Goulash à la Mone

Ingredients for 4 servings:

• 1,000 g pork goulash
• 2 m.-large onion(s), (chopped)
• 350 ml red wine (dry)
• Stock (meat stock or broth)
• Salt
• pepper
• Paprika powder (sweet)
• 2 tbsp mustard (medium hot)
• Olive oil or liquid margarine
• possibly sauce thickener (for dark sauces)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pork goulash tender and juicy in red wine sauce

Heat a saucepan, add the oil or liquid margarine (Rama liquid), and sear the meat. Add the onions and fry briefly. Season everything generously with salt, pepper, and paprika, stir in the mustard. Deglaze with the red wine and add enough stock to cover everything. Bring to a boil, then cover and simmer over low heat for about 1 1/2 to 2 hours, until the meat is falling apart. Stir occasionally. If the sauce is still too thin, stir in a little thickener for dark sauces (or a roux) and bring everything to a brisk boil. Season again with spices, if desired. Boiled potatoes and potato dumplings go well with this dish. Brussels sprouts or, more traditionally, red cabbage are excellent vegetables. TIP: You can, of course, also prepare mixed meat goulash or pure beef goulash in this way.