John Myers
Pork Goulash
The perfect pork goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 2 Onion
- 600 ml Meatsoup
- 100 g Sour cream
- 1 teaspoon Caraway seed
- 1 teaspoon Sweet or hot paprika
- 1 teaspoon Ground pepper
- 0,5 teaspoon Salt
- 2 piece Red peppers
- 1 tablespoon Food starch
- 3 tablespoon Cold water
- 1 tablespoon Tomaenmark
- Peel the onion and cut into cubes. Halve the peppers, remove the white dividers and seeds. Wash the halves and cut into large cubes.
- Let the fat get hot in a saucepan. Fry the meat cubes brown on all sides, season with salt and pepper. Fry the onion cubes briefly. Add tomato paste and roast. Deglaze everything with the meat stock so that the roasting deposits come off the bottom. Put the lid on and let simmer for 45 minutes. Stir occasionally and add liquid if necessary.
- Add the diced paprika, season with caraway seeds and paprika powder and simmer for another 20 minutes with the lid closed.
- Finally, stir the cornstarch in cold water and add to the goulash, thicken the sauce with it. Stir sour cream into the goulash and season again with salt, pepper and paprika.
- We had boiled potatoes and carrots with it. Noodles, dumplings or rice are also suitable as a side dish.
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