Lemon ragout with pork

Name: Lemon ragout with pork
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1.5 kg Pork goulash; 3 Onions; 4 Garlic cloves; 1⁄2 Potty Sage; 8 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Tomato paste; 1⁄4 l dry white wine; 3 Organic lemons; 1-2 TEASPOONS Chili Flakes; 500 g cherry tomatoes; 6 discs (approx. 300 g) farmhouse bread

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1.5 kg Pork goulash
3 Onions
4 Garlic cloves
1⁄2 Potty Sage
8 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Tomato paste
1⁄4 l dry white wine
3 Organic lemons
1-2 TEASPOONS Chili Flakes
500 g cherry tomatoes
6 discs (approx. 300 g) farmhouse bread

Directions

1
Dab the goulash dry. Peel and chop the onions and garlic. Wash the sage and dab dry. Peel leaves and put half aside. Cut the rest into fine strips.
2
Heat 4 tablespoons of oil in a casserole dish. Brown the meat in 3 portions. Season with salt and pepper. Add the whole goulash again. Finally add onions, garlic and strips of sage.
3
Stir-fry for about 5 minutes. Add tomato paste and sweat briefly.
4
Deglaze with white wine and 3⁄4 l water, bring to the boil and simmer for 5 minutes. Wash the lemons hot, dry and finely grate the peel. Squeeze the lemons. Season goulash with salt, pepper and 1-2 tbsp. sugar.
5
Add chili flakes, lemon peel and juice. Cover and braise over medium heat for about 2 hours until the goulash falls apart easily.
6
Wash the tomatoes and add them to the goulash about 20 minutes before the end of cooking time. Heat 4 tablespoons of oil in a frying pan. Roast sage leaves in it until crispy, take them out and let them drip off on kitchen paper. Fry bread from both sides in the sage oil until golden brown.
7
Season goulash with salt, pepper and sugar again. Serve the ragout garnished with toasted bread and sage.