Pork goulash with peas - a recipe that combines tradition with the comfort of home-cooked flavors. It is a dish that finds its place on tables around the world, appreciated not only for its taste but also for the versatility of its ingredients. Pork goulash with peas is relatively simple to prepare and is perfect for cool days when you need a dish that warms you up and brings a smile to your face.
Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings: 4-6
Ingredients:
- 1 kg pork (goulash) - choose lean meat, without fat, for a healthier dish
- 1 kg frozen peas - fresh is ideal, but frozen is a good option
- 1 can of diced tomatoes in tomato juice (approximately 400 g)
- 1 large red onion - for added flavor
- 2-3 tablespoons of extra virgin oil - olive oil provides a delicious aroma
- 2 bunches of fresh dill - chopped for a refreshing taste
- Salt - to taste
- Dried tarragon - for an aromatic touch
- Freshly ground pink pepper - for a hint of finesse
- Organic vegetable seasoning without salt - a healthy choice to enhance flavor
Preparation:
1. Preparing the meat: Wash the pork well under cold water and let it drain in a colander. This is an important step as it removes impurities and helps you achieve a clean and tasty goulash.
2. Chopping the onion: Peel the red onion and chop it very finely. The red onion will add a pleasant sweetness to the dish, and its texture will blend perfectly with the peas and meat.
3. Sautéing the onion: Heat 2-3 tablespoons of extra virgin olive oil in a pot. Add the chopped onion and sauté over medium heat for 2 minutes until it becomes glassy. Be careful not to burn it, just to release its aroma.
4. Adding the meat: Put the pieces of meat in the pot alongside the onion. Stir constantly so that the meat seals evenly, avoiding sticking to the bottom of the pot. Sauté for 5-7 minutes until the meat changes color.
5. Adding water: Add enough water to cover the ingredients. This step is essential for achieving a juicy goulash. Add the frozen peas and, if needed, top up with more water.
6. Seasoning: Season with salt, dried tarragon, and freshly ground pink pepper. Each of these spices will add a layer of flavor and depth to the dish.
7. Baking: Cover the pot and transfer it to the preheated oven at 180 degrees Celsius. Let it bake for 45 minutes. The flavors will combine perfectly, and the meat will become tender.
8. Adding the tomatoes: After 45 minutes, remove the pot from the oven and add the can of diced tomatoes, which you have previously warmed in a small pot. This will enrich the goulash's flavor, giving it a denser texture and a richer taste.
9. Finishing the dish: Put the pot back in the oven for another 15 minutes. This way, the tomatoes will blend perfectly with the other ingredients.
10. Serving: Finally, add the two bunches of finely chopped fresh dill over the goulash. The dill will provide a fresh taste and complement the flavors of the dish.
Serving suggestions:
Serve the pork goulash with peas alongside a slice of fresh bread or polenta. A green salad with tomatoes and cucumbers would perfectly complete the meal, bringing a contrast of textures and flavors.
Useful tips:
- If you want a spicy version, you can add a bit of fresh chili pepper or chili flakes along with the spices.
- This goulash can also be made with beef or chicken, thus obtaining a personalized version.
- You can experiment with vegetables by adding carrots or potatoes to make the dish even heartier.
Nutritional benefits:
Pork goulash with peas is a good source of protein and vitamins. Peas provide a significant amount of fiber, aiding digestion and maintaining intestinal health. It also contains antioxidants that help protect the body.
Calories:
A serving of goulash contains approximately 450-500 calories, depending on the amount of oil used and the portion of meat. It is a hearty dish, ideal for cooler days.
Frequently asked questions:
- Can I use fresh peas instead of frozen? Of course! Fresh peas will provide a more intense texture and flavor, but make sure to cook them enough to soften.
- Can I prepare the goulash in advance? Absolutely! The goulash keeps very well in the fridge and even becomes tastier the next day after the flavors have had time to meld.
- What other spices can I use? You can add oregano, basil, or even a splash of Worcestershire sauce to diversify the flavors of the dish.
