John Myers
Ingredients for 4 servings:
- 500 g pork goulash
- 1 onion(s)
- Salt
- 1 tsp, heaped paprika powder, sweet
- 1 tbsp, heaped flour
- ¾ liter broth
- ½ jar capers, 50 ml, including caper liquid
- Basil, fresh
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Brown the meat in oil on all sides in a casserole dish. Then add the diced onion and sauté for a few minutes. Season everything with salt and paprika and deglaze with a very small amount of stock. Cover and allow the liquid to slowly evaporate. Add the flour and sauté everything uncovered for a few minutes. Pour in about 1/2 liter of stock and simmer the meat, covered, over low heat for 45 minutes. Stir the goulash occasionally to loosen the sediment. Thicken the sauce even further with some flour, if desired. Ten minutes before the end of cooking, add half a jar of capers with their liquid and chopped basil to the dish. Season the goulash to taste with salt and paprika, if desired. This dish dates back to my student days.
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