Fiery paprika goulash

Ingredients for 4 servings:

• 1 can pineapple, in rings (580 ml)
• 3 medium-sized bell peppers
• 300 g mushrooms, small
• 4 m.-sized onion(s)
• 1 kg pork neck
• 2 tbsp oil
• 3 tbsp tomato paste
• 2 tbsp vegetable broth, instant
• 200 g sour cream
• Salt and pepper, black
• Cayenne pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the pineapple and let it drain, reserving the juice. Cut the pineapple rings into pieces. Cut the bell peppers into pieces. Clean the mushrooms. Peel and roughly chop the onions. Dice the meat, trimming any fat. Heat the oil in a roasting pan and brown the meat in batches. Add the onions and mushrooms and fry. Add the tomato paste and sauté. Add the bell peppers and pineapple. Deglaze with ¾ l water and 200 ml pineapple juice. Bring to a boil and stir in the stock. Season with salt, pepper, and 1 teaspoon of cayenne pepper. Cover and simmer in a preheated oven (175°C, fan oven 150°C) for about 2 hours. When the meat is nice and tender, season the goulash with salt, pepper, and cayenne pepper. Stir in the sour cream until smooth and serve garnished with a dollop of sour cream. Serve with the remaining sour cream and mix in if desired. Baguette goes well with it.