heads, drained
• water, hot
• 5 tomato paste from the tube

For the sauce:

• 2 teaspoons, heaped cornstarch
• Water, cold
• 1 dash Tabasco

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Instructions

1. Heat the oil in a saucepan, add the goulash and fry until crispy. Only then season with salt, pepper and paprika, otherwise too much water will leak out of the meat and it will then be difficult to brown. But the latter is important for the taste!
2. Then add the onions and stir-fry the whole thing over a moderate heat. Deglaze with hot water (approx. 2 cups) so that the meat is barely covered. Add the tomato paste and mushrooms.
3. Tilt the lid and let the meat simmer gently for almost 60 minutes over a very low flame. If the sauce boils down too much, add hot water in good time.
4. When the goulash is done, stir the cornstarch in 1/3 cup of water and gradually add it to the simmering sauce while stirring until the desired consistency is achieved. If necessary, season with salt and pepper and add a tiny splash of Tabasco. Serve with pasta that absorbs sauce well, e.g., spiral noodles.