Authentic Hungarian Pork Goulash Recipes

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

HUNGARIAN SZéKELY GULYáS

Steps:

• In a large dutch oven heat 2 tablespoons of pork lard and fry the bacon pieces until crisp. Remove the bacon pieces and add the chopped onions and let them soften for 5minutes.
• Now remove the pot from the heat and stir in the paprika powder. Continue stiring until it is all combined. Add all of the pork pieces and 1 cup of the beef broth and bring to a quick boil. Then reduce the heat right away to a simmer and cover the pot and let cook for 30minutes. Make sure to check occasionally and add more beef broth if necessary.
• In the meantime drain the sauerkraut and rinse with cold water. Squeeze almost all of the liquid out of the sauerkraut and add it to the gulyás. Add the cut up Kielbasa pieces or other smoked sausages or cooked and smoked ribs you have and stir together. Season with salt and pepper and the carraway seeds. Add 2 more cups of beef broth, cover the pot and simmer for another 15min.
• Finally stir in 2 cups of sour cream and season again if necessary. Serve with steamed potatoes or mashed potatoes and a dollop of sour cream on top. Enjoy!

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

HUNGARIAN PORK GOULASH

Steps:

• Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

HUNGARIAN GOULASH

Steps:

• Sprinkle meat chunks with salt and pepper to taste.
• Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
• Brown the meat â€" leave it alone for a few minutes to get a nice color.
• Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
• Add garlic and sauté til fragrant (30 sec or so)
• Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
• Cancel the saute. Seal the lid
• Push the meat/stew button and adjust time to 25 minutes.
• Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
• Cancel the keep-warm function and turn on Sauté
• Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
• Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
• Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
• Heat the broth in a separate pot or the microwave until boiling.
• Pour hot broth over the tarhonya.
• Cover and simmer on low for 20 min until tender.
• Season to taste.

HUNGARIAN GOULASH

Steps:

• In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
• Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
• Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
• Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
• Cover and cook over low heat for 2 hours or until tender.
• Re-taste for seasoning.
• Place lard or oil in the Instant Pot and press "Saute" button.
• Brown the meat stirring frequently.
• Add onions, garlic, peppers and continue stirring until onions are translucent.
• Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
• Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.