Hungarian Pork Goulash - West Side Beef

Hungarian Pork Goulash

Thanks to this recipe, I can get a closer idea of what having a Hungarian grand-mother would be like. This beautiful stew envelopes you like a warm hug and always hits the spot when you’re feeling tired and the week is dragging on and there is much needed R&R you are missing out on.

A rich main packed full of energy and flavour, this braising technique gives the tough pork shoulder muscles (or shanks, for that matter), a new level of tenderness. The smoky paprika and bacon, and herbaceous pepper and caraway, a deeper layer of depth and comfort. The sauteed onions, sweetness. Don’t wait until you’re having a crazy week and you realize you need a break, simply treat yourself instead and cook it for the family this week. This is a great recipe to make ahead on a relaxing weekend afternoon so that you have a great meal midweek during the hustle.

Ingredients

  • 1 (approx. 1kg) W.S.B pork shoulder, cubed (1inch) for stew
  • 125ml W.S.B pork fat
  • 60g Hungarian paprika
  • 600g white onion, small dice
  • 1-1.5L WSB pork stock
  • 8g Salt
  • 50g garlic, chopped
  • 2g caraway seeds, crushed
  • 125ml red wine
  • 250g bacon, 1cm cubes
  • 175g red pepper, diced
  • 250g tomato, seeded and diced
  • Pepper

Directions

  1. In a medium-sized saucepot, sauté the onion in pork fat until translucent, about 7 minutes.
  2. Reduce the heat and add the paprika. Cook until fragrant. Be careful to not burn.
  3. Add cubed pork and salt. Brown meat gently but well on all sides.
  4. Add the stock, garlic, caraway seeds and wine. The meat should be just covered. Cover the pot and simmer. Stir occasionally.
  5. Skim the top layer of fat while cooking. Add more liquid only if necessary. The meat should always be covered.
  6. After about 1 hour, add the bacon, red pepper and tomato. Continue to simmer until the meat is tender. About 30 more minutes.
  7. Adjust the seasoning with salt and pepper. Serve with spaetzle, rice or egg noodles.
  8. Goulash, like most braised dishes, is always better the day after it is made. The delay in serving it gives the flavours time to develop and marinate together.

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