Hungarian potato goulash

Name: Hungarian potato goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g triggered; 7-10 Tbsp Pork neck; 1.3 kg cook hard. Potatoes; 3 Onions, 2 garlic cloves; 1 TABLESPOON Lard or oil; 7-10 Tbsp salt, white pepper, cumin; 1 TABLESPOON Sweet peppers; 1-2 TABLESPOONS Red wine vinegar; 4 TABLESPOONS Letscho (sweet pepper; 7-10 Tbsp in spicy tomato sauce;; 7-10 Tbsp or chunky tomatoes); 1-2 TABLESPOONS Fresh cream; 7-10 Tbsp some parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g triggered
7-10 Tbsp Pork neck
1.3 kg cook hard. Potatoes
3 Onions, 2 garlic cloves
1 TABLESPOON Lard or oil
7-10 Tbsp salt, white pepper, cumin
1 TABLESPOON Sweet peppers
1-2 TABLESPOONS Red wine vinegar
4 TABLESPOONS Letscho (sweet pepper
7-10 Tbsp in spicy tomato sauce;
7-10 Tbsp or chunky tomatoes)
1-2 TABLESPOONS Fresh cream
7-10 Tbsp some parsley

Directions

1
Wash, dry and dice the meat. Peel potatoes, onions and garlic. Chop onions and potatoes roughly, garlic finely
2
Heat the lard in a large pot. Fry the meat for about 5 minutes, turning it over. Fry onions and garlic briefly. Season with salt, pepper, caraway, paprika and vinegar
3
Add Letcho and potatoes. Pour in approx. 3/4 l water, bring to the boil, cover and stew for 30-40 minutes
4
Season the goulash again to taste and refine with crème fraîche. Sprinkle with chopped parsley