Pork goulash recipe with vegetables and flour dumplings. Romanian style.
“The Goulash“, can either have a soupy texture or, as it is the case here, my own pork goulash recipe, a stew like consistency.
The dish is made in so many ways all across the Balkans, there are so many recipes and variations, it is quite hard to get them all in one place. Nevertheless in this pork goulash recipe, I’ve used pork meat from the leg, lots of veg and topped it all up with soft flour dumplings.
- Approx 800g - 1kg cubed pork meat
- Veg: onion, carrot, garlic, red & green or yellow peppers
- bay leaves, thyme, paprika, cumin, salt&pepper
- 100ml oil
- fresh parsley
- Optional: oregano, rosemary, nutmeg
- For the dumplings:
- 2 eggs
- white flour
Heat the oil in a large pan. A cast iron heavy pan is best as the heat distributes evenly and somehow the flavour is better. Somehow…Dust the pieces of meat in white flour, shake off the excess and add to the very hot oil. Take care as it might splatter. If using larger quantities add the meat in batches. Leave the meat to fry and seal on all sides, it should get a nice brown colour.
Once the meat is done, add about a teaspoon of paprika. Quantities here are for approx 1kg of meat. Mix well and fry for 30 seconds. Add the veg. Two small onions, 3-4 cloves of garlic, 1 larger carrot, 1-2 red peppers, 1-2 green or yellow peppers. All diced into small cubes. Mix well and sweat the vegetables for 5-6 minutes.
Pour into the pan just enough water (or stock) to cover everything. Bring to a low simmer. Add 2-3 bay leaves, 1/2 teaspoon each of thyme, oregano and rosemary (if used), 1/4 teaspoon of ground cumin. Again, grate some nutmeg if used. Season with salt and pepper to taste.
Cover and let it simmer on a low heat for about 1 hour. Stir every now and then and add a little extra liquid if needed. The sauce should thicken, and the meat should be soft. Simmer for longer than one hour if needed.
For the dumplings, beat the eggs well with a pinch of salt. Mix in, spoon by spoon the white flour. It might take roughly 4 tablespoons of flour, but as egg size differs, it could be less, or more. The mixture should still be soft but hold on the spoon.
Using the spoon, drop the dumpling mixture on the top of your goulash. Cover and cook for 10 minutes, then flip the dumplings on the other side and do the same. Garnish with some chopped fresh parsley before serving.
Serve with fresh bread, fresh or pickled chilies, pickled cucumbers or a mixture of pickles. And a nice shot of plum brandy (palinca) before.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.