Pork goulash

Name: Pork goulash - Marta A.
Ingredients: 1.5 kg boneless pork shoulder; 400 g onion; 300 g yellow bell pepper (can also be red); salt; pepper; 1/2 teaspoon thyme; 1 teaspoon paprika; 1 bay leaf; 1 tablespoon vegetable seasoning; parsley leaves; 1 can (350 g) diced tomatoes; 150 ml oil; 1 l water; 1 hot pepper.

Meat - Pork goulash by Marta A. - Recipia

Pork goulash is the kind of dish I made for the whole house, with a simple side of couscous. It was appreciated by everyone, and the recipe can be easily adapted based on what you have on hand. The meat is cooked slowly, together with the onion, pepper, and spices, then the tomatoes are added towards the end. The result is a hearty dish, suitable for a family lunch. Quick Info Total time: not specified exactly; the dish cooks until the meat becomes tender Preparation time: about 15-20 minutes for peeling, cutting, and browning the ingredients Cooking time: 10 minutes for frying the meat, then simmering until tender and an additional 10 minutes after adding the tomatoes Servings: number not specified; the amount is suitable for multiple servings Difficulty: easy to medium Recipe type: main course, pork goulash Ingredients For the goulash 1.5 kg boneless pork shoulder 400 g onion 300 g yellow or red bell pepper 1 hot pepper 150 ml oil 1 teaspoon paprika 1 tablespoon Vegeta 1/2 teaspoon thyme 1 bay leaf 1 can of diced tomatoes, approximately 350 g 1 l hot water or vegetable broth Salt, to taste Pepper, to taste Fresh parsley leaves, for garnish For the side Couscous, prepared separately The original recipe does not specify the amount of couscous. The goulash can also be served with boiled potatoes, pasta, dumplings, mashed potatoes, or polenta. You can also add sour cream at the end if desired. Preparation method 1. Clean the onion, bell pepper, and hot pepper. Wash and finely chop them. If you prefer a milder taste, the hot pepper can be used in smaller amounts, but in the basic recipe, a whole pepper is added. 2. Cut the pork shoulder into larger cubes. Wash the meat, then dry it well with a paper towel. It is useful for the pieces to be as dry as possible before going into the pot. 3. Put the oil in a pot and let it heat up. Add the meat cubes and fry for about 10 minutes. 4. Remove the meat to a plate. In the remaining oil in the pot, add the onion and bell pepper. Let the vegetables sauté, then add the paprika. 5. Put the meat back in the pot and stir. Let the meat absorb the flavors with the onion and bell pepper. 6. Pour in the hot water or vegetable broth. Add Vegeta, bay leaf, and thyme. Cover the pot and let the goulash simmer on low heat. 7. Check the meat from time to time. When it has softened well, add the can of diced tomatoes and let the dish simmer for about 10 more minutes. 8. Adjust the taste with salt and pepper. Finally, sprinkle chopped parsley on top. 9. Prepare the couscous separately and serve it alongside the goulash. If you prefer, you can choose one of the other mentioned sides: boiled potatoes, pasta, dumplings, mashed potatoes, or polenta. The meat should be checked before adding the tomatoes. If it is still tough, the goulash should be left on low heat, covered, until it becomes tender. The exact time depends on the size of the meat pieces and is not mentioned in the original recipe. Why I make the recipe often It is a suitable dish when I need to cook for several people. The amount of meat is large, and the goulash can be served with different sides, depending on the preferences of those at the table. Couscous is a simple option, but the dish also goes well with mashed potatoes, pasta, or polenta. The recipe is also quite flexible. You can use yellow or red bell pepper, and sour cream can be added at the end for a creamier taste. There is no need to change the base of the dish: onion, bell pepper, meat, paprika, and slow cooking remain the important steps. Tips and variations Tips Cut the meat into approximately equal pieces so that they cook at the same time. Larger cubes retain their texture better during boiling. Do not skip the browning stage of the meat. In the recipe, the meat is fried for about 10 minutes, then temporarily removed from the pot so that the vegetables can be sautéed in the same oil. Add salt carefully, as Vegeta is already salty. It is best to adjust the taste towards the end, after the goulash has simmered and the tomatoes have been added. Hot water is added, not cold, according to the preparation method. The goulash is then simmered on low heat, with the pot covered. Before adding the tomatoes, check the meat. They are added when the meat is already well softened, and the dish simmers for about 10 more minutes. Substitutions Yellow bell pepper can be replaced with red bell pepper. For liquid, you can use hot water or vegetable broth. The couscous side can be replaced with boiled potatoes, pasta, dumplings, mashed potatoes, or polenta. These options are mentioned as alternatives for serving, without changing the preparation method of the goulash. Variations Sour cream can be added at the end. This is optional and not part of the basic steps of the recipe. For a less spicy dish, use less hot pepper. If you like a spicy taste, keep the whole pepper as specified in the original recipe. Fresh parsley is added at the end, after the goulash is seasoned. It can be used for both flavor and a more pleasant appearance of the dish. Serving ideas Pork goulash is served hot, alongside couscous. The sauce can be poured over the side so that it absorbs the flavor of the dish. Depending on what you have on hand, you can serve it with boiled potatoes, pasta, dumplings, mashed potatoes, or polenta. If you use sour cream, it can be added to the plate or at the end of cooking, depending on preference. Frequently asked questions How long should pork goulash boil? The recipe does not indicate an exact total boiling time. The goulash should be left on low heat, covered, until the meat becomes tender. After adding the tomatoes, it simmers for about 10 more minutes. Can I use another type of bell pepper? Yes. Yellow bell pepper can be replaced with red bell pepper. The amount remains the same, 300 g. Is the hot pepper mandatory? The hot pepper is part of the basic recipe, but the amount can be reduced if you prefer it less spicy. It is not recommended to add more without considering the final taste of the dish. Can I serve the goulash without couscous? Yes. Couscous is just one of the side options. You can use boiled potatoes, pasta, dumplings, mashed potatoes, or polenta. When is the sour cream added? Sour cream is optional and can be added at the end. It is not included in the main quantities of the recipe. Nutritional values The values below are estimates and refer to the pork goulash without side dishes. The calculation assumes dividing the dish into approximately 6 servings and may vary depending on how much fat the meat has, how much oil remains in the dish, and how much salt or Vegeta is used. Per serving: Calories: approximately 800-850 kcal Protein: approximately 45-50 g Fat: approximately 60-70 g Carbohydrates: approximately 12-18 g Fiber: approximately 3-4 g Couscous, mashed potatoes, pasta, or other sides are not included in these values. If the goulash is divided into multiple servings, the nutritional value for each serving decreases. Storage and reheating Leftover goulash can be stored in the refrigerator in a closed container after it has cooled. It is recommended to be consumed within 2-3 days. Couscous should be stored separately from the goulash, if possible. This way, the side does not absorb all the sauce and retains its texture better. When reheating, heat only the amount that will be consumed. The goulash may thicken after storage, so it needs to be heated gradually and stirred. The side is reheated separately.

Pork goulash

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