Classic pork goulash
3 (2 rate)
8
Portions
2 hours
Cooking timeAbout recipe
Saturated and spicy classic goulash with juicy pork and spices - no one will resist this dish! I recommend this classic recipe for pork goulash to anyone who appreciates delicious meat dishes! Most often, goulash is made from beef, but it is also prepared from pork. Perhaps the most important ingredient is paprika. When preparing the classic pork goulash, remember a couple of basic qualities: fry the onion over high heat, then it will give the meat more flavor. And use goose fat instead of vegetable oil.
Purpose: Dinner recipes
Recipes by ingredients:
# Meat /
# Vegetables -
Required ingredients::
-
Pork1 kilogram
-
Onions2 pcs
-
Vegetable oil or goose fat5 tablespoons
-
Ground paprika4 teaspoons
-
Bell pepper1 pc
-
Tomato1 pc
-
Black pepperto taste
-
Saltto taste
-
How to make
-
![Cut the pork into cubes.]()
1. Cut the pork into cubes. -
![Put goose fat in the pot (this is traditionally used). Fry the finely chopped onion over high heat (you need it) until golden brown.]()
2. Put goose fat in the pot (this is traditionally used). Fry the finely chopped onion over high heat (you need it) until golden brown. -
-
![Then add the paprika and mix well.]()
3. Then add the paprika and mix well. -
![Then fry the pork chops for 6-7 minutes over medium heat, stirring. All pork should be sprinkled with bell pepper and onions.]()
4. Then fry the pork chops for 6-7 minutes over medium heat, stirring. All pork should be sprinkled with bell pepper and onions. -
![Meat must brown.]()
5. Meat must brown. -
-
![Add coarsely chopped tomato and bell pepper.]()
6. Add coarsely chopped tomato and bell pepper. -
![Let the meat and vegetables simmer in their own juice for 5-7 minutes. Then add water (100 ml), it is not necessary that it completely co...]()
7. Let the meat and vegetables simmer in their own juice for 5-7 minutes. Then add water (100 ml), it is not necessary that it completely covers the meat. -
-
![Simmer over low heat for about an hour and a half with the lid closed. Stir occasionally. If all the liquid has boiled, add more water. U...]()
8. Simmer over low heat for about an hour and a half with the lid closed. Stir occasionally. If all the liquid has boiled, add more water. Usually 250 ml of water is enough. -
![Salt and pepper the goulash to taste. When the meat is thirsty and becomes soft, and the liquid will almost evaporate, add another 100 ml...]()
9. Salt and pepper the goulash to taste. When the meat is thirsty and becomes soft, and the liquid will almost evaporate, add another 100 ml of water and bring to a boil. Thats it, the goulash is ready!
