Despite the large list of essential ingredients, this goulash is very easy to prepare. The pork is very juicy thanks to the wine.
It is necessary
- - 800 g pork
- - 200 ml of dry white wine,
- - 2 onion heads,
- - 1 tsp curry,
- - 200 g sauerkraut,
- - ¼ tsp chili powder
- - ¼ tsp carnations,
- - 2 tbsp. sour cream,
- - 1 s.l. grated ginger
- - 1 tbsp. tomato paste
- - ½ tsp coriander,
- - 150 g of canned pineapples (can be fresh),
- - 300 ml pineapple juice,
- - sugar and salt to taste,
- - basil for decoration.
Instructions
Step 1
Cut the meat into small pieces.
Step 2
Heat 2 tablespoons in a deep skillet. sunflower oil over high heat. Fry the meat in several passes until golden brown on each side.
Step 3
Transfer the meat to a plate. Reduce heat and place diced onions in the skillet. Fry, stirring occasionally, for 3-5 minutes. Add spices with ginger, fry, stirring occasionally, 1-2 minutes.
Step 4
Add 1 tsp. sugar and 1 tsp. salt, put tomato paste. Cook, stirring occasionally, for another 1-2 minutes.
Step 5
Add sauerkraut, wine, and pineapple juice. Bring to a boil, reduce heat to moderate, and simmer for about 40 minutes, lid open, until pork is tender. Add the diced pineapple and basil about 15 minutes until tender.
Step 6
Serve the finished goulash with sour cream and a sprig of basil.
