in Germany

Antonia's apple goulash

updated

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Ingredients for 4 servings:

  • 500 g pork shoulder, boneless
  • 2 tbsp oil
  • 4 onions
  • ¼ liter white wine
  • ¼ liter meat broth
  • salt and pepper
  • 1 tsp curry, maybe a little more
  • 750 g apples, sour firm
  • 4 tbsp cream
  • 1 tbsp flour
  • 1 tbsp cornstarch
  • Parsley

Instructions

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

Cut the pork into cubes. Brown on all sides in hot oil. Peel and roughly dice the onions, and fry for 5 minutes. Add the white wine and meat broth, bring to a boil, and season. Cook for 60 minutes, then add the peeled and cored apple cubes. Simmer for about another 10 minutes. Whisk the cream with the flour and cornstarch and use this to thicken the apple goulash. Season again with pepper and paprika. Sprinkle with chopped parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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