Goulash-Style Pork Stew
This pork stew looks and tastes like goulash. It is perfect for those days when the temperatures drop. You can serve it as a soup, but also as a solo main dish. In both cases, it is a whole meal.
Servings: 8
Calories: 391kcal
Ingredients
- 3 pounds pork tenderloin cut into 1-inch cubes
- Coarse sea salt
- Freshly ground black pepper
- 3/4 cup cornstarch
- 4 tablespoons olive oil
- 1 cup onion finely chopped
- 3 garlic cloves minced
- 1 cup celery chopped
- 1 cup red bell pepper chopped
- 2 cups peeled tomatoes chopped, with their juice
- 2 tablespoons of paprika
- 2 cups water
- 2 cups carrot cut into 1/2-inch cubes
- 2 cups potatoes cut into 1/2-inch cubes
Instructions
- Season the pork with salt and pepper.
- In a bowl, put the cornstarch and add the cubes of pork and cover them completely.
- In a cauldron or Dutch oven over medium-high heat, heat half of the olive oil.
- Seal the pork in the cauldron, in two parts. Once the pork begins to brown, turn it over and when it is completely sealed, remove it from the cauldron and put it to drain on absorbent paper. Repeat until finished.
- Lower the heat to medium, add the rest of the olive oil, and sauté the onion, garlic, celery, and paprika, stirring occasionally, until they start to wilt about 5 minutes.
- Add the tomatoes and paprika and cook for about 10 more minutes.
- Add the water and stir.
- Add the pork, bay leaf, and thyme, check the salt and cook over medium heat, covered for 20 minutes.
- Add the carrots and cook covered for 10 more minutes.
- Add the potatoes and cook covered for 20 more minutes.
Video
Nutrition
Calories: 391kcal | Carbohydrates: 24g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 212mg | Potassium: 1082mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6918IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg