John Myers
Pork Garlic Goulash
The perfect pork garlic goulash recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork schnitzel
- 1 some Coconut oil
- 4 piece Chopped red onion
- 12 piece Garlic cloves chopped
- 1 tbsp Tomato paste
- 2 tbsp Sweet paprika powder
- 1 tsp Hot paprika powder
- 1 liter Beef broth own production
- 1 pinch Chilli (cayenne pepper)
- 1 some Strength
- 150 ml Whipped cream
- 4 piece Spring onions fresh, cut
- We had guests and one guest does not eat anything that is fat. That’s why I bought lean schnitzel from the butcher I trusted.
- Cut the meat into cubes and pat dry. Heat the coconut oil (I needed two pans) and fry the meat all over.
- Now put the meat from the pans into a saucepan. First roast the onions in one of the pans, then fry the spring onions and the garlic with them and with them.
- The roasted vegetables are now added to the meat and the tomato paste and paprika powder are mixed in. Now deglaze the whole thing with the beef stock and bring to the boil once.
- Now let the goulash simmer for about 90-120 minutes. If necessary, add more broth.
- Now stir a little starch in cold water to thicken and stir in the cream. Stir into the saucepan for the goulash and bring to the boil while stirring.
- Let everything simmer together for a few more minutes and season to taste. I seasoned it with a little cayenne pepper and sea salt because everyone at the table likes to eat a little hotter.
- As a starter there was carrot salad and the goulash was served with boiled potatoes.
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