Pork goulash with Calvados apple sauce

Name: Pork goulash with Calvados apple sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Shallots; 750 g Pork goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/2 l Vegetable broth (instant); 100 ml Calvados (apple brandy); 2 small apples; 1/2 bunch Marjoram; 150 g Fresh cream; 2 TABLESPOONS Oil; 1 package (450 g) frozen Rösti-Taler

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Shallots
750 g Pork goulash
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/2 l Vegetable broth (instant)
100 ml Calvados (apple brandy)
2 small apples
1/2 bunch Marjoram
150 g Fresh cream
2 TABLESPOONS Oil
1 package (450 g) frozen Rösti-Taler

Directions

1
Peel the shallots and cut into slices. Wash the meat, dab dry and possibly cut a little smaller. Heat clarified butter in a roasting pan and fry the meat in it in portions.
2
Add the shallots and fry. Season with salt and pepper. Dust with flour and sauté. Deglaze with stock and Calvados and bring to the boil. Stew covered for about 20 minutes. Meanwhile quarter apples, remove seeds and cut into cubes.
3
Wash the marjoram, dab dry, pluck leaves from the stalks and, except for a few leaves for garnishing, chop coarsely. Add marjoram and apples and braise for another 5 minutes. Season goulash with salt and pepper.
4
Stir in the crème fraiche. Meanwhile heat the oil in a pan and fry the Rösti Taler over medium heat for 7 minutes on both sides until golden brown. Arrange goulash and Rösti and garnish with marjoram.