Pork Goulash
6 servings
120 minutes
Goulash is one of those dishes that is cooked from start to finish in one pot. In England, such recipes are called one pot dishes and they usually replace a whole meal: there is meat, a side dish, and sauce - beauty! The most important thing in such recipes is to strictly follow the order of loading the ingredients, otherwise the dish can turn into mush. It is best to leave the goulash in the refrigerator overnight, then all the components will become one whole.
1
Chop the onion into small cubes.
- Onion: 250 g
2
In a thick-walled pot, heat vegetable and butter. Sauté the onion until translucent.
- Vegetable oil: 30 ml
- Butter: 15 g
- Onion: 250 g
3
Add paprika and cumin to the onion, mix well.
- Paprika: 1 tablespoon
- Caraway: 1 teaspoon
4
Cut the meat into large cubes.
- Pork: 700 g
5
Mix with flour, transfer to the pot with onions, and fry, stirring, for 2-3 minutes.
- Wheat flour: 30 g
6
Chop the carrot and potato coarsely.
- Carrot: 300 g
- Potato: 700 g
7
Pour in the broth (or water), add tomatoes, carrots, and potatoes, season with salt and pepper.
- Broth (stock): 350 ml
- Canned diced tomatoes: 300 g
- Carrot: 300 g
- Potato: 700 g
- Salt: to taste
- Ground black pepper: to taste
8
Bring to a boil, cover with a lid, reduce heat and cook for 1.5–2 hours.
