Pork goulash in wine sauce with onions

Name: Pork goulash in wine sauce with onions
Ingredients: 500 g pork shoulder; 30 ml oil; 8 garlic cloves; 210 ml dry red wine; 4 medium onions (600 g); 60 ml water; 4 medium tomatoes (600 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon dried thyme; 15 g fresh parsley

Meat - Pork goulash in wine sauce with onions by Alberta J. - Recipia

Pork goulash in wine sauce with onions is braised with grated tomatoes; the wine colors the sauce, and the onion softens without disappearing completely. I cut the onion into wider strips, about a centimeter across, because I like visible pieces to remain in the sauce after they soften over the heat. Prep: 20 minutes. Cook: 45 minutes. Total time: 65 minutes. Servings: 3. Approximately 590 kcal and 35 g of protein per serving.

Ingredients

500 g pork shoulder
30 ml oil
8 garlic cloves
210 ml dry red wine
4 medium onions (600 g)
60 ml water
4 medium tomatoes (600 g)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme
15 g fresh parsley

Preparation

1. Cut the pork into cubes and pat dry with paper towels. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. 2. Heat 30 ml oil in a frying pan. Add the pork and 3 peeled garlic cloves, then brown for 4 minutes, until the pork develops a crust. 3. Pour in 150 ml dry red wine and let the pork braise for 15 minutes. Transfer it to paper towels. 4. In the same pan, using the remaining oil, add the onion cut into strips. Cook for 8 minutes, stirring; when it starts to soften, add 60 ml water. 5. Return the pork to the pan. If there is only a little liquid left, add up to 60 ml of the remaining wine. Add the other 5 peeled garlic cloves and braise everything for 10 minutes. 6. Grate the tomatoes on the coarse side of a grater and add them to the pan. Season with the remaining salt and pepper, then add the thyme and simmer, covered, for 8 minutes. Sprinkle with chopped fresh parsley and serve with warm polenta.

Notes

Pork shoulder with a little fat works better for braising than pork loin, which can dry out before the sauce comes together. If you cut the cubes larger than 3 cm, cook the meat for another 10-15 minutes over low heat and check that it is tender before adding the tomatoes. The wine goes straight into the pan; for an alcohol-free version, replace the total amount, up to 210 ml, with 200 ml beef stock and 10 ml red wine vinegar. Sometimes the onion sticks to the bottom of the pan; 1-2 tablespoons of water will loosen it. Very ripe tomatoes can make the sauce thinner, so you can simmer it uncovered for a few minutes. Warm polenta is all you need alongside the sauce. The goulash keeps in the fridge for up to 3 days and can be reheated over low heat with a few tablespoons of water.