Pork goulash with apples and marjoram

Ingredients for 4 servings:

• 750 g lean pork
• 3 onions
• 2 tbsp oil or clarified butter
• 500 ml meat broth, instant
• salt and pepper
• 1 tsp sweet paprika powder
• ½ tsp caraway powder
• ½ tsp marjoram, dried
• 3 red-skinned apples (125 g each)
• 1 tbsp cornstarch
• possibly marjoram leaves, fresh, chopped
• 150 g sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the meat into approximately 3 cm cubes. Sear in batches in the heated fat until crispy. Briefly fry the thinly sliced ​​onions, deglaze with stock, add salt and seasonings. Simmer for approximately 45 minutes. (Or sear in a roasting pan and then place the roasting pan in the oven at 180 degrees Celsius for approximately 1 hour). Cut the washed and cored apples into 1/2 cm thick slices, add to the goulash, and simmer for another 5-7 minutes. Mix the cornstarch with a little water to thicken the sauce. Finally, stir in the sour cream or crème fraîche; do not allow to boil any longer. Sprinkle with fresh marjoram, if desired. Serve with mashed potatoes or rice.