Minced Pork and Paprika Goulash is a comforting dish rooted in the culinary traditions of Hungarian cuisine, yet reinvented with modern simplicity. This recipe exemplifies the way classic dishes can adapt without losing their essence, making them approachable for home cooks while retaining the depth and richness that define their origins.
Traditional Hungarian goulash, or “gulyás,” is one of Hungary’s most celebrated dishes—a hearty, humble stew that balances simplicity with sophistication. Historically, goulash was a sustenance meal for Hungarian shepherds, cooked over an open fire in large kettles. Its main ingredients included chunks of meat, onions, paprika, and root vegetables, creating a slow-simmered, deeply flavored meal that fed both body and soul. Over generations, the dish evolved into a symbol of cultural pride, one that brought the unique flavors of Hungarian paprika, sweet and slightly smoky, to the forefront of global cuisine.
This recipe, however, takes inspiration from the traditional while breaking with convention. Rather than the slow-cooked chunks of beef typical of a classic goulash, it uses minced pork to ensure a faster cook time and a slightly different texture. Minced pork not only speeds up the process but also allows for a more even distribution of flavor, as the spice blend and liquids permeate each morsel of meat. This adaptation is particularly well-suited to today’s busy kitchens, offering the essence of Hungarian goulash in just an hour from start to finish.
At the heart of this dish is paprika, the spice most commonly associated with Hungarian cooking. The recipe calls for both sweet paprika, which contributes a mild, earthy sweetness, and hot paprika, which adds an optional kick for those who desire a hint of spice. Using high-quality Hungarian paprika is key, as its bright red hue and complex flavor profile provide the goulash with its characteristic warmth and depth. Paprika not only seasons the dish but also infuses it with color, giving the sauce its rich, inviting appearance.
The use of beef broth and tomato paste adds layers of umami and a tangy undertone, creating balance within the dish. Sour cream, stirred in toward the end, adds creaminess and just the right touch of acidity to cut through the richness of the pork. Bay leaf and fresh parsley enhance the aromatic qualities, tying the flavors together with a subtle herbaceousness.
Though deeply comforting as it stands, the recipe also offers versatility. It pairs beautifully with traditional accompaniments like crusty bread, rice, or egg noodles, allowing you to soak up every drop of the velvety sauce. For those seeking substitutions, Greek yogurt can replace sour cream for a lighter option, and smoked paprika can step in for sweet paprika to add an extra layer of complexity.
In its reimagined form, Minced Pork and Paprika Goulash provides all the satisfaction of the classic Hungarian dish but with a streamlined, accessible approach. It’s a celebration of time-honored flavors reinterpreted for the modern cook, offering a glimpse of Hungary’s culinary heritage with every spoonful.
Minced Pork and Paprika Goulash
Ingredients
2 tablespoons (affiliate link)olive oil - extra virgin for a richer flavor
1 pound ground pork (minced pork) - preferably from a heritage breed
1 large onion - finely chopped
2 cloves (affiliate link)garlic - minced
3 tablespoons (affiliate link)paprika - preferably Hungarian- 1 teaspoon (affiliate link)paprika - optional for added heat
1 cup (affiliate link)beef stock (beef broth or beef bouillon) - homemade or low-sodium store-bought
2 tablespoons (affiliate link)tomato paste
1 cup sour cream
1 piece (affiliate link)bay leaf (bay leaves)
2 tablespoons parsley - fresh, chopped for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the finely chopped onions and sauté until they are golden brown and aromatic, about 5 minutes.
- Add the minced garlic to the onions and sauté for another minute until fragrant.
- Raise the heat to medium-high and add the minced pork to the pot. Cook until it’s browned, breaking it apart with a wooden spoon to avoid clumping, approximately 8-10 minutes.
- Stir in both the sweet and hot paprika, ensuring the pork is evenly covered in the spice blend. Be sure to keep the dish moving to prevent the paprika from burning.
- Add the beef broth, tomato paste, and bay leaf. Stir well, bring to a gentle simmer, and let the mixture cook for about 20 minutes until the sauce slightly thickens and flavors meld.
- Reduce the heat to low. Remove the bay leaf, and stir in the sour cream gently until fully incorporated. Season with salt and freshly ground black pepper to taste.
- Sprinkle with freshly chopped parsley before serving.
