Pepper, Tomato, Pork and Beef Gulasch

A traditional German Gulasch is mainly pork and beef cubes and spices. While stores here general offer  beef stew meat, for pork this is a different story. I decided to got 1 piece of beef and 3 extra thick pork loin pieces. 2 of them were cut into cubes as well as the beef. 

Ingredients
  • 1 lbs pork and 1 lbs beef meat, cubed
  • 1 red bell pepper chopped into pieces
  • 1 medium onion coarsly chopped
  • 1 tsp ground allspice
  • salt and pepper to taste
  • 2 tbsp tomato paste
  • 1 can of chopped tomatos
  • 2 slices of bacon chopped into small pieces
  • 2 tsp of margarine or oil
  • 3 bay leaves
  • 3/4 tsp thyme
  • 3-4 cups of water
In a pot melt the margarine together with the bacon, add the onions and the red bell pepper. Let the onions get translucent.  Remove all from the pot, but let rendered fat in the pot. Then add the meat and sear it. Depending on the quality of the meat, water may come out. Most of this needs to evaporate during the cooking process. Then add the tomato paste, and stir. Now make sure that nothing is burning. I prefer to stir rather often. After about 5 minutes put the  all the remaining ingredients into the pot, bring it to boild and turn the heat down and simmer. Depending on the quality of the meat, it can take 2-2.5h to be soft. I check every 20 min to make sure there is still enough liquid. For a stew I like to have lots of sauce, so I make sure the to have the meat nicely covered. To check if the meat is done, pick a piece of meat and check if it almost falls apart by itself. Keep cooking until it the desired doneness is reached.
To finish the sauce add 1/4 cup of buttermilk, it makes the sauce a bit tangy. This is optional. In a mug mix  1 tbsp of corn starch and 2/3 of a cup of water. Bring all to a vivid boil and mix in cornstarch little by little and stir. When the desired thickness is reached, cook for 1 more minute and turn the heat off.

Search with either noodles or potatoes and a veggie. I decided on cauliflower. 
-Mahlzeit-
2024-03-18






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