Cream goulash

#recipe #RahmGulasch #pork #gulash

2500 g pork goulash
1000 g onions, sliced
1200 ml chicken stock
600 ml whipping cream
3 tbsp chilli salt (salt, brown sugar, chilli, pepper, allspice, mustard seeds, cloves)
bunch tarragon
Lemon zest

Bring to the boil, finish simmering in the oven at 130 C for 3 hours with the lid slightly open.

Caution: Cream curdles, just mix well and then thicken a little.

Season to taste with salt, pepper and lemon juice.

This gives a lot of sauce, maybe reduce the broth.