Potato Goulash with Letscho
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork neck (boneless)
- 1 kg potato (s), waxy
- 3 onion (s)
- 2 cloves garlic)
- 1 tablespoon clarified butter or oil
- salt and pepper
- 1 tablespoon paprika powder, noble sweet
- 1 tablespoon vinegar (red wine vinegar)
- 4 tablespoon Letscho
- 1 tablespoon crème fraîche
- possibly parsley, for sprinkling
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Dice the meat. Roughly dice the potatoes and onions and finely dice the garlic.
- Heat the clarified butter, fry the meat in it, turning for about 5 minutes. Fry the onions and garlic briefly. Season well with salt, pepper, caraway seeds, paprika and vinegar.
- Add the letscho and potatoes. Pour approx. 3/4 l water, bring to the boil and stew covered for approx. 30 - 40 minutes. Season the goulash again vigorously and stir in the creme fraiche. Sprinkle with chopped parsley.
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