Pork goulash with mushrooms

Name: Pork goulash with mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Pork goulash; 1 baby onion; 500 g rosè mushrooms; 2 TABLESPOONS Oil; 100 g Bacon, in cubes; 200 ml dry white wine; 2 TABLESPOONS Instant vegetable stock; 1 Stalk leek (leek); 250 g Schmand; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Marjoram

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Pork goulash
1 baby onion
500 g rosè mushrooms
2 TABLESPOONS Oil
100 g Bacon, in cubes
200 ml dry white wine
2 TABLESPOONS Instant vegetable stock
1 Stalk leek (leek)
250 g Schmand
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Marjoram

Directions

1
Wash the meat and dab dry. Peel and quarter the onion and cut into thin slices. Clean, clean and halve the mushrooms. Heat oil in a roasting pan, crisp up the bacon and take it out.
2
Sauté the meat in the frying fat in portions, remove. Sauté mushrooms and onions in it, add meat. Add 750 ml water and wine, bring to the boil, stir in stock. Cover and stew at low heat for about 1 1/2 hours.
3
Clean, wash and halve the leek and cut into wide rings. Add 30 minutes before the end of the cooking time. Stir in sour cream. Season goulash with mustard, salt and pepper. Sprinkle with bacon and serve garnished with marjoram.
4
Ribbon noodles taste good with it.