Pork goulash
by Tavolino
A classic, aromatic pork goulash made from shoulder or ham, braised with bacon, carrots, and mushrooms in a beer-based sauce. This hearty dish is perfect for a family dinner.
Ingredients
- pork shoulder or ham 1 kg
- onion 1 piece
- garlic 2 cloves
- olive oil 2 tablespoons
- bacon 200 g
- wheat beer or cider 500 ml
- broth 250 ml
- carrot 2 pieces
- mushrooms 200 g
- tomato paste or passata 125 ml
- butter 1 tablespoon
- potato starch 1 tablespoon
- all-purpose flour 1 tablespoon
- allspice berries 3 pieces
- bay leaves 2 pieces
- sea salt 2 pinches
- pepper 2 pinches
- sweet paprika 1 teaspoon
- hot paprika 0.5 teaspoon
- dried oregano 0.5 teaspoon
Preparation
- 1
Cut the meat (1 kg) into approx. 1.5 cm cubes. Peel and finely chop the onion (1 piece) and garlic (2 cloves).
- 2
Heat the olive oil (2 tablespoons) in a large pot and sauté the onion for 5 minutes, stirring. Add the garlic.
- 3
Increase the heat, add the meat, and season with salt (2 pinches) and pepper (2 pinches). Sear until the meat is browned.
- 4
Add the chopped bacon (200 g) and the spices: allspice berries (3 pieces), bay leaves (2 pieces), sweet paprika (1 teaspoon), hot paprika (0.5 teaspoon), and oregano (0.5 teaspoon).
- 5
Fry everything for a few minutes, stirring. Pour in the beer (500 ml) and bring to a boil over high heat.
- 6
Pour in the hot broth (250 ml), cover the pot, and simmer over low heat for 90 minutes.
- 7
Add the peeled and sliced carrots (2 pieces), sliced mushrooms (200 g), tomato paste (125 ml), and butter (1 tablespoon).
- 8
Stir the ingredients, bring to a boil, cover, and cook for another hour until the meat is tender.
- 9
Mix the potato starch (1 tablespoon) with the all-purpose flour (1 tablespoon) and sift into the pot to thicken the sauce.
- 10
Cook for another 1-2 minutes until the sauce thickens. Serve with groats or potatoes.