Pork goulash with beetroot

Ingredients for 4 servings:

• 250 g onion(s)
• 1 kg goulash (pork)
• 4 tbsp oil
• 1 tbsp flour
• 1 tsp caraway seeds
• 2 bay leaves
• salt and pepper
• 150 ml white wine, dry
• 600 ml vegetable stock
• 600 g savoy cabbage
• 200 g beetroot, cooked
• 1 bunch of dill
• 100 g horseradish, fresh
• 150 g crème fraîche
• 2 tsp lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

hearty yet not heavy

Peel and finely dice the onions. Brown the meat in batches in hot oil in a wide pan. Add all the meat to the pan. Add the onions and sauté briefly. Dust with flour, stir in the caraway seeds and bay leaves, and season with salt and pepper. Deglaze with stock and white wine, cover, and simmer over medium heat for about 1.5 hours, stirring occasionally. Meanwhile, trim the savoy cabbage and cut into wedges. Trim the stalks and cut the wedges into thin strips. Blanch the savoy cabbage in salted water for about 2 minutes, then refresh. Finely chop the dill, leaving only a few sprigs for garnishing later. Peel the horseradish, finely grate it, and mix with the crème fraîche, dill, and lemon juice. Once the cooking time is over, stir the horseradish cream into the goulash. Fold in the savoy cabbage and beetroot and heat briefly. Season to taste and serve garnished with dill. Boiled potatoes go well with this.