Goulash is a Hungarian dish in origin resembling a thick soup or stew. It can be rpepared with beef or pork and there are countless different recipes. The one described here is very simple, easy, and produces very good results.
- 1-2lb pork shoulder
- 2 medium onions
- 2 tbs flour
- 3 cups water
- 2 tbs tomato paste
- salt, pepper, bay leaves, paprika to taste
- 1 shot vodka
Cut up the meat into 1″ cubes and thrown into a frying pan with some butter. You can remove the excess fat if you desire, it adds to the flavor of the goulash though.
Brown the meet until no pink is left on the outside. Finely chop the onions and add to the frying pan.
Fry some more until the onions turn golden brown. Transfer the meat and onions into a ready dutch oven.
While the frying pan is still hot, fill it the water and wash the walls of all remaining bits of meat and onion. Pour the water into the dutch oven.
Add the salt, pepper, whole pepper corns, bay leaves, paprika and the tomato paste into dutch oven. Add a shot of vodka and mix all the ingredients together.
Bring the goulash to a boil, lower the heat, and let it simmer for about 1.5 hours. Taste test to make sure you have the right ammount of salt.
The meat should be tender. Serve the goulash over pasta, rice, or buckwheat kasha.