This dish is pure nostalgia for me. I grew up eating this with Mum’s handmade potato dumplings, which I would help her make. Goulash is a hearty dish originating in Hungary and every region has a different way of making it. Chunky cuts of fall-apart beef or pork are slowly cooked in a fragrant sauce infused with sweet paprika, onion and garlic. Serve with noodles, mashed potato, potato gnocchi or creamy polenta for a filling and comforting meal; I used polenta in the photo. A dollop of sour cream and a sprinkle of fresh parsley give this dish the perfect finishing touch.
Can Slow-cooked Traditional Goulash be made ahead of time?
Yes, you can refrigerate cooked Goulash for up to 3 days or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.
Is Slow-cooked Traditional Goulash suitable for leftovers?
Yes, Slow-cooked Traditional Goulash can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop.
Print Slow-cooked Traditional Goulash
- Total Time: 2 hours 45 mins – 3 hours 15 mins
- Yield: 4 1x
Ingredients
- 600 g (1.32 lb) pork scotch fillet, cut into bite-sized pieces (see note 1 for substitutes)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil, divided
- 2 large garlic cloves, finely chopped
- 2 onions, roughly diced
- 2 small carrots, roughly diced
- 2 stalks celery, roughly diced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds (optional)
- 2 tbsp tomato paste
- 1.5 tbsp flour
- 2 cups (480 ml) beef stock
- Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
- Braised red cabbage, to serve (optional)
- Sour cream, to serve
- Parsley, finely chopped, to garnish (optional)
Instructions
- Sprinkle the pork with salt and pepper, and toss to combine.
- Heat 1 tablespoon of olive oil on high heat in a large, heavy-based skillet and cook the pork for 3-4 minutes until browned, in batches if needed. Set aside.
- Heat the remaining 1 tablespoon of olive oil on high heat, and add the garlic, onions, carrots and celery. Cook, stirring for 4-5 minutes, until soft and fragrant.
- Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
- Stir in the flour to create a paste.
- Add the beef stock and cook, stirring for 2 minutes and bring to a gentle simmer.
- Reduce heat to the lowest setting and cook with the lid on for 2.5 hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add 1/2 cup of water if the sauce is sticking to the base of the pan.
- Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.
Notes
Note 1 – Any slow-cook cut works beautifully with this dish. Bone-in chicken thigh cutlets (reduce cooking time to 1.5 hours) or slow-cooker beef such as chuck steak, gravy beef or blade steak can be used.
MAKE AHEAD
Refrigerate cooked Goulash for up to 3 days or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.
LEFTOVERS
Refrigerate cooked Goulash for up to 3 days. Reheat in the microwave or on the stovetop.
Gigi says:
Can this be done in a slow cooker
Nicole says:
Hi Gigi, you could, but it would be a little fiddly. You’d need to follow the recipe to step 6, before transferring to a slow-cooker. It would need to be slow-cooked on low for 8 hours and then likely would also need to be reduced afterwards on the stovetop to get the lovely thick gravy. If you do try this, I’d love to hear how you went. Nic x