Slow-cooked Traditional Goulash
Servings: 4
Calories: 371kcal
Hearty, flavoursome and comforting, this Slow-cooked Traditional Goulash recipe is a great set-and-forget meal to have cooking away on the stove while you get on with other things. You can serve it with whatever you like, from pasta to mash, and it's great paired with tangy braised red cabbage on the side. Make extras to stash in the freezer.
Ingredients
- 600 g pork scotch fillet (pork butt) or beef chuck (casserole/braising) or blade steak, cut into bite-sized pieces (see note 1 for substitutes)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 garlic cloves (large), finely chopped
- 2 onions, roughly diced
- 2 small carrots, roughly diced
- 2 celery stalks, roughly diced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds (optional)
- 2 tbsp tomato paste
- 1½ tbsp flour
- 500 ml beef stock
To Serve
- Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
- Braised red cabbage (optional)
- Finely chopped flat-leaf parsley to garnish (optional)
- Dollop of sour cream
Instructions
- Sprinkle the pork with salt and pepper and toss to combine.
- Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over high heat and cook the pork for 3–4 minutes until browned, in batches if needed. Set aside.
- Heat the remaining 1 tablespoon of olive oil and add the garlic, onion, carrot and celery. Cook, stirring, for 4–5 minutes, until soft and fragrant.
- Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
- Stir in the flour to create a paste.
- Add the beef stock and cook, stirring, for 2 minutes and bring to a gentle simmer.
- Reduce the heat to the lowest setting and cook, covered, for 2½ hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add ½ cup (125 ml) of water if the sauce is sticking to the base of the pan.
- Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.
Notes
Note 1 – Any slow-cook cut works beautifully with this dish, even bone-in chicken thigh cutlets (reduce cooking time to 1½ hours).
MAKE AHEAD
Refrigerate cooked Goulash for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.LEFTOVERS
Refrigerate cooked Goulash for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop.Nutrition Facts
Slow-cooked Traditional Goulash
Amount per Serving
Calories
371
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
90
mg
30
%
Sodium
754
mg
33
%
Potassium
1147
mg
33
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
33
g
66
%
Vitamin A
6687
IU
134
%
Vitamin C
9
mg
11
%
Calcium
76
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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