Pork Goulash Recipe with Chef Tips
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
My Pork Goulash recipe I show you in this post.
A pork goulash is a great dish and belongs next to the vegetarian goulash species to the inexpensive goulash variants.
You can prepare the stew with a lot or a little paprika, the spiciness over chili and pepper control.
The pork goulash becomes creamy with the final addition of crême fraìche or sour cream.
Do not boil the goulash again so that the milk products do not flocculate.
Prepare the goulash like your mum would at home, so you can get busy in the next few minutes.
Cook a great dish for you and your loved ones and let it taste good.
Table of Contents
1. Recipe Pork Goulash
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing pork pörkölt.
|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 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.
Add finely diced garlic, lemon zest and marjoram:
I do not press garlic, pressed garlic changes its flavor and it becomes pungent.
My recommendation is:
Cut garlic into fine cubes with a sharp knife!
Finely grate the lemon zest and add with lemon juice and marjoram.
Quickly deglaze with white wine and broth.
The white wine is optional, I find the wine gives the goulash a good base and promotes the aroma and flavor formation.
Braise pork goulash with lid in the oven at 180°C hot air or top/bottom heat for one hour.
Bring the pork goulash to a boil on the stove.
Mix with the stirred cornstarch and let the goulash boil strongly for 3 minutes, this creates the desired binding.
I always add little by little from the starch water and can thus tune the binding exactly.
Halve peppers, remove seeds, cut bell pepper halves into fine strips.
Season the pork goulash with salt, pepper and cayenne pepper before serving and serve with garnishes.
Decorate the pork goulash with strips of paprika, add sour cream and crême fraìche.
2. Nutritional Values
3. Which Meat To Use For Pork Goulash?
For the pork goulash you need meat from the topside, from the bottomside or from the shoulder.
You could also prepare your pork goulash with pork tenderloin, then you would not braise the meat for a long time, but only let the seared tenderloin pieces steep in the goulash juice for a short time.
The classic stew is prepared with the first mentioned meat parts and the preparation time is about 1.5 to 2 hours.
Have the butcher / butcher cut pieces of meat into 3-4 cm cubes. This size is ideal for braising.Braise meat tip from chef Thomas Sixt
4. Regional Differences of Pork Goulash Preparation
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”.Chef Thomas Sixt about goulash word games
The best of both worlds:
Personally, I season my casserole with marjoram.
The combination of paprika, garlic, caraway seeds, lemon zest and marjoram is what makes a good goulash.
5. Pork Goulash Side Dishes Recommendation
Let’s look at the side dishes, here are some suggestions for you….
Wide Noodles – Tagliatelle:
Boil the pasta in salted water. Always season the water heavily with salt. The water should taste like sea water, then it is good. When the goulash is ready, boil the noodles until they are firm to the bite, drain them well and toss them in a pan in foamed butter. Season the butter noodles with salt, pepper and nutmeg, add the parsley.
Butter Gnocchi or Spaetzle:
mix 500 g of flour with 4 eggs and 2 egg yolks, 180-200 ml of milk and 1 tablespoon of melted butter in a bowl and whisk, season with salt, pepper and nutmeg and work into boiling salted water with a spaetzle slicer. Remove the gnocchi or spaetzle from the water when they float to the top. Before serving, toss the gnocchi or spaetzle in frothed butter or nut butter, season (salt, pepper, nutmeg) and serve.
Update, here you can find a recipe to make spaetzle yourself….
Potatoes prepared as parsley potatoes or herb potatoes:
Peel potatoes, cut into quarters and boil until soft, drain and toss in butter. Season the potatoes with salt, pepper and nutmeg, accompanied by freshly chopped parsley, thyme, sage, lovage, rosemary.
Napkin dumplings, the recipe for dumplings in the aluminum foil you will find elsewhere… as well as the bread dumplings.
6. Even More New Ideas for Goulash
Comments, Cooking Questions and Answers
Below you can write to me directly.
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