Hungarian potato goulash

Name: Hungarian potato goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Pork neck (quantity is agreed upon); 3 Onions; 1-2 Garlic cloves; 1.25 kg Potatoes (quantity i.a.); 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seeds; 1 TABLESPOON Sweet peppers; 2 TABLESPOONS Vinegar; 2 TABLESPOONS Letscho (vegetable peppers in spicy tomato sauce); 1-2 TABLESPOONS Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Pork neck (quantity is agreed upon)
3 Onions
1-2 Garlic cloves
1.25 kg Potatoes (quantity i.a.)
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seeds
1 TABLESPOON Sweet peppers
2 TABLESPOONS Vinegar
2 TABLESPOONS Letscho (vegetable peppers in spicy tomato sauce)
1-2 TABLESPOONS Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into cubes of about 2 cm. Peel onions, cut into large pieces. Peel garlic, press through a garlic press. Peel and wash potatoes, cut into larger cubes.
2
Heat the lard. Fry the meat in it over a high heat for 5 minutes, turning it over. Sauté onions and garlic briefly. Season with salt, pepper, caraway, paprika and vinegar. Add Letcho and potatoes.
3
Deglaze with 1/2 litre water. Cook in a closed pot for about 15 minutes. Add another 1/4 litre of water, cover and braise for another 15 minutes. Season goulash to taste, refine with crème fraîche.
4
Wash and chop the parsley and sprinkle over it.