Pork Goulash
Another recipe from our recent Eastern European ‘Big Eat’ at the Kindle Centre. Thanks to Emilia from Old Granary Pierogi for not only the recipe but coming along on the day to tirelessly make pierogi all morning and this delicious goulash…plus a whole host of other Polish and Eastern European recipes which we’ll also post on our recipe pages.
The goulash is particularly scrumptious served with Potato Pancakes (Placki Ziemniaczane)
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 kg diced lean pork meat (tenderloin, shoulder), sliced into 2/3 cm chunks
- 200g pancetta or smoked bacon, diced
- 3 whole all spice
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp hot paprika (or chilli)
- 1/2 tsp dried oregano or 1 tsp fresh thyme leaves
- 500ml cider
- 250ml hot stock (vegetable bouillon, pork or chicken stock)
- 2 carrots, scrubbed and diced
- 200g chestnut mushrooms, sliced in half
- 125ml tomato passata
- 1 tbsp butter
- 1 tbsp plain flour
- 1 tbsp corn flour
Method
- In a large saucepan on a medium heat fry the onion until translucent, add the garlic and fry for a minute more. Turn up the heat and add the diced meat, season with salt and pepper and brown all over.
- Add the chopped pancetta/smoked bacon and spices (all spice, bay leaves, smoked paprika, hot paprika, oregano/thyme), cook for 3 minutes before pouring in the cider. Bring to a simmer.
- Pour in the hot stock with the diced carrot. Cover the pan, reduce the heat and braise for 30 minutes or until the meat is nearly tender.
- Add the halved mushrooms, passata and butter. Cover again and simmer until everything is fully tender (pork tenderloin will take considerably less time than shoulder).
- To thicken the goulash , combine the flours with water and stir into the pan.
- Check the seasoning, adding more salt and pepper to taste. Serve.
