Goulash was once the food of poor shepherds–in fact, that’s how the dish got its name, which is derived from gulyas, the Hungarian word for shepherd.
Goulash can be made with almost any type of meat–beef, lamb, pork or even “wild meats” such as venison, boar or rabbit — though most recipes today use beef. The dish also features a mixture of tomatoes, peppers, onions and paprika, this last an essential spice in Hungarian cooking.
I found I had cubed pork in the freezer and fancied trying to make (Hungarian) goulash, leaving to cook all day. This is what I found:
Ingredients
- 1 cup chopped onion
- 1 clove of garlic, crushed
- 500g cubed meat (I used pork)
- 60g tomato puree
- 1/4 cup of water
- 2 teaspoons paprika (spicy Hungarian is best, though I fancy trying smoked paprika)
- black pepper and salt to taste.
Method
Brown the cubed meat in a frying pan with a little oil. The meat doesn’t need cooking all the way through.
In a slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Ideally serve with hot cooked spätzle to be authentic, or papardelle pasta. Serves 4.
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