John Myers
Contents
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Ingredients
- 500 g Pork goulash
- 500 g Paprika (red, green and yellow)
- 400 g Onions
- 250 g Brown mushrooms
- 2 Garlic cloves
- 2 Red chili peppers
- 2 tbsp Butter
- 2 tbsp Tomato paste
- 1 liter Clear broth (4 teaspoons instant)
- 1 tbsp Salt
- 1 tbsp Sweet paprika
- 1 tbsp Mild curry powder
- 1 tsp Sambal oelek
- 2 Bay leaves
- 100 g Cooking cream
- 100 g Sour cream
- 1 tbsp Sweet soy sauce
- 1 tsp Sugar
- 2 Heavy splash of lemon juice
- 2 tbsp Tapioca starch
- Parsley for garnish
Instructions
- Clean / core the peppers, wash and cut into small diamonds. Peel the onions, cut in half and cut into wedges / assemble apart. Clean / brush the mushrooms, halve and cut into pieces. Peel and finely dice the garlic cloves. Clean / core the chilli peppers and finely dice. Heat the butter fat (2 tbsp) in a roasting pan, fry the goulash cubes vigorously, add the onion wedges, garlic clove cubes, chilli pepper cubes and mushroom pieces one after the other and fry briefly. Deglaze / pour in the clear broth (1 liter), add tomato paste (2 tablespoons) and bay leaves (2 pieces) and season with salt (1 tablespoon), sweet paprika (1 tablespoon), mild curry powder (1 tablespoon) and sambal oelek (1 teaspoon) Season and let everything cook / stew with the lid on for about 1 hour. Fold in the cooking cream (100 g) and sour cream (100 g) and season with sweet soy sauce (1 tablespoon), sugar (1 teaspoon) and lemon juice (2 strong dashes). Mix the tapioca starch (2 tbsp) in a little cold water, stir into the goulash and as soon as the liquid starts to thicken, slide the goulash off the stove. Here: Served with sugar snap peas and jacket potato triplets.
Further supplement recommendations / ideas:
- Potatoes, mashed potatoes, rice, pasta, flatbread, baguette, croquettes, dumplings ...
Further vegetable side dish recommendations / ideas:
- Red cabbage, sugar snap peas, cauliflower, Brussels sprouts, salsify, peas and carrots, sauerkraut ...
