Pork or Lamb Goulash a Blanc
Indulge in the comfort of Eastern European-inspired cuisine with this elegant Pork or Lamb Goulash a Blanc recipe, a creamy variation of the classic goulash that swaps bold tomato flavors for a delicate white sauce. Tender cubes of pork or lamb are slow-simmered to perfection in a rich blend of white wine, chicken or vegetable stock, and velvety sour cream, creating a luxurious dish with a luscious, tangy finish. Infused with fragrant herbs like thyme and bay leaf, and paired with hearty vegetables such as carrots, onions, and celery, this one-pot wonder is as hearty as it is refined. Serve it over fluffy rice, buttery egg noodles, or alongside crusty bread for a soul-warming meal that’s perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 800 grams pork shoulder or lamb shoulder (cubed)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 medium carrot (sliced into thin rounds)
- 2 stalks celery stalks (sliced)
- 250 ml white wine
- 500 ml chicken or vegetable stock
- 200 ml sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 bay leaf
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the cubed pork or lamb with salt and pepper, then sear the meat in batches until golden brown on all sides. Remove the meat and set aside.
Add the onions to the pot and sauté for 5-7 minutes until soft and translucent. Stir in the garlic, carrots, and celery, cooking for another 3 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Return the pork or lamb to the pot, then pour in the chicken or vegetable stock. Add the bay leaf, thyme, and paprika.
Bring the goulash to a gentle simmer, cover, and cook over low heat for 60-75 minutes, stirring occasionally, until the meat is tender.
In a small bowl, combine the sour cream with the lemon juice. Gradually stir a ladle of the hot cooking liquid into the sour cream mixture to temper it.
Slowly add the tempered sour cream mixture back into the pot, stirring well to combine. Simmer for an additional 5 minutes without boiling.
Remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper to taste.
Garnish the goulash with chopped fresh parsley and serve hot with your choice of rice, egg noodles, or crusty bread.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 35.7 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3534 mg | 75% | |
*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.
