Pork goulash with peppers
The first time I tried making this pork goulash with peppers, I admit, I just threw everything in without measuring and forgot to add the tomato paste. The meat turned out well, but the sauce was a bit bland, and the pepper seemed to completely lose its presence in the end. Since then, I've made it several times with minor adjustments, and honestly, every time I end up spilling oil on the counter or overcooking the pasta. The truth is, it’s not really a dish for fancy occasions; it goes well with any craving for slow-cooked meat, especially when I feel like I've neglected that expensive multicooker sitting on my kitchen counter.
So here's a brief overview of what to expect: about an hour and fifteen minutes, of which around 15-20 minutes will be spent chopping and moving ingredients from one bowl to another. This recipe serves four hearty portions, assuming you’re not adding any fancy side dishes. It’s not difficult at all, just remember to check the meat in time and don’t let the pepper get mushy in the sauce too early.
Ingredients for 4 servings
500 g pork (I use shoulder or leg with a bit of fat; if you choose too lean, it turns out dry)
2 large onions, about the size of a fist – they add sweetness and thickness to the sauce
1 large bell pepper – use a colorful one, it looks better and adds flavor
4-5 cloves of garlic (I prefer more, but adjust according to your taste)
1 can of diced tomatoes (400 g) – helps with the sauce, neither too much nor too little acidity
2 tablespoons of tomato paste – enhances the color and intensifies the tomato flavor
1 tablespoon sweet paprika – for flavor and color, but not to be overpowering
1 teaspoon hot paprika (or less if you can’t handle the heat)
1/2 teaspoon ground cumin – it has a peculiar role, a hint of that specific aroma, don’t overdo it or you’ll throw everything off
Salt and pepper, to taste
2-3 tablespoons oil (I use sunflower oil, but olive oil works too if you don’t mind the flavor)
Water, just enough to cover the meat at the beginning
The meat gives weight to everything, and if it’s not well-chosen, it turns out dry or mushy. I use the onion and pepper mainly for the sauce and volume, not to dominate. Garlic is essential, don’t skip it. The tomatoes and tomato paste make this whole thing a thick sauce, perfect for spreading on bread if there’s any left at the end. I vary the spices a lot, but without cumin and paprika, it somehow lacks charm.
Preparation method
1. Start by chopping the onion and garlic. Cut the onion into not-too-small cubes, so it stays in the sauce without turning completely into puree. Crush the garlic with the knife blade, then chop it finely.
2. Turn on the multicooker on the frying program (mine says FRY) and pour in about two or three tablespoons of oil. When the oil is hot, throw in the onion and garlic. Don’t rush; let them cook for about 5-7 minutes, stirring occasionally, until they soften and smell like cooked food, not raw onion. Don’t burn them; we don’t want to ruin the base.
3. Cut the meat into larger cubes, about the size of a serious bite. Add it over the onion and stir well to absorb all the flavors and form a light crust on all sides. This takes about 10 minutes. Make sure it doesn’t stick; add a splash of oil if needed.
4. When the meat is no longer pink (you could say it’s sealed), pour warm water over it, just enough to cover the meat by about an inch. Set the multicooker to the boiling program (BOIL on mine) and let everything cook on medium heat for about 30 minutes. Make a coffee or deal with your side dish during this time.
5. In the meantime, cut the pepper into cubes – not too small, so it remains noticeable in the end.
6. After half an hour, lift the lid (be careful of the steam; I always burn myself) and check if the meat is almost cooked. I taste it; I don’t use a timer. If it cuts easily with a fork, it’s good.
7. Add the pepper, canned tomatoes, tomato paste, both types of paprika, cumin, salt, and pepper. Mix everything well in the sauce. If it’s too thick, add a bit more water to have some liquid to work with.
8. Put the lid back on and let it simmer for another 20-30 minutes. I stir it halfway through to prevent anything from sticking to the bottom. The goulash should reduce, leaving a thicker sauce, not soup.
9. Taste at the end and see if it needs more salt or hot paprika.
You’ll know it’s done when the meat is tender, the sauce has thickened, and the pepper still holds its shape but is cooked. If you want, you can let it reduce without the lid for another 5-10 minutes at the end to make it even thicker.
Why I cook this dish often
Honestly, because it’s one of those throw-it-all-in-the-pot meals – you toss everything in, let it simmer, and don’t have to worry about burning it or evaporating half the liquid. Especially when I get a craving for slow-cooked, flavorful meat but don’t feel like standing by the stove for hours. Plus, with the multicooker, you don’t dirty as many pots. It works for guests and for freezing portions. I love that it saves you when you have pork in the fridge and don’t know what to do with it. It also has a nostalgic touch, you know, from childhood.
