Goulash

Pork Goulash with Vegetables - A Traditional Recipe Full of Flavor and History

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6

At the heart of traditional cuisine, goulash shines as a symbol of comfort and conviviality. This recipe, which combines pork with fresh vegetables and aromatic spices, has deep roots in gastronomic history. The word "goulash" comes from the Hungarian "gulyás," meaning "herdsman," highlighting the close connection between the dish and pastoral life. Legend has it that, in ancient times, Hungarian shepherds prepared their goulash in a cauldron, cooking beef with vegetables to nourish themselves after a long day of herding.

Today, goulash has evolved and is enjoyed in many variations around the world. Whether served with sour cream or fresh bread, this dish brings with it family memories and unforgettable moments. In this recipe, we will explore how to prepare a delicious pork goulash, enriched with vegetables and flavors that will delight your taste buds.

Ingredients:

- 500 g lean pork shoulder (fat-free)
- 400 g potatoes
- 4 carrots
- 2 red onions
- 1 white onion
- 1 parsnip
- A piece of celery root
- 1 red bell pepper
- 1 hot pepper (chili)
- 100 ml tomato juice
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 2-3 tablespoons paprika
- Oil (for cooking)
- Fresh parsley and dill (for garnish)
- Sour cream (for serving)

Step-by-Step Instructions:

1. Preparing the ingredients: Start by peeling and chopping all the vegetables. The red and white onions should be finely chopped, while the carrots, parsnip, and celery should be diced. Peel and cut the potatoes into medium-sized cubes. Remove the seeds from the red bell pepper and slice it, while the hot pepper can be chopped into small pieces, depending on your preference for heat.

2. Sautéing the onions: In a large pot or cauldron, add 2-3 tablespoons of oil and heat over medium heat. Add the chopped onions (both red and white) and sauté for 5-7 minutes until they become translucent and slightly golden. This step is essential, as sautéed onions will add depth of flavor to your goulash.

3. Adding the meat: Add the diced pork to the pot. Stir well and let the meat brown slightly for about 10-15 minutes until it changes color. This step helps seal in the juices of the meat, resulting in a juicier goulash.

4. Including the spices: Once the meat is browned, add the paprika, stirring continuously to prevent burning. Continue cooking for 2-3 minutes to allow the flavors to develop. Add salt, pepper, and the bay leaf to enhance the taste.

5. Adding the vegetables: Now it’s time to add the chopped vegetables: carrots, parsnip, celery, and potatoes. Stir well to coat the vegetables with the spices and meat.

6. Simmering the goulash: Add enough water to the pot to cover all the ingredients. Let the goulash simmer on low heat, covered, for about 1 hour. Stir occasionally, and if necessary, add more water to maintain a soup-like consistency.

7. Finishing the dish: After the meat and vegetables are cooked (about 1 hour), add the tomato juice and chopped hot pepper. Let it simmer for another 10-15 minutes until all the ingredients are well integrated. Taste and add salt or pepper as desired.

8. Serving the goulash: When the goulash is ready, remove the pot from the heat and add the chopped herbs - parsley and dill. These will add a touch of freshness to the dish. Serve the goulash hot, with a spoonful of sour cream on top and, if desired, with slices of hot pepper for an extra kick.

Helpful Tips:

- Choosing the meat: Use lean pork shoulder, as it will tenderize well during cooking. Avoid fatty meat, which can make the goulash greasy.
- Paprika: Choose both sweet and hot paprika if you prefer a spicier flavor. The mix will add depth to the goulash.
- Variations: You can add other vegetables, such as peas or zucchini, for a different texture. You can also substitute pork with beef or chicken, depending on your preferences.
- Serving: Goulash pairs wonderfully with fresh bread, polenta, or a summer salad. A refreshing drink, such as white wine or beer, will perfectly complement the meal.

Nutritional Benefits:

This pork goulash recipe is rich in protein from the meat, while the vegetables add essential fiber and vitamins. Carrots and potatoes provide complex carbohydrates, which will give you the energy you need throughout the day. Sour cream adds a boost of calcium and healthy fats.

Frequently Asked Questions:

- Can I use beef instead of pork? Absolutely! Beef is traditional for goulash, and the dish will have a different but equally delicious flavor.
- How can I store goulash for later consumption? Goulash stores well in the refrigerator for 3-4 days. You can reheat it on low heat or in the microwave.
- Can goulash be frozen? Yes, goulash can be frozen, but it is recommended not to add sour cream before freezing. Add the sour cream only before serving.

With this pork goulash recipe, you will not only enjoy a delicious meal, but you will also bring a touch of tradition to your kitchen. Every bite will be a journey back in time, to tables filled with good cheer, surrounded by loved ones. So put on your apron and let’s cook! Enjoy your meal!