Pork goulash, potato and turnip stew with curry

Ingredients for 4 servings:

• 800 g pork goulash
• 2 onions
• 3 spring onions
• 3 tbsp sunflower oil
• 2 tbsp flour
• ½ tbsp curry powder
• 150 ml dry white wine
• ½ liter vegetable broth
• Salt
• Black pepper, freshly ground
• some nutmeg, freshly grated
• 700 g potatoes
• 650 g swede(s)
• 7 tbsp cream
• 3 tbsp lemon juice
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse the pork goulash, pat dry, and halve the cubes if necessary. Peel the onions and slice into rings. Trim and rinse the spring onions. Slice the white part into thick rings and the green part into thin rings. Heat the sunflower oil in a casserole dish or roasting pan and fry the meat cubes for about seven minutes. Then remove the onions and the white part of the spring onions in the hot frying fat and sauté for about five minutes. Sprinkle the flour and curry powder over the pork and sauté while stirring. Add the meat cubes, deglaze with the white wine and stock, bring to a boil, season with a little salt, a few turns of black pepper, and some freshly grated nutmeg, and simmer covered over medium heat for about one hour. Peel the potatoes and swedes, wash them, and cut them into bite-sized pieces. Add them to the goulash about 20 minutes before the end of the simmering time and finish cooking. Then pour in the cream and season with a little salt, a few grinds of freshly ground black pepper, a little freshly grated nutmeg, and the lemon juice. Rinse the chives, shake them dry, and cut them into small rolls. Sprinkle them over the goulash along with the green part of the spring onions. If children are sharing, replace the white wine with apple juice.