main course,  pork

Pork and potato goulash (Gulyás)

Pork and potato goulash (Gulyás), Hungarian goulash recipe, how to make pork goulash, easy goulash recipe, lunch recipes, dinner recipes
Goulash (Gulyás) is a thick soup or a stew, very tasty and nourishing, made with meat and vegetables. Its origins are Hungarian but is a very popular dish also in Central and Eastern Europe.
Goulash can be prepared with beef, veal, pork or lamb.
In Romania we prepare pork or beef goulash and we add diced potatoes. Potatoes provide starch as they cook which makes the goulash thicker. I also add smoked ham and red wine because because they give an incredible flavor to goulash.

Ingredients for pork and potato Goulash (Gulyás)

– 1kg pork (or beef/veal/lamb)
– 200-300gr smoked ham
– 1.2kg potatoes
– 100ml red wine
– 2 onions
– 1 carrot
– 2 bell peppers (different colors)
– 4 garlic cloves
– 3 bay leaves
– 3 tablespoons tomato paste
– 1/2 teaspoon hot paprika
– 1-2 tablespoons vegetable oil
– salt and pepper to taste
– 1 teaspoon ground cumin

How to make pork and potato Goulash (Gulyás)

You should start by preparing the vegetables. Peel the potatoes and carrot. Dice the potatoes, slice the carrot and cut the bell peppers into small pieces. Set aside.
Finely chop the onions and place it into a skillet with 1-2 tablespoons of vegetable oil. Place the skillet over medium heat and cook, stirring often, until turns glossy. Add the meat cut into medium pieces.
Continue to cook until the meat changes color. Add the red wine and the bay leaves and continue to cook for about 10 minutes.

Meanwhile cut the ham into strips and place it into a slightly greased non stick frying pan. Fry the ham on both sides until golden brown and crisp.
Place into a large pot diced potatoes, sliced carrot and chopped bell peppers. Cover with water and place the pot over medium heat. Add salt and bring to a boil.
Add the ham and the pork with all the ingredients from the skillet where it’s been cooked. Add hot paprika, ground cumin and pepper.
Continue to cook, stirring occasionally, until the vegetables are tender.
With 5-7 minutes before removing from heat add the tomato paste and crushed garlic.
Serve warm.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *