OTHER LANGUAGES: German
A pork goulash is a great dish and belongs next to the vegatarian goulash species to the inexpensive Varainten. You can prepare the stew with a lot or a little paprika, control the heat with chili and pepper, the pork goulash gets creamy by adding crême fraìche or sour cream. This article deals with how to prepare goulash as deliciously as mummy’s at home. Cook a great dish for you and your loved ones and let it taste you. Jump directly to the recipe…
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.
My 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.
OTHER LANGUAGES: German