Pork Goulash with Tomatoes – A classic, savory, and comforting recipe
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4
If you're looking for a recipe that brings warmth and good taste to every plate, pork goulash with tomatoes is the perfect choice. This dish is appreciated not only for its rich flavors but also for bringing simple ingredients together in a delicious combination. Goulash has a long history, being a traditional dish served with love in various corners of the world. Over time, this recipe has been adapted and reinterpreted, but its essence remains the same: a dish that combines tender meat, fresh vegetables, and aromatic spices.
Ingredients:
- 500 g pork shoulder
- 400 g canned tomatoes in their juice (or fresh tomatoes, diced)
- 1 large onion
- 3 cloves of garlic (optional)
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons sweet paprika
- 1 bunch of fresh parsley (for garnish)
- 1 sprig of fresh thyme (optional, for added flavor)
- Oil for frying
Step by step:
1. Preparing the meat: Start by washing the pork shoulder well under cold running water. Then, cut the meat into cubes of about 3-4 cm. Make sure to remove any visible membranes or fat to achieve a more tender goulash.
2. Chopping the vegetables: Peel the onion and finely chop it. If using fresh tomatoes, wash and dice them into small cubes. The garlic can be crushed or finely chopped, depending on your preference.
3. Frying the meat: In a large pot, heat a little oil (about 2-3 tablespoons) over medium heat. Add the meat cubes and let them fry for 5-7 minutes until they are evenly browned on all sides. This step is essential to seal in the meat's juices and achieve a more flavorful texture.
4. Adding the onion: Once the meat is browned, add the chopped onion. Stir well and let the onion soften for 5 minutes, stirring occasionally. This will add a sweet note to the goulash.
5. Boiling: After the onion has softened, add enough water to cover the meat by about two fingers. When the water starts to boil, skim the soup with a spoon to remove impurities. Then, add salt, pepper, and sweet paprika. These spices will give the goulash its specific flavor.
6. Cooking on low heat: Cover the pot with a lid and let the goulash simmer on low heat for about an hour. This step is crucial as slow cooking allows the flavors to meld and the meat to become extremely tender.
7. Adding the tomatoes: About 10 minutes before turning off the heat, add the canned tomatoes (or fresh tomatoes) and stir well. Let it boil together to integrate the flavors.
8. Finishing the dish: With 5 minutes before turning off the heat, add the crushed garlic and, if desired, a few fresh thyme leaves. These will provide an extra freshness and flavor to the dish.
9. Serving: Once the goulash is ready, ladle it into bowls or deep plates. Sprinkle chopped fresh parsley on top for a vibrant look and a note of freshness. You can serve the goulash on its own or alongside a side of mashed potatoes, rice, or fresh bread.
Useful tips:
- If using fresh tomatoes, choose the ripest and juiciest ones for a more intense flavor.
- The goulash can be prepared a few hours before serving, and the flavor will intensify as it sits in the refrigerator.
- You can experiment with other spices, such as smoked paprika or hot pepper, to give the goulash an even more complex flavor.
Nutritional values (per approximate serving):
- Calories: 375
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 10 g
This pork goulash with tomatoes is ideal for a family dinner or a meal with friends. It pairs perfectly with a dry red wine or a slightly bitter beer, which will complement the rich flavors of the dish. Remember, each serving of goulash brings not only flavor but also warmth and comfort, reminding us of meals spent with loved ones. So, put on your chef's clothes and let's enjoy a recipe that blends tradition with a passion for cooking! Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4
If you're looking for a recipe that brings warmth and good taste to every plate, pork goulash with tomatoes is the perfect choice. This dish is appreciated not only for its rich flavors but also for bringing simple ingredients together in a delicious combination. Goulash has a long history, being a traditional dish served with love in various corners of the world. Over time, this recipe has been adapted and reinterpreted, but its essence remains the same: a dish that combines tender meat, fresh vegetables, and aromatic spices.
Ingredients:
- 500 g pork shoulder
- 400 g canned tomatoes in their juice (or fresh tomatoes, diced)
- 1 large onion
- 3 cloves of garlic (optional)
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons sweet paprika
- 1 bunch of fresh parsley (for garnish)
- 1 sprig of fresh thyme (optional, for added flavor)
- Oil for frying
Step by step:
1. Preparing the meat: Start by washing the pork shoulder well under cold running water. Then, cut the meat into cubes of about 3-4 cm. Make sure to remove any visible membranes or fat to achieve a more tender goulash.
2. Chopping the vegetables: Peel the onion and finely chop it. If using fresh tomatoes, wash and dice them into small cubes. The garlic can be crushed or finely chopped, depending on your preference.
3. Frying the meat: In a large pot, heat a little oil (about 2-3 tablespoons) over medium heat. Add the meat cubes and let them fry for 5-7 minutes until they are evenly browned on all sides. This step is essential to seal in the meat's juices and achieve a more flavorful texture.
4. Adding the onion: Once the meat is browned, add the chopped onion. Stir well and let the onion soften for 5 minutes, stirring occasionally. This will add a sweet note to the goulash.
5. Boiling: After the onion has softened, add enough water to cover the meat by about two fingers. When the water starts to boil, skim the soup with a spoon to remove impurities. Then, add salt, pepper, and sweet paprika. These spices will give the goulash its specific flavor.
6. Cooking on low heat: Cover the pot with a lid and let the goulash simmer on low heat for about an hour. This step is crucial as slow cooking allows the flavors to meld and the meat to become extremely tender.
7. Adding the tomatoes: About 10 minutes before turning off the heat, add the canned tomatoes (or fresh tomatoes) and stir well. Let it boil together to integrate the flavors.
8. Finishing the dish: With 5 minutes before turning off the heat, add the crushed garlic and, if desired, a few fresh thyme leaves. These will provide an extra freshness and flavor to the dish.
9. Serving: Once the goulash is ready, ladle it into bowls or deep plates. Sprinkle chopped fresh parsley on top for a vibrant look and a note of freshness. You can serve the goulash on its own or alongside a side of mashed potatoes, rice, or fresh bread.
Useful tips:
- If using fresh tomatoes, choose the ripest and juiciest ones for a more intense flavor.
- The goulash can be prepared a few hours before serving, and the flavor will intensify as it sits in the refrigerator.
- You can experiment with other spices, such as smoked paprika or hot pepper, to give the goulash an even more complex flavor.
Nutritional values (per approximate serving):
- Calories: 375
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 10 g
This pork goulash with tomatoes is ideal for a family dinner or a meal with friends. It pairs perfectly with a dry red wine or a slightly bitter beer, which will complement the rich flavors of the dish. Remember, each serving of goulash brings not only flavor but also warmth and comfort, reminding us of meals spent with loved ones. So, put on your chef's clothes and let's enjoy a recipe that blends tradition with a passion for cooking! Enjoy your meal!