Potato goulash with pork

Name: Potato goulash with pork - Adela C.
Ingredients: 500 g pork shoulder; 1 kg potatoes; 4 white onions; 1 green bell pepper; 1 red bell pepper; 50 ml oil; salt; pepper; a pinch of sweet paprika; a pinch of hot paprika

Meat - Potato goulash with pork by Adela C. - Recipia

Potato goulash with pork: A comforting recipe for the soul Potato goulash with pork is a traditional dish, full of flavor and warmth, that brings the essence of culinary comfort to your plate. This recipe combines the tender texture of pork with the warm flavors of vegetables, resulting in a dish that will delight your senses and fill your home with inviting aromas. Perfect for a family dinner or gatherings with friends, this goulash is sure to become a favorite. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 60 minutes Servings: 4 Ingredients: - 500 g pork shoulder (choose a cut with a bit of fat for a richer taste) - 1 kg potatoes (opt for waxy potatoes, those with a creamy texture) - 4 white onions (quality onions will give a sweet taste to the dish) - 1 green bell pepper (for a note of freshness) - 1 red bell pepper (adds color and sweetness) - 50 ml oil (sunflower oil is ideal, but you can also use olive oil for a more intense flavor) - Salt and pepper, to taste - A pinch of sweet paprika (for a warm aroma) - A pinch of hot paprika (if you want to add a touch of spice) Preparation steps: 1. Preparing the ingredients: Start by washing the pork under cold running water. Then, cut the shoulder into cubes of about 2-3 cm. This will allow the meat to cook evenly and absorb the flavors from the sauce. Peel the onions and chop them finely. Wash the peppers, remove the seeds, and cut them into cubes. The potatoes should also be peeled and cut into larger cubes, about 4 cm, so they don’t break apart during boiling. 2. Sautéing the vegetables: In a tall pot, add the oil and heat it over medium heat. Add the chopped onion and diced peppers and sauté for 5-7 minutes, until the onion becomes translucent and slightly golden. This is the stage where the vegetables will release their flavors and begin to caramelize, giving a deep taste to the goulash. 3. Adding the meat: Add the pork cubes to the pot, mixing them with the onion and peppers. Let them sauté together for 10 minutes, stirring occasionally, until the meat changes color and becomes slightly browned. 4. Seasoning: Now is the time to add the two types of paprika. Mix well to coat the meat and vegetables with the rich flavors of the spices. The sweet paprika will add a warm hue, while the hot paprika will give a bit of life to the dish. 5. Boiling: Add enough water to the pot to cover the ingredients, then bring everything to a boil. Once it starts boiling, reduce the heat to medium-low and let the goulash simmer covered for about 20 minutes. During this time, the meat and potatoes will become tender and flavorful. 6. Finishing: After 20 minutes, add salt and pepper to taste. Mix well and let it simmer for another 5 minutes for the flavors to combine perfectly. Taste and adjust the seasonings if necessary. 7. Serving: The potato goulash with pork is served hot, alongside pickles or a fresh salad. It is delicious and simple, perfect for a comforting dinner. Practical tips: - Choosing the meat: Make sure to choose quality pork, preferably with a bit of fat for a richer taste. Pork shoulder is ideal, but you can also use neck or leg. - Vegetables: You can also add other vegetables, such as carrots or parsley, to enrich the dish. - Vegetarian option: If you want to try a vegetarian version, you can replace the meat with mushrooms or tofu, and instead of water, use vegetable broth for added flavor. Calories and nutritional benefits: This recipe offers a balance of carbohydrates, proteins, and fats. A serving of potato goulash with pork contains approximately 500-600 calories, depending on the amount of oil used and the portion size. Potatoes are a good source of fiber and vitamins, while pork provides essential proteins. Frequently asked questions: - Can I use beef? Yes, this is an excellent choice, but the cooking time will vary. - Is the goulash better the next day? Goulash tends to develop more intense flavors after a day in the fridge, so don't hesitate to prepare it in advance. - What drinks pair well with this recipe? A dry red wine or a pale beer are excellent choices to accompany this dish. A personal note: I fondly remember family evenings spent around the table, enjoying the goulash lovingly prepared by my mother. Each time, its aroma gathered us around the table, creating unforgettable memories. Cooking a recipe like this is not just about feeding the body, but also about creating special moments with loved ones. So, enjoy every step of the preparation and savor every bite!

Potato goulash with pork

Tags

Categories