Pork Goulash
Savor the rich and comforting flavors of Pork Goulash, a hearty one-pot dish that's perfect for cozy dinners or meal prepping. Tender cubes of pork shoulder are slow-simmered in a robust sauce made with sweet paprika, aromatic caraway seeds, and a medley of onions, garlic, and bell peppers. Enriched with a touch of sour cream for a creamy finish, this Hungarian-inspired recipe is brimming with warmth and satisfying depth. Ideal for serving over egg noodles, fluffy mashed potatoes, or paired with crusty bread, this goulash is a true crowd-pleaser. With just 20 minutes of prep time and a low, slow cook to achieve melt-in-your-mouth pork, this dish strikes the perfect balance between simplicity and gourmet flair. Perfect for feeding a family of six, it's a classic recipe you'll return to whenever you crave a cozy and flavorful meal.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 large yellow onion
- 4 units garlic cloves
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 14 oz diced tomatoes
- 2 cups chicken or beef stock
- 1 large green bell pepper
- 1 large red bell pepper
- 2 units bay leaf
- 0.5 cup sour cream
- 2 tbsp fresh parsley
Instructions
Cut the pork shoulder into 1-inch cubes. Season with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the pork cubes in batches to avoid overcrowding the pan. Remove the pork and set aside.
Peel and thinly slice the onions and finely chop the garlic. Add them to the pot and sauté until softened and golden, about 5-7 minutes.
Stir in the sweet paprika and caraway seeds, cooking for 1 minute to toast the spices.
Add the tomato paste and cook for another minute, stirring to combine.
Return the browned pork to the pot and add the diced tomatoes, chicken or beef stock, and bay leaves. Stir well.
Cover and reduce the heat to low. Simmer the goulash for 1 hour, stirring occasionally.
Deseed the bell peppers and cut them into strips. Add them to the goulash and simmer for an additional 20-30 minutes until the pork is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves and stir in the sour cream for a creamy finish.
Garnish with freshly chopped parsley and serve hot, either over egg noodles, mashed potatoes, or with a side of crusty bread.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 47.4 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6079 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
