Best Pork Goulash Recipes

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

QUICK PORK GOULASH

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
• Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

PORK GOULASH

Steps:

• Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
• Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 minutes until the sauce has thickened.
• For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
• Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
• Serve scattered with oregano.

PORK AND SAUERKRAUT GOULASH

Steps:

• Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
• Add the onion, green and red bell peppers, mushrooms, and paprika.
• Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
• Cover and simmer over medium low heat for 1 hour or until meat is tender.
• Season to taste with salt and pepper.
• Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

PORK GOULASH WITH HERBY DUMPLINGS

Steps:

• Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
• To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
• If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

SLOVAK PORK GOULASH WITH SAUERKRAUT

Steps:

• Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
• Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
• Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
• Mix sauerkraut with goulash before serving.

HUNGARIAN PORK AND SAUERKRAUT GOULASH

Steps:

• Cut pork into 2-inch cubes.
• In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
• Bring to boil; reduce heat and simmer, covered, 1 hour.
• Add paprika; stir to dissolve. Add sauerkraut; mix well.
• Simmer, covered, until meat is tender, 1 hour or longer.
• Stir in sour cream; heat thoroughly.

PORK GOULASH IN CROCK POT

Steps:

• Mix first 6 ingredients in a 3-quart or larger slow cooker.
• Cover and cook on low 7 to 9 hours until pork is tender.
• Stir in sour cream and dill.
• Serve over dumpling egg noodles with sweet peas.

PORK GOULASH (SLOW COOKER)

Steps:

• In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
• Cover and cook on LOW for 7 to 9 hours or until pork is tender.
• When ready to serve, stir in sour cream (if using) and dill.

GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)

Steps:

• Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
• Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
• SOUP DUMPLINGS.
• Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
• Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.

PORK GOULASH WITH APPLE AND ONION

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
• While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
• To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

GERMAN PORK AND SAUERKRAUT GOULASH

Steps:

• Coat pork cubes with a mixture of flour, salt, and paprika.
• Spray a large non-stick skillet with non-stick cooking spray.
• Add pork; cook until browned, about 5 minutes.
• Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
• Remove bay leaf.
• Gradually stir in sour cream.
• Heat gently, stirring frequently; do not boil,
• sprinkle with parsley.
• Serve over hot cooked noodles, if desired.

LOW CARB PORK 'ENCHILADAS' GOULASH

Steps:

• Preheat broiler on high.
• Mix pork, parmesan, sour cream, and taco seasoning in a small bowl.
• Spoon half the mixture down the middle of one of the slices of cheese.
• Roll up and place, seam down on a nonstick cookie sheet.
• Repeat with other slice of cheese and remaining pork mixture.
• Place on top rack in oven and cook about 4 minutes.
• Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges.
• Spoon onto a plate and serve immediately!

HUNGARIAN GOULASH WITH PORK TENDERLOIN

Steps:

• Mash garlic with the back of a knife. Place it in a small bowl. Add 1/4 teaspoon salt, 1/4 teaspoon caraway seeds, crushed pepper. Continue to mash as it softens.
• Sprinkle pork tenderloin in salt and pepper. Heat oil in a large pot or dutch oven over medium high heat. Brown pork tenderloin on all sides.
• Remove pork from pot. Add onion, bacon, and jalapenos and cook until bacon is crispo - about 7 mins
• Add garlic mixture to pot. Sautee 1 minute.
• Add flour and stir to combine thoroughly.
• Add water, paprika and beer. Bring to a boil and then reduce heat and simmer for 30 minutes.
• Add crushed red pepper. Simmer an additional 15 minutes.
• Add pork. Simmer 15 minutes.
• Cook noodles according to package directions. Drain and add butter and 1/4 teaspoon caraway seeds.
• Serve pork over noodles. Eat and enjoy.

PORK AND SAUERKRAUT GOULASH

Steps:

• Dredge meat with flour.
• Heat oil in a large skillet, when hot, add meat and cook until well browned.
• Remove and set aside.
• In same skillet, saute onion, garlic, and green pepper for 5 minutes.
• Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.
• Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.
• Cover and simmer for 1 1/2 hours.
• Remove Bay leaf
• Serve with sour cream and parsley.

SPICY PORK AND CHILLI-PEPPER GOULASH

Steps:

• Preheat the oven to 180°C/350°F/gm 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a crisscross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar, bring to the boil, put the lid on top, then place in the preheated oven for 3 hours. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it's not quite there yet, put the pot back into the oven for a little longer! When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy. Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley.

PORK OR LAMB GOULASH A' BLANC

Steps:

• Saute onion in oil until onion is tender.
• Add remaining ingredients EXCEPT sour cream.
• Cover and simmer slowly 1 1/2 hours.
• (You can simmer in the oven in a tightly covered baking dish at 325F for 2 hrs.) You may add sour cream before serving.
• Do not boil after adding it.
• Serve over hot cooked noodles, spaetzle, or mashed potatoes.

PORK GOULASH

Steps:

• Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
• Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
• Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.