Pork goulash with beans
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 500 g French beans
- 7-10 Tbsp Salt
- 3 Onions
- 100 g streaky smoked bacon
- 750 g Pork goulash
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Tomato paste
- 3/4 l Vegetable broth (instant)
- 1/8 l Red wine
- 1 sprig of savory
- 7-10 Tbsp Caraway seeds
- 7-10 Tbsp dried marjoram
- 100 g white mushrooms
- 100 g pink mushrooms
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
Directions
- 1
Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 15 minutes. Drain. Peel and chop onions. Dice the bacon. If necessary, cut the meat a little smaller and fry it in hot clarified butter.
- 2
Add the bacon and onions and fry. Dust with flour, stir in tomato paste and sauté. Deglaze with stock and wine and bring to the boil while stirring. Add savory. Season with caraway and marjoram.
- 3
Wash, clean and halve the mushrooms. Pour kidney beans on a sieve and rinse. Add mushrooms, French beans and kidney beans to the meat. Cover and stew for about 20 minutes. Arrange goulash on plates and garnish with fresh marjoram as desired.
- 4
Boiled potatoes taste good with it.
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