Pork goulash with dumplings

Cut the pork into small pieces and salt. Heat the oil in a saucepan and fry the meat until golden. Remove the meat and set aside.

In the fat left after the meat, fry the finely chopped onion. After a while, add the crushed garlic and chopped peppers. Cook everything together until the vegetables are soft.

Then add the meat back to the pot, sprinkle with paprika and fry. After a while, add the wine to the stew and simmer for a few minutes.

Then pour the broth over the stew, season (if necessary) and simmer under the lid for about an hour and a half. The stew is ready when the meat is tender and the juices are thick.

Serve the finished goulash with dumplings.