Saxon mustard meat McMoe's style

Ingredients for 4 servings:

• 500 g beef goulash
• 500 g pork goulash
• 3 onions
• some rapeseed oil, sunflower oil or clarified butter
• Salt and pepper, black, from the mill
• some caraway seeds, whole or ground
• some flour
• 500 ml dry white wine
• 300 ml vegetable stock
• 450 ml beef broth
• Pickled gherkins, approx. 150 g
• Pumpernickel, approx. 3 slices
• 4 tbsp mustard, medium hot or hotter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Pat the beef and pork goulash dry and chop into smaller pieces if necessary. Peel and dice the onions. Heat a little rapeseed or sunflower oil or clarified butter in a casserole dish or roasting pan and brown the goulash on all sides, seasoning with salt and a few turns of freshly ground black pepper. Then add the diced onion, caraway seeds, and flour and fry for another 2 to 3 minutes. Then pour in the white wine and stock, cover, and simmer the goulash over medium heat for about 1 1/2 hours, stirring occasionally. Drain the gherkins and chop them into large pieces. Finely chop the pumpernickel slices and add them to the goulash along with the gherkin pieces about 15 minutes before the end of the simmering time. Stir the mustard into the goulash. Season the goulash to taste, adjust the seasoning if necessary, and serve. Suitable side dishes include boiled potatoes tossed in butter or herb butter, potato dumplings, or Silesian dumplings, and vegetables include apple and red cabbage, Brussels sprouts with chestnuts and bacon, or lamb’s lettuce with beetroot.