Pork goulash with carrot

Name: Pork goulash with carrot - Marcheta I.
Ingredients: 1 kg pork 250 g smoked bacon 1 tbsp lard (or oil) 4 onions 3 large carrots (about 500 g) 3 red bell peppers 300 ml dry red wine 500 ml meat broth (or water) 200 ml tomato juice bay leaves 1 tsp black

Meat - Pork goulash with carrot by Marcheta I. - Recipia

Pork Goulash with Carrots When I have more carrots on hand, I use them without much hesitation, even in dishes where they typically don't appear in large quantities. For this goulash, I added about 500 g of carrots, along with pork, smoked bacon, onions, and red bell peppers. The meat is browned first, then the goulash is slow-cooked in the oven with red wine and meat broth. At the end, tomato juice and dried spices are added. Quick Info Preparation time: not specified; depends on how long it takes to clean and chop the ingredients Cooking time: approximately 2 hours and 30 minutes Total time: approximately 2 hours and 30 minutes, excluding ingredient preparation time Servings: not specified in the original recipe Difficulty: medium Recipe type: oven-cooked pork goulash Ingredients 1 kg pork, cut into cubes 250 g smoked bacon 1 tablespoon lard or oil 4 onions, finely chopped or processed in a food processor 3 large carrots, approximately 500 g, cut into thicker rounds 3 red bell peppers, cut into larger pieces 300 ml dry red wine 500 ml meat broth or water 200 ml tomato juice Bay leaves 1 teaspoon black peppercorns A pinch of cayenne pepper 1 teaspoon dried basil 1 teaspoon dried thyme A pinch of nutmeg Salt, to taste Fresh or frozen parsley Preparation Method 1. Preparing the Ingredients Cut the pork into suitable-sized cubes. The carrots should be cut into thicker rounds to maintain their shape during the two hours of cooking. The onions can be finely chopped with a knife or minced in a food processor. The bell peppers should be cut into larger pieces. 2. Browning the Bacon and Meat Heat the lard in a pot suitable for the oven. If using oil, proceed the same way. Add the smoked bacon and let it brown. Then add the pork cubes and let them brown as well. They don't need to be fully cooked at this stage; it's important for them to gain color before adding the liquids and vegetables. 3. Adding the Vegetables Add the carrots, onions, and bell peppers to the browned meat. Sauté everything for a few minutes over high heat, stirring constantly to prevent the ingredients from sticking to the bottom of the pot. The onions should soften slightly, and the vegetables should be well mixed with the fat and meat. There's no need to cook them completely before adding the wine and broth. 4. Slow Cooking in the Oven Deglaze the dish with the dry red wine and meat broth or water. Add the black peppercorns and bay leaves. Cover the pot and place it in a preheated oven at 160 degrees Celsius. Let the goulash cook in the oven for about 2 hours or until the meat is well done and tender. The cooking time may vary depending on the type of meat used and the size of the cubes. After two hours, check if the pork pieces are cooked before continuing with the recipe. 5. Adding the Tomato Juice Remove the pot from the oven after the first two hours and add the tomato juice. Gently stir, then return the goulash to the oven for another 30 minutes. This final step binds the dish together and allows the tomato juice to combine with the sauce made from wine, broth, meat, and vegetables. 6. Final Seasoning Take the goulash out of the oven and add the cayenne pepper, dried basil, dried thyme, and nutmeg. Adjust the salt, then add the fresh or frozen parsley. The spices are added at the end, after baking, according to the recipe. Stir carefully, being mindful not to crush the carrots or the pieces of bell pepper. Why I Make This Recipe Often I love this goulash because it uses common ingredients and doesn't require constant supervision once it goes into the oven. The carrots cook at the same time as the meat and add a slight sweetness to the sauce without needing additional sweeteners. It's also a practical recipe when I want to cook a larger quantity. The goulash keeps well and can be reheated without losing the texture of the sauce. Tips Cut the carrots into thicker rounds. If they are too thin, they may become overly mushy after two hours in the oven and an additional 30 minutes of cooking with the tomato juice. The meat should be browned before adding the liquids. This step is important for the final flavor of the goulash. Stir the vegetables and meat during the sautéing over high heat, as the mixture can stick more easily before