Szeged Goulash

I said in advance. The preparatory work just takes a long time

• But if you have anger or worries, you can simply snip them away :-))) Add some lively music and everything is forgotten. So now let's go: Cut the vegetables the way you want them, onions, carrots, garlic, but I prefer to grate the ginger on the grater. The smoked belly can be cut a little coarser, so it should stay juicy.
• Then I cut the leg slices into coarse pieces, (do not throw away the skin around the meat, put the marrowbones in a small pot and add the vegetable sections to a great infusion of broth) it continues: open the cans, get them ready. Roast the spices and put them in the spice sieve, heat up the oven to 180 °
• Put a large saucepan in place, heat it, do not add any fat, let the onions and carrots touch it, you can also caramelize a little powdered sugar, everything is possible. Then stir in the tomato paste in the middle until a layer forms on the bottom, deglaze with the canned tomatoes and deglaze again and again with the port wine, now insert the meat, hang in the spice sieve, pour the meat stock again if necessary.
• Put the lid on and put it in the oven, as I said, let it simmer at 180 ° in the middle for a good 2 hours. During this time, you can prepare the side dish, either mashed potatoes or, like us, serve a great walnut bread. The conclusion as follows: The sour cream can be stirred in, or as I made it attached, just as you want it. Now I wish you a good appetite.