120 min. total time
Ingredients for 2 portions
| 400 | g | Pork |
| 150 | g | Onion |
| 375 | ml | Soup |
| 50 | g | Lard |
| 1 | Tbsp | Paprika powder (mild and hot mixed) |
| 0.5 | Tbsp | Tomato paste |
| 1 | Tsp | Flour (smootd) |
| 1 | Piece | Bay leaf |
| 2 | Piece | Garlic cloves |
| 0.5 | Tsp | Caraway |
| 0.25 | Tsp | Salt |
| 1 | Pinch | Pepper |
| 0.5 | Tsp | Marjoram |
Preparation
- First, peel and finely chop the onion and garlic. Then, in a pot, roast the onion in lard until golden brown and stir in the tomato paste.
- Next, remove the pot from the heat, sprinkle in the paprika powder, mix well, and pour in the broth, then let it simmer for 30 minutes. Then add the spices and let it simmer for another 10 minutes.
- Meanwhile, cut the meat into large cubes, add it to the goulash base, season with salt and pepper. Let the goulash simmer for an hour until the meat is tender and the sauce has a thick consistency.
- Before serving, mix the flour in 50 ml of water, stir it into the goulash until it thickens. Taste again for seasoning and serve.
Nutrition score
535
32,26 g
52,24 g
17,56 g
120 min. total time | 20 min. preparation time | 100 min. cook & rest time
