Pork goulash
3 servings
20 minutes
Pork goulash is a tender, aromatic dish with a deep history. Although goulash is traditionally associated with Hungarian cuisine, this version is an author's interpretation where the softness of pork ham combines with the spiciness of sumac and a hint of chili heat. Sour cream adds creamy tenderness to the goulash, while tomato paste contributes a pleasant tang that balances the flavor. The mustard and oil dressing makes the meat rich and piquant. Onions and garlic bring sweet and pungent notes, while fresh dill adds the finishing touch. This dish is perfect for a home dinner, especially when served with a side – such as mashed potatoes or fresh bread that will soak up all its juiciness and rich aromas.
1
Chop the onion and leek coarsely.
- Onion: 2 pieces
- Leek: 50 g
2
Chop the garlic coarsely as well.
- Garlic: 3 cloves
3
Chop the dill as finely as possible.
- Dill: 0.5 bunch
4
Cut the ham into small cubes, season with oil and mustard.
- Pork ham (leg): 250 g
- Dijon mustard: 1 tablespoon
- Mustard oil: 2 tablespoons
5
Mix and send to a dry hot skillet. Add salt.
- Sea salt: to taste
6
After 3-4 minutes, add the onion and stir.
- Onion: 2 pieces
- Leek: 50 g
7
Add sumac and chili.
- Sumac: 1 teaspoon
- Chili powder: 0.5 teaspoon
8
Add tomato paste.
- Tomato paste: 70 g
9
Pour in water and mix.
- Water: 0.5 glass
10
Reduce the heat and cover with a lid.
11
After 7 minutes, add sour cream and garlic. Stir and cook for another one and a half minutes.
- Sour cream: 1.5 tablespoon
- Garlic: 3 cloves
12
Transfer to a deep dish and sprinkle with dill.
- Dill: 0.5 bunch
