Meat stew à la Iris

Ingredients for 6 servings:

• 1 kg roast pork from the nut
• 4 potatoes
• 2 bell peppers
• ¼ celery
• 2 onions
• 2 carrots
• 2 garlic cloves
• e.g. herbs rosemary, parsley, etc.
• n. B. red wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

delicious goulash variant with lots of vegetables for the whole family

Cut the meat into bite-sized pieces and dice the vegetables. First, sear the vegetables in a roasting pan for about 5 minutes until you can smell the roasting aromas. Then temporarily store the vegetables from the roasting pan in a bowl. Now sear the meat until lightly browned. When searing, it is important not to sear too much at once, otherwise the vegetables or meat will only lose water and no roasting aromas will develop. It is better to sear in batches; the bottom of the roasting pan should not be completely covered. Once the meat and vegetables are seared, you can add everything together in the roasting pan. Bring back to a boil over high heat and deglaze with red wine. Then pour in about 0.5 l of beef stock and simmer for about 1.5 hours. To thicken the quantity, I like to use packaged goulash sauce; it is not elegant but it is simple.