Hungarian pork goulash

Hungarian pork goulash

By
From
Slow
Serves
4
Photographer
Tara Fisher

Although it is traditionally cooked with beef, goulash is also a great dish with pork. It seemed to be on everyone’s menus in the 1980s (along with chicken Kiev and crêpes Suzette), but it tastes great, even though it doesn’t look it. I’ve done it with rice here, but in Hungary it’s often eaten with potatoes or buttered noodles, and it’s sometimes even served as a soup.

Ingredients

Quantity Ingredient
1 large onion
3 garlic cloves
1 tablespoon olive oil
1.5kg diced skinless leg of pork
1 teaspoon caraway seeds
2 teaspoons sweet smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon tomato puree
2 x 400g tins chopped tomatoes
300ml beef stock
300g long-grain rice
2 teaspoons chopped fresh chives
sea salt
freshly ground black pepper

Method

  1. Finely chop the onion and crush the garlic. Heat a heavy-based pan over a medium heat, add the olive oil and pork and fry until browned all over. Remove the meat from the pan and set aside, then drain off any excess fat. Add the onion, garlic and caraway seeds and sweat for 5–10 minutes, until softened.
  2. Meanwhile, mix the paprika and cayenne together, then toss it with the browned pork pieces. Return the pork to the pan and stir well. Add the tomato purée and stir well, then cook for about 4–5 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat to a simmer, part-cover with a lid and cook for about 3 hours, stirring occasionally.
  3. About 25 minutes before the end of the cooking time for the goulash, place the rice in a saucepan and cover with 300ml water. Bring to the boil, then reduce to a very gentle simmer, cover with a lid and cook for about 20 minutes.
  4. When the rice is cooked, turn the heat off and season with salt and pepper. Spoon the rice into the serving bowls along with a large ladleful of goulash and a sprinkling of chopped chives.
Tags:
James Martin
Saturday Kitchen
slow cooking
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