Pork Goulash
Main Dishes • Hungarian
Description
Goulash is one of those dishes that is cooked from start to finish in one pot. In England, such recipes are called one pot dishes and they typically replace an entire meal: here you have meat, a side dish, and a sauce — it's perfect! The most important thing in these recipes is to carefully follow the order of adding the ingredients; otherwise, the dish can turn into a mush. It's best to leave the goulash in the refrigerator overnight, allowing all the components to meld together.
Ingredients
- Onion 10 oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Pork Blood 25 oz
- Wheat Flour 0 oz
- Chicken Broth 10 fl oz
- Canned Tomatoes (Pelati) 10 oz
- Potato 25 oz
- Carrot 10 oz
- Paprika 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the onion into small cubes.
Step 2
In a heavy-bottomed pot, heat the vegetable and butter. Sauté the onion until it becomes translucent.
Step 3
Add the paprika and cumin to the onions and mix well.
Step 4
Cut the meat into large cubes.
Step 5
Mix with the flour, transfer to the pot with the onions, and sauté, stirring, for 2–3 minutes.
Step 6
Coarsely chop the carrots and potatoes.
Step 7
Pour in the broth (or water), add the tomatoes, carrots, and potatoes, then season with salt and pepper.
Step 8
Bring to a boil, cover with a lid, reduce the heat, and simmer for 1.5 to 2 hours.
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