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pork goulash

1/2 kg 
1/2 kg 
pork shoulder
tablespoon lemon juice
tablespoon paprika (gourmet)
1/2 - 1 l 
1 - 3 
machland machland hot peppers
teaspoon salt (or 1 beef stock cube)
teaspoon marjoram
3 - 5 
cloves of garlic
teaspoon tamato paste
large potato
We recommend:
<p>hot chili<strong>peppers</strong></p>

hot chilipeppers


Peel onion, cut into cubes and fry in oil until light brown.
Dice the meat, sprinkle with lemon juice, and briefly fry on all sides.
Sprinkle and mix the paprika in with the meat (only cook paprika briefly, as otherwise it can become bitter).
Pour in the water and bring to a boil.

Add the peeled and sliced ​​tomatoes, peppers (hot), salt (or beef stock cubes), caraway, marjoram, garlic cloves (crushed) and tomato paste, and cook briefly for an hour.

Shred the potato and stir into goulash. Cook with potato added for several minutes (stirring occasionally). If necessary, dust the goulash with flour on hand and stir well to thicken it (some goulash recipes advise baking the pork goulash, but I don’t find this as good, and it is uncommon in Hungary and Austria). Season, take off the heat and let stand.