Spicy potato-pig goulash

Name: Spicy potato-pig goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Pork from the leg; 1 Onion; 700 g small new potatoes; 350 g Tomatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1-2 TEASPOONS Flour; 600-750 ml Vegetable broth; 7-10 Tbsp Sweet peppers; 1 (approx. 500 g) small head pointed cabbage; 6 Stem(s) Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Pork from the leg
1 Onion
700 g small new potatoes
350 g Tomatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1-2 TEASPOONS Flour
600-750 ml Vegetable broth
7-10 Tbsp Sweet peppers
1 (approx. 500 g) small head pointed cabbage
6 Stem(s) Parsley

Directions

1
Dab meat dry and cut into cubes. Peel and finely dice the onion. Wash potatoes thoroughly and cut in half. Wash, clean and dice the tomatoes
2
Heat the oil in a frying pan. Brown the meat in it in portions, season with salt and pepper. Add the potatoes and fry. Add tomato paste, flour and onions and fry. Deglaze with stock and season with salt, paprika and pepper. Cover and simmer for about 40 minutes
3
Remove the outer leaves from the pointed cabbage. Quarter the pointed cabbage and remove the stalk. Cut the quarter roughly into pieces. Add the pointed cabbage and tomatoes to the goulash and finish cooking for another 20 minutes in an open pot
4
Wash parsley, shake dry and chop the leaves of 3 stems into small pieces. Season goulash once again and arrange. Garnish with parsley