Name: Hungarian pork goulash with pasta and white wine
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 kg Pork; 150 g Smoked bacon; 2 Red onions; 2 Bell peppers; 1 Tomato; 1 tbsp Sweet paprika; 1 tsp Ground caraway; 50 ml Cognac; 100 ml White wine; 200 ml Cooking cream; 1 tbsp All-purpose flour; to taste Salt and pepper

Instructions

Tip: tap a step to mark it as done.

Dice the bacon and cook until the fat renders. Add the chopped red onions and sauté briefly.
Sprinkle in the sweet paprika and add the chopped bell peppers, diced tomato, and pork cut into strips.
Season with salt and pepper, add the ground caraway, and pour in the cognac. Cook until the pork is no longer pink on the outside. Pour in the wine and simmer until tender, adding water as the liquid evaporates.
In a separate bowl, stir the flour and cream together until smooth, then stir in some hot cooking liquid from the pork. Pour the mixture back into the pork and simmer briefly until the sauce thickens. Serve with pasta.

Tip: Pork shoulder or neck works better for goulash than lean leg meat: it stays tender and juicy during simmering, while leg meat can easily dry out.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 813 kcal
Protein: 58 g
Carbohydrates: 15 g
of which sugars: 8.1 g
Fat: 52 g
of which saturates: 19 g
Fiber: 3.3 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Maďarský bravčový guláš s cestovinami a bielym vínom