Hungarian Pork Goulash with Sweet Paprika
2 h · Medium
#hungarian#budget#comfort#stew
A rib-sticking bowl of Central Europe: chunks of pork grown meltingly tender in a deep, paprika-red broth with peppers, onions and soft potatoes. Low, slow and forgiving — the kind of stew that tastes even better the next day.
Ingredientsfor 4 portions
- 600 g Pork Shoulder, Raw, cut into cubes
- 2 medium Yellow Onion
- 3 clove Garlic
- 2 medium Red Bell Pepper
- 20 g Paprika
- 1 tsp Caraway Seeds
- 2 tbsp Tomato Paste
- 700 g Chicken Stock by Ahold
- 500 g Potatoes, peeled, cut into chunks
- 2 tbsp Vegetable Oil
Steps
- Pat the pork cubes dry and season with salt. Heat the oil in a heavy pot and brown the meat in batches over high heat until deeply coloured on all sides — don't crowd the pan. Set aside.
- Lower the heat and soften the sliced onions in the same pot for 8–10 minutes until golden, scraping up the browned bits. Stir in the garlic and cook for a minute.
- Pull the pot off the heat and stir in the paprika and caraway — off the heat so the paprika doesn't scorch and turn bitter — then add the tomato paste and stir for 30 seconds.
- Return the pork, add the diced peppers and pour in the stock. Bring to a gentle simmer, cover, and cook low and slow for about 75 minutes until the pork is fork-tender.
- Add the potato chunks and simmer uncovered for a further 25–30 minutes until they are soft and the broth has thickened into a rich, glossy stew. Season to taste and serve.