adding the wine and broth. Keep the pot covered during the first two hours in the oven. This way, the meat cooks in the liquid formed, and the dish doesn't dry out. Salt is added at the end, after the bacon, broth, and the rest of the ingredients have simmered together. The smoked bacon may already be salty, so it's easier to adjust the flavor at the end. Substitutions Lard can be replaced with oil in the same amount indicated in the recipe. Meat broth can be replaced with water. The goulash will still have the necessary liquid for oven cooking. Parsley can be used fresh or frozen, depending on what you have on hand. Variations You can use more or less carrot depending on your preference, while still keeping the basic idea of the recipe: thicker rounds added along with the onions and bell peppers. The amount of cayenne pepper can be adjusted. The recipe calls for a pinch, but this can be reduced if you prefer a less spicy goulash. If you don't want to use water, make the goulash with meat broth. If you don't have lard, use oil. These are the two recommended substitutions for the recipe. Serving Ideas The goulash is served hot, with the sauce and vegetables from the pot. Parsley is added at the end, just before serving. It can be placed directly on the plate as a main dish. The carrots, bell peppers, and tomato sauce already provide the vegetable side included in the recipe, without needing separate preparation. Frequently Asked Questions Can I use water instead of meat broth? Yes. The recipe allows for the use of water instead of the 500 ml of meat broth. The broth provides a richer flavor, but the goulash can also be cooked with water. How long should the goulash stay in the oven? The first stage lasts about 2 hours at 160 degrees Celsius, with the pot covered. After adding the 200 ml of tomato juice, the goulash cooks for another 30 minutes. If the meat is not done after two hours, you can leave it until it becomes tender, then continue with the tomato juice. When are the dried spices added? The peppercorns and bay leaves are added before baking. The cayenne pepper, basil, thyme, and nutmeg are added after the goulash is removed from the oven, along with salt and parsley. Can I use a different type of meat? The recipe is for pork goulash, and the cooking time is indicated for pork. If you choose a different type of meat, the cooking time may vary. In its original form, the dish is made with 1 kg of pork. Why is the tomato juice added only after two hours? The tomato juice is added in the last step, then the goulash is left for another 30 minutes in the oven. This is how the recipe is structured, and the sauce gradually forms from the cooking liquid, vegetables, wine, and tomato juice. Nutritional Values The values below are estimates and may vary depending on the cut of pork used, the type of bacon, the amount of fat remaining in the dish, and the number of servings. If the goulash is divided into 6 servings, one serving may contain approximately: 700-750 kcal 35-45 g protein 40-50 g fat 10-20 g carbohydrates The estimate includes pork, bacon, lard or oil, wine, and vegetables. Bacon and the addition of lard mainly contribute to the fat and salt content. For more accurate values, information about the cut of pork, the brand of bacon, and the final amount of sauce remaining after cooking would be needed. Storage and Reheating Once cooled, the goulash can be stored in the refrigerator in a closed container. It is recommended to consume it within a few days. For reheating, heat only the necessary amount until it is well hot. If the sauce has thickened after being stored in the fridge, stir well before serving. The goulash can also be reheated in the pot over low heat to avoid sticking.

Preparation

In hot lard (or oil), we brown the bacon, then add the meat cut into cubes. We let the meat brown. Over the browned meat, we add thickly sliced carrots, finely chopped onion (or processed in a food processor), and larger pieces of bell pepper. We sauté the meat together with the vegetables for a few minutes on high heat, stirring to prevent sticking. We deglaze with red wine and beef broth (or water), add whole peppercorns and bay leaves, cover the pot, and place it in the oven at 160 degrees for 2 hours (or until the meat is cooked). After 2 hours, we take the pot out of the oven, add the tomato juice, and let it cook in the oven for another 30 minutes. We remove the goulash from the oven, add the spices, adjust the salt, and add the parsley. Enjoy.

Pork goulash with carrot

Preparation

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