Diary of a Chef · Just Chefn Around

Pork Goulash

Name: Pork Goulash
Total time: 1 h 45 min
Yield: Approximately 1 quart
Ingredients: 10 oz boneless pork shoulder, trimmed, 1-inch cubes; 2 tbsp Hungarian paprika; 1½ tsp vegetable oil, canola oil, or lard; 5 oz onion, julienned; 1 tsp garlic, minced; 2 tbsp all-purpose flour; ⅓ cup white wine; 1 cup chicken stock, plus more as needed; 1½ tsp caraway seeds; 1½ tsp marjoram leaves, chopped (fresh or dried); 1½ tsp savory leaves, chopped (fresh or dried); 1 tsp lemon zest; 1 tbsp sour cream, garnish; 1 tbsp scallions, finely sliced

1 hour 45 minutes · Approximately 1 quart

By Diary of a Chef · from French Classics

Ingredients

10 oz boneless pork shoulder, trimmed, 1-inch cubes
2 tbsp Hungarian paprika
1½ tsp vegetable oil, canola oil, or lard
5 oz onion, julienned
1 tsp garlic, minced
2 tbsp all-purpose flour
⅓ cup white wine
1 cup chicken stock, plus more as needed
1½ tsp caraway seeds
1½ tsp marjoram leaves, chopped (fresh or dried)
1½ tsp savory leaves, chopped (fresh or dried)
1 tsp lemon zest
1 tbsp sour cream, garnish
1 tbsp scallions, finely sliced

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.

Instructions

1Paprika the pork

Oven to 350°F. Rub the pork with paprika; season with salt and pepper 10–15 minutes before cooking.
2Brown and build

Brown the pork in oil or lard. Add onions; sweat lightly. Garlic briefly. Sprinkle in flour, stir to absorb; deglaze with wine.
3Braise

Add stock, caraway, marjoram, savory. Bring to a simmer to thicken. Cover and braise in the oven until tender, about 1–1¼ hours.
4Finish

Degrease (dépouillage); adjust with stock. Add lemon zest; season. Serve garnished with sour cream and scallions.

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.