NutritionSortLoading...
Loading...

2 pounds Pork shoulder (cut into cubes) (900g)

2 medium Red bell peppers (diced)

2 large Carrots (sliced)

3 medium Onions (chopped)

4 large Garlic cloves (minced)

2 tablespoon Lard (or bacon grease )

2 cups Broth (meat or vegetable)

3 tablespoons Tomato paste

2 tablespoons Sweet paprika

½ teaspoon Salt

½ teaspoon Black pepper

1 pinch Chili

1 tablespoon Potato starch (optional for thickening)

1 tablespoon All-purpose flour

Select allAdd

1. In a large pot or Dutch oven, heat the lard or goose fat over medium-high heat. Add the pork cubes, seasoning with salt and pepper, and brown them well on all sides. Do this in batches if necessary to avoid crowding the pot.

2. Once the meat is browned, set it aside. In the same pot, add the onions, carrots, bell peppers, and garlic. Sauté until the onions are translucent and the vegetables start to soften.

3. Put back the pork to the pot. Stir in the tomato paste, sweet paprika, and chili powder. Mix well to ensure the meat and vegetables are evenly coated.

4. Pour in the broth, ensuring the meat and vegetables are just covered. Bring to a boil, then reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the pork is tender.

5. If a thicker sauce is desired, we recommend to mix the potato starch and flour with a little water to create a slurry. Stir it into the goulash towards the end of cooking, and simmer for an additional 5-10 minutes until the sauce reaches your preferred consistency. Repeat if necessary.

6. Taste and adjust the seasoning with more salt, pepper, or paprika as needed.

7. Enjoy this hearty goulash with a side of mashed potatoes, crusty bread, or traditional egg noodles. Garnish with fresh parsley if desired for a touch of color.

Expert Tips

8. Choosing the Right Meat: I always start with pork shoulder because it’s flavorful and tenderizes beautifully. But don’t hesitate to try beef or mix meats for a new taste. Each type brings something special to the table.

9. Browning is Key: I take my time browning the meat on all sides. This isn’t just about cooking; it’s about adding depth to the goulash’s flavor. A golden crust on the meat pieces means more taste in the final dish.

10. Slow Cooking: After adding the broth and bringing everything to a boil, the secret is to let it simmer on low heat. This slow cook makes the pork super tender and lets all the flavors meld together perfectly. You can also use a slow cooker, after browning the meat.

11. Thickness Matters: I like my goulash with a rich, thick sauce. Mixing potato starch and flour with water to make a slurry before stirring it in works wonders. It’s a game-changer for getting that hearty texture.

12. Spice It Right: Sweet paprika is the soul of goulash, so I’m generous with it. But the real trick is to adjust the seasoning at the end. Sometimes a little extra salt, pepper, or even more paprika is needed to bring everything together.

Key Ingredients & Substitutions

Pork Shoulder – This is the ideal cut for goulash because it becomes wonderfully tender after slow simmering. You can also use pork neck or beef chuck if you prefer a different protein.

Red Bell Peppers – These add natural sweetness and a beautiful pop of color. Orange or yellow bell peppers work just as well if that’s what you have on hand.

Carrots – They bring a subtle sweetness and heartiness to the stew. Parsnips or even diced sweet potato could be swapped in for a slightly different flavor.

Onions – Essential for building the flavor base. Yellow onions are classic, but white or sweet onions will do the trick too.

Garlic – Adds depth and warmth to the goulash. Fresh garlic is best, but in a pinch, garlic paste or powdered garlic can be used.

Lard or Bacon Grease – These add a rich, savory undertone that gives the stew its traditional depth. You can use butter, olive oil, or neutral cooking oil instead.

Broth – Either meat-based or vegetable broth helps create a flavorful base for the sauce. Go with what you have—just make sure it’s a broth you enjoy on its own.

Tomato Paste – Adds richness, body, and a touch of acidity. There’s no perfect substitute, but a little canned tomato sauce can work in a pinch.

Sweet Paprika – A must-have for classic goulash flavor! You can also use a mix of sweet and smoked paprika for more depth.

Salt, Pepper, and Chili – Seasoning essentials. Adjust to taste, and feel free to skip the chili if you prefer a milder version.

Potato Starch or All-Purpose Flour – These help thicken the stew if needed. Cornstarch or arrowroot powder can also be used as a gluten-free alternative.