Tomato and pork goulash with spinach

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel and chop the onion. Peel and slice the garlic. Cut meat into pieces

2. 2

   Heat 2 tablespoons of oil in a frying pan. Sauté the meat in it in portions, season with salt and pepper. Put meat and onions into the roaster. Steam for 2-3 minutes, then stir in tomato paste. Fry briefly. Deglaze with stock, bring to the boil and cook for 1 1/2-2 hours over medium heat

3. 3

   Heat 1 teaspoon of oil in a small frying pan. Fry the cashew nuts for about 2 minutes while turning them over until golden brown. Remove, let cool and chop roughly. Wash, clean and chop the tomatoes. Clean spinach, wash thoroughly and drain well

4. 4

   Stir the tomatoes and 1 tbsp. crème fraîche into the goulash about 20 minutes before the end of the cooking time. Stir in the spinach and 2/3 of the nuts approx. 10 minutes before the end of the cooking time. Wash the chives, shake dry and cut the stalks into small rolls. Mix the remaining crème fraîche and 2/3 of the chives, season with salt and pepper. Sprinkle the rest of the chives on top

5. 5

   Season goulash with salt, pepper and paprika again, arrange in a bowl and sprinkle with the remaining nuts. Add the chives dip

Nutrition Facts

KCAL
580 kcal

CARBS
15 g

FATS
34 g

PROTEINS
51 g