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Goulash with smoked pork

updated

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Ingredients for 4 servings:

  • 500 g goulash (pork)
  • 300 g smoked pork, cut into goulash
  • 2 small onions, finely diced
  • 1 bell pepper(s), red, diced
  • 800 ml stock (gravy)
  • 1 can of corn
  • salt and pepper
  • 100 ml ketchup
  • 2 tbsp fat for frying
  • 1 tbsp sour cream
  • Sugar
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with smoked pork, corn and peppers

Season the goulash (don’t add any salt to the smoked pork!) and sear everything in hot fat. Then add the onion and bell pepper and sear. Deglaze with the stock. Stir in the ketchup and simmer for 60 minutes, depending on the size of the meat pieces. About 5 minutes before the end of the cooking time, add the drained corn and sour cream. Serve hot with rice or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked slices

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