Christmas goulash with pickles

Ingredients for 4 servings:

• some oil
• 1 kg pork for goulash (beef requires longer cooking time)
• 2 onions
• 3 garlic cloves
• 1 bay leaf
• 8 peppercorns (optional)
• 1 star anise
• 1 stalk(s) cinnamon
• 100 g tomato paste
• 500 g pickled cucumber(s) (see my recipe in my profile)
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The Hungarian recipe is varied by adding a touch of Christmas spices; but it also tastes good in summer

Peel and roughly chop the onions and garlic. Dice the meat and fry with the onion and garlic in a little oil. Add the bay leaf, peppercorns, star anise, and cinnamon stick. Mix well, then add the tomato paste and fry briefly. Pour in enough boiling water to make the desired amount of sauce (the liquid will reduce slightly). Cover and simmer for 45 minutes. Then drain the pickles and add them. Simmer for another 30 minutes. If there is still too much liquid in the pot, remove the lid for the last 15 minutes. When the meat is tender, season with sugar and serve the goulash with potatoes or macaroni.