Onion goulash for mother-in-law with fresh herbs and garlic

Ingredients for 4 servings:

• 1 kg goulash (mixed pork and beef)
• 2 onions
• 6 shallots
• 2 garlic cloves
• 500 ml broth
• 50 ml cream
• 50 g sour cream
• 2 rosemary sprigs, fresh
• 2 sprigs sage, fresh
• 2 sprigs of thyme, fresh
• some parsley
• salt and pepper
• possibly paprika powder or a ready-made spice mix for goulash
• 1 cube of herb butter for frying the onions, approx. 20 g each
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 40 minutes

refined with cream and sour cream

Peel the onions, slice them into rings, and fry them in the herb butter until golden brown. Set the onion rings aside. In a heavy pot, fry the seasoned goulash in hot oil. When the meat is nicely browned, add the onions. Gradually add the stock, making sure it doesn’t reduce too much. If necessary, add a little more. Also add the herbs and the chopped garlic. Braise the meat for about 2 hours until tender. Finally, stir in the cream and sour cream and season the goulash with the spices. Serve with pasta or boiled potatoes.