Kasseler goulash from the slow cooker

Kassler or Kasseler in German cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to British gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served with sauerkraut and mashed potatoes.

Ingredients for 4 servings:

1 thick onion
1 clove of garlic
2 carrots
100 ml red wine
1 tbsp tomato paste
1 tbsp lupine flour
1 tablespoon of sugar
400 g Kasseler
1 pinch of paprika powder, noble sweet
1 pinch of pepper
some chopped parsley
Oil, for frying
n. B. water
possibly guar gum for binding

The preparation:

Peel and cut the onion, garlic and carrot. Cut the smoked pork into bite-sized pieces.

Heat some oil in a large saucepan and fry the carrots, garlic and onions in it. Add the meat and dust with flour. When a bit of the roast has formed, stir in the tomato paste and let it roast a little. Deglaze with the red wine, season with sugar and paprika powder.

Now give everything in the slow cooker. Set the slow cooker to low (or low), check again whether there is enough liquid, then put the lid on and leave it alone for at least 6-7 hours. Please do not lift the lid either, as the slow cooker will then lose heat.

30 minutes before serving, stir in approx. 1/2 – 1 teaspoon full of guar gum, depending on the liquid, close the lid and set the slow cooker to high (or high).

I serve low carb dumplings or low carb gnocchi with it.

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