Herb goulash in mascarpone sauce

Ingredients for 2 servings:

• 500 g pork goulash
• 250 g mascarpone
• 500 ml meat broth or vegetable broth
• 1 onion(s), diced
• 5 tbsp freshly chopped herbs (e.g. lavender, oregano, peppermint, thyme, basil, parsley)
• 2 tbsp lemon juice
• salt and pepper
• 1 garlic clove(s), chopped
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Low-carb suitable

Heat the oil and sear the meat until browned all over. Add the onion, fry briefly, and then pour in the stock. Add the garlic and season with salt and pepper. Cover and simmer on low heat for about 30 minutes. Remove the lid when the meat is almost cooked. Continue cooking uncovered on medium heat for about 15 minutes to reduce the liquid by half. Stir in the mascarpone, add the herbs and lemon juice, season to taste, and serve. Carrots go well with this. If you like, you can serve it with boiled potatoes or pasta—then the dish is no longer low-carb.