Men's goulash

Ingredients for 4 servings:

• 1 pork fillet(s)
• 1 large onion(s), finely diced
• some white wine, to deglaze
• 500 ml cream, liquid
• 500 ml milk
• vegetable broth
• salt and pepper
• some flour
• 1 jar Pepper, mild or hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

white midnight soup from the Rottal in Lower Bavaria

Shred pork (you can also use schnitzel), and fry gently, taking care not to over-brown it to keep it light in color. Add diced onions, salt, and plenty of pepper. Deglaze with a splash of white wine, then add a little vegetable stock and simmer for a while, depending on the type of meat. Then top up with cream and milk to the desired level. You can also use just cream; this will make it creamier, of course, but also more substantial. Thicken with flour and simmer gently; it will curdle slightly. The consistency should not be mushy, but not too runny either. Just before serving, stir in the finely chopped peppers (I use half mild, half hot). This dish does need a certain amount of spice. Don’t let it boil any longer, or the liquid will curdle. Rottalers serve it with a slice of farmhouse bread.