Hungarian Goulash

Ingredients

• Pork Neck 5 oz
• Onion 1 piece
• Orange Bell Peppers 1 piece
• Ramiro Pepper 1 piece
• Garlic 5 cloves
• Potato 1 piece
• Leek 0 oz
• Eggplants 1 piece
• Dijon Mustard 1 tablespoon
• 20% Sour Cream 2 tablespoons
• Cream 5 oz
• Parsley 1 bunch
• Toasted Sesame 1 teaspoon
• Salt to taste
• Mild Chili Spice to taste
• Sumac 1 teaspoon
• Butter 2 pieces
• Olive Oil 2 tablespoons

Step-by-Step Guide

Step 1

Peel the eggplant and slice it. Chop the bell pepper and ramiro pepper into small pieces.

Step 2

Cut the leek into thick half-rings.

Step 3

Dice the tomato.

Step 4

Chop the garlic coarsely.

Step 5

Do the same with the onion.

Step 6

Heat the butter (1 piece) and mustard oil in a skillet.

Step 7

Add the sliced pork to the oil.

Step 8

Season with chili and sumac.

Step 9

Add the peppers and eggplant, then another piece of butter.

Step 10

After 3 minutes, stir and add the sesame seeds. Season with salt.

Step 11

After another 3 minutes, add the tomatoes and both types of onion. Stir.

Step 12

After a couple of minutes, add the garlic. Reduce the heat to low.

Step 13

Cover with a lid and simmer for another 7–10 minutes.

Step 14

Then add the chopped parsley.

Step 15

Pour in the cream and slightly increase the heat.

Step 16

Add the sour cream and mustard. Stir.

Step 17

After 2 minutes, the dish is ready. Transfer to a deep plate and serve.