Butcher’s Goulash

Yesterday I cooked up my infamous goulash and I posted a pic on Twitter. Today I figured I’d post the recipe for those that are interested in how to make this dish. Note that this isn’t the original recipe, but one I learned when I worked in a butchery, hence the name. This recipe serves 4 people.

Ingredients:

  • 800 grams of pork meat; use what you like, but I love to use pork shoulder for this, as that’s very tender when cooked for quite some time.
  • 3 bell peppers; I tend to use one red, one yellow and one green to get a bit of colour in.
  • 2 big onions.
  • 2 tomatoes
  • chili seasoning mix; in the Netherlands it’s called “stroganoff seasoning” but it’s hard to come by.
  • Butter

Directions:

  • Cut the meat in cubes; about half an inch each.
  • Mix the meat with the seasoning and let it rest for at least 4 hours; the longer the better. I usually season the meat the day before.
  • Put a large deep pan on the stove; I like to use a casserole pan or dutch oven for this, but a deep frying pan with a lid will do just fine.
  • Put the butter in the pan and let it melt til it’s just turning golden.
  • Put the meat into the pan and stir it regularly til it’s brown on all sides.
  • Chop the onion and the bell peppers and place them in a bowl to one side. Do the same with the tomatoes.
  • Put the lid on the pan and stir every 5 minutes or so for the next hour.
  • Then, put in the onion and bell peppers; depending on how you like them you can do this earlier or later. Stir it every once in a while for the next 1 to 2 hours.
  • Half an hour before finishing the dish, put in the tomatoes.
  • Again, keep stirring every few minutes.

If you’re lucky, you won’t have to put in extra stock or anything. If it looks too dry and it’s sticking to the pan, put in a bit of stock. If it’s too watery, you can thicken it with some flour or cornstarch. Note that cornstarch can change the flavour a bit.

Serve with cooked potatoes or, as I do, with rice and have a great meal!

Please tell me if you liked this recipe, or if you need any help. I’d be happy to give you some advice, but note that I’m not the best cook in the world…

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