Recipe: Pork Goulash With Carrots On RussianFood.com

Pork goulash with carrots

German pork goulash with carrots is thicker than the traditional Tyrolean or Hungarian goulash soup, so it is served as a hot meat dish.

Products fat (fat, fat) one hundred r melted pork lard 2 Art. spoons pork goulash 800 r onion 4 PCS. meat broth 0.25 l dark beer 0.25 l salt taste black pepper taste paprika 1 Art. the spoon carrot 500 r sour cream 125 r flour 2 Art. spoons

Cut the bacon into small cubes and fry in heated lard. Add goulash and fry until tender, then remove. In the remaining fat, fry the finely chopped onion, pour the broth and beer, salt, pepper, add paprika. Put the meat with bacon in the fat again and, covered with a lid, simmer over low heat for 40 minutes. During this time, peel, finely chop the carrots and add them to the meat. Pork with carrots is stewed for another 30 minutes. 5 minutes before the end of stewing, add sour cream to the pork, stewed with carrots, mixed with flour. Serve pork goulash with carrots, boiled potatoes and dark beer.