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Hunter's pan

updated

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Ingredients for 4 servings:

  • 400 g goulash (pork)
  • 250 g onion(s)
  • 150 g leek
  • 150 g mushrooms
  • Salt
  • pepper
  • Paprika powder
  • some flour
  • n. B. chives, chopped
  • e.g. sour cream
  • ¼ liter of water
  • some cold water to mix

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onions. Trim the leek and slice into rings. Trim the mushrooms and halve or quarter any large ones. Fry the diced onions in a pan until translucent. Add the meat and fry until golden brown on all sides. Season with salt, pepper, and paprika. Then add the water and braise the meat until tender. Only add the leek and mushrooms when the meat is almost tender. Finally, mix a little flour with a little cold water to thicken the sauce. Season to taste with sour cream. Sprinkle with chopped chives before serving. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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