Pork shoulder goulash with buckwheat
~80 minon the hobHungaryGluten-freeDairy-free
830kcal
47 gprotein
79 gcarbs
32 gfat
17 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,166 | 61 g |
| Emmagetting lean | 27% | 643 | 41 g |
| Jackgrowing | 24% | 563 | 32 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Boneless pork shoulder170 g
- Buckwheat groats70 g
- White onion2
- Peppers, mixed colours1
- Chopped tomatoes — 400 g tin½ tin
- Garlic2 cloves
- Extra virgin olive oil2 tsp
- Boneless pork shoulder340 g
- Buckwheat groats140 g
- White onion4
- Peppers, mixed colours2
- Chopped tomatoes — 400 g tin½ tin
- Garlic4 cloves
- Extra virgin olive oil1 tbsp
- Boneless pork shoulder680 g
- Buckwheat groats280 g
- White onion8
- Peppers, mixed colours4
- Chopped tomatoes — 400 g tin1 tin
- Garlic8 cloves
- Extra virgin olive oil2 tbsp
From your store cupboard
Crushed carawayDried marjoramBlack pepperSweet paprikaSalt
Method
- Cut the pork shoulder into 3 cm cubes. Heat the oil in a pan and brown the meat on all sides, about 6 minutes. Don’t keep stirring — it has to catch on the base.
- Add a generous amount of chopped onion (a goulash wants as much onion as meat) and fry 5 minutes, until it browns. The onion thickens the goulash, so no flour is needed.
- Take it off the hob, stir in a tablespoon of sweet paprika and add 300 ml water at once — paprika scorches in hot fat within seconds.
- Add the chopped tomatoes and a teaspoon of caraway, season with salt and pepper and braise with the lid on for 60 minutes. The collagen in the shoulder has to break down, or the meat stays tough.
- Add the pepper cut into strips for the last 10 minutes. Stir in the crushed garlic and a teaspoon of marjoram at the end.
- Rinse the buckwheat, cover it with twice its volume of water, salt it and cook 15 minutes. Serve the goulash on the buckwheat.
- Cut the pork shoulder into 3 cm cubes. Heat the oil in a pan and brown the meat on all sides, about 6 minutes. Don’t keep stirring — it has to catch on the base.
- Add a generous amount of chopped onion (a goulash wants as much onion as meat) and fry 5 minutes, until it browns. The onion thickens the goulash, so no flour is needed.
- Take it off the hob, stir in a tablespoon of sweet paprika and add 600 ml water at once — paprika scorches in hot fat within seconds.
- Add the chopped tomatoes and a teaspoon of caraway, season with salt and pepper and braise with the lid on for 60 minutes. The collagen in the shoulder has to break down, or the meat stays tough.
- Add the pepper cut into strips for the last 10 minutes. Stir in the crushed garlic and a teaspoon of marjoram at the end.
- Rinse the buckwheat, cover it with twice its volume of water, salt it and cook 15 minutes. Serve the goulash on the buckwheat.
- Cut the pork shoulder into 3 cm cubes. Heat the oil in a pan and brown the meat on all sides, about 6 minutes. Don’t keep stirring — it has to catch on the base.
- Add a generous amount of chopped onion (a goulash wants as much onion as meat) and fry 5 minutes, until it browns. The onion thickens the goulash, so no flour is needed.
- Take it off the hob, stir in a tablespoon of sweet paprika and add 1.2 l water at once — paprika scorches in hot fat within seconds.
- Add the chopped tomatoes and a teaspoon of caraway, season with salt and pepper and braise with the lid on for 60 minutes. The collagen in the shoulder has to break down, or the meat stays tough.
- Add the pepper cut into strips for the last 10 minutes. Stir in the crushed garlic and a teaspoon of marjoram at the end.
- Rinse the buckwheat, cover it with twice its volume of water, salt it and cook 15 minutes. Serve the goulash on the buckwheat.
How to tell it’s done
- Boneless pork shoulder — Done when it pulls apart with a fork. Until then it stays tough, even if it was cooked through long ago.
Allergens: none of the major allergens
