Best 13 Pork Goulash Recipes

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

QUICK PORK GOULASH

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
• Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

PORK AND SAUERKRAUT GOULASH

Steps:

• Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
• Add the onion, green and red bell peppers, mushrooms, and paprika.
• Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
• Cover and simmer over medium low heat for 1 hour or until meat is tender.
• Season to taste with salt and pepper.
• Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

HUNGARIAN PORK AND SAUERKRAUT GOULASH

Steps:

• Cut pork into 2-inch cubes.
• In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
• Bring to boil; reduce heat and simmer, covered, 1 hour.
• Add paprika; stir to dissolve. Add sauerkraut; mix well.
• Simmer, covered, until meat is tender, 1 hour or longer.
• Stir in sour cream; heat thoroughly.

PORK GOULASH (SLOW COOKER)

Steps:

• In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
• Cover and cook on LOW for 7 to 9 hours or until pork is tender.
• When ready to serve, stir in sour cream (if using) and dill.

GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)

Steps:

• Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
• Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
• SOUP DUMPLINGS.
• Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
• Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.

PORK GOULASH WITH APPLE AND ONION

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
• While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
• To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

GERMAN PORK AND SAUERKRAUT GOULASH

Steps:

• Coat pork cubes with a mixture of flour, salt, and paprika.
• Spray a large non-stick skillet with non-stick cooking spray.
• Add pork; cook until browned, about 5 minutes.
• Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
• Remove bay leaf.
• Gradually stir in sour cream.
• Heat gently, stirring frequently; do not boil,
• sprinkle with parsley.
• Serve over hot cooked noodles, if desired.

PORK GOULASH

Steps:

• Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
• Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
• Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.

PORK GOULASH

Steps:

• 1. In a large bowl, combine pork, 2 tablespoons of the flour, 1 tablespoon of the paprika and 1/4 teaspoon salt. Heat 1-1/2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add half of the pork to the pot and brown on all sides, 5 minutes. Remove with a slotted spoon; repeat with remaining 1-1/2 tablespoons oil and the rest of the pork. 2. Reduce heat to medium and add onion. Cook 3 minutes. Stir in sweet red pepper. Cook 2 minutes. Sprinkle with remaining tablespoon each of flour and paprika. Cook 1 minute. Stir in vinegar; let simmer. Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from pan. Return pork to mixture. Cover and simmer over low heat for 1 hour. Stir in tomato paste and remaining 1/4 teaspoon salt. Cook, uncovered, 10 minutes. Sprinkle with parsley and serve over egg noodles, if desired.

PORK AND SAUERKRAUT GOULASH

Steps:

• In a large kettle heat lard or shortening add onions. Sauté, stirring, until golden. Stir in paprika and pork sauté over high heat for 5 minutes. Add tomato paste and chicken stock bring to boil. Season to taste with salt and hot pepper sauce. Simmer, covered, for 30 minutes. Rinse sauerkraut in a colander under cold running water drain. Add to kettle with optional caraway seed and water simmer, covered, for 45 minutes or until pork is tender. Stir in sour cream combined with flour. Simmer for 10 to 15 minutes or until sauce thickens, stirring occasionally. Sprinkle with parsley.