Carrot goulash (Moehren-Gulasch)

Carrot goulash (Moehren-Gulasch)

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
Carrot	300 g
Potatoes	150 g
Fatty pork	150 g
vegetable oil for frying	2 tbsp. spoons
water	about 300 ml
dried sweet pepper mixture	2 tbsp. spoons
paprika powder, cumin, salt, black pepper, bay leaf	taste
garlic	1 clove.

Cooking method

• Another everyday Franconian dish. This goulash is distinguished by the predominance of carrots over all other ingredients, as well as the complete absence of onions. The proportions can be any, the main rule: there are exactly twice as many carrots as potatoes.
• The cooking process is extremely simple. Cut carrots and potatoes into small cubes. Pork in small pieces. I had a brisket, very fat and beautiful.
• In a frying pan, alternately fry pork, carrots, potatoes.
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• Pour the fried ingredients with water or broth so as to cover the vegetables by 1 finger. Pour in pepper. Or if you have fresh chop finely and add, add spices, garlic and simmer over low heat until the carrots are fully cooked.
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• As a result, we get a dish of a very cheerful color. Carrots give a fairly tangible sweet note.
• Also, pork in this recipe can be replaced with sausage. In this case, it is placed at the end of cooking. I liked the pork better.

The dish is designed for

2 servings

Time for preparing:

1 hour

Cooking program:

plate, MV, SKV

This is a recipe for my husband - he doesn't digest onions. I will cook it in the near future, I will buy fatty meat. Thanks for the recipe!

On your health, try it. It turns out very tasty. We have already eaten.