You can also use bone broth, beef stock or vegetable stock. I use homemade chicken stock most of the time, but beef stock, bone broth or vegetable broth can be used instead. Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. The most important thing I feel I have to mention is to make sure that you brown the meat properly before adding the rest of the ingredients. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it. Remove the browned meat from the pan, add a little more of the fat and continue until all the meat is browned, by this rather small amount of meat 2 or 3 batches should be enough, but it really depends on the size of the pan. I used homemade chicken stock to make the Hungarian goulash with pork, I have it in the fridge or freezer most of the time. I made Naan again today and I needed to make something for dinner like a stew so I could really enjoy the Naan and dip it in some nice and tasty stew. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. SPINACH AND PORK STEW – A very aromatic stew with tender pork pieces and spinach. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Do not overcrowd the pan and add more of the fat between the batches. Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. My Newsletter This stew could be made with beef, chicken or even with no meat at all. The ingredients used to make this Hungarian goulash with pork are very basic and cheap: pork, potatoes, lots of onions, peppers and paprika powder. By registering to our newsletter, you confirm the usage of your email to receive recent posts from WhereIsMySpoon, @2018 - Where Is My Spoon. I learned a lot today. If the meat is not tender enough, prolong the cooking time, checking every five minutes or so, until the meat is very tender. Instagram. A hearty and comforting Hungarian goulash or stew with pork and potatoes, red bell peppers and lots of paprika powder. I don’t need to add any salt most of the time, the reduced stock is usually salty enough, but do add some salt if you feel it is necessary. All Right Reserved. In the meantime peel and cut the potatoes into larger chunks. If you don’t make stock yourself, make sure you buy a good and tasty stock. Add the stock and the hot water. I dilute the stock I use especially if it is already salted, so about half the quantity stock and half the quantity hot water. The kind of stew we used to eat more often than any other was the simple potato stew, which was mostly vegetarian. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Spinach and Artichoke Dip In a Bread Bowl. Serve immediately or reheat. Hello! You will find lots of Romanian and German recipes, but not only. Romanians are big pork eaters, especially in winter. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. Looking for more recipes? Add the potatoes … Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes. A day older, a day wiser. I make this potato stew nowadays very often as well, but I add some sausages most of the time, my kids like that version better. The potatoes I use are regular predominantly waxy potatoes. When my grandmother really wanted something special, then she would make this Hungarian style paprikash with pork, lots of sweet paprika powder and potatoes. There may be affiliate links within the post, see my, ½ teaspoon hot paprika powder (but not smoked), Snickerdoodle Recipe Without Cream of Tartar, Harlequin Cake Recipe – Romanian Layered Cake. The meat used to cut the goulash pieces is taken from the leg/ ham of pork, either out of the top round, the gammon piece or more commonly the flank of the pork. Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. To obtain the best results, make sure that the pork cubes are dry before you start frying them in lard or oil. If you don't make stock, use your favorite stock brand to make the stew. Really good paprika powder is not very expensive either, and it is definitely worth it to pay one or two Euros (or dollars) more to get real and tasty paprika powder. Heat about 1/3 of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan. CABBAGE CASSEROLE WITH PORK RIBS – Comforting cabbage casserole recipe with smoked pork spare ribs and tomatoes, a typical Romanian cabbage recipe. 500 g/ 1 lb pork (cut from the flank or the entire leg/ham of the pork), 500 g/ 1 lb onions (about 5 medium onions), 200 g/ 7 oz carrots (about 3 medium carrots), 250 ml/ 8.4 fl.oz/ 1 cup stock (See note 3), 500 g/ 1 lbs potatoes (predominantly waxy potatoes), fine sea salt and freshly ground black pepper. Chop the pork meat into 1 inch cubes. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. If the stock was salty enough, you might not need to add extra salt. Adjust the taste with freshly ground black pepper and add some salt as well if necessary. Adjust the taste with some freshly ground black pepper.