Hearty Pork Goulash with Potatoes & Carrots

Appetizing, aromatic, with thick gravy. For the whole family. Classic pork goulash with potatoes and carrots is a dish that combines meat and side dish. Accessible even for a beginner. It is easy and quick to prepare, suitable for family dinners and holiday feasts.
cook time: 1h 40 min
Freya Ashford
Hearty Pork Goulash with Potatoes & Carrots

Nutrition Facts (per serving)

139
Calories
10g
Fat
6g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes 300 g
Salt to taste
Ground black pepper to taste
Butter 40 g
Potato 300 g
Caraway 1 tsp
Carrot 200 g
Pork 800 g
Paprika 20 g
Meat broth 500 ml
Flour 50 g

Recipe instructions

Step 1

Step 1
How to make classic pork goulash in a saucepan? First, prepare the necessary ingredients according to the list. If you use frozen meat, you must first defrost it properly on the bottom shelf of the refrigerator. You can replace fresh tomatoes with ketchup or tomato paste. You can use any vegetable oil.

Step 2

Step 2
Wash the meat, be sure to dry it with a paper towel, otherwise excess moisture will not allow it to fry — it will stew. Cut into small pieces. Pork needs no bones, just pulp. Choose a part of the carcass according to your taste. This could be a ham, shoulder, carbonate, tenderloin, etc. I have a ham.

Step 3

Step 3
Place the chopped pork in a plastic bag, add flour and shake so that the flour is evenly distributed throughout the meat.

Step 4

Step 4
Peel the potatoes and cut into 2-4 pieces depending on size.

Step 5

Step 5
Peel the carrots and cut into slices or cubes.

Step 6

Step 6
Wash the tomatoes and cut into small cubes.

Step 7

Step 7
Peel the onion and cut into small cubes.

Step 8

Step 8
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the onion and fry, stirring, until translucent. If desired, you can fry 1-2 chopped garlic cloves along with the onion.

Step 9

Step 9
Add pork, paprika and cumin. Fry, stirring, for 5-7 minutes until a golden crust appears on the meat.

Step 10

Step 10
Pour half the hot broth into the pan and stir. Then pour in the remaining hot broth.

Step 11

Step 11
Add potatoes, carrots and tomatoes to the pan. Salt, pepper and mix everything. Bring the broth to a boil.

Step 12

Step 12
Simmer the goulash with gravy over low heat under the lid for 1-1.5 hours until the meat and vegetables are soft. You can also cook goulash in a cauldron or in a frying pan, preferably a deep one.

Step 13

Step 13
Place the finished pork goulash with vegetables on plates and sprinkle with chopped herbs. Bon appetit!

Additional rubrics

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