Ingredients
Scale
- 600 g (1 lb 5 oz) pork scotch fillet (pork butt) or beef chuck (casserole/braising) or blade steak, cut into bite-sized pieces (see note 1 for substitutes)
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tbsp olive oil
- 2 large garlic cloves, finely chopped
- 2 onions, roughly diced
- 2 small carrots, roughly diced
- 2 celery stalks, roughly diced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds (optional)
- 2 tbsp tomato paste (concentrated puree)
- 1½ tbsp flour
- 2 cups (500 ml) beef stock
- Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
- Braised red cabbage, to serve (optional)
- Sour cream, to serve
- Finely chopped flat-leaf parsley, to garnish (optional)
Instructions
- Sprinkle the pork with salt and pepper and toss to combine.
- Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over high heat and cook the pork for 3–4 minutes until browned, in batches if needed. Set aside.
- Heat the remaining 1 tablespoon of olive oil and add the garlic, onion, carrot 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 the heat to the lowest setting and cook, covered, for 2½ hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add ½ cup (125 ml) 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, even bone-in chicken thigh cutlets (reduce cooking time to 1½ hours).
MAKE AHEAD
Refrigerate cooked Goulash for up to 3 days in an airtight container, 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 in an airtight container. Reheat in the microwave or on the stovetop.
- Prep Time: 15 mins
- Cook Time: 2½–3 hours
- Category: goulash, slow cook, traditional goulash
- Method: pan sear, slow cooker
- Cuisine: Hungarian