Classic Pork Goulash
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Classic Pork Goulash - hearty, flavorful, and rich! You can easily replace pork with beef, chicken, or turkey for a different taste and cooking time.
Updated : 17 May, 2025
More than 1 hour.
Ingredients
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800 grams
Pork
500 milliliters
Meat broth
300 grams
Potato
300 grams
Tomato
200 grams
Carrot
1
Onion
50 grams
Wheat flour
40 grams
Butter
20 grams
Paprika
1 teaspoon
Caraway
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
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Advice
Besides pork, you can use any other type of meat in this dish. Keep in mind that the cooking time, taste, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken fillet or turkey cooks faster.
Preparation
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Step 1
If using frozen meat, thaw it properly in the refrigerator on the lower shelf. You can replace fresh tomatoes with ketchup or tomato paste. Any vegetable oil is suitable.
Step 2
Wash the meat and pat it dry with a paper towel; otherwise, excess moisture will prevent it from browning properly and it will stew instead. Cut into small pieces. Use boneless pork, only the flesh. Choose any part you prefer: ham, shoulder, loin, tenderloin, etc. I used ham.
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Step 3
Place the pork pieces into a plastic bag, add flour, and shake to coat the meat evenly with flour.
Step 4
Peel the potatoes and cut them into 2-4 pieces depending on their size.
Step 5
Peel and slice the carrots into rounds or dice them.
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Step 6
Wash and dice the tomatoes into small cubes.
Step 7
Peel the onion and finely chop it.
Step 8
In a pot with a thick bottom, melt butter over medium heat. Add the onion and fry, stirring, until translucent. Optionally, add 1-2 minced garlic cloves along with the onion.
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Step 9
Add the pork, paprika, and cumin. Cook, stirring, for 5–7 minutes until a golden crust forms on the meat.
Step 10
Pour half of the hot broth into the pot and stir. Then add the remaining hot broth.
Step 11
Add the potatoes, carrots, and tomatoes. Season with salt and pepper. Bring the broth to a boil.
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Step 12
Simmer the goulash over low heat, covered, for 1–1.5 hours until the meat and vegetables are tender. You can also prepare the goulash in a cauldron or a deep skillet.
Step 13
Serve the finished pork goulash with vegetables onto plates and sprinkle with chopped fresh herbs. Enjoy!