Pork goulash with apples and mushrooms braised in cider for ribbon noodles

Name: Pork goulash with apples and mushrooms braised in cider for ribbon noodles
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 big onion; 1 Stalk leek (leek); 4 TABLESPOONS Oil; 1 kg Pork goulash; 1 TABLESPOON Flour; 1 l Cider; 1 l Vegetable broth; 1/2 bunch Marjoram; 4 Apples (about 150 g each); 400 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS grainy mustard; 200 g ribbon noodles; 1 TABLESPOON Butter or margarine

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 big onion
1 Stalk leek (leek)
4 TABLESPOONS Oil
1 kg Pork goulash
1 TABLESPOON Flour
1 l Cider
1 l Vegetable broth
1/2 bunch Marjoram
4 Apples (about 150 g each)
400 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS grainy mustard
200 g ribbon noodles
1 TABLESPOON Butter or margarine

Directions

1
Peel and roughly dice the onion. Clean, wash and cut the leek into coarse rings. Heat 1 tablespoon of oil in a roasting pan. Fry the meat in 2 portions, turning vigorously. Remove the meat. Sauté onion and leek in frying fat.
2
Add meat again, dust with flour, sweat briefly and deglaze with cider and stock. Wash the marjoram, shake dry. Add about half to the goulash. Stew goulash covered for about 1 1/2 hours at low heat.
3
Form potato dough into a roll (6-7 cm Ø), cut into approx. 8 slices. Press each slice slightly flat. Cover each slice with 1 mettball and form into a dumpling. Pour into boiling salted water, cook for 15-20 minutes
4
Add apples to goulash. Add 2 tablespoons of oil to the frying set. Fry the mushrooms for about 5 minutes, turning them and add them to the goulash. Stir mustard into the goulash, season with salt and pepper.
5
Drain the pasta and put it back into the pot. Add fat to the noodles, melt and mix. Arrange goulash and noodles on plates. Garnish with remaining marjoram.