John Myers
Ingredients for 6 servings:
- 500 g pork shoulder
- 3 large onions
- 2 cups sour cream
- 700 g penne or macaroni
- Salt
- Paprika powder, mild
- Paprika powder, hot
- oil
- Flour
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Pasta bake
Finely chop the onion and fry in a little oil. Dice the meat and brown it too. Season with salt and both types of paprika. Stir briefly and immediately deglaze with about 1/4 liter of hot water. Simmer for about 3/4 hour until the meat is tender. Thicken with a little flour and finally stir in 1 cup of sour cream. Let the goulash cool. In the meantime, cook the pasta until al dente. Put the entire goulash through a meat grinder. Place the pasta in an ovenproof dish, mix with the minced goulash and pour over everything with a cup of sour cream. Bake in the oven at medium heat for about 30 minutes. Serve with beetroot salad, pickled gherkins or a green salad. If you have leftover pork goulash from the day before, all you need to do is cook the pasta, mince the goulash and bake it all.
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