Pork goulash with gravy
4 servings
60 minutes
Pork goulash with gravy is a fragrant dish of Hungarian cuisine, known for its rich flavor and thick, spicy sauce. Historically, goulash was a traditional food of Hungarian shepherds cooked in a cauldron over an open fire. The classic recipe uses beef, but the pork version is more tender and juicy. Tomatoes and spices add depth to the sauce, while garlic and paprika reveal bright spicy notes. Goulash pairs wonderfully with rice or potatoes, infusing them with its rich aroma. It’s the perfect dish for a cozy home dinner that warms and provides a sense of fullness. Serve hot with fresh herbs for added aroma.
1
Cut the pork into small cubes (about 1-1.5 cm).
- Pork: 500 g
2
Heat the pan and add vegetable oil.
- Tomato paste: 1 tablespoon
3
Fry the meat for 5-7 minutes over medium heat, stirring well.
4
Meanwhile, we clean the onion and cut it into cubes.
- Onion: 1 piece
5
We add it to our meat and fry for another 5-7 minutes.
6
Add tomato paste and a glass of water, mix everything, and cover with a lid. Simmer on low heat for 30 minutes, checking if there is enough water in the pan. If necessary, more can be added.
- Water: 2 glasss
7
After 30 minutes, we open the lid, add the pressed garlic and spices (paprika, chili, bay leaf, salt, pepper), add a little more water and simmer for 10 minutes.
- Bay leaf: 2 pieces
- Paprika: pinch
- Chili pepper: to taste
- Salt: to taste
- Ground black pepper: pinch
- Garlic: 2 cloves
8
Serve with rice or potatoes. Enjoy your meal!
