Hohenlohe carrot meat

Ingredients for 4 servings:

• 500 g lean pork shoulder
• Salt
• pepper
• 3 onions
• 2 tbsp vegetable oil
• ½ liter meat broth
• 500 g carrot(s)
• 1 large apple, sour
• 10 g flour
• 150 ml dry white wine
• e.g. curry powder
• ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Juicy pork goulash – with a special sweet and spicy taste of carrots, apples and curry!

Cut the meat into bite-sized pieces and season generously with salt and pepper. Peel and slice the onions. Heat the oil in a pan, add the sliced ​​onions, and fry until translucent. Add the meat pieces to the pan with the onions and fry vigorously, then deglaze with the meat broth after about 5 minutes. Reduce the heat and simmer gently for about 30 minutes. In the meantime, wash and peel the carrots and cut into 1/2 cm thick slices. Peel and quarter the apple, remove the core, and slice the quarters. Add the carrots and apple slices to the meat pot and simmer for a further 20 minutes. Then, while stirring, slowly add the flour mixed with the white wine until slightly thickened. Season to taste with a little curry powder and simmer gently for another 5 minutes. Sprinkle the carrot flesh with chopped parsley and serve with boiled potatoes. Mashed potatoes also make a good side dish. The carrot meat also tastes great with veal or chicken leg. With chicken leg, however, the cooking time is only 10 minutes. Personally, I often use a little less meat and more carrots, and sometimes fry a small piece of ginger with the onions. The carrot meat keeps well in the refrigerator for a few days.