Pork goulash

Pork Goulash - A Culinary Journey in the Heart of Hungary

Goulash is more than just a dish; it is a story, a deeply rooted culinary tradition that reminds us of moments spent with loved ones. Whether you've cooked before or not, preparing this pork goulash will take you on a savory journey, enriched with rich flavors and simple ingredients. This comforting dish is perfect for family meals and will surely become a favorite for everyone.

Preparation time: 20 minutes
Cooking time: 90 minutes
Total time: 1 hour and 50 minutes
Servings: 4

Essential ingredients:

- 300 g pork shoulder (choose meat with a bit of fat for a richer taste)
- 2 white onions (or 1 white onion and 1 red for a color contrast)
- 1 red bell pepper (fresh, to add a touch of sweetness)
- 1 tomato (preferably ripe, to provide extra juiciness)
- 10 large potatoes or 15 medium (the kind suitable for mashing, which hold up well when boiled)
- 1 teaspoon sweet paprika (for flavor and color)
- 1/2 teaspoon hot paprika (for a touch of spice)
- 1 teaspoon ground hot pepper (optional, but recommended for authenticity)
- 1 teaspoon thyme (fresh or dried, for a special aroma)
- 1 teaspoon dill (fresh or dried, adds a note of freshness)
- 1 teaspoon coarse salt (to enhance the flavors)
- 1/4 teaspoon pepper (black, freshly ground, for a more intense taste)

Preparing the goulash:

1. Preparing the ingredients: Start by cleaning and washing the onion, bell pepper, and tomato. The onion is the base of the flavors, and the bell pepper will add sweetness, so don’t skip these essential ingredients. Chop the onion and bell pepper into small cubes. You can peel the tomato (to integrate better into the sauce) and cut it into cubes.

2. Sautéing the vegetables: In a large pot, heat a splash of oil and add the onion and bell pepper. Sauté for 2-3 minutes until they become translucent. Add the tomato and let it soften, stirring occasionally.

3. Adding the meat: Cut the pork shoulder into cubes of about 2 cm. Add the meat to the pot and sauté for 4-5 minutes until it starts to change color. This is an important step as it will add depth of flavor to the goulash.

4. Boiling: Pour 4 cups of hot water over the meat and let it simmer on low heat for about an hour. When the meat is boiled, add the peeled and cubed potatoes. Here, make sure to cut them into uniform sizes for even cooking.

5. Seasoning: In a cup with hot water, mix all the spices: sweet paprika, hot paprika, ground hot pepper, thyme, dill, salt, and pepper. This technique will help the spices blend evenly into the goulash. Pour the mixture over the potatoes and let it simmer on low heat for another 30 minutes.

6. Finishing and serving: When the potatoes are cooked and the goulash has reached a pleasant consistency, add the chopped parsley. This will add freshness and a splash of color. Remove from heat and let it sit for a few minutes before serving.

Serving suggestions: Goulash is served hot, alongside a slice of fresh bread, or if you want to add a traditional touch, you can prepare egg dumplings with flour to add to the soup. These absorb the flavors and make the dish even more comforting.

Possible variations: You can try adding extra vegetables, such as carrots or celery, to diversify the texture and nutrients. Also, for a double-spicy version, you can add more ground hot pepper.

Tips for a perfect goulash: Use pork with a bit of fat for a richer taste and a more tender texture. Don’t forget to adjust the spices to your taste; every cook has their own secret recipe!

Nutritional benefits: Goulash is a good source of protein due to the pork and contains carbohydrates from the potatoes, making it a hearty dish. Additionally, the vegetables add essential vitamins and minerals.

Frequently asked questions:
1. Can I use beef instead of pork? Sure, but the cooking time may vary.
2. How can I make the goulash lighter? You can reduce the amount of potatoes or add more vegetables.
3. Is goulash good for freezing? Yes, it is a dish that freezes well and can be reheated.

Perfect pairings: This pork goulash pairs excellently with a dry red wine or a pale beer, which will complement the rich flavors of the dish. Additionally, a fresh summer salad would add a note of freshness.

Of course, every goulash has a personal touch, and I love to share with you the two generous plates from this recipe. Get ready for a feast full of flavors and joy! Savor every bite and enjoy the warmth that goulash brings to our hearts.