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Pork goulash from the Roman pot

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Ingredients for 4 servings:

  • 800 g goulash
  • 400 g onion(s)
  • 5 tbsp smoked bacon, diced
  • 1 red bell pepper(s)
  • 1 class can/n mushrooms, whole
  • 3 tbsp tomato paste
  • 500 ml broth
  • 3 cloves garlic
  • Caraway seeds
  • Paprika powder
  • Salt
  • marjoram
  • 2 small gherkins
  • some flour, to bind
  • n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

Season the meat pieces and place them in the Roman pot. Add the finely chopped onions, garlic, gherkins, and bell peppers and mix everything thoroughly. Sprinkle with chopped bacon. Top with the stock. Now add the tomato paste. Close the Roman pot and simmer in the oven at 190°C for about 3 hours until soft and buttery. About 15 minutes before the end of cooking, add the mushrooms, stir the flour with water until smooth, and use this to thicken the sauce. Note: Always rinse the Roman pot with water beforehand!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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