Summary

Ingredients

• 1 onion (s)
• 100 g pork belly
• 500 g oulash (ham oulash)
• 200 ml vegetable stock
• 0.5 liter ½ mulled wine
• 1 orange (s)
• Cinnamon powder
• salt and pepper
• possibly cornstarch for binding

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Instructions

1. Cut the bacon into cubes and fry. Cut the onion into strips and add to the bacon. As soon as the onions are translucent, add the goulash and fry as well. Deglaze with vegetable stock and then top up with mulled wine.
2. Let the goulash cook for about 1 hour. Season to taste with salt, pepper and cinnamon. Finally, fillet the orange and add the fillets to the goulash and let them warm up.
3. If the sauce has not boiled down enough, you can thicken with a little cornstarch if necessary.