Red grape goulash

Name: Red grape goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g lean hogs; 7-10 Tbsp goulash; 40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 heaped tbsp. flour; 1/4 l White wine; 300 g Leeks (leek); 375 g blue grapes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g lean hogs
7-10 Tbsp goulash
40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 heaped tbsp. flour
1/4 l White wine
300 g Leeks (leek)
375 g blue grapes

Directions

1
Wash the meat and dab dry. Cut larger pieces in half. Fry the meat in hot lard in portions. Season with salt, pepper and paprika and dust with flour. Sauté well and deglaze with wine and 3/4 litres of water.
2
Cover and cook for about 1 hour. Clean, wash and cut the leek into rings. Add during the last 15 minutes. Wash, pluck, halve and core the grapes. Add to goulash 15 minutes before the end of cooking time.
3
Season again and serve. Spätzle are delicious with it.