How to Prepare Ultimate Pork Goulash (Schweinegulasch)

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Pork Goulash (Schweinegulasch). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork Goulash (Schweinegulasch), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Goulash (Schweinegulasch) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Goulash (Schweinegulasch) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Pork Goulash (Schweinegulasch) using 14 ingredients and 8 steps. Here is how you cook it.

This is a hearty, paprika-based stew based on a German recipe, though the dish originates in Hungary. You can make it with beef as well. Leftovers are still tasty even after a couple days :)

Ingredients and spices that need to be Prepare to make Pork Goulash (Schweinegulasch):

1. 1 kg pork shoulder
2. 2 Tbsp cooking oil
3. 3 carrots (300 g)
4. 1 tsp caraway seeds
5. 4 potatoes (350-400g)
6. 250 g mushrooms
7. 3 onions
8. 3 cloves garlic
9. 2 bay leaves
10. 3 Tbsp sweet paprika powder
11. 60 ml red wine
12. 4 Tbsp tomato puree
13. 500 ml stock (vegetable, chicken, etc)
14. to taste Salt and pepper

Steps to make to make Pork Goulash (Schweinegulasch)

1. Cut the meat into bite sized chunks. Sprinkle with salt and pepper and let sit for at least an hour or up to a day.
2. Cut carrots, potatoes and mushrooms into large chunks. Dice the onions and garlic.
3. Brown the pork in oil until all sides have turned color. Remove from the pan and sprinkle with caraway seeds.
4. In the same pot, add the onions, garlic and bay leaves. Cook until soft and golden.
5. Add the paprika and tomato paste and stir in for a minute or two. Then add the wine and cook until the liquid evaporates.
6. Add the pork back into the pot, mix and add the broth. Bring to a simmer then turn heat to low.
7. Cook for 1 hour then add the other vegetables and cook for another hour. Adjust salt to taste.
8. Serve with noodles, spätzle, bread, steamed potatoes, etc. Also great with salads.

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