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Goulash

  • 800 g Chicken Stock
  • 30 g Clarified Butter
  • 100 g Onion, minced
  • 30 g Garlic, minced
  • 450 g Pork, diced
  • 3 T Sweet Paprika
  • 100 g Red Bell Pepper, diced
  • 100 g Green Bell Pepper, diced
  • 200 g Tomatoes, diced
  • 200 g Carrots, diced
  • 200 g Starchy Potatoes, diced
  • 1 Bay Leaf
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • For Serving
    • Sour Cream
    • Fresh Cilantro Leaves
  1. Build base. Preheat dutch oven over medium-high heat. Melt butter in dutch oven. Stir in onion and cook 8 minutes. Stir in garlic and paprika, and cook 1 minute to take off some of the rawness.
  2. Cook meat. Stir in pork and cook 10 minutes, stirring occasionally. Stir in bell peppers and scrape up some of the fond. Cook 8 minutes, stirring occasionally.
  3. Scrape up fond. Add tomatoes and scrape up remaining fond, adding some stock if necessary. Add carrots, potatoes, stock, salt, pepper, and bay leaf.
  4. Simmer. Bring to boil, cover, and reduce. Simmer 40 minutes.
  5. Garnish and serve with sour cream and cilantro.

  1. Killebrew, Kimberly. "Authentic Hungarian Goulash (Gulyás)." The Daring Gourmet. 7 January 2013. ↩