Red wine goulash made from pork with spaetzle

Ingredients for 4 servings:

• 350 g pork, cut into cubes
• 400 g spaetzle (egg spaetzle)
• 200 g mushrooms, sliced
• 200 g bacon, cut into strips
• some mustard powder (mustard flour)
• 1 bell pepper(s)
• 1 large tomato(s)
• 1 large onion(s)
• 1 liter of water, hot
• 300 ml red wine, semi-dry
• 1 tsp, heaped paprika powder
• 3 tsp, leveled gravy, brown, granulated
• 2 tbsp olive oil
• some butter
• 100 g crème fraîche
• 1 pinch of salt
• 2 pinches of pepper
• 1 chili pepper(s)
• some coriander
• some sugar
• 2 garlic cloves, finely chopped
• some cloves
• some marjoram
• some caraway
• coriander
• some sugar
• possibly chili pepper(s) or peppers

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Own creation, spicy

Cut the meat into approximately 2 cm cubes and brown in olive oil, first on level 3 (electric stove) and then on level 2. Briefly heat the sliced ​​onion and bacon in the oil. Then pour in the red wine and water, add a little salt, pepper, paprika, and the finely chopped garlic cloves, and braise the meat on level 1 for about 75 minutes. Now make a spice mix from the caraway seeds, mustard flour, and marjoram and add everything. About 15 minutes before serving, add the mushrooms, the sliced ​​tomato, and the previously diced and peeled bell pepper. Add as much water to the cooked meat as the desired sauce. Bring the goulash to a boil on level 3 for about 5 minutes. Then refine the mixture with the crème fraîche and thicken it slightly with the gravy. Add the cloves, coriander, and caraway seeds and season with sugar. Also 15 minutes before serving, cook the spaetzle according to the package instructions, drain, and toss in butter. Arrange the spaetzle in deep plates and pour the goulash over them. If you like, you can, of course, make the goulash hotter with chili peppers or chili peppers. It’s generally known that goulash and stews usually taste best when cooked the day before and then reheated.