Pork goulash from the slow cooker

Ingredients for 4 servings:

• 1 kg pork shoulder goulash
• 600 g onion(s)
• 2 m.-large carrot(s)
• 500 g mushrooms, fresh or frozen
• 200 ml meat broth
• 3 tbsp tomato paste
• 250 ml beer, light
• 1 tsp caraway seeds
• 2 tsp marjoram
• ½ tsp chili
• 2 tbsp paprika powder, sweet
• salt and pepper
• ½ cup crème fraîche with herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

3.5 l slow cooker

Dice the onions and carrots and sauté in a pan; the onions should be translucent but not brown. Transfer to the slow cooker. Brown the meat in batches until golden brown and add to the vegetables. Add the meat broth, spices, and tomato paste to the roasting juices, bring to a boil, and transfer to the slow cooker. Add the mushrooms and beer, season with salt and pepper, and cook on low for about 5-6 hours, depending on the slow cooker. Finally, stir in the crème fraîche. Serve with pasta and salad or vegetables.