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By Head Chef, Stefan Kölsch
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>Pork Shoulder Goulash|Head Chef, Stefan Kölsch
Good evening | 6th January 2009
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Pork
Shoulder Goulash
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| Serves 4-6 |
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1 Pork
Shoulder Roast (cut into 2 cm cubes)
2 tbsp Olive Oil
4 Onions (chopped)
2 cloves of Garlic (chopped)
2 tbsp Tomato purée
1 tbsp Sweet Paprika ground
1 Liter Beef stock
1 tsp Cumin seeds
20 g Marjoram (chopped)
1 tsp Red Wine Vinegar
Salt, pepper
4 tbsp Sour cream
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Remove the
meat from the fridge and allow it to come to room
temperature.
Heat up the oil in a large braising pan. Add onions, garlic and the
meat. Braise for 5 minutes, stirring regularly. Add the
tomato purée and braise for a further 5 minutes. Sprinkle with
paprika and deglaze with stock. Add cumin, marjoram and vinegar,
then bring to the boil. Reduce the heat to a minimum and simmer for
2 hours, stirring occasionally.
Season to
taste with salt and pepper. Arrange onto preheated plates and dot
each portion with 1 tbsp sour cream.
Serve with
mashed potatoes, rice or noodles.
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