Pork goulash with carrots à la Gabi

Ingredients for 4 servings:

• 500 g boneless pork shoulder, cut into bite-sized cubes
• Salt
• Black pepper, freshly ground
• 100 g bacon, streaky, smoked, cut into strips
• 1 tbsp lard
• 3 medium-sized onions, diced
• 1 tbsp paprika powder, sweet
• 375 ml meat broth, possibly instant
• 500 g carrot(s), peeled, cut into thick slices
• 125 ml sour cream
• 1 tbsp flour
• 3 tbsp shallots, drained
• 1 pinch(s) of sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Season the meat with salt and pepper. Heat the lard in a saucepan, fry the bacon strips until crispy, and then remove. Brown the goulash in it, then brown the onions. Remove the pan from the heat, sprinkle the goulash with paprika, and deglaze with the broth. Add the bacon, cover, and simmer over low heat for about 45-60 minutes. After 25 minutes, add the carrot slices and simmer until cooked through. Whisk the sour cream with the flour to thicken the dish. Finally, add the pearl onions and season with salt and sugar.