Pork shoulder goulash
You can cook a simple but tasty goulash for the whole family from a few ingredients relatively quickly. Use plenty of onions and pork shoulder as a base. This will add flavor to the spices, especially ground sweet and hot peppers. Colorful peppers will also make the goulash special.
Ingredients · Servings 5
- 800 g pork shoulder
- 3-4 onions
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 2 tablespoons lard
- 1 tablespoon tomato paste
- 2 cloves of garlic
- 2 tablespoons ground sweet paprika
- ground hot pepper (to taste)
- salt
- ground pepper
- crushed cumin
- 1-2 tablespoons plain flour
Method · 1 h 30 min
- Peel the onion and chop finely. Peel the garlic and cut into slices. Clean the meat and cut into cubes.
- Fry the chopped onion in hot lard until golden brown. Add the chopped meat and fry for a while (about 5 minutes) to brown it.
- Add sweet and hot peppers, tomato paste, garlic slices, season with pepper and cumin. Add a little salt and fry everything, but only briefly, about 10 seconds. Immediately pour in 600 ml of water and simmer for about 30 minutes. Add more water as needed during the stewing.
- Meanwhile, clean and chop the colorful peppers. Add the chopped peppers to the goulash base, thicken with stock (water in which we have mixed plain flour - according to the amount of sauce) and simmer for at least 20 minutes at a gentle boil.
- At the end of cooking, season the goulash with salt and pepper to taste and if necessary.
