Tabasco pot

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the pork neck, dab dry and cut into pieces. Peel onions and dice them coarsely, except for 1/2. Heat oil in a pot. Brown the meat in portions. Put the meat back into the pot. Add diced onions and fry them.

2. 2

   Season with salt and pepper. Add canned tomatoes in the juice and chop a little. Add bay leaf. Add chilli sauce and 3/4 litre water, bring to the boil and cook for about 1 1/2 hours. Put kidney beans on a sieve, rinse and drain. Drain the corn. Add the beans and corn 1/2 hour before the end of the cooking time. Cut cabanossi into slices and warm them up for the last 5 minutes. Stir in crème fraiche. Flavour with Tabasco. Arrange goulash in a bowl.

3. 3

   Drain the corn. Add the beans and corn 1/2 hour before the end of the cooking time. Cut cabanossi into slices and warm them up for the last 5 minutes. Stir in crème fraiche. Flavour with Tabasco. Arrange goulash in a bowl. Cut 1/2 onion into large cubes and sprinkle over the goulash. Garnish with laurel

Nutrition Facts

KCAL
600 kcal

CARBS
24 g

FATS
31 g

PROTEINS
53 g