John Myers
Goulash in Pepper Cream
The perfect goulash in pepper cream recipe with a picture and simple step-by-step instructions.
- 1 kg Pork goulash
- 3 Shallots
- 2 tbsp Clarified butter
- Salt, pepper from the mill
- Paprika powder
- 225 ml White wine, alternatively vegetable or meat broth
- 300 ml Vegetable or meat broth
- 150 g Cream
- 3 tbsp Pickled green peppercorns
- 2 tbsp Dark sauce thickener
- 1 bunch Parsley, finely chopped
- Wash the meat and pat dry. Peel the shallots and cut into fine wedges.
- Heat 1 tbsp clarified butter in a saucepan and fry about half of the goulash in it, remove. Heat 1 tbsp clarified butter again and fry the second half of the goulash, remove and set the meat aside.
- Fry the shallots in the frying fat while stirring for about 3 minutes. Deglaze with white wine and stock. Add the meat and simmer for about 15-20 minutes.
- Bring the goulash to the boil, add the drained peppercorns and the sauce thickener, simmer for about 3-5 minutes.
- Season the goulash with salt, pepper from the mill and a little paprika powder. Pour in the cream, stir well and let the goulash stand on the switched off hotplate for about 5 minutes.
- Arrange the goulash on preheated plates.
- Spaetzle and mixed green salad go well with this.
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