Hungarian Goulash – Pörkölt

Ingredients for 2 servings:

• 2 onions
• 5 garlic cloves
• 500 g pork goulash
• Lemon juice concentrate, a few drops of
• e.g. sunflower oil, a good shot
• 1 liter of water (divided into 2 x 500 ml)
• 1 pinch(s) of caraway powder
• 1 tsp stock powder
• 100 g tomato paste
• 1 tsp sweet paprika powder
• 1 pinch(s) of paprika powder, hot
• 1 pinch of marjoram
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) caraway powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 3 hours 25 minutes

like from vacation, known as pork goulash with dumplings

Finely chop the onions and garlic and add to a pan. Cut the goulash into bite-sized pieces (better too small than too large) and add to the pan. Season the goulash with salt. Mix with the onions and garlic, drizzle with a few drops of lemon juice concentrate, cover, and let stand for about 60 minutes. Note from the Chefkoch.de recipe editor: Since this is something that people keep asking about in the comments, even though the recipe post’s instructions are clear: In this first step, nothing is fried or heated. Let the goulash, onions, garlic, and lemon juice concentrate stand cold in a covered pan. After 60 minutes, add a good splash of sunflower oil (important: do not use olive oil or similar, because of the strong flavor) to the pan and fry the goulash for about 10 minutes at maximum heat. Then fry for about 15 minutes at a lower heat (level 4, or 2/3 of the full power of a stove). Now add 500ml of water to the pan, a pinch of caraway seeds and a good teaspoon of stock powder, mix everything well and simmer uncovered at a constant heat, stirring occasionally, for about 40 minutes until the water has completely evaporated. Now put 500ml of water in a measuring jug with the tomato paste, a good teaspoon of sweet paprika, a pinch of hot paprika, marjoram, salt, pepper and a little more caraway seeds and add to the pan. Reduce the heat (level 2, or 1/3 of the stove’s full power) and simmer with the lid on for another 30 minutes, stirring occasionally. Dumplings are ideal as a side dish, but small fresh egg spiral noodles are also very good and look almost similar to dumplings. Since there are now countless “original” and “real” recipes for Hungarian goulash, I’m sharing my own, which is probably the most popular in restaurants around Lake Balaton and in Hungary in general, for anyone looking for a delicious goulash, or pörkölt, like you’d find on vacation.