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Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pork goulash (schweinegulasch). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Bei "Wer liefert was" treffen sich berufliche Einkäufer mit echtem Bedarf! Gratis Versand und eBay-Käuferschutz für Millionen von Artikeln. Add the paprika and tomato paste and stir in for a minute or two.
Pork Goulash (Schweinegulasch) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Pork Goulash (Schweinegulasch) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have pork goulash (schweinegulasch) using 14 ingredients and 8 steps. Here is how you can achieve it.
Active ingredients of Pork Goulash (Schweinegulasch):
- Prepare 1 kg pork shoulder
- Take 2 Tbsp cooking oil
- Get 3 carrots (300 g)
- Get 1 tsp caraway seeds
- Make ready 4 potatoes (350-400g)
- Prepare 250 g mushrooms
- Make ready 3 onions
- Make ready 3 cloves garlic
- Take 2 bay leaves
- Prepare 3 Tbsp sweet paprika powder
- Get 60 ml red wine
- Make ready 4 Tbsp tomato puree
- Take 500 ml stock (vegetable, chicken, etc)
- Prepare to taste Salt and pepper
Season pork with salt and pepper. Ein original ungarisches Gulasch hat eine rote, nicht braune, Farbe. Die rote Farbe erhält es durch Tomaten und Paprika. Die Sauce wird allerdings braun, wenn das Fleisch angeröstet wird und sich Bratensatz bildet.
To Make Pork Goulash (Schweinegulasch):
- Cut the meat into bite sized chunks. Sprinkle with salt and pepper and let sit for at least an hour or up to a day.
- Cut carrots, potatoes and mushrooms into large chunks. Dice the onions and garlic.
- Brown the pork in oil until all sides have turned color. Remove from the pan and sprinkle with caraway seeds.
- In the same pot, add the onions, garlic and bay leaves. Cook until soft and golden.
- Add the paprika and tomato paste and stir in for a minute or two. Then add the wine and cook until the liquid evaporates.
- Add the pork back into the pot, mix and add the broth. Bring to a simmer then turn heat to low.
- Cook for 1 hour then add the other vegetables and cook for another hour. Adjust salt to taste.
- Serve with noodles, spätzle, bread, steamed potatoes, etc. Also great with salads.
Einer der größten Fehler bei einem leckeren Gulasch besteht darin, erst das Fleisch anzubraten. Transfer with a slotted spoon to a bowl. We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.—Barbara Lundgren, New Brighton, Minnesota The cut of pork used to make this pork stew recipe is usually called pork goulash meat in Germany (Schweinegulasch), however, to make things simpler and because I am pretty sure that this kind of meat is not called goulash everywhere in the world, I've asked my neighbor, a very nice lady who works at the butcher's.
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