1 ½ lbs Pork shoulder, boneless cut into cubes
2 T vegetable oil
2 medium onions, chopped
2 cloves of garlic, minced
4 carrots, diced
4 parsnip, diced
4 celery ribs, diced
2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
2 fresh Red Peppers, diced
2-3 medium potatoes, diced
2 ½ T Hungarian paprika powder
1 teaspoon ground caraway seed
2-3 bay leaves
1 ½ quarts Beef or Chicken Stock
Salt and Pepper to taste
Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.
When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft
Add the Pork cubes back to the pot as well as any juice that is on the plate.
Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.
After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.
Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)
I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add
You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder