Pork Goulash with Peas - a delicious and comforting recipe
Total preparation time: 1 hour and 5 minutes
Preparation time: 20 minutes
Baking time: 45 minutes
Number of servings: 4-6 servings
It is said that goulash is a dish that brings together rich culinary traditions and delicious stories. This pork goulash with peas is not just a simple meal, but a true warm embrace, perfect for chilly days or when you want to impress family and friends with something tasty and comforting.
I will show you step by step how to prepare this tasty goulash, with simple ingredients and easy-to-follow techniques. I will guide you through each stage, providing useful tips and information about the benefits of each ingredient.
Ingredients:
- 1 kg of pork goulash (lean pork meat)
- 1 kg of frozen peas
- 1 can of chopped tomatoes in tomato juice (preferably Pomodore)
- 2-3 tablespoons of extra virgin oil
- 1 large red onion
- 2 bunches of fresh dill
- Salt, dried tarragon, freshly ground pink pepper (or pink peppercorns)
Necessary utensils:
- A deep pot or a pot with a lid
- A spatula or a wooden spoon
- A strainer
- A small pot for heating the tomatoes
Preparing the pork goulash with peas
1. Preparing the ingredients
Start by washing the pork meat under a stream of cold water, making sure to remove any impurities. Let it drain in a strainer. While the meat is draining, clean the red onion and chop it very finely. This will add a sweet and aromatic flavor to the goulash.
2. Sautéing the onion
In a pot, heat 2-3 tablespoons of extra virgin oil over medium heat. Add the chopped onion and sauté for about 2 minutes, until it becomes glassy. Here’s a tip from me: don’t rush! Slowly sautéing the onion will enhance its flavor.
3. Adding the meat
After the onion has sautéed, add the pieces of pork meat to the pot. Stir constantly to prevent sticking. Let them brown for 5-7 minutes. The meat will take on a beautiful color and an appetizing texture.
4. Adding water and peas
Once the meat is browned, add enough water to cover the ingredients. Then, add the frozen peas. If necessary, add more water so that all the ingredients are covered.
5. Seasoning
Season with salt, dried tarragon, and freshly ground pink pepper. Personally, I recommend using organic vegetable seasoning without salt to keep the dish healthier. These spices will add an extra layer of flavor and taste to the goulash.
6. Baking in the oven
Preheat the oven to 180 degrees Celsius. Place the covered pot in the oven and let it bake for 45 minutes. This step is essential to allow the flavors to meld and the meat to become tender.
7. Adding the tomatoes
After 45 minutes, remove the pot from the oven and add the chopped tomatoes in tomato juice. I recommend heating them separately in a small pot to enhance the flavor. Mix well and return the goulash to the oven for another 15 minutes.
8. Finalizing the dish
Finally, take the pot out of the oven and add the 2 bunches of finely chopped fresh dill. The dill will provide a fresh taste and perfectly complement the dish.
Serving the goulash
This pork goulash with peas is delicious served with fresh bread or polenta. You can accompany the dish with a dry white wine or a craft beer, which will enhance its flavors.
Nutritional benefits
- Pork meat is an excellent source of protein, B vitamins, and essential minerals like zinc and iron.
- Peas are rich in fiber, which aids digestion, and contain antioxidants that contribute to cell health.
- Onion and dill provide a boost of vitamins and minerals, also having anti-inflammatory properties.
Possible variations
If you want to experiment, you can add other vegetables, such as carrots or bell peppers. Additionally, for a spicier flavor, you can add fresh chili peppers or paprika.
Frequently asked questions
1. Can I use chicken instead of pork?
Yes, you can adapt the recipe using chicken, but the cooking time will be reduced.
2. What can I use instead of frozen peas?
You can use fresh peas, but the cooking time will need to be adjusted.
3. How can I make the goulash spicier?
Add fresh chili peppers or chili flakes during cooking.
4. Can I prepare the goulash in advance?
Yes, this goulash is even better the next day, as the flavors have time to develop.
Personal note
This pork goulash with peas recipe reminds me of moments spent with my family, when we gathered around the table to enjoy a warm and comforting dish. Each bite is a story, a memory. I hope you enjoy this recipe and create your own memories in the kitchen. Enjoy your meal!
