Slow-cooked Traditional Goulash

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 pork or beef 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 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.

Is Slow-cooked Traditional Goulash suitable for leftovers?

Yes, Slow-cooked Traditional Goulash can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.

Slow-cooked Traditional Goulash

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• Total Time: 2 hours 45 mins–3 hours 15 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Sprinkle the pork with salt and pepper and toss to combine.
2. 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.
3. 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.
4. Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
5. Stir in the flour to create a paste.
6. Add the beef stock and cook, stirring, for 2 minutes and bring to a gentle simmer.
7. 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.
8. Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.

Equipment

Large Wooden Spoon

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Staub Chistera

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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. 

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 2½–3 hours
• Category: goulash, slow cook, traditional goulash
• Method: pan sear, slow cooker
• Cuisine: Hungarian