Spicy Pork Goulash
A traditional Hungarian dish, goulash is more of a soup than a stew. You can serve it over rice for a heartier meal.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 3 Tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, finely minced
- 2 Tbsp. hot paprika
- 1 Tbsp. tomato paste
- ½ tsp. ground caraway
- 1 tsp. cayenne pepper
- 2 lbs. pork stew meat, such as pork shoulder, cut into 1” pieces
- 1 quart chicken stock
- 2 tomatoes, seeded and roughly chopped
- 1 red pepper, seeded and roughly chopped
- 2 potatoes, cubed
- Over low-medium heat, heat the oil in a large Dutch oven. Add the onion, garlic, paprika, tomato paste, caraway, and cayenne until onion is softened, about 6–8 minutes.
- Turn up the heat and add the pork, give it a good stir, and cook until pork is browned, 8 minutes.
- Add the stock or water and bring to a boil. Lower the heat and let simmer, covered, for 40–60 minutes, until pork is tender.
- Add tomatoes and bell pepper; let simmer for another 15 minutes.
- Add the potatoes and let simmer until potatoes are cooked, about 20 minutes. Ladle into bowls and serve.