Entree: Romania – Banat – Gulaș de porc (Hearty Banat-style pork goulash stewed with onions, sweet paprika, and bell peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lard
- 2 large yellow onions, thinly sliced (about 10 oz / 280 g)
- 3 garlic cloves, minced (about 1 oz / 30 g)
- 2 tbsp (20 g) sweet Hungarian paprika (use high-quality)
- 1 tsp (2 g) smoked paprika or hot paprika, optional for heat
- 1 tbsp (8 g) tomato paste
- 1 cup (240 ml) beef or chicken stock
- 1 cup (240 ml) water
- 2 medium bell peppers (red or mixed), sliced into strips (about 10 oz / 280 g)
- 2 medium tomatoes, chopped, or 1 cup (240 g) canned crushed tomatoes
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, crushed (optional)
- Salt and black pepper to taste (start with 1.5 tsp / 8 g salt)
- 1 tbsp (15 ml) vinegar or lemon juice to brighten
- 2 tbsp (16 g) all-purpose flour mixed with 2 tbsp (30 ml) water for optional thickening
- Sour cream for serving (optional), about 1/2 cup (120 ml)

Instructions

1. Heat oil or lard in a large heavy pot over medium-high heat. Working in batches, brown the pork cubes on all sides; transfer browned pieces to a plate. Do not overcrowd the pan to get good color.
2. Reduce heat to medium, add the onions and sauté until golden and soft, about 8–10 minutes. Add garlic and cook 1 minute. Stir in the sweet paprika and tomato paste, cooking quickly for 30–45 seconds to release the paprika aroma without burning.
3. Return the browned pork to the pot. Add stock, water, chopped tomatoes, bay leaf, and caraway seeds if using. Bring to a simmer, cover partially, and cook gently for 60–75 minutes until pork is tender.
4. Add sliced bell peppers and simmer uncovered another 15–20 minutes until peppers are soft and flavors meld. If the sauce is too thin, stir in the flour slurry and simmer 5–10 minutes until slightly thickened.
5. Finish with vinegar or lemon juice and adjust salt and pepper. Serve hot with polenta, boiled potatoes, or crusty bread and a dollop of sour cream if desired.