Tips, variations, and serving ideas
Useful tips
Don’t add the pepper at the beginning, or it will completely disappear into the sauce, leaving only the flavor, not the texture. Taste the meat after 30 minutes; don’t rely solely on the timer, as each piece cooks differently.
Don’t overcrowd the multicooker – if you have too much meat, it cooks poorly; it’s better to do it in two batches.
If you want it to be lighter, skim off the excess fat at the end with a spoon if you see grease on the surface. I sometimes add a pinch of sugar if the sauce is too acidic from the tomatoes, but that’s rare.
Ingredient substitutions and adaptations
You can use chicken instead; boneless breast or thighs work, but the cooking time is much shorter, so be careful not to dry them out. If you want it meatless, make it only with vegetables: peppers, mushrooms, zucchini – it turns out a decent stew for vegetarians, but it lacks something, I admit.
Gluten-free? No problem, it doesn’t contain gluten at all. Just make sure your side dish isn’t regular pasta – you can use rice or polenta.
If you want to cut calories, you can minimize the oil (1 tablespoon, or use a spray). Lean meat works, but the flavor won’t be the same.
Variations
Some people like to add potatoes to this stew. I don’t, I prefer to make the pasta separately, but you can add 2-3 diced potatoes along with the pepper, so you have the main dish and side together.
If you have smoked paprika, it’s fantastic instead of sweet paprika – it adds another depth of flavor, making it feel like you’re grilling, not cooking indoors.
Serving
I like to serve it with short pasta (penne, fusilli, something that holds the sauce). It also goes well with plain boiled rice or polenta if you’re feeling traditional. Fresh bread is a must – to soak up the leftover sauce from the plate. You can also serve it with a pickled cucumber or cabbage salad on the side to balance the heaviness of the meat. A glass of dry red wine doesn’t hurt, but it’s not mandatory.
Frequently asked questions
Can I make it without a multicooker?
Yes, it works perfectly in a large pot; just stir more often and be careful not to let it stick. Cooking times remain about the same, but on the stove, there’s more evaporation, so check that the liquid doesn’t reduce too much.
What type of pork should I use?
I choose shoulder or leg with some fat. If you use loin or tenderloin, it turns out dry and doesn’t have the same flavor. Goulash needs meat that stays tender and doesn’t dry out while cooking.
Can I prepare it in advance and reheat it the next day?
Yes, it actually tastes even better reheated, as all the flavors meld together. Just be sure to add a bit of water when reheating, as the sauce thickens while sitting.
How do I make a meatless version?
Just add vegetables: peppers, onions, zucchini, carrots, mushrooms. Follow the same steps, but the cooking time is shorter. You can also add canned beans at the end if you want a hearty dish.
Can it be frozen?
Yes, without any problems. Portion it into small containers and freeze. When thawing, let it slowly defrost in the fridge, then reheat on low heat, possibly with a bit of water.
Approximate nutritional values
For one serving (without pasta or side dishes), you have about 330-380 calories, depending on how much fat is in the meat. Protein is about 27-30 g per serving, fat around 15 g, and carbohydrates somewhere between 10-15 g (from the onion, tomatoes, and a bit from the pepper). It’s not a calorie bomb if you’re not piling on the pasta, and it keeps you full. It’s actually balanced for a lunch meal, with proteins, not much fat if you skim the top at the end, and almost no added sugar. If you want the light version, use lean meat, reduce the oil, and don’t serve pasta on the side.
How to store and reheat
In the fridge, it lasts 3-4 days without any problems, in a well-sealed container (don’t leave the pot uncovered; it’ll absorb odors from anything nearby). Reheat directly in the multicooker or in a pot on low heat, adding about 2 tablespoons of water to prevent the sauce from thickening too much. It can go in the microwave, but it’s not the same; sometimes the meat toughens. If you freeze it, it keeps for about a month – thaw it slowly overnight, not at room temperature, and reheat on low heat. The sauce looks better the next day, trust me.
Chop the onions and garlic to taste, and sauté them in the appliance bowl with a little oil, selecting the FRY function. Then add the diced meat and sauté together until the meat changes color. Add water and select the BOIL function. Let it boil, adding more water if necessary. After 30 minutes, check if the meat is almost cooked. Add the diced bell pepper, canned tomatoes, tomato paste, sweet and hot paprika, cumin, and a pinch of salt and pepper if needed. Let it boil together and reduce the sauce. Serve the goulash with boiled pasta or another side dish of your choice. Enjoy your meal!
Ingredients: 500 g pork meat, 2 large onions, 1 large bell pepper, a few cloves of garlic, 1 can of diced tomatoes, 2 tablespoons of tomato paste, sweet paprika, hot paprika, ground cumin, salt, pepper, oil
