The Only Pork Goulash Recipe You’ll Ever Need: Why This Family Classic Is Still a Kitchen Legend

There are hundreds of recipes that will tell you how to cook the meat properly, but there are few that will conquer your heart and will make you cook the same dish again and again. This might also concern the famous Hungarian goulash, the fame of which has spread across continents and has become a true legend in many European countries.

If you’ve been craving for tender pork with delicate tomato sauce, here’s an idea for your next dinner at home.

Ingredients: 500 g of pork, 1 onion, 2–3 cloves of garlic, 3 tbsp of flour, 3–4 tbsp of tomato paste, vegetable oil for frying, salt to your taste, meat spices (paprika, rosemary, coriander, or others), fresh herbs.

Remove excess fat and membranes from the meat, then cut it into medium-sized pieces. Place the pork in a preheated skillet with vegetable oil and cook over medium heat until browned on all sides.

Peel the onion and cut it into small cubes or half-rings. Add it to the skillet with the meat. When the onion is soft and lightly browned, add the minced garlic to the pan. Cook everything together for a few minutes so the garlic releases its aroma and infuses the meat.

Once the meat is fried with the onions and garlic, season with salt, add the meat spices and optionally bay leaf. Stir well and cook for a few minutes. Sprinkle in the flour, stir, and continue cooking.

Add the tomato paste to the meat and onions, stir, and cook for 2–3 minutes over medium heat. Pour in a cup of hot water, cover, and simmer over low heat for 40–50 minutes, until the meat is tender.

Move the finished goulash to a plate and sprinkle with fresh herbs like parsley, dill, or cilantro. The herbs will add freshness to the dish and make it look more appealing.

Pork goulash is best served hot so that the sauce stays thick, and the meat remains juicy and tender. The dish pairs perfectly with mashed potatoes, rice, or pasta.