Pepper cream goulash
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
I would like to introduce one of my family's favorite dishes today. This paprika cream goulash You can also cook with chicken breasts or turkey but not with beef! Because this dish should taste gentle yet spicy. I do not know how to describe it? I prepared this dish with pork tenderloin today.
ingredients
- 700 - 1000 g pork tenderloin
- 1 small onion
- 1 large or two small garlic cloves
- 1 pepper (I used a red pepper)
- 250 g cream
- 1 tbsp butter
- 1 tbsp oil
- 1 tablespoon tomato paste
- 1 tbsp paprika powder (noble sweet)
- 200 ml of water
- 1 tbsp lemon juice
- 1/2 cup of sour cream
- 1 pinch of chili flakes to taste - but again, not necessarily over-flavored
preparation
- Cut pork tenderloin into medium cubes.
- Finely chop the onion (not more, because it should not dominate the fine taste of this dish, but only round off).
- Cut garlic clove (s) into 4 pieces and add the "inside". (I do not know how else to call it) remove. Press the garlic with the garlic press. No more - for reasons mentioned above - use.
- Peel the pepper with the peeler and cut into small cubes. The advantage of peeling is that you do not spend hours chewing peppers (like many people) with "sour burps". Feels and still gives the food the typical sweet pepper taste.
- Heat the butter and oil in a pan.
- Roast the lightly salted meat cubes in several portions of light brown (because if you roast too much meat at once, too much "water of the meat" comes out and the meat steams rather than roasts).
- Put the roasted meat cubes "warm". Many TV chefs recommend doing this at low temperature in the oven. But honestly, I'm too lazy to remove all the sheets I heard in my oven from the oven just for this.
- Therefore, I came up with the following idea: I heat a suitable tableware in the microwave, then take out the dishes and give the meat on this plate and cover the whole thing with a likewise heated dishes. Thus, the meat is also kept warm.
- Now the roasted meat is parked? and in the remaining frying fat the onion and garlic are lightly roasted.
- Now add pepper and tomato paste, lightly roast and pour water and cream.
- Now add the diced peppers and let the sauce simmer for about 10 to 15 minutes until it thickens slightly.
- Finally, the sauce is seasoned with lemon juice and salt, the meat added and heated.
To serve you can, if you want, sour cream on the court.
As a side dish we prefer spaetzle. Napkin dumplings or pasta are also very suitable.
Good Appetite!
