John Myers
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Onion and Tomato Goulash
The perfect onion and tomato goulash recipe with a picture and simple step-by-step instructions.
goulash
- 1 kilogram Pork neck
- 2 Garlic cloves
- 2 Oil
- Salt
- Pepper
- Paprika powder
sauce
- 350 ml Water
- 1 Can Tomatoes – 850 ml
- 4 tablespoon Red wine vinegar
- 150 ml Red wine
- 1 Cinnamon stick
- 1 Bay leaf
- 6 Onion red
- 8 Cherry tomatoes
goulash
- Cut the meat into bite-sized pieces, wash and pat dry.
- Heat some oil in a roasting pan and fry the meat in portions, add garlic and season with slz, pepper and paprika powder.
sauce
- Deglaze the goulash with the water, add the tomatoes with the liquid vinegar, wine, cinnamon stick and the bay leaf and cook covered for about 90 minutes.
- Peel the onions, cut into eighths and add to the meat, cover and let simmer for another 20 minutes.
- Now wash off the tomatoes and let simmer for another 10 minutes.
- Season everything again and enjoy with bread dumplings and red cabbage.
- Enjoy your meal
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