Pork Goulash with Mushrooms

Ingredients

• 600 g lean pork meat
• 2 tbsp plant oil
• 2 onions
• 500 g mushrooms
• 1 tsp Cayenne pepper
• 1 tbsp mustard
• 0.125 l white wine
• 400 ml Vegetable broth
• 0.125 l heavy cream
• 1 yellow bell pepper
• 2 Tomatoes
• 1 tbsp flour
• 2 tbsp butter
• Salt
• Pepper
• parsley
• 1 large potato (cooked)
• 4 tbsp low‑fat yogurt

Instructions

1. 1.

   Wash the meat, pat dry, cut into bite‑size pieces. Peel and finely chop the onion. Wash the pepper and tomatoes, halve them and remove seeds.

2. 2.

   Heat oil, add pork in batches, brown all sides, set aside. Then sauté onions, add pepper and tomatoes, pour in wine and broth, stir in mustard and cayenne pepper, mix with lemon juice, salt and pepper, simmer for 10 minutes, puree finely and strain through a sieve. Return pork, simmer uncovered for 40 minutes.

3. 3.

   Peel the potato and dice small. Clean mushrooms and slice. Add both to the pot and cook for another 10 minutes. Knead butter and flour together, stir in cream, bring to a boil again and season.

4. 4.

   Just before serving fold in yogurt, plate on preheated dishes and serve.