Far Eastern goulash
I love goulash, I like to try new flavors. Since I really like the Asian cuisine, um, not the kitchen, but the Asian food, with soy sauce and other spices, I came to the following goulash variant.
Sauté 1kg pork goulash brown, add 2 diced onions and garlic cloves and brown. Briefly fold in 2 spring onions in rings. Then I dusts a tablespoon of flour over the whole, and spare me just before serving so the thickening. Deglaze with half an L of water. Then I add 6 tablespoons of soy sauce, one teaspoon of ground cumin and cilantro, one tablespoon of lemon marmalade.
The whole thing I simmer for about 90 minutes over low heat. Possibly. still seasoning, but is usually not necessary. It tastes very good rice, yesterday there was spaetzle and the grandchildren were thrilled.
