This authentic Veprovy Gulash is a comforting Eastern European classic that transforms simple ingredients into a deeply flavorful meal. The pork shoulder becomes incredibly tender as it simmers slowly, absorbing the earthy notes of caraway seeds and the sweet warmth of paprika. The dish is finished with a traditional roux made from the cooking drippings, creating a rich, velvety gravy that clings perfectly to the meat. Its a hearty, protein-packed dish that feels like a warm hug in a bowl. Perfect for a cozy weeknight dinner or a weekend feast, this goulash pairs wonderfully with soft dumplings, crusty bread, or mashed potatoes. Its simple enough for everyday cooking but robust enough to impress guests, offering a genuine taste of home-style comfort food without any fuss.
Veprovy Gulash (Pork Goulash
Description
This authentic Veprovy Gulash is a comforting Eastern European classic that transforms simple ingredients into a deeply flavorful meal. The pork shoulder becomes incredibly tender as it simmers slowly, absorbing the earthy notes of caraway seeds and the sweet warmth of paprika. The dish is finished with a traditional roux made from the cooking drippings, creating a rich, velvety gravy that clings perfectly to the meat. Its a hearty, protein-packed dish that feels like a warm hug in a bowl. Perfect for a cozy weeknight dinner or a weekend feast, this goulash pairs wonderfully with soft dumplings, crusty bread, or mashed potatoes. Its simple enough for everyday cooking but robust enough to impress guests, offering a genuine taste of home-style comfort food without any fuss.Ingredients
Directions
-
Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat.
-
Add the chopped onion to the pot and fry until softened and translucent, about 5 minutes.
-
Add the cubed pork shoulder to the pot along with the paprika, caraway seeds, and a generous pinch of salt.
-
Stir well to coat the meat in the spices and brown the pork on all sides, ensuring even cooking.
-
Pour in 1/2 cup of the water, stir to combine, then cover the pot and reduce heat to low.
-
Simmer gently for about 1 hour, or until the pork is tender and cooked through.
-
While the meat simmers, prepare the gravy by sprinkling the flour over the remaining hot drippings in the pot (or a separate pan if preferred) and stirring constantly until the flour is browned and fragrant.
-
Gradually whisk in the remaining 1 1/2 cups of water into the roux, ensuring no lumps form.
-
Pour the gravy mixture over the cooked pork and simmer uncovered for an additional 10 to 20 minutes until the sauce thickens to your desired consistency.
-
Taste and adjust seasoning with more salt if needed before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 563.8kcal
- % Daily Value *
- Total Fat 39.2g61%
- Saturated Fat 14.4g72%
- Cholesterol 136.2mg46%
- Sodium 107.0mg5%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.7g3%
- Sugars 1.3g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This goulash keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the gravy becomes too thick. It can also be frozen for up to 3 months.
Substitutions: If lard is unavailable, you can use butter or neutral oil, though lard provides the most authentic flavor. For a healthier option, trim excess fat from the pork shoulder.
Variations: Serve with traditional Czech knedlk (bread dumplings), soft potato dumplings, or a simple side of mashed potatoes or egg noodles to soak up the delicious gravy.
Tip: For a richer color and flavor, use sweet Hungarian paprika. Ensure the roux is cooked out fully before adding water to avoid a raw flour taste.
