Pork Goulash

For a good goulash, its hard to take shortcuts. You need to take your time, especially for slowly frying the onions and then cooking the meat. A good goulash should be thick, without chunks of onion or garlic, and the meat should be so tender that it melts in your mouth. It pairs well with numerous side dishes, with the most popular being bread and bread dumplings, gnocchi, polenta, and mashed potatoes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 dag Lard

  • 800 g Onion, raw

  • 150 g Carrot, fresh

  • 1 kg Meat, pork, shoulder

  • pieces Garlic, fresh

  • 60 g Tomato, red

  • 2 spoons Spices, paprika

  • 2 piece Spices, bay (leaves)

  • pieces Spices, pepper, black

  • pieces Salt, table

  • pieces Water

Steps

  1. Wash the carrot and finely grate it, peel the garlic and onion, and finely chop them separately.

  2. Place a larger pot on the stove and melt the fat or heat the oil. Add the onion and fry it for 5 minutes while stirring constantly. Sprinkle it with a spoonful of salt while frying.

  3. Add the carrot and pour in a little water. Fry the onion over low heat for about 20-30 minutes, stirring occasionally, until it becomes sweet and dissolves. Add water gradually to prevent the onion from sticking to the bottom of the pot.

  4. While the onion is frying, wash the meat if necessary and dry it well with paper towels. Cut it into bite-sized pieces. Add the meat to the pot only when the onion is well-fried and starts to break down. Increase the heat slightly and fry the meat for 5 minutes, stirring regularly, until it browns slightly and sears. Be careful not to overcook it. Then lower the heat slightly and add sweet paprika, garlic, and marjoram to the pot. Fry the ingredients for another minute while stirring constantly.

  5. Pour in water and add a bay leaf and peppercorns for flavor. Season with salt, then cover the goulash and simmer it slowly for 2 to 3 hours, stirring occasionally (the meat should become very tender). Add water as needed.

  6. Serve the prepared goulash with bread dumplings, gnocchi, mashed potatoes, polenta, pasta, or bread.

Nutrition Information (Per 100g)

  • Calories: 160.11 kcal
  • Fat: 11.06 g
    • Saturated Fat: 3.98 g
  • Carbohydrates: 4.6 g
    • Sugars: 1.92 g
  • Protein: 8.57 g
  • Fiber: 0.77 g