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Pork goulash with mushrooms recipe

Pork goulash with mushrooms recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

This pork goulash with mushrooms is hearty, comforting and perfect in autumn as the nights draw in. Serve with some seasonal vegetables or crusty bread.

3 people made this

IngredientsServes: 4

  • 600g pork loin or shoulder
  • salt and pepper, to taste
  • 4 tablespoons vegetable oil
  • 2 medium onions, sliced
  • 200g mushrooms, sliced
  • 1 small red or green pepper, diced
  • 150ml water
  • 4 bay leaves
  • 6 allspice berries
  • 1 packet instant brown gravy

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Cut pork into 5cm strips. Sprinkle with salt and pepper.
  2. Heat oil over medium high heat, brown the strips on both sides.
  3. Add onion and mushrooms, cook and stir for 5 minutes. Stir in diced pepper and seasoning. Pour water, cover and simmer for 15 minutes.
  4. In a separate saucepan, prepare the gravy according to the packet instructions. Stir in the goulash. Cook for another 5 minutes. Remove allspice berries, then serve.

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Hungarian Pork Goulash

This is a tasty, easy, traditional Hungarian recipe for pork goulash which the whole family will love and it’s only 292 calories per portion!

This is a tasty, easy, traditional Hungarian recipe for pork goulash which the whole family will love and it's only 292 calories per portion!

Goulash is a rich Hungarian meat stew that is characterised by tasty meats, vegetables and plenty of paprika. We've used smoked paprika to add a bigger flavour hit but you could use the un-smoked variety if you preferred. You could also add in more vegetables if you like too. In some varieties of the dish, root vegetables and potatoes are popular editions.

This dish is very easy to prepare and could easily be scaled to make more portions to save time with meal prep. It could also be done as a slow cooker recipe but you would want to use much much less liquid and ditch the peppers as they just vanish when done in the slow cooker.

Serving Size 1 portion

Servings 4

Amount Per Serving Calories 292 % Daily Value * Total Fat 12g 19 % Total Carbohydrate 15g 5 % Protein 31g 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Share this recipe

  • 500 g pork meat
  • 1 tsp salt and pepper
  • 2 tbsp flour
  • 2 tbsp rapeseed oil
  • 1 bay leaf
  • 2 onions
  • 3 cloves of garlic
  • 80 g celeriac
  • 1 tbsp parsley
  • 1 tsp paprika powder
  • 1 tsp groung caraway seeds
  • 50 ml Bourbon
  • 200 ml white wine
  • 300 ml water
  • 250 g chanterelle mushrooms


Mushroom Goulash or Mushroom Paprikash?

I see often times this dish is called mushroom goulash in English. Although this can be kind of the right usage in English, in Hungarian this is simply a paprikash.

Goulash in Hungarian is a thick soup, made with meat (or sometimes beans) and root vegetables. This dish is more like a mushroom stew than a soup, and it doesn’t have any root vegetables. Also it has one ingredient that you never see in an authentic Hungarian goulash: sour cream.

So if you want to be authentic regarding Hungarian food, please note that this mushroom stew is definitely a mushroom paprikash and not a goulash.


German Pork Goulash Stew

When I was a little girl, my family moved to Germany. My father was a Captain in the US Army, and Uncle Sam wanted my father to serve there. This was in the 1960s when the United States was still heavily battling Communism and the Berlin Wall went up overnight. My mother was scared to death that we were going to get stuck behind the wall. However, I could see looking at the map with my mother that Berlin was quite a distance from Kaiserslautern (400 miles or 626 km).

One of the dishes we enjoyed when we lived there was goulash. I’m not talking about the amalgamation of ground beef, tomato sauce, and macaroni that’s called goulash in the United States. I’m talking about the real thing, German Goulash Stew, pieces of beef, lots of onion, and good paprika with a little sour cream because the chef might be feisty and use the really hot paprika. I happen to like the pork version better, but if you don’t like pork, beef does very nicely, too.

Let’s make German Goulash Stew

There are different Goulashes all over, including the one from Transylvania, yes, Transylvania that adds sauerkraut at the end. It’s also delicious, so if you feel a little daring, try adding some good sauerkraut.

When you choose paprika, make sure it’s fresh and hasn’t been sitting around your spice rack unused for years and years. If you can find them, substitute whole red paprika peppers for the bells peppers.

I always put Armenian red pepper paste in my goulash. I also put it in my meatloaf and a host of other dishes. Depending on the brand you buy, it can be mild or hot, and will usually say on the jar how spicy it is. You can find it in the Mediterranean and international markets. Zergut and Noyan are both excellent brands.


Hungarian mushroom goulash recipe

Even with the inherent lack of much seasonal change here in California, I can tell when spring has lifted up through the wintry ground. The birdsong, the budding trees, the smell of rain on green, they all signify that start. A rebirth, again, is here. And so I must feel productive, winter excuses staving off those to-do lists no more. But enter in the family with young children. What energy I can muster up to do just a little bit more changes swiftly, my relative reserve tempered by the knowledge that if I stay up until 1AM to get something “important” done, I’ll pay for it for days. No sleeping in. No quiet afternoon nap on the weekend. It’s go, go, go.

