135 min. total time
Ingredients for 6 portions
| 1 | kg | Pork neck |
| 800 | g | Onions |
| 4 | pcs | Garlic cloves |
| 2 | tbsp | Olive oil (extra virgin) |
| 25 | g | Tomato paste |
| 1 | tbsp | Paprika powder (mild, smoked) |
| 400 | ml | Malt beer |
| 1 | tsp | Salt |
| 1 | tsp | Basil (dried) |
| 1 | tbsp | Tabasco (smoked) |
| 150 | g | Tomatoes (strained) |
| 1 | pinch | Salt |
| 1 | pinch | Pepper (freshly ground) |
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Preparation
- First, cut the meat into cubes of about 3.5 – 4.5 cm in size.
- Then peel and finely dice the onions and garlic.
- In a large pot, heat 1 tablespoon of olive oil and brown the pork thoroughly on all sides. It should take on a good color. This takes about 15 minutes. Remove the meat from the pot.
- Now add the second tablespoon of olive oil to the pot, heat it, and sauté the onions and garlic until they are lightly browned. This takes about 10 – 12 minutes. Add tomato paste and paprika powder and briefly sauté. Now deglaze with malt beer, bring to a boil once. Now add salt, dried basil, Tabasco, crushed tomatoes, and the meat to the pot. Let everything come to a boil and let it simmer over low heat with the lid on. This can take 60 – 90 minutes depending on the meat. It’s best to try the meat after 1 hour to see if it’s done.
- Season the finished goulash with salt and pepper.
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Nutrition score
118
3,95 g
2,88 g
17,36 g
135 min. total time | 20 min. preparation time | 115 min. cook & rest time
