Cherry goulash from pork

Ingredients for 2 servings:

• 500 g pork goulash
• 1 tbsp butter
• 2 onions
• 300 ml red wine
• 1 jar sour cherries, 680 g
• 1 tbsp honey
• salt and pepper
• e.g. vegetable broth
• Thyme
• possibly flour for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Roughly dice the onions and fry in the butter until translucent. Remove from the pot, brown the meat, and season with salt. Once browned, add the onions back in and deglaze with the red wine. Add 1 teaspoon of vegetable stock, if desired. Cover and simmer on low heat for 1 hour. Drain and reserve the cherry juice. Heat in a pot or pan with the honey and a sprig of thyme and reduce until the consistency is syrupy. Add the liquid to the goulash and the cherries (half the cherries will suffice, depending on your taste). Simmer uncovered for a few more minutes and season with salt and pepper. If the sauce is still too thin, thicken with a little flour until the desired consistency is reached. The meat should now have taken on a beautiful purple color and be very tender. Dumplings, potatoes, or noodles are suitable as side dishes.