Pork goulash with cream

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Pork goulash with cream

Pork goulash with cream

Number of people


1 pound of boneless pork (shoulder or ham)

3 spoons of oil

150 g onion

1/2 l fat broth



2 teaspoons paprika

1 teaspoon basil

1 small chanterelle box

1 red pepper, cut into strips

1/4 l sour cream

25 g flour (1 tablespoon)

Preparation: 15 min
Cooking time: 1 h
Step 1
Cut your meat into pieces of about 1.5 x 4 cm, then roast it in oil.
Step 2
Once the meat is coloured, add the onions cut into rings and brown them with them.
Step 3
Fill with the broth, salt, pepper, add the paprika and basil. Cover and simmer over a low heat for 1 hour.
Step 4
Add the chanterelles and pepper cut into small strips and cover for another 20 minutes or so.
Step 5
At the end, mix the cream with the flour and bind the sauce, then let it cook for a while. Adjust the seasoning.
Step 6
Serve with pasta (shells or macaroni).
I add my grain of salt

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