Pork goulash
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to this goulash is searing the meat over high heat to lock in the juices. Then, slow braising makes the pork fork-tender. Don't rush the simmering – at least an hour is needed for the meat to become perfectly soft. Tomato paste is added towards the end to create a velvety sauce. Add spices and garlic gradually for a well-rounded flavor.
Prep the meat and vegetables
Rinse and dry the pork (1000 g / 2.2 lb), cut into 1.5-inch (3–4 cm) cubes. Slice the onion (50 g / 1.8 oz) into half-rings, dice the carrot (50 g / 1.8 oz) into small cubes.
Sear the meat
Heat 2 tbsp vegetable oil in a heavy-bottomed pot. Sear the pork in batches over high heat for 2–3 minutes per side until browned and crusty.
Add onions and carrots
Reduce heat to medium, add the onion and cook for 5 minutes until translucent, then add the carrot and cook for another 2–3 minutes.
Simmer
Pour in enough water to almost cover the meat (about 1.5–2 liters / 6–8 cups). Bring to a boil, reduce heat to low, cover, and simmer for 50–60 minutes until the meat is tender.
Add tomato and spices
Stir in tomato paste (50 g / about 3 tbsp), salt (3 g / ½ tsp), spices (3 g / ½ tsp), and 4 cloves of minced garlic. Simmer for another 15–20 minutes.
Finish and serve
Add chopped fresh herbs (dill, parsley) 5 minutes before the end. Turn off the heat and let rest, covered, for 10–15 minutes. Serve hot.
CHEF'S TIP
Choose pork with some fat
Pork shoulder or neck are best – they have marbling that keeps the meat moist. Lean tenderloin may turn out dry.
Sear over high heat
Don't overcrowd the pot – sear the meat in batches until golden brown. This builds flavor and seals in juices.
Add water gradually
Use just enough water to cover the meat. Too much liquid makes it soupy; too little causes burning. Adjust as needed.
Let it rest
After cooking, let the goulash sit covered for 10–15 minutes – flavors blend and the meat becomes even more tender.
SUBSTITUTIONS
Add your taste
- Replace pork with beef Beef shank or chuck works well – increase simmering time to 1.5–2 hours until tender.
- Use fresh tomatoes instead of paste In season, use 300 g (about 2 large) fresh tomatoes, blanched and pureed – for a fresher, lighter taste.
- Add bell peppers Slice 1–2 bell peppers and add them with the carrots for extra color and sweetness.
- Make it spicy Add a chili pepper or a dash of paprika for a kick that warms you up on cold days.
HOW TO STORE
How to Store Pork Goulash
Cool to room temperature, then refrigerate in an airtight container for up to 3 days. When reheating, add a splash of water or broth if the sauce has thickened. Freeze portions for up to 2 months – thaw overnight in the fridge and reheat on the stove.
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