Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp. sweet paprika
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1 can diced tomatoes (14 oz.)
- 2 red bell peppers, seeded and sliced
- 2 tbsp. all-purpose flour
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the pork from the pot and set aside.
4. Add the chopped onions to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic, sweet paprika, caraway seeds, salt, and black pepper to the pot and cook for 1-2 minutes, stirring constantly.
6. Add the beef broth, diced tomatoes, and sliced red bell peppers to the pot and stir to combine.
7. Return the pork to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 1/2 - 2 hours, or until the pork is tender.
9. In a small bowl, whisk together the all-purpose flour and 1/4 cup of water until smooth.
10. Stir the flour mixture into the pot and cook for an additional 10-15 minutes, or until the sauce has thickened.
11. Remove the pot from the heat and stir in the sour cream.
12. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 15 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 14g
Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Sweet paprika can be substituted with smoked paprika for a smoky flavor.
- Red bell peppers can be substituted with green bell peppers or a combination of both.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use Hungarian hot paprika for a spicier goulash.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- Browning the pork before cooking it in the sauce adds flavor and helps to seal in the juices.
- Be sure to stir the flour mixture into the pot slowly to avoid lumps.
- Goulash tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat goulash in a pot over low heat until heated through.
Presentation ideas:
Serve goulash in individual bowls or on plates with a side of crusty bread for dipping in the sauce.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair goulash with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve goulash with a side of mashed potatoes or egg noodles.
Troubleshooting advice:
- If the sauce is too thin, simmer the goulash uncovered for an additional 10-15 minutes to thicken it.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Be sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover goulash in the refrigerator within 2 hours of cooking.
Food history:
Goulash is a traditional Hungarian stew that dates back to the 9th century. It was originally made by Hungarian shepherds who cooked meat and vegetables in a cauldron over an open fire.
Flavor profiles:
Pork goulash is a hearty and flavorful stew that is slightly sweet and smoky from the paprika, with a hint of bitterness from the caraway seeds.
Serving suggestions:
Serve goulash with a side of crusty bread for dipping in the sauce and a green salad for a complete meal.
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Region: Hungarian