Goulash by copilou

Pork goulash with vegetables: a recipe full of flavor

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Number of servings: 6

Pork goulash is a dish that reminds us of hearty family meals, stories told around the table and unforgettable moments spent with loved ones. This recipe turns simple ingredients into a symphony of flavors, perfect for any season. Using fattier pork makes this recipe a real feast, and the lard adds a touch of authenticity and depth of flavor.

Ingredients

- 500 g pork meat (ideally fattier or even stuffed with bacon)
- 500 g potatoes
- 200 g lard (or olive oil, but lard gives an incomparable taste)
- 3 fresh tomatoes (or 300 g tomatoes in stock)
- 1 large carrot
- 1 pepper (preferably red for extra color)
- 1 liter water
- ½ parsnip
- ½ celeriac root
- 4 large onions
- 10 garlic cloves
- Salt to taste
- Sweet paprika for color
- Pepper to taste
- Dried basil, for flavor
- 1 teaspoon sugar (to counterbalance the acidity of the tomatoes)
- Cream, to serve
- Fresh parsley to garnish

Step by step in making pork goulash

1. Preparing the ingredients: Start by cutting the pork into approximately 3 cm cubes. I advise you to choose a meat with a higher fat content as this will add juiciness and flavor. Clean the vegetables: grate the carrot and parsnip, finely chop the onion and mince the garlic.

2. Roasting the meat: In a large saucepan, add the lard and let it heat through. When the fat becomes runny and begins to smoke slightly, add the meat cubes. Fry the meat until it takes on a nice golden brown color, this will take about 10-15 minutes. I recommend not crowding the pan to allow the meat to cook evenly.

3. Browning the vegetables: Once the meat is cooked, remove it from the pan and set aside. In the same lard, add the finely chopped onion. Cook onions over medium heat until translucent and golden brown (about 5-7 minutes). Add the crushed garlic and mix well, being careful not to burn it as it will turn bitter.

4. Adding the vegetables and seasoning: Add the remaining vegetables (carrot, peppers, celery and parsnip) to the pan. Cover with a lid and let the mixture simmer for another 5-10 minutes. Add the tomatoes, either fresh or stock, and season with salt, paprika, pepper and basil. Mix all ingredients well.

5. Boiling the goulash: Put the roast meat back into the saucepan and pour the water. Cover with a lid and simmer for about 1 hour. Check from time to time, stirring gently to make sure it doesn't stick to the bottom of the pan.

6. Adding the potatoes: Once the meat is almost cooked, add the diced potatoes. If necessary, add more water to cover the ingredients. Continue to simmer until the potatoes are cooked, but don't let them break (about 20-30 minutes).

7. Serving: The goulash is ready when the meat is tender and the vegetables are cooked through. Serve it warm with a dollop of cream on top and sprinkle with chopped fresh parsley for extra freshness. This dish pairs perfectly with a slice of homemade bread fresh from the oven, which will soak up all the delicious flavors.

Helpful hints

- Variations: You can experiment with different types of meat, such as lamb or veal, and add other vegetables, such as zucchini or mushrooms, to vary the recipe.
- Calories and nutritional benefits: One portion of pork goulash contains around 450-500 calories and is a hearty meal, rich in protein and essential nutrients thanks to the added vegetables.
- Frequently Asked Questions:
- Can I use chicken? Yes, but the cooking time will be shorter, so be careful not to dry it out.
- What drinks go well with goulash? A dry red wine or lager can perfectly complement the rich flavors of goulash.

Cook with gusto and enjoy every moment in the kitchen, turning this pork goulash recipe into a flavorful culinary experience!

 Ingredients: -500g pork meat-500g potatoes-200g lard-3 tomatoes (or 300g canned tomatoes)-1 carrot-1 bell pepper-1 liter of water-1/2 parsnip-1/2 root celery-4 onions-10 garlic cloves-salt-paprika-pepper-basil-1 teaspoon sugar-sour cream-parsley