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goulash

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Ingredients for 4 servings:

  • 800 g pork goulash (diced)
  • 6 carrots
  • 150 g Brussels sprouts (frozen)
  • 125 ml white wine
  • 1 bulb(s) of fennel
  • 2 cloves garlic
  • 1 onion(s)
  • salt and pepper
  • 1 tsp mustard
  • basil

Instructions

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

Rinse the pork goulash and place it in a Roman pot, which has been soaked for 20 minutes, and spread with mustard. Slice the carrots and place them on top of the meat, then add the frozen Brussels sprouts, dice the fennel and onion, crush the garlic, and add it to the ingredients. Then top everything with the white wine and spices and place it in the oven at 200°C for 2 hours. The Roman pot will release plenty of water during cooking so nothing can burn or dry out. Thicken the sauce at the end.

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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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