Pork Goulash with Tomatoes in Balaton Style

Ingredients

• 700 g pork goulash
• 3 tbsp vegetable oil
• 2 onions
• 700 g tomatoes
• 250 ml red wine
• 125 ml meat broth
• 1 tbsp Tomato Paste
• 4 tbsp Yogurt
• 1 bunch parsley
• Salt
• Pepper

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel and chop the onion. Boil the tomatoes briefly, shock in cold water, peel and dice them. Heat a cast‑iron pot, add oil and cook the meat over high heat for 10 minutes until browned. Add the onions and sauté for 2 more minutes.

2. 2.

   Stir in the tomatoes, pour in wine and broth, cover and simmer on low heat for 1 ¼ hours. Mix yogurt with tomato paste, remove the goulash from the heat and stir in the yogurt mixture. Season with salt and pepper. Finely chop parsley and sprinkle over the dish.