For the goulash, peel, wash and cut carrots into pieces. Clean, wash and cut cabbage into wide strips. Wash the smoked pork, dab dry and cut into cubes.
Heat the oil in a large frying pan, fry the meat in it in 2 portions, remove. Briefly sauté the carrots and cabbage in the frying fat, season with pepper. Put the meat back into the roaster. Dust with flour. While stirring, add approx. 3⁄4 l water, bring to the boil and stir in the stock. Cover and simmer for about 40 minutes. Drain mustard gherkins. Stir mustard and cream into the goulash, heat up.
For the potato noodles, heat butter in a pan. Fry the uncooked Schupfnudeln for about 5 minutes until golden brown. Cut cress from the bed and stir into the goulash. Season goulash with salt and pepper. Serve with potato noodles.