Pork Goulash with Pasta

Goulash is a type of stew of meat and vegetables seasoned with paprika.

Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe, but also in other parts of Europe.

Goulash can be prepared from beef, veal, lamb or pork, as a cheaper alternative. Meat is cut into chunks, seasoned with salt and pepper, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. Some of the ingredients such as paprika, tomatoes and potatoes are post-16th century additions, unknown in the original recipe, while the first goulashes track back to the 10th century.

This is on-a-budget variation of one of my favourite meals, but don't be discouraged by the price, it still tastes so fabulous!

On olive oil saute chopped onions and garlic with bay leaves for a few minutes, then add diced pork neck. Sear for 2 minutes, then season with salt, pepper and smoked paprika.

Cover with vegetable stock and a peeled potato, then cook for 2 hours. The starchiness from the potato should thicken the sauce.

Towards the end of the cooking, add a tablespoon of tomato paste and chopped parsley.

Cook pasta in salted water until al-dente. Stir into the sauce and cook for a few more minutes to combine the pasta with the goulash.

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Pork Goulash with Pasta

Yield: 2

Ingredients

• Gobetti rigati pasta - 200 g
• Pork neck - 300 g
• Onion - 1
• Garlic - 2 cloves
• Vegetable stock - 1.5 l
• Potato - 1
• Tomato paste - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Bay leaves - 2
• Parsley - 2 tablespoons
• Olive oil - 1 teaspoon

Instructions

1. On olive oil saute chopped onions and garlic with bay leaves for a few minutes, then add diced pork neck. Sear for 2 minutes, then season with salt, pepper and smoked paprika.
2. Cover with vegetable stock and a peeled potato, then cook for 2 hours. The starchiness from the potato should thicken the sauce.
3. Towards the end of the cooking, add a tablespoon of tomato paste and chopped parsley.
4. Cook pasta in salted water until al-dente. Stir into the sauce and cook for 2 more minutes to combine the pasta with the goulash.