Despite the large list of necessary products, this goulash is very easy to prepare. The pork is very juicy thanks to the wine.
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You will need
- - 800 g of pork,
- - 200 ml of dry white wine,
- - 2 onion heads,
- - 1 tsp curry,
- - 200 g of sauerkraut,
- - ¼ tsp ground chili
- - ¼ tsp cloves
- - 2 tbsp sour cream
- - 1 s.l. grated ginger
- - 1 tbsp tomato paste
- - ½ tsp coriander
- - 150 g canned pineapples (fresh can),
- - 300 ml pineapple juice,
- - sugar and salt to taste,
- - basil for decoration.
Instruction manual
1
Cut the meat into small pieces.
2
In a pan with a deep bottom, heat 2 tbsp. sunflower oil over high heat. In several rounds, fry the meat until golden brown on each side.
3
Put the meat on a plate. Reduce the heat and put the diced onions in the pan. Stir fry 3-5 minutes. Add spices with ginger, fry, stirring, 1-2 minutes.
4
Add 1 tsp. sugar and 1 tsp salt, put the tomato paste. Fry, stirring, for another 1-2 minutes.
5
Add sauerkraut, wine and pineapple juice. Bring to a boil, reduce heat to moderate and simmer for about 40 minutes with the lid open, until the pork is soft. About 15 minutes before cooking, add the diced pineapple and basil.
6
Serve the finished goulash with sour cream and a sprig of basil.