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Pork goulash

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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