Goulash and Kasseler

Name: Goulash and Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pork goulash; 1 Vegetable Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g detached pork chop; 500 g Broccoli; 250 g Carrots; 2 Dill flowers (alternatively 1/2 bunch of dill); 2 TABLESPOONS Fresh cream; 2 TABLESPOONS dark sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pork goulash
1 Vegetable Onion
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g detached pork chop
500 g Broccoli
250 g Carrots
2 Dill flowers (alternatively 1/2 bunch of dill)
2 TABLESPOONS Fresh cream
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the goulash and dab dry. Peel and chop the onion. Heat 2 tablespoons of oil. Fry the meat and onion for about 10 minutes while turning. Season with salt and pepper. Deglaze with 3/8 litres of water.
2
Cover and stew for about 40 minutes. In the meantime, wash the pork loin, dab dry and cut into cubes. Clean and wash the broccoli and cut into florets. Peel and dice the carrots. Heat the remaining oil. Sauté the smoked pork loin briefly while turning. Deglaze with 1/2 litre water and bring to the boil. Add prepared vegetables. Cover and cook for about 12 minutes. Add to the goulash with the liquid. Chop the dill and stir in.
3
Sauté the smoked pork loin briefly while turning. Deglaze with 1/2 litre water and bring to the boil. Add prepared vegetables. Cover and cook for about 12 minutes. Add to the goulash with the liquid. Chop the dill and stir in. Refine with crème fraîche and season with salt and pepper. Add sauce thickener, bring to the boil briefly and serve with pasta