Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me.
While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is to use the same amount of onions as protein, a great amount of sweet paprika powder for color and texture (sometimes hot paprika is added), as well as a special season mix of 1/3 thyme, 1/3 caraway seeds, and 1/3  lemon peel (yellow part only), all finely chopped and added to the meat while sauteing, to impart a rich, un-mistaking goulash-flavor. Of course, salt and pepper is a must.
Naturally, as with most dishes that have been around that long, there are dozens of variations,- you can add (or not) garlic, rosemary, bell peppers, potatoes, marjoram, red wine, bell peppers (zigeuner goulash) and even sauerkraut (Szegediner goulash). Also very popular is goulashsuppe (goulash soup). The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.
Because of the collagen in the meat, as well as the large amount of onions and ground paprika, no flour is needed to thicken the sauce.
Best enjoyed with pasta, goulash can also be served with rice, bread dumplings or potato dumplings, mashed potatoes, croquette potatoes, roast potatoes or just plain rustic bread.
Myself, I enjoy any type and version of goulash, paired with any good side dish that’s available 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about “Original Hungarian Goulash”,
as well as its History and Evolution through the Centuries.

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Click here for  Hungarian Beef Goulash  on  ChefsOpinion
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Click here for   Goulash Soup  on  ChefsOpinion
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Click here for more  Goulash   on  ChefsOpinion
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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Hans’ Pork Goulash With Peppers & Pasta Pearls

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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8 comments

  1. Hans, you mention in your commentary “The big difference between preparing goulash and a regular stew is that for goulash, the onions are sautéed first until broken down and lightly colored, THEN the meat is added, and sautéed until all liquid has evaporated.” However in your accompanying pics you seem to indicate otherwise. Which is correct?

    Liked by 1 person

    1. Hi Chris,
      Both are correct 🙂
      USUALLY, for meat other than pork, the ratio of onions and the method are followed to get the proper texture of the sauce.
      However, this particular recipe works just fine as is, since pork requires much less time to cook than the other types of protein typically used for goulash and the meat would be overcooked using the original method, also, the presence/amount of tomato paste, which thickens the sauce.
      (Hence the Name of the dish, “Hans Pork Goulash”, which indicates a variation from the original method/ingredients 🙂
      Cheers !

      Like

  2. I have fond memories of Goulash. This stew was one of my practical exam dishes in Culinary school thirty years ago. I use to love goulash, but have transitioned to veganism. However, great recipe chef!

    Like

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