Hungarian Pork Goulash recipe
information
Goulash is a traditional, spicy Hungarian dish, and although there are several variations of it, a true goulash should always contain onions and sweet paprika. A truly authentic goulash recipe requires pork fat, but this healthier yet equally flavoursome version substitutes a small amount of virgin olive oil instead. The dill-pickled cucumbers make this recipe slightly tangy. Serve this dish with a simple salad or a mixture of vegetables. Hungarians often eat bread with their goulash to help mop up the delicious sauce.
Preparation time : 30 minutes,
Cooking time : 2 hours 20 minutes,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 520
ingredients
Sour cream tops a traditional Hungarian goulash of pork and potatoes cooked in a rich wine sauce.
1 3/4 lb (800 g) lean leg of pork
1 tablespoon virgin olive oil
2 large onions
1 clove garlic
1-2 tablespoons sweet paprika
1/2 oz (15g) plain flour
1/4 pint (150 ml) dry white wine
1/2 pint (285ml) chicken stock
1 tablespoon tomato puree Salt and freshly ground black pepper
1 lb (450 g) small new potatoes 3 large dill-pickled cucumbers
2 tablespoons sour cream
1 tablespoon chopped parsley
1 tablespoon virgin olive oil
2 large onions
1 clove garlic
1-2 tablespoons sweet paprika
1/2 oz (15g) plain flour
1/4 pint (150 ml) dry white wine
1/2 pint (285ml) chicken stock
1 tablespoon tomato puree Salt and freshly ground black pepper
1 lb (450 g) small new potatoes 3 large dill-pickled cucumbers
2 tablespoons sour cream
1 tablespoon chopped parsley
method
1. Remove all the excess fat from the pork and cut the meat into 1 in (25 mm) cubes. Heat the olive oil in a flameproof casserole and cook the pork cubes, a few at a time, over a high heat, until lightly browned all over. Remove from the dish and set aside.
2. Peel and chop the onions and peel and crush the garlic. Turn down to a moderate heat and add them to the casserole.
Cook gently for about 5 minutes until soft and lightly browned, then stir in the garlic, paprika and flour. Cook for a further minute, and then add the wine, stock and tomato puree. Bring to the boil while stirring continually.
3. Return the pork to the casserole dish and season lightly with salt. Scrub the new potatoes and add them to the dish.
4, Bring to the boil once more, remove from the heat and cover with a tightly fitting lid or foil. Place in the Oven and cook for 2 hours. Slice the dill-pickled cucumbers and add them to the dish during the last 10 minutes of cooking.
5. Just before serving, season with pepper, spoon the sour cream on top of the meat, dust with paprika, if required, and sprinkle with chopped parsley.
2. Peel and chop the onions and peel and crush the garlic. Turn down to a moderate heat and add them to the casserole.
Cook gently for about 5 minutes until soft and lightly browned, then stir in the garlic, paprika and flour. Cook for a further minute, and then add the wine, stock and tomato puree. Bring to the boil while stirring continually.
3. Return the pork to the casserole dish and season lightly with salt. Scrub the new potatoes and add them to the dish.
4, Bring to the boil once more, remove from the heat and cover with a tightly fitting lid or foil. Place in the Oven and cook for 2 hours. Slice the dill-pickled cucumbers and add them to the dish during the last 10 minutes of cooking.
5. Just before serving, season with pepper, spoon the sour cream on top of the meat, dust with paprika, if required, and sprinkle with chopped parsley.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
