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Pork goulash
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Pork goulash

120 min4 serv.20 февр. 2026 г.

Description

I have no doubt that about eighty percent of the people who read this recipe will immediately start throwing rags at me in the comments, claiming this is not the proper goulash. I'm not insisting—you're free to call this pork goulash "incorrect" if you wish. However, I have a good friend named Tamás, a pure-blooded Hungarian who works as a chef. According to him, goulash cannot be "incorrect" in principle, because goulash isn't a specific dish, but rather a method of cooking. Hungarians themselves have become so confused by the hundreds of goulash variations that they now include everything from soups to main courses in this category. The only constant is that the meat must be stewed for at least one hour in a vegetable sauce. Everything else is up to the cook's taste. So feel free to experiment, add other vegetables or spices. The main thing is to understand the cooking principle—strictly following a recipe isn't necessary. But if you lack experience, it's better to follow this simple pork goulash recipe exactly as written—it guarantees a delicious result ;)

Instructions

  1. 1

    Step 1

    Step 1

    Peel the carrots, onion, and garlic, and place them in a food processor.

  2. 2

    Step 2

    Step 2

    Grind. Of course, you can do this by hand, but using a food processor is more convenient and faster.

  3. 3

    Step 3

    Step 3

    Rinse the pork tenderloin thoroughly.

  4. 4

    Step 4

    Step 4

    Cut the meat into fairly large cubes.

  5. 5

    Step 5

    Step 5

    In a casserole dish, heat the olive oil. Add the pieces of meat to the hot oil and sear until a golden crust forms.

  6. 6

    Step 6

    Step 6

    As soon as the meat is browned, pour in the wine.

  7. 7

    Step 7

    Step 7

    Cook until the wine has reduced by half.

  8. 8

    Step 8

    Step 8

    Now add the tomatoes in their own juice, chopped vegetables, and spices to the skillet.

  9. 9

    Step 9

    Step 9

    Bring the mixture to a boil, then reduce the heat, cover the pan with a lid, and simmer the meat, covered, for 1 hour.

  10. 10

    Step 10

    Step 10

    After an hour, remove the lid and cook the meat over low heat for another 20 minutes (if there is very little liquid left, add a little water).

  11. 11

    Step 11

    Step 11

    Serve immediately! ;)