Pork goulash from the Ultra

Ingredients for 4 servings:

• 1 kg pork goulash
• ½ kg onion(s)
• 2 tbsp lemon juice concentrate
• Oil for frying
• ½ tube(s) tomato paste
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• e.g. salt and pepper
• 125 ml red wine, dry
• 500 ml broth, clear, maybe a little more
• 1 jar mushrooms, sliced, large jar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

very tender pork

Peel the onions and chop them in a Quickchef (or by hand) and mix them with the meat. Mix with a little lemon juice concentrate and let it simmer for about 30 minutes to 1 hour. In two or more batches, brown the meat and onion mixture in a pan with hot oil, season with paprika, salt, and pepper. Add the tomato paste and fry. Deglaze with wine and stock and bring to a boil. Transfer everything to the 5-liter Ultra. Finally, briefly fry the drained mushrooms in the hot pan and add them to the Ultra. If you like, you can of course add fresh peppers, tomatoes, or even pickles to the goulash; it’s all a matter of taste. Place the closed Ultra in the preheated oven at 200°C (top/bottom heat) and braise the dish for about 2 hours. Stir occasionally and top up with a little stock if too much liquid is lost. You don’t need any flour or anything like that; the onions are perfectly sufficient to thicken the sauce. We serve it with homemade spaetzle.