Czech Pork Goulash Recipe

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4.9 from 21 votes

Here's an easy recipe for tasty Czech-style pork goulash. It is best with pork shoulder, with a hint of spice from sweet paprika and caraway seeds. Unlike slow-braised beef goulash, this pork version is ready in under an hour and a half and goes perfectly with pasta.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 4

Calories: 253 kcal

Course: Main Course

Cuisine: Czech

Ingredients

1 ½ pounds pork shoulder
1 Tablespoon tomato paste
3 medium onion peeled and finely chopped
¼ teaspoon black pepper ground
1 Tablespoon paprika sweet, powder
1 teaspoon caraway seeds
3 cloves garlic peeled and minced
1 ½ teaspoons salt
1 ½ Tablespoons pork lard (or canola / sunflower oil)
1 Tablespoon all-purpose flour
water to cover the pork

Instructions

Cup of Yum

Cut 1 ½ pounds pork shoulder into 1 inch (2-3 cm) cubes. Season with 1 ½ teaspoons salt and ¼ teaspoon ground black pepper.
Peel and finely chop 3 medium onions. Peel and mince 3 cloves garlic.
Heat the lard in a large, deep saucepan and fry the meat in it. If it releases its juices, that is fine. Let it simmer and wait until the meat cubes develop a golden crust on all sides. Remember to stir the meat. Once the pork is golden brown, remove it from the pan and set it aside.
In the same fat, sauté the onion over medium heat. If the onions start to stick to the bottom of the pan, add a tablespoon of water to loosen them. The onions should be sautéed within five minutes.
Return the meat to the fried onions, add 1 teaspoon caraway seeds, minced garlic, 1 Tablespoon sweet paprika powder, and 1 Tablespoon tomato paste. Stir and sauté for a minute (do not stop stirring).
Cover the meat with water until it's about ¾ submerged. Bring it to a boil, then reduce the heat to low. Cover with a lid and simmer for just under an hour. The meat should be almost tender; you can test it with a fork.
Remove the lid and check the water level. If necessary, add some water until the meat is almost submerged. Stir, then bring to a boil.
Dust the surface of the goulash with all-purpose flour using a sieve. Do not stir! Cover with a lid and let the flour steam over low heat for 15 minutes.
Remove the lid, stir the goulash, and add salt to taste. And we are done!

Notes

SERVING:
SERVING: The pork goulash is served warm and tastes best with pasta. The typical Czech pasta shape suitable for this type of goulash is elbows (Czech Kolínka). Goulash also pairs well with boiled potatoes, bread dumplings, or a slice of fresh bread.
If you like spicy goulash, you can add ½ teaspoon of hot paprika to the base. This will give the goulash a flavor close to that of the Czech pub goulashes (Hospodský guláš), which are often served with a glass of draught beer.
Plain flour added at the end of cooking will thicken the goulash just enough. Make sure you sprinkle it evenly over the surface in a thin layer to prevent lumps from forming.
I made this pork goulash in a cast-iron pan with a lid, which has a diameter of 11 inches (28 cm).
A rule of thumb: goulash that you leave to rest until the next day tastes even better!

Nutrition Information

Calories 253kcal (13%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.02g (1%) Cholesterol 70mg (23%) Sodium 988mg (41%) Potassium 574mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 934IU (19%) Vitamin C 9mg (10%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 253

% Daily Value*

Calories	253kcal	13%
Carbohydrates	12g	4%
Protein	22g	44%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	70mg	23%
Sodium	988mg	41%
Potassium	574mg	12%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	934IU	19%
Vitamin C	9mg	10%
Calcium	48mg	5%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.