As such, I am in a state of perpetual “almost done” these days. I almost finish folding the laundry then Sky-Girl interrupts with the need to breastfeed (9 months old today!). I almost finish cleaning the kitchen then find that Grub just wet his pants — on the carpeting. And Peach wants me to put her hair in a ponytail RIGHT NOW. There is always paperwork from work to address, which I try not to do after-hours (after-hours? for a physician? a joke…). “Almost done” becomes “half-assed” when I try to do some of these things one-handed or when distracted. We can settle some of this by a progressive meal prep. Yes, this I can do!

Enter in a cusp-of-spring cozy mushroom goulash. One can chop the onions, peppers, and mushrooms in a progressive fashion, taking long breaks in between each for baby care, toddler care, or for the kindergartener. So long as you reserve an hour or so to cook and about 30 total minutes of prep time (staggered as you wish throughout the day), you’re in good shape. And the leftovers give you a quick reheated meal option the next day. Enjoy the spring, your goulash, your important interruptions.


Polish Pork Stew

Ingredients

  • 2.5 lbs / 1200 g of boneless pork butt or shoulder
  • Salt and pepper
  • 2 tbs of cooking oil
  • 3 garlic cloves, crushed
  • 1 medium onion
  • 3 bay leaves
  • 6-8 peppercorns and allspice seeds (whole)
  • 2 carrots
  • 1 parsnip or parsley root
  • 5-6 pieces of dried mushrooms*
  • 1 tbs of fresh thyme
  • 4 tbs of flour
  • 1/2 cup of cold water

Instructions

Wash and dry pork and cut into cubes. Cut away some of the larger pieces of fat. Sprinkle with salt and pepper and set aside.

In a medium pot heat cooking oil, when hot add pork and brown until golden on the edges (about 10-15 min). In the mean time peel garlic and chop onion, peel and slice carrots and parsnip. When pork is done browning add onion and garlic and sauté for another 3-4 minutes.
Then add 5 cups / 1200 ml of water, bay leaves, pepper corns, allspice, carrots, parsnip, mushrooms (if have) and thyme.

Bring to boil, turn heat down to low and let simmer (covered) for at least 1.5 hours, until meat is super tender.

In a small glass or bowl whisk water with flour until smooth, add to stew and bring to boil to thicken.

Notes

Serve over dumplings, pasta or potatoes.

I’m serving mine over drop dumplings – kluski kładzione today, but I also love this stew over kluski śląskie or buckwheat.

As a side salad, I would serve a traditional Polish beet root salad or a home made Polish dill pickle .

* in the US, I get my mushrooms here . It’s a nice variety bend and it reminds me of the authentic Polish wild mushrooms. Link includes an affiliate link.


Porkolt recipe (pork pörkölt)

Cube the meat into 1 inch pieces.

I find the best cut for porkolt is pork shoulder. Leg of pork is also widely used in Hungary. Both will result in a great, delicious porkolt.

Sautée the onions over high heat in a large pot with 5 tablespoons of oil or goose/lard/pork fat.

In traditional Hungarian porkolt, the onions are sauteed over high heat until lightly golden. This is important for getting the right flavor out of the onions. See my tips for making a perfect porkolt below this recipe.

There are health-based debates nowadays about what kind of fat to use: vegetable oil or animal fat. You can use vegetable oil if you wish, but this dish will be more authentic when using good quality fat, esp. goose or duck fat. So I suggest you try it.

Once golden, take your onions off the stove. Stir in paprika.

To make the best goulash, you’ll definitely need high quality, preferably Hungarian paprika. Check out Bende Hungarian Paprika Powder Sweet 8oz/226g.

Don’t be afraid of the quantity of paprika. I know it seems like a lot, but this is how original Hungarian porkolt is made. And don’t forget, we are making a stew where the only spice is paprika, so we need to use a lot if it.

Add the meat
Sear the meat

Add diced tomatoes, green peppers, and salt and pepper to taste. Stir and cook over medium heat for 5 minutes.

Note that we still haven’t added any liquid to our porkolt up to this point, it has been seared and cooked in its own juices.


Recipe Summary

  • 1 garlic clove, crushed
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon caraway seeds, crushed
  • ¼ teaspoon black pepper, divided
  • Cooking spray
  • 1 (1-pound) pork tenderloin, cut into 1-inch pieces
  • 2 cups coarsely chopped onion
  • 1 bacon slice, finely chopped
  • 1 ¾ cups water, divided
  • 1 cup chopped seeded tomato
  • 1 tablespoon paprika
  • ¾ cup beer
  • ⅛ teaspoon crushed red pepper
  • 3 Hungarian wax chiles, seeded and cut into 1-inch pieces
  • 1 ½ tablespoons all-purpose flour
  • 8 ounces uncooked egg noodles
  • 1 tablespoon butter
  • 3 tablespoons sour cream
  • Chopped parsley (optional)

Place garlic in a small bowl mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.

Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl toss. Add pork to pan sauté 6 minutes, browning on all sides. Remove pork from pan.

Reduce heat to medium-high return pan to heat. Add onion and bacon sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomato, paprika, and beer bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles simmer 15 minutes. Add pork to pan simmer 15 minutes, stirring occasionally. Combine remaining 1/4 cup water and flour in a small bowl stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil cook 1 minute, stirring constantly.

Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired.


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