Gulasz Warzywny z Mięsem

Ingredients · 4 servings

• 600 gPork shoulder, cut into 3 cm cubes
• 700 gPotato, peeled and cut into 3 cm cubes
• 180 gOnion, diced
• 200 gCarrot, sliced
• 160 gBell pepper, diced
• 50 gTomato paste
• 2 tspSweet paprika
• 1 tspSmoked paprika
• 2Bay leaf, whole
• 2 tspSalt
• ½ tspBlack pepper, ground
• 700 mlWater
• 30 mlSunflower oil

Equipment

stovetop, kitchen scale, cutting board, chef's knife, measuring spoons, heavy pot, wooden spoon, tongs, ladle, instant-read thermometer, serving bowls

Instructions

1. 1
   Mise En Place

   Gather and weigh all ingredients; set out a cutting board, chef's knife, heavy pot, wooden spoon, tongs, ladle, and thermometer. · 20 min

   What to look for: Ingredients are cut, measured, and ready beside the pot.

2. 2
   Brown Pork

   Heat sunflower oil in a heavy pot, then brown pork shoulder cubes in 2 batches without crowding, turning until deeply colored. · 12 min

   When it is done: Pork is browned on the outside; it will finish cooking during the simmer.

3. 3
   Sauté Vegetables

   Add onion and carrot to the pot and sauté, scraping the browned base, then add bell pepper and cook until slightly softened. · 6 min

   What to look for: Onion turns glossy, carrot brightens, and bell pepper begins to soften.

4. 4
   Bloom Paprika

   Stir in sweet paprika, smoked paprika, and tomato paste, then cook for 2 minutes to bloom the spices without scorching. · 2 min

   What to look for: Tomato paste darkens slightly and the oil turns red-orange.

5. 5
   Simmer Meat

   Pour in water, return pork to the pot, add bay leaf, salt, and black pepper, then simmer gently with the lid slightly ajar. · 30 min

   When it is done: Pork should be partially tender but not yet falling apart.

6. 6
   Cook Potato

   Add cubed potato, stir to submerge it in the sauce, and simmer until the potato is tender and the pork is fully cooked. · 25 min

   When it is done: Pork should reach 63°C / 145°F in the thickest cube.

7. 7
   Thicken Sauce

   Simmer uncovered if needed, stirring often, until the sauce thickly coats the meat and vegetables; adjust salt and pepper. · 5 min

   What to look for: Sauce clings to the spoon and coats the vegetables thickly.

8. 8
   Serve Hot

   Serve the goulash hot in bowls, spooning the thick paprika sauce over the pork, potatoes, and vegetables. · 2 min

   What to look for: Each bowl is full of tender pork, potato, vegetables, and glossy red sauce.