Pork Goulash

meal traditional recipe

INFO

Another foray into the goulash world.

Details

Ingredients

• 2 KG Pork Shoulder (pref with fat on)
• 2 Red Onions
• 2 Red Hot Pepper
• 2 Tsp of Caraway Seeds (cumin seeds)
• Bunch of Fresh Oregano leaves
• 5-6 Bell Peppers (mix the colors, if Nan is here, don’t take green peppers)
• 1 small can of Grilled Red Peppers
• 1 large can of whole peeled tomatoes
• 4 Tbsp of Red Wine Vinegar
• 2 Tsp of Mild Paprika
• Salt & Black Pepper
• Olive oil
• Rice

Ingredients Dip (optional)

• 1 Cup of Sour Cream
• 1 Zest of lemon
• Fresh Parsley (finely chopped)

Method

1. Pre-heat oven at 350 F
2. Peel and slice the red onions
3. Peel and slice the red hot peppers
4. Drain, then peel and slice the canned grilled peppers
5. Pre-heat the pot with tiny bit of olive oil over medium heat
6. Score the fat (criss-cross lines with a knife) and season the meat with salt & pepper.
7. Place into the pot, fat down and add some olive oil on top
8. Cook for about 15 minutes to render the fat
9. Reserve the pork, reduce the heat to medium low
10. Add the sliced onions, chopped red hot peppers, paprika, caraway and oregano leaves
11. Add a pinch of salt & pepper
12. Cook for about 10 minutes
13. Add the sliced peppers
14. Add the sliced grilled peppers
15. Add the tomatoes
16. Place the pork back into the pot, then cover it with some of the mixture
17. Add enough water to just cover the meat
18. Add the vinegar and bring to a boil
19. Now add the lid and place into the oven for about 3 hours
20. After 3 hours, the meat should be easy to tear out with a fork, if not cook some more
21. A few minutes before serving, prep the rice and the dip (just mix all the ingredients of the dip)

When all is done, place some rice in a bowl then cover with the goulash and top with some of the dip.

Quick View

Traditional
Serve	4-6
Preparation Time	30 mn
Cooking Time	3 h
Temperature
Authors	Pascal Crausaz
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