- Ingredients
- pepper
- 1 pinch
- salt
- 1 pinch
- pork shoulders
- 750 gram
- butter oil
- 40 gram
- onions
- 300 gram
- aceto balsamico
- 1 tablespoon
- caraway
- 1 tablespoon
- beef stock
- 750 ml
- potato (small)
- 700 gram
- creme fraiche
- 200 gram
- paprika powder (sweet)
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 40 minutes
- This recipe:
- Serves:
- 4
- Viewed:
- 1041 times
- Saved:
- 108 times
- Printed:
- 1 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
pork goulash with potatoes and onions
Ingredients
| pepper | 1 pinch | (freshly ground) |
| salt | 1 pinch | |
| pork shoulders | 750 gram | |
| butter oil | 40 gram | |
| onions | 300 gram | |
| aceto balsamico | 1 tablespoon | |
| caraway | 1 tablespoon | |
| beef stock | 750 ml | |
| potato (small) | 700 gram | |
| creme fraiche | 200 gram | |
| paprika powder (sweet) | 1 pinch |
Preparation
- Cut the pork into cubes. Heat the butter in a pan, and quickly fry the meat, then take meat out of the pan. Cut the onions into chunks and fry them in the same butter, sprinkle with paprika powder.
- Add aceto balsamico, caraway, stock, peeled potatoes, and meat.
- Put the lid back on the pan and leave to simmer for 30 minutes. Take from the heat, add the creme fraiche, season with salt, pepper, and paprika powder to taste.
- 0 comments to this recipe. Log in to add a comment.