Pork Fillet Goulash with Almonds and Pasta

Ingredients

• 800 g pork fillet (pre‑trimmed)
• 300 g fresh plums
• 1 onion
• 2 tbsp flour
• 2 tbsp vegetable oil (for frying)
• 1 tsp tomato paste
• 100 ml dry red wine
• 250 ml meat broth
• 400 g banded pasta
• Salt
• 2 tbsp almond slivers
• 1 tbsp freshly chopped parsley
• maple syrup
• black pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash the pork fillet, pat dry and cut into bite‑size cubes. Wash the plums, pit and quarter them. Peel and finely dice the onion. Dust the meat in portions with flour and sear in hot oil in a pot on all sides. Remove from the pot. Then sauté the onions in 1 tbsp hot oil in the same pot, stir in tomato paste and deglaze with red wine. Reduce slightly and add some broth. Return the meat and simmer gently for about 10 minutes while stirring occasionally. Add the plums and cook together another 5–10 minutes until done; add more broth if needed.

2. 2.

   Meanwhile cook the pasta in salted water al dente. Roast the almonds in a pan until golden brown. Finally, stir parsley and almonds into the goulash and season with maple syrup, salt and pepper.

3. 3.

   Plate over drained pasta and garnish with parsley.