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.
- 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
- In a medium-sized saucepot, sauté the onion in pork fat until translucent, about 7 minutes.
- Reduce the heat and add the paprika. Cook until fragrant. Be careful to not burn.
- Add cubed pork and salt. Brown meat gently but well on all sides.
- Add the stock, garlic, caraway seeds and wine. The meat should be just covered. Cover the pot and simmer. Stir occasionally.
- Skim the top layer of fat while cooking. Add more liquid only if necessary. The meat should always be covered.
- After about 1 hour, add the bacon, red pepper and tomato. Continue to simmer until the meat is tender. About 30 more minutes.
- Adjust the seasoning with salt and pepper. Serve with spaetzle, rice or egg noodles.
- 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.