Hungarian Goulash Porkolt

Twosleevers.com

Twosleevers.com

If all you've ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash! Warm, comforting, and redolent with sweet paprika, this is the perfect stew for cooler weather.

What You'll Need

– Boneless Pork Ribs – Kosher Salt – Ground Black Pepper – Vegetable Oil – Onion – Bell Peppers – Garlic – Canned Tomatoes – Sweet Hungarian Paprika – Chicken Stock – Cornstarch – Sour Cream – Tarhonya – Chicken Broth – Butter

Twosleevers.com

Twosleevers.com

How To Make Hungarian Goulash Porkolt

1. Sprinkle meat chunks with salt and pepper. 2. Turn your Instant Pot to Sauté wait until hot, then add cooking oil. 3. Brown the meat. 4. Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.

Twosleevers.com

How To Make Hungarian Goulash Porkolt

5. Add garlic and sauté til fragrant (30 sec or so) 6. Add remaining salt, tomatoes, stock/broth, and paprika, and add the meat along with any juices. Stir well. 7. Push the meat/stew button and adjust time to 25 minutes. 8. Allow it to NPR for 10 minutes.

Twosleevers.com

How To Make Hungarian Goulash Porkolt

9. Cancel the keep-warm function and turn on Sauté. 10. Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken. 11. Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.

Twosleevers.com

How To Make Hungarian Goulash Porkolt

12. Sauté tarhonya in butter until deeply toasted. 13. Heat the broth in a separate pot until boiling. 14. Pour hot broth over the tarhonya. 15. Cover and simmer on low for 20 min until tender. 16. Season to taste.

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For whole recipe and other nutritional information, click the link below!

Hungarian Goulash Porkolt