Pork goulash Stroganoff style

Name: Pork goulash Stroganoff style
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3 medium-sized onions; 1 kg Pork goulash; 2 TABLESPOONS Oil; 2 TEASPOONS dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 ml dry white wine; 1 TABLESPOON Instant vegetable stock; 2 TABLESPOONS medium hot mustard; 250 g Wild rice mixture; 250 g Gherkins; 1 glass (370 ml; separation weight: 220 g) Beetroot balls; 150 g ripened cream; 1 TABLESPOON Flour; 7-10 Tbsp Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

3 medium-sized onions
1 kg Pork goulash
2 TABLESPOONS Oil
2 TEASPOONS dried thyme
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 ml dry white wine
1 TABLESPOON Instant vegetable stock
2 TABLESPOONS medium hot mustard
250 g Wild rice mixture
250 g Gherkins
1 glass (370 ml; separation weight: 220 g) Beetroot balls
150 g ripened cream
1 TABLESPOON Flour
7-10 Tbsp Thyme

Directions

1
Onions peel, quarter and in fine slices cut. Dab meat dry, possibly cut a little smaller. Heat the oil in a roasting pan and fry the meat thoroughly. Add onions and thyme and fry for 1-2 minutes. Season with salt and pepper.
2
Add white wine and 500 ml water. Bring to the boil, stir in broth and mustard. Cover and cook for about 1 1/2 hours. Prepare rice in boiling salted water according to package instructions. Drain cucumber and beetroot. Cut cucumber into slices, beetroot first into slices, then into wide sticks. Mix sour cream and flour. Stir the mixture into the goulash, bring to the boil and simmer for 5 minutes. Mix in cucumber and beetroot, season with salt and pepper. Drain rice, let drain.
3
Cut cucumber into slices, beetroot first into slices, then into wide sticks. Mix sour cream and flour. Stir the mixture into the goulash, bring to the boil and simmer for 5 minutes. Mix in cucumber and beetroot, season with salt and pepper. Drain rice, let drain. Serve together with the goulash. Garnish with thyme