Pork goulash

- simple, quick and tasty - lots of tips and step-by-step photos - you can make the goulash with pork shoulder, ham or pork neck

• Preparation time: 1 hour 30 minutes
• Number of servings: 1900 g goulash
• Energy value 167 kcal
• Carbohydrates 7 g
• Including sugars 3 g
• Protein 10 g
• Fat 11 g
• Diet: gluten-free, low-sugar, low-carbohydrate, high-protein.
• 1 kg of pork shoulder
• 2 medium red peppers - 500 g
• 2 large carrots - 300 g
• 3 medium onions - 300 g
• 4 large cloves of garlic
• 70 g pork or goose lard
• 2 cups of vegetable or meat broth - 500 ml
• 3 tablespoons of tomato paste
• spices: 2 tablespoons of sweet paprika, half a teaspoon of salt and pepper, a pinch of chili

Stew

My glass holds 250 ml. The vegetables were weighed before any peeling/preparation.

Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients used in this recipe. The listed ingredients yield just under two kilograms of delicious and thick pork goulash.

Before preparing the recipe, I encourage you to read the entire post first. It includes many interesting tips on ingredients and their substitutes. You might want to change or add something.

Recipe for pork goulash

Let's start with the pork. You'll need about one kilogram of meat (a little less is fine. Even 800 grams will do). I always get the most delicious goulash with pork shoulder, but you can also use just ham or mix ham and pork neck in a 50/50 ratio. Cut the meat into bite-sized pieces. Try to keep the pieces roughly the same size, around 2 x 2 cm. Add the spices to the bowl with the meat pieces: 2 tablespoons of sweet paprika, ½ teaspoon each of salt and pepper, and a pinch of chili. Peel four large garlic cloves and press them through a garlic press. If you don't have fresh garlic, add one tablespoon of dried garlic. Mix the meat, spices, and garlic thoroughly.

Heat a large, deep frying pan and melt 20 grams of good-quality pork or goose fat (reserve the remaining 50 grams for frying the vegetables). Place the pieces of meat in the pan. Cook over a slightly higher heat than medium for 25 minutes (the same amount of time is used for ham, shoulder, or neck). Stir the meat occasionally. Continue cooking uncovered.

While the meat is frying, prepare the vegetables. You'll need two large or three medium onions, two larger carrots, and two medium red bell peppers. You can swap the onions for a large leek. As for the bell peppers, you can also swap one red bell pepper for a yellow or orange bell pepper.

Heat a medium-sized pan and melt the remaining 50 grams of lard. Add the peeled and finely chopped onion. I cut it into wedges, then halved it. Sauté for five minutes, then add the peeled and thinly sliced ​​carrots.

Mix everything together and cook over slightly lower than medium heat for another 15 minutes. Leave the pan uncovered. Stir the vegetables every few minutes with a wooden spoon.

After this time, add the de-seeded and diced bell peppers. Stir the vegetables and cook for a final 10 minutes.

Transfer all the vegetables from the pan to the deep pan with the browned meat. Add two cups (500 ml) of homemade vegetable or meat stock. Stir the pork goulash thoroughly and simmer for 20 minutes on low heat (without a lid).

Finally, add the tomato paste to the stew. I added three tablespoons of tomato paste, but you can add a little more or less. The added tomato paste will make the stew thicker and more creamy. If you add tomato puree or peeled and chopped fresh tomatoes instead of the paste, the sauce will be slightly thinner.

You can always slightly thicken the goulash by adding potato starch. Then, mix a level tablespoon of potato starch/flour with a few tablespoons of water or broth and pour it into the simmering stew. Stir immediately. Turn off the heat after about one minute after adding the starch-water. The sauce in the stew should thicken and become more translucent.

Before you turn off the heat, check the taste. You might prefer a saltier goulash and add a little salt. If you'd like your pork goulash to be spicier, add more pepper or chili powder.

Pork goulash tastes delicious served with a slice of your favorite bread and a pickled cucumber. Goulash also goes well with groats: buckwheat, pearl barley, and couscous. Pork goulash tastes delicious with mashed potatoes, potato dumplings, Silesian dumplings, and a white or red cabbage salad.

If you like

goulash, I also recommend you an excellent recipe for

Enjoy your meal.