Onion and Herbs Pork Goulash

A simple recipe for a tasty pork goulash. Tender and tasty meat in combination with onion and herbs. A great idea for a dinner that will satisfy the whole family.

preparation: 10 minutes

making: 50 minutes

total: 1 hour(s)

servings: 4 portions

nutrition: 426 calories per serving

cuisine: Polish

Ingredients #

  • 800g pork neck fillet
  • 1 tbsp of plain flour
  • oil, for greasing
  • 3 garlic cloves
  • 3 white onions
  • 500ml of boiling water
  • a handful of fresh parsley

Seasoning #

  • 2 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp of ground paprika
  • 1 tsp of dried marjoram
  • 1 tsp of dried thyme
  • 1 tsp of dried rosemary
  • 1 tsp of ground coriander
  • 1 tsp of ground allspice

Additionally #

  • ½ cup of cold water
  • 1 tbsp of plain flour

Method #

Wash and drain the pork. Cut into chunks, dust with flour and mix all to be covered equally.

Heat the oil in the non-stick frying pan.

Chunks of pork frying in a pan

Add the pork and cook on high heat until each piece is golden brown and fried evenly on all edges, stirring constantly.

Fried pork in a pan with added chopped onion and crushed garlic

Slice the onion and crush the garlic. Add to the pan with the pork.

Fried pork with softened onion in a pan

Fry for about 10 minutes stirring often.

Season the meat with spices.

Cooked pork placed into a saucepan

Place cooked pork into the saucepan.

Add boiling water, cover and simmer for 30 minutes, stirring occasionally.

Almost ready pork goulash in a saucepan with added chopped fresh parsley

Just before the end add chopped fresh parsley.

In a half glass of cold water, put 1 tablespoon of flour and mix until smooth.

Add to the cooking pork and mix thoroughly so that there are no lumps.

Finished pork goulash in a saucepan

Cook further for about 5 minutes, stirring occasionally. The sauce will slightly thicken and your goulash is ready!

Serve with mashed potato and your favourite vegetables or gherkins on the side.

Pork goulash served with mashed potatoes and gherkins on the side