Pork goulash
In these pages is often spoken of goulash, the recipe beef goulash I prepare most commonly to several other versions.
He could not miss the pork, here in its most basic version, and limited to basic ingredients.
Compared to beef it does not require the use of smoked bacon; but in return requires a pork stew that is not so thin!
For the rest of the procedures, which here carry over step by step it is the same.
As the advice to prepare with generosity:
what is left can always be stored for a month in the freezer and return good for another time when there is no desire to cook!
Now, starting as always from the ingredients, here is my pork goulash.
Ingredients:
pork stew | g. | 1'000 |
yellow and red onions | g. | 200 |
pepperoni | pc. | 3 |
tomato puree | ml. | 300 |
tomato concentrate | ct. | 2 |
sweet paprika | TS. | 1 |
strong paprika | TS. | 1 |
Chili pepper | pc. | 1 |
Red wine | cup | ½ |
salt and pepper | q.s. | |
beef broth | q.s. | |
extra virgin olive oil for frying | q.s. |
Preparation:
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Thick slice the onions and keep aside; cut into large square clean peppers and private white parts and seeds.
If necessary, cut the pork stew into cubes no more than three centimeters per side:
will not require the knife to be eaten!
Place a cast iron pot over a very low heat stove.
Separately, in a large pan with thick bottom, steel or non-stick, to brown in a little 'oil and a few pieces at a time of pork stew.
As he is browned, add it to the cast iron pot while continuing to maintain a low flame.
Brown the onions in the same pan the meat, no clean it; thus pass in turn into the pot.
Where the size of the pan allow, you can blow up the peppers with the onion; otherwise, after removing it, it will proceed with the peppers.
Pour the wine into the pan and raise the heat to make it evaporate and absorb the fats and aromas of the bottom (and then it will be even easier to clean the pan ...).
Pour it into the pot.
Turn up the heat, chop the chili and add it to the rest together with the paprika, both sweet and strong, and tomato sauce.
I prefer to add a few teaspoons of tomato paste.
Season with salt and pepper and cover almost flush with the broth, if necessary.
Bring to a boil, cover and allow to simmer for about 40 '.
After this time, remove the meat from the pot with the help of a ladle into large holes; if you want even a few pieces of vegetables: does color!
Switch everything else to the vegetable mill (ideal) or use the immersion blender.
The sauce must be abundant and fairly smooth (v. Note)
Put the meat in the pan and continue cooking for another ten minutes.
Goulash can be brought to the table surrounded by Spaetzle...
... Or, taking a few pieces in more than vegetables (does so much color!) By a lovely polenta.
ADVICES AND NOTES:
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- PDF text recipe to print or unloade
- Like most stews, even goulash tastes better the next day, heated.
- Besides that, as suggested above, the goulash may be accompanied by mashed potatoes, Knedlik or rice.
- Salsa: do not worry if there is a lot of sauce: stretched with a little water or broth and the addition of potatoes in small cubes will be excellent Goulash soup. In any case, if you want a thicker sauce, a boiled potato passed with the rest of the vegetables or a little cornstarch mixed with butter will bring it to the desired consistency.
- That described above is a very simple and traditional version; other versions, such as Szegedinergulasch with sauerkraut and several others, they will come with the advance of the cold season!
- Related items: beef goulash, Szegediner Goulash, Polenta and goulash, The aroma of cumin beef goulash (the recipe of Tim Mälzer), The "Knödel", bread dumplings, Knedlík - Bohemian dumplings, Spaetzle, Tyrolean dumplings.