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–+ servings

Pork Goulash

Tasty Pork Goulash made from Pork Shoulder, with a hint of Sweet Paprika and Caraway Seeds. Preps in 15 minutes and ready in just another hour - Perfect for a busy chef.
Difficulty: Easy
Course Dinner
Cuisine Eastern European
Keyword Pork, Soups
Method Stove Top
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 275kcal

Equipment

  • Large Soup Pot

INGREDIENTS 

  • 1 ½ lbs Pork Shoulder
  • 1 Tbsp Tomato Paste
  • 3 medium Onions - peeled and finely chopped
  • 2 lg Potatoes - Russet or Idaho - peeled and cut into small cubes
  • 1 cup Mixed Vegetables
  • ¼ tsp Ground Black Pepper
  • 1 Tbsp Sweet Hungarian Paprika
  • 1 tsp Caraway Seeds
  • 3 cloves Garlic - peeled and minced
  • 1 ½ tsp Salt
  • 1 ½ Tbsp Cooking Oil - Canola or Sunflower Oil
  • 1 Tbsp AP Flour
  • Water - to cover the Pork

INSTRUCTIONS

  • Cut Pork Shoulder into 1 inch cubes. Season with Salt and Pepper.
  • Peel and finely chop Onions. Peel and mince Garlic.
  • Heat the Oil in a large, deep saucepan and brown the meat. Allow to simmer until the meat develops a golden crust on all sides. Stirring occasionally. When the Pork is golden brown, remove it using a slotted spoon and set aside.
  • In the same pot, sauté the Onion over medium heat for about 5 minutes. Add a Tbsp of Water to loosen any sticking Onions.
  • Return the meat to the pot, add Caraway Seeds, Garlic, Paprika, and Tomato Paste. Stir and sauté for one minute.
  • Add Vegetables.
  • Add Water to just cover everything. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until the Pork is almost tender.
  • Uncover the pot and check the Water level. Make sure Pork is almost submerged. Stir, then bring to a boil.
  • Dust the surface of the Goulash with AP Flour using a sieve. Do not stir. Replace cover and allow the Flour to steam over low heat for 15 minutes.
  • Remove the lid, stir the Goulash, and add Salt to taste.

Notes

Pork Goulash may be prepared without vegetables. Typically, served over Elbow pasta or Spaetzles instead.   Fresh French Bread works well on the side.
Leftover Goulash tastes much better the next day.

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