Pork Knuckle Goulash with Red Bell Peppers and Dill

Ingredients

• 1 pork knuckle (ca. 2 kg)
• 4 onions
• 2 Garlic cloves
• 2 red bell pepper halves
• 2 tbsp Vegetable oil
• 1 tsp curry powder
• 2 tbsp sweet paprika
• Salt
• Pepper
• chili powder
• 1 l meat broth
• dill sprigs for garnish

Instructions

1. 1.

   Rinse the pork knuckle, pat dry and remove the bone. Cut the meat into bite‑sized cubes. Peel the onions and garlic; roughly dice the onions and finely mince the garlic. Wash the bell peppers, halve them, deseed, and cut into pieces.

2. 2.

   Brown the pork cubes in a pot with hot oil all around. Add the onions and garlic and sauté for 4–5 minutes. Sprinkle with curry powder and paprika, season with salt, pepper, and chili powder, then pour in the broth. Cover and simmer gently for about 1 hour, stirring occasionally. Add the bell peppers to the goulash and let it cook for another ~30 minutes; add more broth if needed.

3. 3.

   Taste the goulash, adjust seasoning, and serve garnished with dill sprigs.