GULASCH vom SCHWEINENACKEN ist ein traditionelles und köstliches Gericht, das in ganz Deutschland und auch darüber hinaus geschätzt wird. Die zarte und saftige Textur des Fleisches wird durch eine reichhaltige Soße und köstliche Gewürze abgerundet, die dem Gericht einen unverwechselbaren Geschmack verleihen. Ob als warme Mahlzeit an einem kalten Wintertag oder als leckeres Essen bei einer Familienfeier, GULASCH vom SCHWEINENACKEN ist immer eine gute Wahl.

GULASCH vom SCHWEINENACKEN // sehr zart und lecker

Translation: [Music] Hey guys, welcome to another video from me. Today we will be cooking delicious pork goulash. For this recipe, I have 600 grams of pork neck, red and yellow peppers, garlic cloves, bay leaves, onions, tomato paste, paprika powder from Hungary, and last but not least, I want to thank my assistant for bringing all the ingredients. Shout out to him! Now, let’s begin.

First, let’s start with the onion. Cut it in half and slice it into thicker pieces. Do the same with the other onion. In Hungary, we use the same amount of onions as meat. Since I have 600 grams of meat, I will use 400 grams of onions. Next, cut the peppers into strips and then into small cubes. I am using half of each color as an eyecatcher.

Cut the garlic into small pieces, and make sure they are uniform in size. Now, let’s move onto the main component, the meat. Slice the meat into 3 pieces, and then cut them into small cubes. Make sure the pieces are not too big or small, so they cook evenly.

Heat a pan and add some rapeseed oil. Once the oil is hot enough, add the diced meat. Add salt, pepper, and paprika powder to season the meat. Mix them well and let it cook until it’s brown. Remove the meat from the pan and set it aside for now.

In the same pan, add the onions and sauté until they are translucent. Add the garlic and tomato paste, and sauté for a minute. Be careful not to burn the tomato paste; otherwise, it will become bitter. Add half a teaspoon of paprika powder and combine it with the onion mixture.

Add the meat back into the pan, along with a splash of dry red wine. Scrap the bottom of the pan to release any meaty bits. Cook the mixture until the wine is reduced. If you don’t want to use alcohol, you can use vegetable or chicken stock instead. Add water to cover the meat and bring it to a boil.

Add bay leaves and let the goulash simmer for an hour. Check the consistency of the liquid; you can add more water if it’s too thick. Finally, add salt, pepper, and some more paprika powder if needed. If you prefer a thicker consistency, you can add a bit of cornstarch slurry.

Once the goulash is cooked to your liking, remove the bay leaves, and it is now ready to serve. You can garnish it with some parsley or even sour cream if you like. Enjoy!

In conclusion, this pork goulash recipe is easy to make and packed with flavor. The combination of paprika powder and red wine gives the dish a unique taste that will surely satisfy your cravings. Serve it with some bread or potato dumplings, and you have a perfect hearty meal. I hope you enjoyed this recipe, and don’t forget to give this video a thumbs up and subscribe to my channel for more delicious recipes. Danke schön! [Music]
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