Perfect pork goulash: A versatile oven-baked delight
Pork goulash works wonderfully in a variety of compositions. It pairs perfectly with potatoes, rice, or groats. Some people believe it tastes best with potato pancakes. However, the truth is that good goulash doesn't need any sides. A slice of fresh bread, which can be dipped into the excellent, flavorful sauce, is enough.
You can prepare this goulash using various cuts of meat, but it's important to remember that each choice will affect the flavor of the dish. Shoulder or neck contains more fat than ham, which might be slightly dry in goulash. If you wish to substitute pork for beef, double the meat's cooking time.
What vegetables for oven-baked goulash?
When it comes to choosing vegetables, you have almost unlimited possibilities. You can even add potatoes to the goulash—in that case, you won't need to prepare additional sides. However, I believe the best options are vegetables that taste good even after a long baking time and whose aromas perfectly enhance the meat's flavor.
Personally, I choose carrots for more sweetness, bell peppers to boost the flavor, chili peppers for more spice, and mushrooms, which go well with the other ingredients. However, nothing is stopping you from adding zucchini, eggplant, broccoli, or green beans. If you enjoy such additions to meat, everything should work out well. In the case of eggplant, remember to sprinkle it with salt and rinse it beforehand to remove any potential bitterness.
Oven-baked goulash recipe
In this recipe, a key role is played by initially browning the meat in a pan. If you have a pot suitable for both frying and baking, you can prepare the entire dish in it.
Ingredients:
- 1.8 lbs of pork neck or shoulder,
- meat seasonings: salt, pepper, ground paprika,
- 1 tablespoon of flour,
- oil for frying,
- 2 onions,
- 2 cloves of garlic,
- 2 carrots,
- 7 oz of mushrooms,
- 1 red bell pepper,
- 1 chili pepper,
- ¾ cup of vegetable broth,
- 2.5 oz of tomato puree,
- 1 teaspoon of sugar,
- 2 bay leaves,
- 2 allspice berries,
- a few sprigs of fresh or dried thyme.
Instructions:
- Cut the meat into smaller pieces. Sprinkle with a teaspoon of salt, a bit of freshly ground pepper, and a teaspoon of ground red paprika. Knead the meat with your hands to evenly distribute the seasonings on all the pieces.
- Coat the meat in flour and briefly fry it in a pan with heated oil. Transfer the prepared meat to a baking dish.
- Add chopped vegetables: onions, garlic, carrots, mushrooms, bell pepper, and chili pepper.
- In a saucepan, mix the broth with tomato puree, a tablespoon of sugar, a bit of salt, and pepper. Pour this preliminary sauce over the meat and vegetables in the roasting pan.
- Add bay leaves, allspice, and thyme. Cover with a lid or aluminum foil and place in an oven preheated to 350°F for 60 minutes.
- About 15 minutes before the end of baking, remove the lid or foil to evaporate some of the water and thicken the sauce.
