Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 2 tbsp. olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tbsp. sweet paprika
- 1 tsp. smoked paprika
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1 can (14 oz.) diced tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp. tomato paste
- 1 tbsp. red wine vinegar
- 1 tbsp. brown sugar
- 1/4 cup sour cream (optional)
- 1/4 cup chopped fresh parsley (optional)
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the pot and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. Add the sweet paprika, smoked paprika, caraway seeds, salt, and black pepper to the pot and stir to combine.
6. Add the beef broth, diced tomatoes (with their juice), red and green bell peppers, tomato paste, red wine vinegar, and brown sugar to the pot and stir to combine.
7. Return the pork to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the gulash for 1 1/2 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
10. Serve the gulash hot, garnished with sour cream and chopped fresh parsley, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Medium-high heat to brown the pork
- Low heat to simmer the gulash
Serving size:
- 6 servings
Nutritional information:
- Calories: 380
- Fat: 21g
- Carbohydrates: 14g
- Protein: 33g
- Sodium: 990mg
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes to the gulash for a heartier meal.
- Use hot paprika instead of sweet paprika for a spicier dish.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Stir the gulash occasionally while simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store leftover gulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gulash in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the gulash in individual bowls or on plates, garnished with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
- Sour cream
- Chopped fresh parsley
Pairings:
- Crusty bread
- Egg noodles
- Mashed potatoes
Suggested side dishes:
- Roasted vegetables
- Green salad
- Coleslaw
Troubleshooting advice:
- If the gulash is too thick, add more beef broth or water to thin it out.
- If the gulash is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F before serving.
- Store leftover gulash in the refrigerator within 2 hours of cooking.
Food history:
- Gulash is a traditional Hungarian stew made with meat, onions, and paprika. It is often served with potatoes or noodles.
Flavor profiles:
- The gulash di maiale is savory and slightly sweet, with a smoky flavor from the paprika and a tangy note from the red wine vinegar.
Serving suggestions:
- Serve the gulash di maiale as a main course for dinner or lunch.
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Region: Italian