Dish of Pork & Vegetable Goulash
(click to enlarge)

Pork & Vegetable Goulash


Poland   -   Gulasz Wieprzowy ȥ Jarzynami
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
2-1/4 hr
Yes		 A Goulash far removed from Hungary - it's from the far northeast of Poland. It's delicious, and it reheats very well. See also Comments.

1-1/2
1-1/4
7
3-1/2
2
1/2
3-1/2
-------
1/2
1
1/4
-------
3
3-1/2
-------
ar

#
#
oz
oz
oz
c
oz
---
c
t
t
---
T
c
---


Pork, Lean (1)
Tomatoes
Onion
Carrot
Parsley Root (2)  
Leek (3)
Celery
-- Coating
Flour
Salt
Pepper
-------------
Lard (4)
Stock
-- Serve with
Steamed Rice
  or Noodles
Prep   -   (50 min)
  1. Cut PORK into 3/4 to 1 inch cubes.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  3. Cut ONIONS into quarters lengthwise, then slice thin crosswise.
  4. Peel and Shred CARROT (and PARSLEY ROOT if you have it). I use a julienning vegetable peeler, then cut the strands into about 1 inch lengths. Add to Onions.
  5. Trim LEEK as needed, and chop white and light green small. Measure is after chopping. Add to Onions.
  6. Trim CELERY and chop fairly small. Add to Onions.
  7. Mix together all Coating items.
Run   -   (1-1/3 hr)
  1. Tumble Pork in Coating Mix until uniformly coated. Shake off excess.
  2. Heat Lard in a spacious sauté pan (3-1/2 qt) and fry Pork over moderate heat until lightly browned all over. Be careful any fond adhering to the pan does not burn, it's part of the recipe. Scrape it up as you stir.
  3. Stir in Broth. Bring to a boil and simmer covered about 20 minutes.
  4. Stir in Onion mix. Bring back to a boil, then simmer covered until Vegetables and Pork are tender, about 20 minutes.
  5. Stir in Tomatoes. Bring back to a boil, then simmer for another 10 minutes or a little more.
  6. Check liquid to your liking and check salt. I find it needs another 1/2 teaspoon.
  7. Serve hot with Steamed Rice or Noodles.
NOTES:

  1. Pork:

      This should be fairly lean with excess fat removed. Shoulder and leg have better flavor than loin (where Pork Chops come from) or tenderloin.

  2. Parsley Root:

      You probably don't have this. It is most like Celery Root, which you probably don't have either. If so, use a bit extra Carrot and Celery, and some finely chopped Parsley Stems.

  3. Leek:

      Measure is for white and light green part after chopping.

  4. Lard:

      This has always been the dominant frying medium of Poland. I call for it without apology - it's health profile is better than Butter, it doesn't clog arteries, and it goes to higher temperatures than butter. For details see our Lard page.

  5. Comments

      The pattern recipe says, "Serve hot over rice", but as with Asian stews which say the same, I find it better to provide a bowl of steamed rice on the table, to be added to the bowl of soup or stew as desired. With egg noodles, I'd make it with a little less liquid and spoon it over the noodles.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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