John Myers
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Mustard – Goulash with Boiled Potatoes
The perfect mustard – goulash with boiled potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Pork goulash (mf) fresh
- 1 liter Meatsoup
- Salt
- Pepper
- Curry
- Sweet paprika
- Sage dried
- Dried thyme
- Dried marjoram
- Dried oregano
- Dried parsley leaf
- Dried rosemary
- Garlic spice
- 1 small glass Mustard
- 4 tbsp Tomato ketchup
- Mondamine powder
- 4 tbsp Oil
- 600 g Potatoes
- 3 pinch Salt
Preparation:
- Clean the meat and cut it into bite-sized pieces.
- Mix the spices together as well as sepperat the herbs.
- Peel and quarter the potatoes.
- Put all other ingredients ready to hand.
Preparation:
- Set up a pan with the oil and let it get very hot.
- Sear the goulash in it.
- Add the spice mixture and let it fry briefly, this tickles the spices out.
- Then add the glass of mustard, fry everything a little and pour in the liter of broth.
- Turn the heat down to a low flame and let everything simmer for about 45 – 60 minutes.
- Add the herb mixture, otherwise they would overcook!
- Add the ketchup and bring to the boil, if necessary, bind the whole thing with a little moonamine.
- Let simmer for another 30-40 minutes
- approx. Turn on the potatoes 25 minutes before the end.
- Pour off the potatoes and arrange them nicely on a plate with the gulsch.
- I wish hearty enjoyment.
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