John Myers
Pork Goulash with Mushrooms Under Jerusalem Artichoke and Potato Hood
The perfect pork goulash with mushrooms under jerusalem artichoke and potato hood recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 500 gr Onions
- 2 tbsp Oil
- Salt pepper
- 1 tbsp Mondamin
- 500 gr Mushrooms
- 700 ml Vegetable broth
- 0,125 ltr White wine
- Oregano, thyme depending on your taste
- 700 gr Potatoes
- 300 gr Jerusalem artichoke
- 200 ml Milk
- 2 tbsp Butter
- Grated nutmeg
- Buaris for roasting
- Pat the meat dry, cut a little smaller if necessary, peel the onions, cut in half and cut into thin rings. Heat the oil in a roasting pan, sauté the onions over a medium heat, remove. Fry the meat in the frying fat in portions all around vigorously, season with salt and pepper. Now add the onions, thyme and oregano and dust a little with mondamine. With broth and wine
- extinguish. Bring to the boil, cover and simmer over medium heat for about 70 minutes. In the meantime, wash, peel and cut the potatoes and Jerusalem artichoke. Cook the potatoes and Jerusalem artichoke in boiling salted water for about 25 minutes.
- Wash the thyme, shake dry and chop the leaves of 6 stalks. Heat the milk and butter, then drain off the potatoes and Jerusalem artichoke. Pour in fat milk and mash everything. Season to taste with salt, pepper and nutmeg.
- In the meantime, cut the mushrooms into fine slices and cook them in a little clarified butter, adding a little salt and pepper, and leave to cool
- Now check whether the goulash is done, then add the cooled mushrooms, put everything together in a baking dish and spread the potato and Jerusalem artichoke mixture on the goulash. Preheat the oven to 175 degrees and bake the pork pot there for about 15 minutes. Garnish with thyme before serving.
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