Classic pork goulash

Name: Classic pork goulash
Total time: 1 h 30 min
Yield: 2
Cuisine: Hungarian, Russian
Ingredients: Pork - 400 g; Carrots - 300 g; Red onion - 75 g; Wheat flour for baking - 45 g; Refined sunflower oil - 30 g

Cookinero 31 Mar 2025

11380

Goulash, which came to us from Hungary, goes well with any side dish or is served as a separate dish. Literally, the word "goulash" is translated as "cattle herder". Shepherds who went into the mountains for a long time cooked goulash in their pots over a fire. Onions are fried in melted fat, then pieces of tender young beef are added, all this is poured with a small amount of water and stewed. Subsequently, you can add tomatoes or tomato paste, potatoes, mushrooms and spicy spices.

How to cook Classic pork goulash

Step 1

Cut the onion into half rings.

Step 2

Grate the carrots on a coarse grater or cut into strips.

Step 3

Heat a frying pan with sunflower oil.

Step 4

Put the pork pieces in. Fry them on both sides.

Step 5

Add onion and carrot. Mix, add salt and pepper to taste. Fry vegetables and meat together.

Step 6

While stirring, carefully pour flour into the pan.

Step 7

Add water and bay leaf. Stir, simmer the goulash until thick.

Classic pork goulash - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of meat instead of pork for this goulash?

Yes! Beef, chicken, or even turkey work well as substitutes. Adjust cooking times accordingly, as beef may take longer to tenderize.

How can I make this goulash vegetarian or vegan?

Replace pork with mushrooms, lentils, or tofu. Use vegetable broth instead of water, and omit flour or substitute with cornstarch for thickening.

What’s the best way to store leftover goulash, and how long does it last?

Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.

Can I freeze this goulash for later use?

Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

What sides pair well with classic pork goulash?

Try mashed potatoes, egg noodles, or crusty bread. A fresh salad or pickled vegetables add a nice contrast to the rich flavors.

How can I make this goulash lower in carbs?

Skip the flour or use a low-carb thickener like xanthan gum. Serve over cauliflower mash or zucchini noodles instead of traditional starches.

Why is my goulash too watery? How can I fix it?

Simmer uncovered to reduce the liquid, or mix 1 tsp cornstarch with cold water and stir it in to thicken. Avoid adding too much water initially.

Can I make this recipe in a slow cooker?

Absolutely! Brown the meat and veggies first for flavor, then transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours.

Is there a way to add more depth of flavor to this goulash?

Try adding a splash of red wine, a pinch of smoked paprika, or a tablespoon of tomato paste while sautéing the onions and carrots.

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Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

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