This pork goulash recipe is the traditional, authentic Hungarian version: very tender pork stew cooked in a thick, tasty sauce, with paprika as the only spice.
Interestingly, this dish is not called goulash in Hungarian; its original name is pörkölt. This refers to the fact that the cooking process starts with searing the meat over high heat, and that the dish contains only one type of meat and no vegetables. It’s quite a simple pork stew, but incredibly delicious.
If you make it with goose or duck fat, it is even suitable for a keto or paleo diet. And even though it needs almost 2 hours of cooking time, it’s relatively easy to prepare, as you can leave it on the stove for most of the cooking process.
The Key: Onions and Paprika
A lot of them. It’s not a mistake that you need 5 tablespoons of paprika for 3 pounds of pork. I know it seems like a lot, but this, along with the large amount of onions, creates the unforgettable sauce for your authentic Hungarian pork goulash.
It is also good to know that the right technique for preparing this dish is to let it simmer over low heat once all the ingredients are added, and to let all the liquid evaporate. Then add only a small amount of water, about 1/2 cup, and let it evaporate again. Repeat these steps 3-4 times during the cooking process. This will ensure that by the time the meat becomes tender, the onions will have melted and formed this incredibly rich sauce with the paprika.
How to Serve Hungarian Pork Goulash
The traditional way to serve pork goulash is with some kind of carb-packed side dish. Boiled potatoes, pasta, or galuska are the most common options. It is also customary to eat it with fresh white bread.
If you want to take this dish to a healthier level, though, or stick to your keto or paleo diet, serve it with some steamed, grilled, or baked vegetables.
Hungarian Pork Goulash
Ingredients
- 3 lbs pork shoulder
- 3 cups onions chopped, approx. 1 pound
- 5 tbsp oil or fat
- 5 tbsp paprika
- ¼ tsp black pepper ground
- 1 tbsp tomato paste
- 1 ½ tsp salt
Instructions
- Cut the meat into 1 inch cubes and chop the onions.
- Fry the onions in the oil or fat over high heat for 6-10 minutes, until it becomes lightly golden.
- Take off the stove, add paprika and stir.
- Put back on the stove over medium-high heat. Add the meat and sear for 2-3 minutes, stirring occasionally.
- Add salt, black pepper and tomato paste. Let it cook over high heat for 10 minutes. It will release its juices first and then evaporate almost all liquids.
- Set the heat to low. Add ½ cup of water at a time, cover, and let it simmer slowly for about 90 minutes or until the meat becomes tender. Add ½ cup of water every time when the liquids evaporated.
