Pork Goulash

## Hearty Pork Goulash Recipe

Pork Goulash

Pork stew embodies the comforting essence of a home-cooked meal. By using carefully selected pork, aromatic vegetables, and traditional spices, this goulash transforms into a gourmet delicacy that is both straightforward to prepare and easily customizable. As it simmers, the stew develops a rich aroma, with each bite unveiling layers of flavor that invite you to savor more. This dish is ideal for preparing in advance or freezing, making it a practical option for a weekday lunch or an evening with friends. Follow the recipe.

Ingredients: simple, total time: 2h 30 min., 4-5 servings

800 g of pork neck/ or shoulder or thigh- cut into cubes
3 Tbsp of oil/ or fat
1 medium golden onion/ finely chopped
1 red onion/ finely chopped
2 medium carrots / blended
2 large cloves of garlic/ minced
2 Tbsp of red ground pepper- allspice, you can use + 1 tsp hot ground pepper if you like
2 bay leaves
1 tsp bio dry spice Vegeta
1 tsp salt and black pepper/ or to taste
450 ml broth/ or water
250 ml tomato sauce/ or fresh tomatoes for richer taste
250 ml water/ or as needed
1 tsp dry parsley for sprinkling/ or thyme

Preparation:

Cut the meat into bite-sized cubes and set aside.
Peel the carrots and cut them into pieces, then blend them and put them aside.
Finely chop the onion and garlic.
In a large saucepan, heat the oil or fat over medium-high heat, add the chopped onion and sauté until translucent and soft.
Add the diced meat and let it simmer coveted about 20 minute's with stirring occasionally.
Now add blended carrots salt ,black pepper and minced garlic, simmer covered to low moderate heat about 15 -20 minutes.
Pour 450 ml stock or water to cover ingredients, add the bay leaf and reduce the heat to low.
Cover pot and let it simmer for about 80 minutes, stirring occasionally with adding water if necessary, until the meat is tender and the sauce thickens.
During cooking after 40 minutes passed, add peeled tomatoes, 2 flat spoons of ground red pepper, (you can add 1 teaspoon hot pepper instead of allspice if you like.)
15 minute's before the end of cooking time, control taste and add additional seasoning if necessary, sprinkle with parsley or thyme.

Serve warm, with mashed potatoes , pasta or polenta. Sprinkle with grated Parmesan cheese.

Buon appetito!

NOTE:

In this recipe I used pork neck meat, I added 1 teaspoon of red ground hot pepper. Hot is felt just a little on the tongue.
Keep the rest of the food covered in the refrigerator for up to 4 days.
You can freeze this goulash, pack it in special boxes with a lid.
Defrost, remove one day before and transfer to the refrigerator.