Hungarian Paprika Pork Goulash Stew with Peppers
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds cubed pork roast
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 2 red bell peppers, sliced
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the cubed pork roast and brown it on all sides for about 6 minutes.
- Lower the heat to medium and stir in the diced onions. Cook for 4 minutes until the onions start to soften.
- Add the minced garlic and sliced red bell peppers. Stir and cook for 3 minutes.
- Sprinkle in the Hungarian sweet paprika and caraway seeds. Stir for 30 seconds to coat the ingredients without letting the paprika burn.
- Pour in the chicken broth and add the diced tomatoes along with the salt and black pepper. Bring the mixture to a simmer.
- Cover the pot and cook on low heat for 1 hour and 15 minutes, stirring occasionally, until the pork is fork-tender.
- Remove the lid for the last 10 minutes if you want the broth slightly thicker. Stir in the chopped fresh parsley just before serving.
Notes
Brown the pork well at the start to build flavor in the broth. If the stew thickens too much on reheating, add a splash of broth to loosen it. Leftovers keep in the fridge for three days and taste even better the next day once the paprika has settled.
Course: Soup
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife, Cutting board