Pork and Beef Goulash
Pork and beef goulash, traditionally a hearty Hungarian dish, has adapted over time to suit various tastes and regions.
The origins of goulash date back to the 9th century, when Hungarian shepherds, or gulyás, would prepare a simple meat stew during their journeys across the Great Hungarian Plain. These early versions were made by slow-cooking beef or lamb with water and vegetables, creating a portable and hearty meal. They would often dry the stew into a type of jerky that could be rehydrated on the road, making it an ideal food for traveling herders.
Throughout the centuries, goulash evolved from a humble shepherd’s meal into one of Hungary’s national dishes. It spread across Central and Eastern Europe, adapting to local tastes and ingredients. In Austria, Germany, and the Czech Republic, for example, variations of goulash are common, with different spices and seasonings. By the 19th century, goulash had gained popularity in the Austro-Hungarian Empire, symbolizing not only a culinary tradition but also a sense of national identity for Hungary.
This version of pork and beef goulash features a slow-cooked blend of tender meats and aromatic bay leaves, served with creamy mashed potatoes, which makes for a comforting and satisfying meal, perfect for the upcoming autumn and winter seasons.
And while you’d think of this stew as a comfort food, it does provide a well-rounded meal full of nutrients. The beef is rich in protein and essential minerals like iron and zinc, while pork offers a wealth of B vitamins, including thiamin and niacin, while mashed potatoes add carbohydrates for energy, along with potassium, vitamin C and fiber.
Well rounded and rich dish to make you forget about the cold weather outside!
Dice the pork and beef, then in a pot over olive oil fry the meat for a few minutes, until it gets a colour all around. Take the meat out and set it aside.
Add another half a tablespoon of oil into the same pot and saute finely diced onions for about 10 minutes over medium heat.
Return the meat back into the pot and add bay leaves, then cover with 0.5 l of hot beef stock. Simmer over low heat for 2 hours, adding 0.5 l of hot stock when it evaporates.
After 2 hours add a tablespoon of tomato paste and cook for another 10 minutes.
Pork and Beef Goulash
Ingredients
Instructions
- Dice the pork and beef, then in a pot over olive oil fry the meat for a few minutes, until it gets a colour all around. Take the meat out and set it aside.
- Add another half a tablespoon of oil into the same pot and saute finely diced onions for about 10 minutes over medium heat.
- Return the meat back into the pot and add bay leaves, then cover with 0.5 l of hot beef stock. Simmer over low heat for 2 hours, adding 0.5 l of hot stock when it evaporates.
- After 2 hours add a tablespoon of tomato paste and cook for another 10 minutes.
