Pork goulash

Preparation

1. 1
   Step 1

   Cut the meat (1 kg) into approx. 1.5 cm cubes. Peel and finely chop the onion (1 piece) and garlic (2 cloves).

2. 2
   Step 2

   Heat the olive oil (2 tablespoons) in a large pot and sauté the onion for 5 minutes, stirring. Add the garlic.

   Timer · 5 min
3. 3
   Step 3

   Increase the heat, add the meat, and season with salt (2 pinches) and pepper (2 pinches). Sear until the meat is browned.

4. 4
   Step 4

   Add the chopped bacon (200 g) and the spices: allspice berries (3 pieces), bay leaves (2 pieces), sweet paprika (1 teaspoon), hot paprika (0.5 teaspoon), and oregano (0.5 teaspoon).

5. 5
   Step 5

   Fry everything for a few minutes, stirring. Pour in the beer (500 ml) and bring to a boil over high heat.

6. 6
   Step 6

   Pour in the hot broth (250 ml), cover the pot, and simmer over low heat for 90 minutes.

   Timer · 90 min
7. 7
   Step 7

   Add the peeled and sliced carrots (2 pieces), sliced mushrooms (200 g), tomato paste (125 ml), and butter (1 tablespoon).

8. 8
   Step 8

   Stir the ingredients, bring to a boil, cover, and cook for another hour until the meat is tender.

9. 9
   Step 9

   Mix the potato starch (1 tablespoon) with the all-purpose flour (1 tablespoon) and sift into the pot to thicken the sauce.

10. 10
    Step 10

    Cook for another 1-2 minutes until the sauce thickens. Serve with groats or potatoes.

    Timer · 2 min