John Myers
Ingredients for 4 servings:
- ½ liter apple juice
- 3 tsp allspice, ground
- 500 g prunes, soft (without seeds)
- 700 g onion(s)
- 1.2 kg pork goulash (diced)
- 50 g clarified butter
- 300 ml broth
- 1 kg potatoes
- 4 apples, sour
- Sauce thickener
- salt and pepper
Instructions
Working time approx. 1 day 6 hours; Total time approx. 1 day 6 hours
An inexpensive main course that is also well received by guests
Mix apple juice with 2 teaspoons of allspice, then soak the prunes in it for one hour. Peel the onions and cut them into eighths lengthwise. Brown the meat on all sides in the clarified butter, seasoning with salt and pepper. Add the onions to the meat and deglaze with the stock. Braise in a preheated oven (at 190°C or in a fan-assisted oven at 170°C) on the middle rack for 45 minutes. Meanwhile, peel the potatoes and apples and cut them into eighths. Add them to the roasting tin along with the prunes and their juice, and roast uncovered for another hour. Season the sauce with the remaining allspice, salt, and pepper, and thicken slightly with the sauce thickener.
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