John Myers
Juicy Pork Goulash
The perfect juicy pork goulash recipe with a picture and simple step-by-step instructions.
- 1,5 kilo Boneless pork neck
- 2 piece Onions or shallots
- 100 g Tomato paste
- 150 g Ajvar spicy
- 2 piece Garlic cloves chopped
- 2 piece Diced pickles
- 2 tablespoon Clarified butter
- Salt
- Water
- Fry the meat, cut into large pieces, in clarified butter. Fry the onions or shallots and garlic briefly. Stir in ajvar and tomato paste, add the diced cucumber and fill up with a little water. Roast in the oven, in a covered roaster or similar at 200 ° C for a long hour. After about 3/4 of the cooking time, season to taste with salt and from time to time level out any evaporated liquid with water (depending on the need for sauce). Serve with Bohemian bread dumplings. Good Appetite!
- Why pork neck? Pork neck is a little more expensive than normal goulash, but it is streaky, with the fat giving the meat the necessary juice. So nothing for the apostles of slimming, but you don’t indulge yourself in anything else. The Bohemian bread dumplings (sliced) can be bought ready-made in every well-stocked supermarket.
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