Cook and Scale
German Pork Goulash
6 servings · 380 min total
Paprika-rich pork goulash slow-cooked with bell peppers, tomatoes, and caraway until deeply tender, finished with sour cream.
Ingredients
- 1¼ kg pork shoulder, cut into chunks
- 2 onion, chopped
- 2 red bell pepper, sliced
- 3 garlic, minced
- 3 tbsp paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 4 dl chicken stock
- 2 tbsp vegetable oil
- 150 g sour cream, to serve
- 2 tbsp fresh parsley, chopped, to serve
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the pork — Heat the oil in a pan and brown the pork in batches over high heat, about 10 minutes total. Transfer to the slow cooker.
- 2.
Add vegetables and spices — Add the onions, bell peppers, and garlic to the slow cooker. Stir in the paprika and caraway seeds so they coat everything.
- 3.
Stir in tomato and stock — Stir in the tomato paste, canned tomatoes, and chicken stock. Season with salt and pepper.
- 4.
Slow cook until tender — Cover and cook on low for 6 hours, until the pork is tender and the sauce has thickened.
- 5.
Top with sour cream — Adjust the seasoning, ladle into bowls, and top each with a dollop of sour cream and a scatter of parsley.