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- Pork goulash with bread dumplings
Pork goulash with bread dumplings
Ingredients
Step by step process
Onion and meat base
- 1
A good goulash starts with a properly prepared base. Cut the pork shoulder into roughly 3 cm cubes and season with salt. Peel the onion and chop it finely so it breaks down into the sauce during braising.
TIP:Add ground sweet paprika to heated fat away from direct flame and immediately stir to prevent it from becoming bitter. Use the same method for other dishes with paprika.
- 2
Melt the lard in a heavy-bottomed pot and sweat the onion until golden, about 10 minutes, stirring occasionally. Add the meat cubes and sear them until they turn gray on the outside.
Spices and braising
- 3
Pull the pot off the heat, stir in the ground sweet paprika and immediately pour in water so it does not turn bitter. Return to low heat and add the caraway, pressed garlic and half of the marjoram.
- 4
Cover with a lid and braise over low heat for about 90 minutes, until the meat is tender. Add a splash of water as needed so it does not catch.
Thickening and seasoning
- 5
Whisk the flour smooth in a cup of cold water and pour it into the bubbling sauce while stirring constantly. Simmer a few minutes until it thickens and loses the raw flour taste.
- 6
Stir in the remaining marjoram and season with salt and pepper to taste. Slice the bread dumplings and serve the meat covered with the thick sauce.
TIP:When slicing hot dumplings, use a clean thread or a sharp knife with a gentle stroke to maintain their shape and texture without crushing them.
More tips:
Do not be shy with the onion. You want roughly the same weight of onion as meat. The braised-down onion gives the sauce its body and sweetness, so you barely need any extra flour.
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Topic: Czech Cuisine
