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🍽️ Traditional Hungarian Goulash in a Pot

477 kcal · 30 min · 4 servings

Ingredients

• 600 g pork (shoulder)
• 2 onions
• 4 garlic cloves
• 2 tbsp ghee
• 0.5 tsp caraway seeds
• 2 tbsp tomato paste
• 250 ml dry red wine
• 600 ml meat broth
• salt
• 1 yellow bell pepper
• 250 g diced tomatoes (can)
• pepper (from the mill)
• 1 tbsp sweet paprika powder
• cayenne pepper

Instructions

1. 1. Rinse the meat under running water and then pat it completely dry with a kitchen towel.
2. 2. Cut the meat into coarse, bite-sized cubes.
3. 3. Peel the onions and the garlic.
4. 4. Finely chop the onions and the garlic.
5. 5. Heat the ghee (clarified butter) in a large pot.
6. 6. Sear the meat cubes in it on all sides.
7. 7. Add the chopped onions and garlic to the meat.
8. 8. Sauté the vegetables briefly.
9. 9. Add the cumin seeds and the tomato paste.
10. 10. Toast the spices and the paste briefly.
11. 11. Deglaze the mixture with the red wine.
12. 12. Pour in the meat broth.
13. 13. Season the sauce with salt to taste.
14. 14. Place the lid on the pot.
15. 15. Let the goulash cook with the lid closed for about 1 hour.
16. 16. Rinse the bell pepper under running water.
17. 17. Cut the bell pepper in half lengthwise.
18. 18. Remove the seeds and the white inner membranes from the pepper.
19. 19. Cut the pepper into thin strips.
20. 20. Add the pepper strips to the pot after the first cooking time.
21. 21. Add the chunky tomatoes.
22. 22. Let the goulash cook for another half hour.
23. 23. Season the dish with salt.
24. 24. Season the dish with pepper.
25. 25. Season the dish with paprika powder.
26. 26. Season the dish with cayenne pepper.
27. 27. Serve the finished goulash in a traditional cauldron.

Nutrition per serving

• kcal: 477
• Protein: 29 g · Fett/Fat: 33 g · Carbs: 8 g