Ingredients
Scale
- 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.