Portions: 03 Preparation time: 60 minutes

Pork Goulash with Marinated Silver Onions OLE!

– 700-800g pork shoulder
– 2-3 carrots
– 1 small package of mushrooms
– 4 cloves of garlic
– 2 bell peppers (preferably one yellow and one red)
– 2 onions
– 600ml broth
– 3 bay leaves
– 4 juniper berries
–  silver onions in vinegar OLE! (to taste)
– 3 tablespoons of tomato paste/5 tablespoons of tomato puree (for a thinner goulash)
– Optional: 1 tablespoon of potato starch
– Spices: 2 tablespoons of sweet paprika, 1/2 teaspoon each of thyme, marjoram, salt and pepper, a pinch of chili

Cut the meat into bite-sized pieces, ensuring they are roughly the same size. Combine with spices and crushed garlic. In a large pan, sauté the meat in oil over medium heat for about 15-20 minutes. Meanwhile, wash and dice the vegetables. Chop the onions into cubes and sauté them in another pan or a pot with a thick bottom. Add the rest of the vegetables to the onions and sauté for about 15 minutes. Then add the meat. Add the broth and cook for about 20-30 minutes. Finally, add the tomato paste and silver onions OLE!. If the goulash is too thin at this point, add the potato starch (mix a few tablespoons of sauce with the starch in a glass and combine well). The sauce should thicken. Serve hot with bread or potatoes.