Real pork goulash
Goulash is one of the most popular dishes. Traditionally, beef is used, but try making a tasty version with pork shoulder. The base is meat and onion, in the right proportion. Then you just need to follow the instructions, add a few ingredients and you are ready to serve.
Ingredients · Servings 6
- 1 kg pork shoulder
- 1 kg cibule
- lard (or oil)
- 20 g red ground pepper
- 50 g tomato puree
- pork broth (or water)
- salt
- ground pepper
- caraway seeds
- marjoram
- garlic
- stale bread for thickening (or rye bread or rye crackers)
Method · 1 h 40 min
- Sauté the finely chopped onion in fat until it turns a darker brown (for the color of the goulash). Sprinkle with paprika, just let it foam and sprinkle with a little water so that the paprika doesn't turn bitter. Work quickly.
- Add the diced meat and fry, then season the meat (salt, pepper, cumin) and add the puree, which needs to be fried well with the meat so that it loses its acidity. When all this is done, pour the broth up to the edge of the meat (it will be added during stewing, which is better). Add the marjoram and mashed garlic. Let the meat stew.
- When the meat is soft enough, remove it and thicken the juice with bread, roux, or klechlecht (a little plain flour mixed in water).
- Then all that's left is to let the goulash simmer and season (with salt, pepper, garlic, marjoram, crushed cumin). Finally, add the meat and let it heat through.
