Pork And Pepper Goulash Recipe

Recipe By Slurrp

Pork and Pepper Goulash is a hearty and flavorful Hungarian dish made with tender pork, bell peppers, onions, and a rich paprika-infused sauce. This comforting stew is slow-cooked to perfection, allowing the flavors to meld together and the pork to become tender and juicy. Serve this delicious goulash over a bed of steamed rice or with crusty bread for a satisfying meal.

4.9
24 Rating -
Rate
Non Vegdiet
50minstotal
5minsPrep
45minsCook
50m.total
5m.Prep
45m.Cook
Pork And Pepper Goulash
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ingredients serve

Ingredients for Pork And Pepper Goulash Recipe

  • 0.38 pound Pork Shoulder, Cut Into Cubes
  • 1/2 tablespoon Vegetable Oil
  • 1/4 Large Onion, Sliced
  • 1/2 Bell Peppers, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Sweet Paprika
  • 1/4 teaspoon Caraway Seeds
  • 1/2 tablespoon Tomato Paste
  • 1 cup Beef Broth
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley For Garnish

Directions: Pork And Pepper Goulash Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and brown the pork cubes on all sides.
  • STEP 2.Add the onions and bell peppers to the pot and sauté until they start to soften.
  • STEP 3.Stir in the garlic, paprika, caraway seeds, and tomato paste, and cook for another minute.
  • STEP 4.Pour in the beef broth and bring to a simmer. Cover the pot and let it cook on low heat for about 2 hours, or until the pork is tender.
  • STEP 5.Season with salt and pepper to taste. Serve the goulash hot over rice or with crusty bread.
  • STEP 6.Garnish with fresh parsley, if desired.

Cooking Tips

  • For extra flavor, marinate the pork cubes in paprika, garlic, and olive oil for a few hours before cooking.
  • If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and stir it into the goulash during the last 10 minutes of cooking.
  • Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the goulash hot over a bed of steamed rice or with crusty bread.
  • Garnish with fresh parsley for added freshness and color.
  • Leftover goulash can be reheated in a pot over low heat or in the microwave.
Nutrition
value
669
calories per serving
39 g Fat44 g Protein35 g Carbs36 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    44g
  • Carbs
    35g
  • Fiber
    36g

MacroNutrients

  • Carbs
    35g
  • Protein
    44g
  • Fiber
    36g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    11mg
  • Vitamin A
    2790mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    1mg
  • Vitamin B9
    106mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    306mg
  • Manganese
    2mg
  • Phosphorus
    568mg
  • Selenium
    58mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp