John Myers
Pork Goulash À La Heiko
The perfect pork goulash à la heiko recipe with a picture and simple step-by-step instructions.
- 1000 g Pork goulash
- 500 g Paprika
- 2 Onions
- 1 Clove of garlic
- 1 Can Tomatoes
- 1 Can Mushrooms
- 1 tbsp Tomato paste concentrated three times
- 100 ml White wine
- 250 ml Vegetable broth
- Salt, pepper from the mill
- Sweet paprika
- Cayenne pepper
- Clarified butter
- Core, wash and cut the paprika into large cubes. Peel the onion and garlic and cut into cubes. Chop the tomatoes into large pieces. Put the mushrooms in a colander and drain.
- Heat the butter lard in a saucepan and fry the goulash in it. Add onions and garlic and fry with. Season with salt, pepper from the mill, sweet paprika and cayenne pepper. Stir in tomato paste and deglaze with the white wine and let it boil down briefly. Add tomatoes and vegetable stock and simmer for 1 hour over low heat.
- 15min before the end, add the peppers and mushrooms and let simmer. Season again to taste and thicken the sauce with cornstarch. Serve with either pasta or potatoes. Good Appetite.
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