Hungarian Pork Goulash with Polenta Dippers

Tuck into a big bowl of this Hearty Hungarian Pork Goulash to keep you warm this winter. 

2 hrs 20 mins
Capable Cooks
4 people

What you’ll need

1kg Pork shoulder, diced
¼ tsp. thyme
Salt and pepper, to taste
1 tsp. olive oil
1 carrot, diced
1 celery, diced
1 onion, diced
3 cloves garlic, minced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 Tbsp. paprika
2 Tbsp. tomato paste
1 tsp. caraway seeds, crushed
1 cup beef stock
1½ cups water
1 litre chicken stock
1 cup polenta

 

How to make it

  1. Heat a large saucepan over med. heat. Add pork shoulder and cook until browned on all sides. Add thyme and salt and pepper. Remove and set aside.
  2. Add olive oil to the same pan followed by the carrot, celery, onion, garlic and capsicum and cook until softened. Stir in paprika, tomato paste and caraway seeds.
  3. Add the beef stock and 1½ cups of water. Add the pork back into the stew and stir through. Place lid on the saucepan, reduce heat to low and simmer for 1 hour or until pork and vegetables are tender.
  4. Meanwhile, place chicken stock in saucepan and bring to the boil. Add 1 cup of polenta and stir for 10 mins. Be careful as the polenta will start to spit when thickened.
  5. Pour the polenta mixture into a slice tray and place into the freezer for 10 to 20 mins. Once the polenta has set, remove from the slice tray.
  6. Cut into even rectangles. Heat deep fryer to 190 degrees. Deep fry polenta dippers for 5 mins each or until golden and crispy.
  7. Serve Goulash with polenta dippers.
Collar Butt RAW in pack

1kg Pork shoulder, diced
¼ tsp. thyme
Salt and pepper, to taste
1 tsp. olive oil
1 carrot, diced
1 celery, diced
1 onion, diced
3 cloves garlic, minced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 Tbsp. paprika
2 Tbsp. tomato paste
1 tsp. caraway seeds, crushed
1 cup beef stock
1½ cups water
1 litre chicken stock
1 cup polenta

 

  1. Heat a large saucepan over med. heat. Add pork shoulder and cook until browned on all sides. Add thyme and salt and pepper. Remove and set aside.
  2. Add olive oil to the same pan followed by the carrot, celery, onion, garlic and capsicum and cook until softened. Stir in paprika, tomato paste and caraway seeds.
  3. Add the beef stock and 1½ cups of water. Add the pork back into the stew and stir through. Place lid on the saucepan, reduce heat to low and simmer for 1 hour or until pork and vegetables are tender.
  4. Meanwhile, place chicken stock in saucepan and bring to the boil. Add 1 cup of polenta and stir for 10 mins. Be careful as the polenta will start to spit when thickened.
  5. Pour the polenta mixture into a slice tray and place into the freezer for 10 to 20 mins. Once the polenta has set, remove from the slice tray.
  6. Cut into even rectangles. Heat deep fryer to 190 degrees. Deep fry polenta dippers for 5 mins each or until golden and crispy.
  7. Serve Goulash with polenta dippers.
Collar Butt RAW in pack

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