Pork goulash with apricots

Ingredients for 4 servings:

• 750 g pork from the leg, cut into 3 × 3 cm cubes
• 4 tbsp oil or lard
• ½ tsp salt
• Black pepper, freshly ground
• 1 pinch of allspice powder
• ¼ tsp ginger powder
• 1 tbsp pepper, green
• ¼ liter broth or water, boiling hot
• ¼ liter apple cider or light white wine
• 250 g apricot(s), fresh or from a can, halved, sliced
• 1 cup of crème fraîche or 150 g of cream
• 1 large onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

In a casserole dish, fry the meat cubes in hot fat until well browned. Add the onion, sprinkle with salt and plenty of pepper, stir through, and sweat. Stir in the allspice, ginger, and green pepper, and gradually deglaze with hot liquid. Cover the dish and simmer the goulash over low heat for a total of 2–2.5 hours. Halfway through the cooking time, add a little more of the cider and continue simmering. Test for doneness. Purée half of the apricots and add to the meat, simmering for another 15 minutes. Add a little more stock if desired. Add the remaining apricots, stir in the cream or crème fraîche, season to taste, and serve immediately.