This recipe for pork goulash with peas not only offers a delicious dish but also brings joyful moments around the table, reuniting family and friends. Enjoy your meal!
Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings: 4-6
Ingredients:
- 1 kg pork (goulash) - choose lean meat, without fat, for a healthier dish
- 1 kg frozen peas - fresh is ideal, but frozen is a good option
- 1 can of diced tomatoes in tomato juice (approximately 400 g)
- 1 large red onion - for added flavor
- 2-3 tablespoons of extra virgin oil - olive oil provides a delicious aroma
- 2 bunches of fresh dill - chopped for a refreshing taste
- Salt - to taste
- Dried tarragon - for an aromatic touch
- Freshly ground pink pepper - for a hint of finesse
- Organic vegetable seasoning without salt - a healthy choice to enhance flavor
Preparation:
1. Preparing the meat: Wash the pork well under cold water and let it drain in a colander. This is an important step as it removes impurities and helps you achieve a clean and tasty goulash.
2. Chopping the onion: Peel the red onion and chop it very finely. The red onion will add a pleasant sweetness to the dish, and its texture will blend perfectly with the peas and meat.
3. Sautéing the onion: Heat 2-3 tablespoons of extra virgin olive oil in a pot. Add the chopped onion and sauté over medium heat for 2 minutes until it becomes glassy. Be careful not to burn it, just to release its aroma.
4. Adding the meat: Put the pieces of meat in the pot alongside the onion. Stir constantly so that the meat seals evenly, avoiding sticking to the bottom of the pot. Sauté for 5-7 minutes until the meat changes color.
5. Adding water: Add enough water to cover the ingredients. This step is essential for achieving a juicy goulash. Add the frozen peas and, if needed, top up with more water.
6. Seasoning: Season with salt, dried tarragon, and freshly ground pink pepper. Each of these spices will add a layer of flavor and depth to the dish.
7. Baking: Cover the pot and transfer it to the preheated oven at 180 degrees Celsius. Let it bake for 45 minutes. The flavors will combine perfectly, and the meat will become tender.
8. Adding the tomatoes: After 45 minutes, remove the pot from the oven and add the can of diced tomatoes, which you have previously warmed in a small pot. This will enrich the goulash's flavor, giving it a denser texture and a richer taste.
9. Finishing the dish: Put the pot back in the oven for another 15 minutes. This way, the tomatoes will blend perfectly with the other ingredients.
10. Serving: Finally, add the two bunches of finely chopped fresh dill over the goulash. The dill will provide a fresh taste and complement the flavors of the dish.
Serving suggestions:
Serve the pork goulash with peas alongside a slice of fresh bread or polenta. A green salad with tomatoes and cucumbers would perfectly complete the meal, bringing a contrast of textures and flavors.
Useful tips:
- If you want a spicy version, you can add a bit of fresh chili pepper or chili flakes along with the spices.
- This goulash can also be made with beef or chicken, thus obtaining a personalized version.
- You can experiment with vegetables by adding carrots or potatoes to make the dish even heartier.
Nutritional benefits:
Pork goulash with peas is a good source of protein and vitamins. Peas provide a significant amount of fiber, aiding digestion and maintaining intestinal health. It also contains antioxidants that help protect the body.
Calories:
A serving of goulash contains approximately 450-500 calories, depending on the amount of oil used and the portion of meat. It is a hearty dish, ideal for cooler days.
Frequently asked questions:
- Can I use fresh peas instead of frozen? Of course! Fresh peas will provide a more intense texture and flavor, but make sure to cook them enough to soften.
- Can I prepare the goulash in advance? Absolutely! The goulash keeps very well in the fridge and even becomes tastier the next day after the flavors have had time to meld.
- What other spices can I use? You can add oregano, basil, or even a splash of Worcestershire sauce to diversify the flavors of the dish.
This recipe for pork goulash with peas not only offers a delicious dish but also brings joyful moments around the table, reuniting family and friends. Enjoy your meal!