Festive pork goulash à la Gabi

Ingredients for 4 servings:

• 500 g lean pork shoulder, cut into bite-sized pieces
• 250 g fresh mushrooms, sliced
• 2 m.-sized onion(s), in rings
• 250 g Celery, cut into strips
• 1 clove(s) garlic, finely chopped
• 40 g margarine
• ½ tsp black pepper, freshly ground
• 2 tbsp soy sauce, dark
• 200 ml dry sherry
• 200 ml water
• 2 tbsp, leveled flour
• 100 ml cream
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Heat the fat and sear the meat, remove and keep warm. Add the mushrooms, onions, celery, and garlic to the fat one after the other, simmer for 5-10 minutes, and then remove. Add the meat, pepper, soy sauce, sherry, and water to the pot, bring to a boil, and simmer over low heat for about 40 minutes. Add the vegetables, bring to a boil, and simmer over low heat for another 20 minutes. Combine the flour and cream and use this to thicken the goulash. Season to taste with salt and pepper.