Pork Ragout with Offal
Ingredients
- Ingredients
- 750 grams Pork (for goulash, such as shoulder meat)
- 100 grams Offal (organ meats) (such as heart, stomach)
- 2 Tbsps vegetable oil
- 2 onions
- 2 garlic cloves
- 1 Tbsp ground paprika
- 1 Tbsp Pastry flour
- 500 milliliters Beef broth
- 250 grams crushed Tomatoes (canned)
- ½ tsp ground Caraway
- salt
- freshly ground peppers (from the mill)
- 1 small red Bell pepper
- 1 small yellow Bell pepper
- 2 carrots
- 2 Tbsps Caper (drained)
- 100 grams green Olives (pitted)
Preparation steps
Rinse and trim all of the meat, pat dry, and cut everything into uniform cubes. Brown in portions in hot oil in a pot. Meanwhile, peel the onions and garlic and finely dice both. Sauté the onions and garlic in the pan in a little oil. Add the meat back, sauté briefly, then sprinkle with paprika and flour and pour in the broth.
Add the tomatoes and season with cumin, salt, and pepper. Cover and simmer over low heat for about 1 hour, stirring occasionally so that the goulash does not burn. Rinse the peppers, cut in half, trim and chop. Peel the carrots and dice finely. Add the carrots and peppers to the stew and simmer for another 40 minutes. If necessary, add extra broth. Add the capers and olives and season with salt and pepper. Ladle into bowls and serve.
