Gulasz

Gulasz is probably my favorite down home meal. It’s extremely common and every home cook has a variation. This is mine. All pork, and a little added zing from some mustard seeds and juniper berries. Otherwise it’s about as traditional as it gets.  

INGREDIENTS makes 8 servings

1 lb pork stewing meat or diced up pork loin

1 Tbs canola or vegetable oil

1.5 tsp paprika

1.5 tsp salt or Vegeta, plus more to taste

1 onion, diced small

1 small carrot, sliced into rounds

1 bay leaf

2 garlic cloves, peeled and pressed through a garlic press

2 tsp marjoram

1.5 tsp mustard seeds (optional)

1 pinch fenugreek seeds (optional)

2 juniper berries (optional)

3 cups water or vegetable broth

INSTRUCTIONS

• 1 lb pork stewing meat or diced up pork loin
• 1 Tbs canola or vegetable oil
• 1.5 tsp paprika
• 1.5 tsp salt or Vegeta

1. In a large frying pan heat the oil on medium high. Add the pork and stir to distribute evenly. Add the paprika and salt and stir to combine. Saute on high until the pork is browned, about 7 – 10 min.

• 1 onion, diced small
• 1 small carrot, sliced into rounds
• 1 bay leaf
• 2 garlic cloves, peeled and pressed through a garlic press
• 2 tsp marjoram
• 1.5 tsp mustard seeds (optional)
• 1 pinch fenugreek seeds (optional)
• 2 juniper berries (optional)

2. Add in the remaining ingredients and spices. Saute for 1 – 2 min until fragrant.

• 3 cups water or vegetable broth
• salt or Vegeta, to taste

3. Add in the water or broth and bring to a boil. Reduce the heat and simmer covered for 45 – 60 min until the pork is falling apart in your mouth. If the pieces were large it may need another 15 minutes. Add water along the way if it gets too dry. If there is too much water once the meat is done, boil uncovered for a few minutes to reduce the sauce. Season to taste with salt or Vegeta if needed prior to serving. Serve over mashed potatoes, over buckwheat, or with bread.