Pork goulash in beer sauce

Ingredients for 4 servings:

• 1 kg pork, suitable for braising
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 1 leek(s)
• 1 bottle of beer, 0.33 (Pils)
• 500 ml vegetable stock
• 1 tbsp sour cream, cream or crème fraîche
• some sauce thickener, dark
• salt and pepper
• Bay leaf
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sunday dinner

Roughly dice the pork, then sear it in a little oil in a large pot, season with salt and pepper, remove it from the pot, and set it aside. Dice the onions and fry them in the pan’s drippings. Dice the soup vegetables, slice the leek into rings, and add everything to the onions, frying until lightly browned. Deglaze with beer and vegetable stock, then add the seared meat back in. Add the bay leaf and season with salt and pepper. Cover and simmer for about 1 hour on medium to low heat. The meat is cooked when you can easily pierce it with a sharp knife. You can also use a pressure cooker, which will reduce the cooking time by about half. When the meat is cooked, remove it from the pot and place a sieve on top of another pot. Pour the sauce through the sieve, catching the vegetables. Bring the sauce back to a boil and thicken with a sauce thickener. Season again to taste. If you like, stir in sour cream, whipped cream, or crème fraîche. It goes well with potatoes or dumplings and red cabbage. I don’t use the braised vegetables, but you can also puree some of them and use them in the sauce.