Cutlet goulash

Ingredients for 3 servings:

• 3 pork chops, approx. 200 g each
• 1 onion(s)
• 2 carrots
• 1 handful of cocktail tomatoes
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 tsp sugar
• 100 ml dry white wine
• 250 ml broth
• 150 ml cream
• some butter for frying
• salt and pepper
• e.g. paprika powder

Instructions

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

Melt the butter in a high pan. Cut the carrots into small pieces and fry them briefly in the pan. Also cut the chops into small pieces. Season on all sides with salt, pepper, and paprika and add them to the pan with the carrots. (I also add the bones, as they add a good flavor to the sauce.) Halve the tomatoes, add them, and fry lightly on all sides. Then add the tomato paste and crushed garlic and sprinkle with the sugar. Let everything fry for another 5 minutes over medium heat. Deglaze with the white wine and reduce for a few minutes. Add the stock and finally the cream. Let everything reduce for another 10 minutes. Finally, remove the bones and serve the goulash with a side dish of your choice. We like to serve it with mashed potatoes or spaetzle.