Serbian goulash with plums and apples

Ingredients for 4 servings:

• 250 g beef goulash
• 250 g pork goulash
• 250 g prunes
• 250 g onion(s)
• 6 tbsp oil
• 250 ml meat broth, clear
• 250 ml apple cider
• 250 g apples
• 4 tbsp applesauce
• 125 ml sour cream
• Salt
• pepper
• marjoram
• possibly flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the prunes in water overnight. Heat the oil and fry the meat cubes for about 10 to 15 minutes. In the meantime, peel and dice the onions, add them to the meat, and let them brown. Season with salt, marjoram, and pepper, and deglaze with the hot meat broth. Add the apple wine, cover, and simmer for about 90 minutes. Meanwhile, pit the plums, quarter, peel, and slice the apples. Add the plums to the meat 30 minutes before the end of the cooking time, and add the apples 15 minutes before the end. Mix the apple sauce and sour cream together to thicken the goulash. If desired, add a little more flour and season again to taste. This goes well with potato dumplings, dumplings, or boiled potatoes.