Pork Goulash

Goulash, such as this pork goulash recipe, originated from Hungary and is a soup of meat and vegetables that contains Hungary’s most famous and well-used spice, paprika. If you’ve found other recipes that result in a thicker, more stew-like soup, then you’ve likely stumbled upon a Polish goulash recipe. Hungary’s version of goulash tends to be thinner than most hearty goulash stews.

This recipe calls for pork, onions, potatoes and a handful of spices in a delicious, soup-like goulash. It is hearty, filling and ideal for a cold night when you’re craving a comforting, nourishing bowl of nutrient-packed soup.

Ingredients for Pork Goulash

• Boneless pork: You cut the pork into cubes; boneless pork is the easiest to use.
• Canola oil: You can use extra virgin olive oil if you’d prefer, but be sure to use a lighter oil that won’t compete with other flavors.
• Onions: Chop onions in larger chunks as opposed to smaller, more finely chopped chunks.
• Garlic: You can buy finely minced garlic to make this step easier, if you’d prefer.
• Chicken broth: Make your own broth ahead of time for a boost in flavor and nutritional value (just swap out the beef bones for chicken in this recipe).
• Paprika:  You’ll be using a large amount of this traditional Hungarian spice. Either smoked or regular paprika is fine.
• Additional spices: In addition to the paprika, you’ll use caraway seeds, salt and ground pepper.
• Sauerkraut: You can find sauerkraut at the market or make your own if you have the time.
• All-purpose flour: This is a thickening agent. But remember Hungarian pork goulash is a bit thinner so be sure to follow the amount listed in the recipe rather than being liberal with the flour.
• Water: You’ll use just 1/4 cup water to keep the texture more soup-like.
• Sour cream: This helps to make this pork goulash have a slightly tangy and traditional flavor profile.
• Fresh or dried dill weed: Minced fresh dill adds incredible flavor. It is perfectly fine if you only have dried on hand.
• Boiled potatoes: You’ll be spooning the pork goulash over the top of hot boiled potatoes; we recommend red potatoes or smaller gold or fingerling potatoes.

Directions

Step 1: Brown the pork

In a Dutch oven, brown pork in oil over medium heat. Stir in the onions and cook until tender. Add garlic and cook for an additional minute, stirring frequently. Next, add the broth, paprika, caraway seeds, salt and pepper and bring these contents to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender.

Step 2: Add sauerkraut, flour and water

Add sauerkraut, stirring frequently until heated through. In a small bowl, combine flour and water and stir until smooth. Pour it into the pork mixture while stirring quickly to combine. Bring it to a boil; cook and stir for two minutes or until thickened.

Step 3: Boil the potatoes

Boil the potatoes (keep them whole if small enough or chop them into larger chunks) until tender. Remove them from the water to keep them from becoming too mushy once cooked through. Set aside.

Step 4: Finish cooking and serve with potatoes

Remove from the heat and stir in the sour cream and dill. Return to the heat; cook on low for one to two minutes or until heated through, but be sure not to bring the goulash to a boil. Serve over potatoes.

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Recipe Variations

• Add more flour: If you’d like a thicker, creamier pork goulash, you can add more flour to make it more like the Polish version.
• Top with sauerkraut: Top your pork goulash with a generous spoonful of sauerkraut and a dollop of sour cream. Garnish with a sprinkle of paprika and finely chopped parsley.

How to Store Pork Goulash

Store any leftover pork goulash in the fridge. Simply top the Dutch oven with its lid and put the cooled pan in the fridge until you’re ready to serve it again.

How long does pork goulash last?

Leftovers, if properly stored, will last in the fridge for up to four days. To reheat this meal, take the Dutch oven from the fridge and heat over medium-low, covered, stirring occasionally.

Pork Goulash Tips

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What type of pork cut should I use?

Pork shoulder or pork sirloin is best for a hearty, slow-cooked stew. They’re typically tougher meats and filled with flavor and well-marbled fat. This meat becomes fork-tender and succulent – perfect for this Hungarian pork goulash recipe.

Do I have to serve it over the potatoes?

No, you don’t have to serve it over the potatoes. You can opt to chop your potatoes and add them to the Dutch oven if you’d prefer. Either way is delicious.

What else should I serve with pork goulash?

A side of homemade corn bread is always a favorite–just be sure to smother it with butter and sprinkle paprika on top for a boost in flavor.