Alemannic pork goulash

Ingredients for 4 servings:

• 400 g pork goulash
• 2 tbsp oil
• 2 onions
• salt and pepper
• ¼ liter red wine, dry
• 2 tbsp sour cream
• 1 liter vegetable broth
• Spice mix for goulash
• 70 g tomato paste
• 4 tomatoes
• Flour for dusting
• Paprika powder

Instructions

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

Peel the onions and dice them. Heat the fat and sauté the onions until golden brown. Wash the tomatoes, halve them, and slice them, then add them to the onions. Wash and drain the meat. Then, after drying, cut the meat into bite-sized pieces. Season the meat with salt, pepper, and paprika, add it to the other ingredients, and fry until the meat no longer looks raw. Add the tomato paste to the goulash and mix well. Dust with flour and mix well. Deglaze with red wine and simmer for about 5 minutes. Then add the vegetable stock and cover, stirring occasionally, over low heat for about 1 hour. Season to taste with the spice mixture. Finally, add a little sour cream. Serve with dumplings, spaetzle, or rice.