Goulash of pork loin – slowly simmered with plenty of good sauce

Ingredients for 4 servings:

• 1.2 kg pork (back), trimmed
• 3 onions
• 2 cans of mushrooms (preferably fresh mushrooms)
• 400 ml sweet cream
• 1 tbsp tomato paste (heaped tbsp)
• 1 tbsp mustard (not heaped)
• 2 tbsp Flour, instant or normal
• 2 tsp Paprika powder, roasted or milder regular
• 3 tbsp oil or lard
• 1 shot of cognac (very strong shot)
• n. B. Salt and pepper from the mill
• 1 tsp sugar
• n. B. Water or fungal fluid from the can

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

also great in the slow cooker, not exactly low in calories but all the more delicious and it simmers by itself – the longer the better

The meat should be at room temperature. Roughly dice the onions. Cut the meat into 2-3 cm cubes. Drain the mushrooms and collect the juices. If using fresh mushrooms, do not wash them; just rub them and quarter or halve them, depending on their size. First, fry them vigorously in a roasting pan in very hot oil until they brown on the outside. Then add a little salt and pepper and set aside. Canned mushrooms do not need to be fried. Heat the fat in a roasting pan until very hot, and then fry the meat quickly and vigorously in batches over the highest heat. Immediately after removing the meat, season well with salt and pepper—better use more than less. With the last batch of meat, fry the onions, adding them to the pan shortly after the meat. When the meat and onions are browned, add salt and pepper, and reduce the heat to about 1/3 of the power. Sprinkle flour, sugar, and paprika over the onion and meat mixture, then add tomato paste and mustard. Mix well, then add the remaining meat. Briefly roast everything until just before it burns, then deglaze with about half of the mushroom juice (water for fresh mushrooms). First add a little liquid so there are no lumps and mix well, then the rest. Let it reduce slightly and stir in the cream. Now reduce the heat to very low; it shouldn’t be boiling, just barely. Season with salt and pepper. Add the cognac, then leave the pot on the stovetop at level 2 (of 9 levels) for about 1/2 to 1 hour. If too much has reduced, add a little water. Add the mushrooms; if there isn’t enough liquid, add some of the remaining mushroom juice or a little water. Put the lid on the pot and leave the goulash on very low heat for 3-4 hours, stirring occasionally. It depends a bit on the meat whether it’s tender after 4 or 5 hours. When the meat is soft and tender, season with salt and pepper. Delicious with tagliatelle or potatoes and beetroot or celery salad. It tastes even better reheated, because everything is more marinated. This recipe is ideal for slow cooker owners.