Pork Goulash is a hearty and flavorful stew that’s perfect for a comforting meal. It’s a variation of the traditional Hungarian goulash, using pork instead of beef. Here’s a classic recipe for pork goulash:
Pork Goulash
Ingredients:
- 1 kg (2.2 lbs) pork shoulder or pork stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil or lard
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons paprika (preferably Hungarian paprika)
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram (optional)
- 2 bell peppers, chopped (red, green, or a mix)
- 3 medium tomatoes, chopped (or one can of diced tomatoes)
- 1 cup (240 ml) beef or vegetable broth
- 1-2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper, to taste
- 2 large potatoes, peeled and diced
- 1 cup (150 g) frozen peas (optional)
- Fresh parsley, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions:
1. Brown the Pork:
- In a large pot or Dutch oven, heat the vegetable oil or lard over medium-high heat.
- Add the pork cubes in batches, being careful not to overcrowd the pan. Brown the pork on all sides, then remove and set aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onions and cook until they are softened and starting to brown, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
3. Add Spices and Vegetables:
- Sprinkle the paprika, caraway seeds (if using), dried thyme, and marjoram (if using) over the onions. Stir to combine.
- Add the chopped bell peppers and cook for a few minutes until they start to soften.
4. Add the Tomatoes and Broth:
- Stir in the chopped tomatoes (or canned tomatoes) and tomato paste.
- Return the browned pork to the pot and pour in the beef or vegetable broth.
- Add the bay leaves and season with salt and pepper.
5. Simmer the Goulash:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
6. Add Potatoes and Peas:
- Stir in the diced potatoes and cook for an additional 20-30 minutes, or until the potatoes are tender.
- If using, add the frozen peas and cook for another 5 minutes.
7. Serve:
- Remove the bay leaves.
- Garnish the goulash with chopped fresh parsley.
- Serve with a dollop of sour cream, if desired, and some crusty bread or dumplings on the side.
Tips:
- For Extra Flavor: You can add a splash of white wine or a tablespoon of Worcestershire sauce for depth of flavor.
- Thickening the Stew: If you prefer a thicker stew, you can mash a few of the potatoes in the pot or stir in a slurry of cornstarch and water.
This pork goulash is perfect for a cozy dinner and is even better the next day as the flavors continue to develop. Enjoy your hearty and delicious meal!
