Pork goulash in a wok

Pork Goulash in Wok: A Delicious Recipe for Warm Sundays

If you're looking for a goulash recipe that will impress the whole family, you've come to the right place! Pork goulash in wok is a perfect choice for Sunday lunch, especially if you have pork lovers at home, like I do. This dish is not only tasty but also simple to make, saving time and effort. So, let's get started!

Total preparation time: 1 hour
Number of servings: 4

Necessary ingredients:
- 500 g pork shoulder (or beef for a different version)
- 1 red bell pepper, diced
- 3 medium onions, finely chopped
- 4 tablespoons olive oil
- 3 cups water (or more as needed)
- 6 teaspoons tomato pepper paste
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- Fresh or dried thyme, to taste
- Fresh or dried oregano, to taste

Step-by-step preparation:

1. Preparing the ingredients: Make sure you have all the ingredients ready. Wash the pork well and cut it into cubes about 2-3 cm. This size will allow the meat to cook evenly. Onion and red bell pepper are essential for flavor, so don't skip these ingredients.

2. Heating the oil: Start by placing the wok over medium heat. Add the 4 tablespoons of olive oil and let it heat up well. Olive oil not only adds a delicious taste but also helps cook the ingredients evenly.

3. Sautéing the vegetables: Add the chopped onion and red bell pepper to the wok. Sauté for 3-4 minutes, stirring frequently, until they become translucent and aromatic. This is when your kitchen will start to smell wonderful!

4. Adding the meat: Once the onion and bell pepper are ready, add the pork cubes to the wok. Sauté for 5-7 minutes, stirring constantly, until the meat changes color and becomes slightly browned. This step will intensify the flavor of the goulash.

5. Boiling: After the meat has browned, add the 3 cups of water. It's important to have enough liquid to boil the meat. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cover the wok with a lid and let it simmer on low heat for about 30 minutes. Check occasionally, and if you notice the water is evaporating too quickly, add another cup of water.

6. Finalizing the dish: With 5 minutes left before turning off the heat, add the 6 teaspoons of tomato pepper paste, thyme, and oregano. These ingredients will give the goulash a rich flavor and an appetizing color. Let it simmer a bit longer for the flavors to combine.

7. Serving: Pork goulash is served hot, alongside creamy mashed potatoes and a fresh salad. This combination is not only delicious but also nutritious. You can add a slice of fresh bread to complete the meal.

Practical tips:
- You can replace pork with beef for a different version, which will have a slightly different but equally delicious taste.
- If you like spicier flavors, you can add a few slices of hot pepper while sautéing the vegetables.
- Give it a personal touch by adding some green or black olives in the last few minutes of cooking for a unique taste.

Nutritional benefits:
Pork goulash is an excellent source of protein due to the meat and contains vegetables rich in vitamins and minerals. Olive oil brings healthy fatty acids, beneficial for the heart. It is a hearty meal, ideal for a Sunday when you need energy to enjoy the time spent with family.

Frequently asked questions:
1. Can I use chicken instead of pork?
Yes, you can use chicken, but the cooking time will be shorter, so be careful not to dry it out.

2. How do I know when the meat is ready?
The meat should be tender and easily pull apart with a fork. If you feel it's still tough, let it boil a few more minutes.

3. What other side dishes go well with goulash?
Besides mashed potatoes, you can serve goulash with rice, pasta, or even polenta.

I hope this pork goulash in wok recipe inspires you to create a delicious meal for your family. Don't forget to enjoy every moment spent in the kitchen and share the final result with your loved ones. Enjoy your meal!

 Ingredients: 500 g pork shoulder, 1 red bell pepper, 3 medium onions, salt and pepper, 6 teaspoons of roasted pepper paste with tomatoes, thyme, oregano, 3 cups of water, 4 tablespoons of olive oil

 Tags:  goulash pork goulash