Juliana had bought pork goulash but had no idea what to do with it - and then I suggested Hungarian goulash. After that, I had to go into the kitchen and cook. Goulash is quite simple, here just as a reminder for myself blogged:

  • 300g pork goulash
  • 1 onion
  • 2-3 cloves of garlic
  • 1 bell pepper
  • 1-2 tomatoes
  • 100ml red wine
  • 400ml water (colleague suggested using broth instead, gives more flavor)
  • Paprika powder (sweet and rose sharp)
  • 3 cloves, 3 bay leaves, 4 pimento seeds
  • Peppercorns, 1 tsp salt
  • Coriander, rosemary, thyme, marjoram, basil (or whatever spices you can think of, but these are relatively classic for it)
  • some tomato paste (mainly to balance the currently rather flavorless tomatoes)
  • 1/3 cup cream

The preparation is as follows:

  1. dice the bell pepper, tomatoes, onion, and garlic cloves (put on separate plates)
  2. sauté the onion and garlic cloves in a pot until translucent
  3. put the meat in the pot and sear it well
  4. add paprika powder (season generously!) to the meat and onions, stir quickly
  5. deglaze with red wine
  6. fill up with water
  7. put the diced bell pepper into the pot
  8. put in all the spices (especially cloves, bay leaves, pimento seeds, and peppercorns must simmer with the whole meat and broth, otherwise they do nothing)
  9. let everything simmer together for 45 minutes
  10. put in the tomatoes, let it simmer for 20 minutes
  11. add some tomato paste, simmer for another 10 minutes
  12. carefully stir in the cream just before the end

Goes well with pasta or maybe rice (but I prefer pasta). Or just with bread and some vegetables.