Pork Goulash with Porcini Mushrooms recipe

Goulash is a traditional stew from Hungary, though it’s also spread across the Balkans and most of Central Europe.

Here’s an adapted version using dried porcini mushrooms to add a rich meaty flavour and strength to the already strong stew.

Ingredients (serves 4)

• 0.5kg pork
• 2 larger onions
• 2 teaspoons cayenne pepper
• 1 dry (smoked) paprika
• half tsp of ground hot paprika (if you like it spicy)
• 1 tsp vegeta
• salt and pepper to taste
• 2 bay leaves

Preparation (20min+1h)

1. Chop the pork into tiny pieces, removing all the meat gristle.
2. Mince the onion. Pour some oil in a pot to cover the bottom, and fry the onion. When the onion gets the golden colour, add the meat and crunch the dry paprika in.
3. Fry until meat gets nearly done (grayish-brown color), stirring so it doesn’t stick.
4. Add water to cover the meat + about half liter. Add the remaining ingredients – mushrooms, cayenne, hot paprika, vegeta, salt, pepper and bay leaf.
5. Cook for about an hour, until meat is very tender.

Add a bit of flour to make it thicker if you like.

That’s it. Fairly simple to make, and very strong flavour.