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Pork Goulash
Created by: Howcan Team
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bell peppers, sliced
- 1/2 cup sour cream (optional, for serving)
- Cooked egg noodles or rice (for serving)
Instructions
- In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the pork cubes in batches and brown on all sides, then transfer to a plate and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the pot and sauté the onions until they are soft and translucent.
- Stir in the minced garlic, sweet paprika, and caraway seeds, and cook for 1-2 minutes until fragrant.
- Return the browned pork cubes to the pot and season with salt and black pepper.
- Pour in the beef broth and diced tomatoes, then bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1.5 hours, stirring occasionally.
- Add the sliced bell peppers to the pot and continue to simmer for an additional 15-20 minutes until the pork is tender and the peppers are cooked to your liking.
- Taste and adjust the seasoning if necessary.
- Serve the pork goulash over cooked egg noodles or rice, and top with a dollop of sour cream if desired.
- Enjoy your delicious pork goulash!
Pork Goulash has a rich history rooted in Hungarian cuisine, where it is a beloved national dish. This hearty stew dates back to the 9th century when Hungarian shepherds cooked it over an open fire. The dish gained popularity in the 19th century when it became a staple in the country's culinary repertoire. Today, renowned chefs like Gábor Krausz at the famous Gundel Restaurant in Budapest continue to perfect the art of making Pork Goulash. The key to an authentic Pork Goulash lies in the quality of the pork, the perfect blend of paprika, and slow cooking to achieve tender, flavorful meat. For the best Pork Goulash experience, head to Budapest, where you can savor this iconic dish in its place of origin.
140 min
6
380 calories
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