For the pork goulash, halve the onions, slice and fry in a pan with hot oil.
Wash 2/3 of the celery and one carrot, peel them and grate them coarsely with a grater. Saute the grates with lemon zest and pressed garlic with the onions.
Dice the pork and season generously with salt and pepper. Add the meat cubes to the pan and cook with the lid closed for about 50 minutes.
Meanwhile, wash, peel and finely slice the remaining carrots and dice the remaining celery.
Pour the soup into the pan and add the celery and carrots.gclose the lid and simmer for another 15 minutes at medium temperature.
Clean the leek, cut into slices and add to the goulash in the pan. Add crème fraîche and season with salt, pepper and paprika.
Finely chop some parsley and sprinkle over the ready-to-serve pork goulash.
Preparation Tip:
Serve the pork goulash with boiled potatoes or noodles.
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