Our recipe for grandmother’s pork goulash with red wine is braised in the pot and becomes wonderfully tender. The result is a delicate dish that will delight your guests and family. This dish also cuts a fine figure at celebrations such as Christmas, Easter or other special occasions.
Which side dish is suitable?
You can serve boiled potatoes, dumplings or rice with our fine pork goulash. However, potato roasters also work very well. A light, green salad completes the meal.
Also try Szeged goulash, grilled pork loin or grandma’s braised roast pork with apples.
Pork goulash braised in red wine
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- 1000 G pork
- 40 G lard
- 3 Onions, large
- 750 ml meat broth
- 250 ml red wine, dry
- 100 G Tomato paste
- 1 toe Garlic
- Salt & Pepper
- 1 TL Paprika powder
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Use pork from the leg. Wash the meat, pat it dry and cut it into bite-sized pieces (about 3 cm). Roughly dice the onions and finely chop the garlic.
- Heat the lard and fry the diced meat vigorously all around. Push the meat aside to sauté the onions until light yellow. Only when the onions have a nice color, mix them with the meat. Place a lid on the pot and reduce the temperature. Now let the pork pepper stew in its own juice.
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After about 15 minutes, add salt, pepper, paprika powder, garlic and tomato paste. Mix everything well and top up with the meat broth. Only now add the red wine. Stir well.
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Now let the pork goulash simmer gently over a low heat for about 60 minutes until the meat is cooked through. It should be really tender.
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Season with salt and serve with dumplings, potatoes or pasta.
Original on oma-kocht.de from October 11, 2024
