Pork Goulash Recipe to cook yourself with professional Chef Tips
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Which Meat to use for Pork Goulash?For the goulash of the pork you need meat from the shoulder. You could also prepare your goulash with pork fillet, then you would not stew the meat for long, but let the fried fillet pieces simmer only briefly in the goulash juice. The classic stew is prepared with pork shoulder and the preparation time is approx. 1.5 to 2 hours. Cut the meat into 3-4 cm cubes. This size is ideal for the pork goulash.
2. Hungarian or Austrian Pork Goulash?In Hungary, the goulash is very strong and seasoned with a lot of sweet paprika and caraway seeds. The goulash juice tastes very strong and havy. From Austria we also know the seasoning with lemon abrasion. In classical Austrian cuisine, pork goulash is known as “Schweinepörkölt”. I personally always season my pork goulash with marjoram, I find the combination of paprika, garlic, caraway seeds, lemon grime and Majoran makes a good goulash.
3. Pork Goulash Side Dishes recommendation, What do the Chefs say?Pork goulash the ideas for side dishes: Wide noodles: Cook the noodles in salted water. Always season the water strongly with salt. The water should taste like seawater, then it’s good. When the goulash is ready, cook the pasta until firm to the bite, drain, drain well and toss in foamed butter in a frying pan. Season the butter noodles with salt, pepper and nutmeg and add the parsley. Dumplings or spaetzle: Mix 500 g flour with 4 eggs and 2 egg yolks, 180-200 ml milk and 1 tablespoon melted butter with a wooden spoon in a bowl and whip, season with salt, pepper and nutmeg and work with the spaetzle slicer in boiling salted water. Take the dumplings or spaetzle out of the water when they float on top. Before serving, toss the dumplings or spaetzle in foamed butter or nut butter, season (salt, pepper, nutmeg) and serve. Potatoes prepared as parsley potatoes or herb potatoes: Peel potatoes, cut into quarters and cook until soft, drain and toss in butter. Season the potatoes with salt, pepper and MAuskat, freshly chopped parsley, thyme, sage, lovage, rosemary.
4. RecipeMy following recipe simply succeeds, I like to decorate the pork goulash with paprika strips. I always serve the sour cream extra and prefer to leave the goulash strong in taste and appearance. The goulash is inspired by my grandmother and a great family dish. I wish you every success and look forward to receiving your feedback via the comment function.
Pork goulash recipe by Thomas Sixt with detailed instructions on variations and side dishes. Includes tips on meat selection, Hungarian or Austrian variants, grandma’s recipe.
|1-2||tbsp||Sunflower oil (You can also use pig lard)|
|1||tbsp.||paprika spice noble sweet|
|100||ml||dry white wine (optional)|
|800||g||shoulder of pork meat (let the butcher cut it into 3-4 cm cubes/pieces)|
|1/2||piece||Lemon (some abrasion and total juice)|
|1||tbsp||Sour cream (or Crême Fraìche)|
|2||tsp||cornflour (mix cold with a little water)|
|1||piece||bell pepper (red/yellow/green cut into strips for decoration)|
Peel and finely dice the onion and roast in a pan with the bacon and oil until light brown or golden brown. Add the diced meat, you can do without frying. Let the meat stew with the onions for about 10 minutes.
Add the finely chopped garlic. I do not press garlic, pressed garlic changes its aroma and it becomes hot. My recommendation is: cut garlic into fine cubes with a sharp knife!
Add the tomato paste and roast briefly until light brown. Please stir well during this process, it is important to me that roasting substances are created for the taste.
Sprinkle in sweet paprika and stir once. The sweet paprika is the right paprika for goulash, the paprika gives the typical goulash colour. I tend to season my goulash with a lot of paprika.
Quickly deglaze with white wine and broth and add the pork. The white wine is optional, I find the wine gives the goulash a good basis and promotes the aroma and taste formation.
Add lemon grater and lemon juice as well as marjoram to the goulash mixture, stir and stew with lid in the oven at 180°C hot air or top/bottom heat for one hour.
Bring the pork goulash to the boil. Mix with the mixed starch and let the goulash boil for 3 minutes until the desired binding is achieved. I always add the starch water bit by bit and so I can adjust the binding exactly.
Season the pork goulash with salt, pepper and cayenne pepper and serve with side dishes. Decorate the pork goulash with strips of paprika, serve with sour cream and crême fraìche.