Total preparation time: 1 hour and 5 minutes
Preparation time: 20 minutes
Baking time: 45 minutes
Number of servings: 4-6 servings
It is said that goulash is a dish that brings together rich culinary traditions and delicious stories. This pork goulash with peas is not just a simple meal, but a true warm embrace, perfect for chilly days or when you want to impress family and friends with something tasty and comforting.
I will show you step by step how to prepare this tasty goulash, with simple ingredients and easy-to-follow techniques. I will guide you through each stage, providing useful tips and information about the benefits of each ingredient.
Ingredients:
- 1 kg of pork goulash (lean pork meat)
- 1 kg of frozen peas
- 1 can of chopped tomatoes in tomato juice (preferably Pomodore)
- 2-3 tablespoons of extra virgin oil
- 1 large red onion
- 2 bunches of fresh dill
- Salt, dried tarragon, freshly ground pink pepper (or pink peppercorns)
Necessary utensils:
- A deep pot or a pot with a lid
- A spatula or a wooden spoon
- A strainer
- A small pot for heating the tomatoes
Preparing the pork goulash with peas
1. Preparing the ingredients
Start by washing the pork meat under a stream of cold water, making sure to remove any impurities. Let it drain in a strainer. While the meat is draining, clean the red onion and chop it very finely. This will add a sweet and aromatic flavor to the goulash.
2. Sautéing the onion
In a pot, heat 2-3 tablespoons of extra virgin oil over medium heat. Add the chopped onion and sauté for about 2 minutes, until it becomes glassy. Here’s a tip from me: don’t rush! Slowly sautéing the onion will enhance its flavor.
3. Adding the meat
After the onion has sautéed, add the pieces of pork meat to the pot. Stir constantly to prevent sticking. Let them brown for 5-7 minutes. The meat will take on a beautiful color and an appetizing texture.
4. Adding water and peas
Once the meat is browned, add enough water to cover the ingredients. Then, add the frozen peas. If necessary, add more water so that all the ingredients are covered.
5. Seasoning
Season with salt, dried tarragon, and freshly ground pink pepper. Personally, I recommend using organic vegetable seasoning without salt to keep the dish healthier. These spices will add an extra layer of flavor and taste to the goulash.
6. Baking in the oven
Preheat the oven to 180 degrees Celsius. Place the covered pot in the oven and let it bake for 45 minutes. This step is essential to allow the flavors to meld and the meat to become tender.
7. Adding the tomatoes
After 45 minutes, remove the pot from the oven and add the chopped tomatoes in tomato juice. I recommend heating them separately in a small pot to enhance the flavor. Mix well and return the goulash to the oven for another 15 minutes.
8. Finalizing the dish
Finally, take the pot out of the oven and add the 2 bunches of finely chopped fresh dill. The dill will provide a fresh taste and perfectly complement the dish.
Serving the goulash
This pork goulash with peas is delicious served with fresh bread or polenta. You can accompany the dish with a dry white wine or a craft beer, which will enhance its flavors.
Nutritional benefits
- Pork meat is an excellent source of protein, B vitamins, and essential minerals like zinc and iron.
- Peas are rich in fiber, which aids digestion, and contain antioxidants that contribute to cell health.
- Onion and dill provide a boost of vitamins and minerals, also having anti-inflammatory properties.
Possible variations
If you want to experiment, you can add other vegetables, such as carrots or bell peppers. Additionally, for a spicier flavor, you can add fresh chili peppers or paprika.
Frequently asked questions
1. Can I use chicken instead of pork?
Yes, you can adapt the recipe using chicken, but the cooking time will be reduced.
2. What can I use instead of frozen peas?
You can use fresh peas, but the cooking time will need to be adjusted.
3. How can I make the goulash spicier?
Add fresh chili peppers or chili flakes during cooking.
4. Can I prepare the goulash in advance?
Yes, this goulash is even better the next day, as the flavors have time to develop.
Personal note
This pork goulash with peas recipe reminds me of moments spent with my family, when we gathered around the table to enjoy a warm and comforting dish. Each bite is a story, a memory. I hope you enjoy this recipe and create your own memories in the kitchen. Enjoy your meal!