How To Make German Goulasch - Recipe

Although Goulash is originally a Hungarian hunter’s dish, in a German Goulasch red wine is added - and that adds some great flavour. Somewhere between a soup and a stew, this Goulasch is great served over pasta, rice, Spätzle, polenta, or mashed potatoes.
INGREDIENTS

1/4 cup olive oil
2 onions, roughly chopped
1 1/2 lbs (680g) pork, small bite-size pieces
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 cup red wine
3 cups chicken or beef stock
2 tbsp paprika
1 can tomatoes, chopped or crushed
3 bay leaves
3/4 cup sour cream

DIRECTIONS

1. Heat oil in cast iron pot over medium heat. Add onions and cook, stirring occasionally, for 8-10 minutes.
2. In a large bowl, combine flour, salt, and pepper. Dredge pork in mixture. Add to cast iron pot and cook on medium heat, stirring occasionally, for 8-10 minutes.
3. Deglaze pot with red wine.
4. Add stock, paprika, tomatoes, and bay leaves. Cover and bake at 350°F (180°C) for 1 hour.
5. Remove bay leaves and add sour cream. Stir until incorporated into goulash.
6. Serve over rice, pasta, Spätzle, polenta, or mashed potatoes.

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