Saturday, May 17, 2014


600 grams lean pork
1 teaspoon salt
1 teaspoon ground black pepper
50 ml olive oil
2 onions
3 red bell peppers
2 carrots
2 chilli peppers
4 garlic cloves
2 tablespoons tomato paste
500 ml tomato puree
1 litre hot water
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons ground caraway seeds
1 tablespoon sugar
2 bay leaves
2 tablespoons minced parsley

Cut the meat into bite sized pieces, salt and pepper it, and fry it in the hot oil (in batches, don't overcrowd the pot) until evenly browned, then remove it from the pot and cover it with aluminium foil, to keep it warm. Slice the onion thinly, add it to the hot oil and fry it until it becomes translucent, then add the diced bell peppers and carrots and fry, stirring occasionally, for another 10 minutes, until the vegetables becomes tender. Whisk together the dry spices, mince the garlic and thinly slice the chilli peppers and add everything to the pot (along with the Worcestershire sauce) and fry for another few minutes, stirring constantly, making sure the spices don't burn.
Put the reserved meat back in the pot, add the tomato paste, sugar, bay leaves and tomato purée, bring to a boil and let it boil away for about 5 minutes, then pour in half of the water, stir well, cover it and cook it for about an hour (to and hour and a half, check the doneness with a fork), until the meat is completely tender. Half way through the cooking time, add the other half of the water. When the meat is done, remove the cover, take out the bay leaves and cook for another 15 minutes, to thicken up the goulash. In the end, stir in the parsley and serve immediately (yields 6 servings).