Flavorful Pork Shoulder Goulash

Here is my go-to pork shoulder goulash recipe, with tender meat that cooks slowly in a rich paprika-spiced sauce, along with carrots, onions, and plenty of garlic to create a warm, comforting meal.

This Hungarian-inspired dish has become my family’s favorite cold-weather dinner. I like to make a big batch on Sundays, and we enjoy the leftovers throughout the week. Nothing better than having a ready-made dinner waiting in the fridge, right?

What Kind of Pork Shoulder Should I Use?

For goulash, you’ll want to look for pork shoulder (sometimes labeled as pork butt or Boston butt) with good marbling throughout the meat. Both bone-in and boneless cuts will work well, though boneless is easier to cut into the chunks needed for this dish. The fat content in pork shoulder is perfect for slow-cooking dishes like goulash, as it helps keep the meat tender and adds flavor during the long cooking process. When shopping, look for meat that’s pink-red in color with white fat marbling – avoid any cuts that look very pale or have dark spots. If you can’t find pork shoulder, picnic shoulder is a good alternative, though it tends to be a bit tougher and may need extra cooking time.

Options for Substitutions

While goulash is a classic dish with some key ingredients, there’s still room for some substitutions if needed:

• Pork shoulder: You can swap pork shoulder with pork butt or even beef chuck if you prefer. Just keep in mind that cooking times might need to be adjusted – beef usually takes a bit longer to become tender.
• Sweet paprika: This is really the heart of goulash – try not to substitute it. If you absolutely must, you can use regular paprika, but the dish won’t have that classic sweet-mild flavor that makes it special.
• Pork fat: While traditional, pork fat can be replaced with any neutral cooking oil like canola, vegetable, or sunflower oil. Avoid olive oil as its flavor might overpower the paprika.
• Caraway seeds: If you don’t have caraway seeds, you can use half the amount of crushed cumin seeds. The flavor will be different but still good. You can also skip them if needed.
• Tomato puree: You can substitute with tomato paste (use half the amount) or 2 tablespoons of canned crushed tomatoes reduced down to 1 tablespoon.
• Regular flour: For thickening, you can use cornstarch instead (about 2 teaspoons mixed with cold water), or rice flour if you need a gluten-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making goulash is rushing the cooking process – this dish needs at least 2-3 hours of slow simmering to break down the tough pork shoulder fibers and develop rich flavors. Another common error is adding the paprika directly to hot oil, which can turn bitter in seconds – instead, remove the pot from heat momentarily when adding paprika, stir quickly, then return to heat. The third crucial mistake is not browning the meat properly before starting the stew; make sure to work in small batches and give each piece enough space to develop a golden crust, as overcrowding the pan will lead to steaming instead of browning. For the best results, keep the simmer gentle and steady throughout cooking, and resist the urge to add too much liquid – you want the sauce to be rich and thick, not watery.

What to Serve With Goulash?

This rich and hearty goulash pairs perfectly with simple sides that can soak up all that delicious sauce. The most traditional option is to serve it with spätzle (little German egg noodles) or regular egg noodles, but any type of pasta or even mashed potatoes would work great too. A side of crusty rye bread is always welcome for mopping up the plate, and I like to add some tangy sauerkraut or pickled cucumbers on the side to cut through the richness of the dish. For a fresh element, try a simple cucumber salad dressed with sour cream and dill – it’s a classic Eastern European combination that just works.

Storage Instructions

Keep: This hearty goulash actually tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each serving more delicious than the last.

Freeze: Goulash is perfect for batch cooking and freezes really well. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months – perfect for those busy weeknights when you need a quick, comforting meal.

Warm Up: To enjoy your leftover goulash, warm it slowly on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if needed to thin out the sauce. If frozen, thaw overnight in the fridge before reheating. The meat will stay tender and the sauce will maintain its rich consistency.

Preparation Time	15-20 minutes
Cooking Time	75-90 minutes
Total Time	90-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-120 g
• Fat: 100-120 g
• Carbohydrates: 30-40 g

Ingredients

• 1 and 1/2 pounds pork shoulder
• 1 tablespoon concentrated tomato puree
• 3 medium onions (peeled and finely diced)
• 1/4 teaspoon black pepper
• 1 tablespoon sweet paprika
• 1 teaspoon caraway seeds
• 3 cloves garlic (peeled and finely chopped)
• 1 and 1/2 teaspoons salt
• 1 and 1/2 tablespoons pork fat (or use canola or sunflower oil)
• 1 tablespoon regular flour
• Water (enough to cover the meat)

Step 1: Prepare the Ingredients

Start by cutting 1 1/2 pounds of pork shoulder into 1-inch (2-3 cm) cubes.

Season the cubed pork with 1 1/2 teaspoons of salt and 1/4 teaspoon of ground black pepper.

Peel and finely chop 3 medium onions, and peel and mince 3 cloves of garlic.

Step 2: Brown the Pork

Heat some lard in a large, deep saucepan.

Add the seasoned pork cubes to the pan and fry them.

It’s normal if the pork releases some juices; just let it simmer.

Stir occasionally and wait until the pork develops a golden crust on all sides.

Once golden brown, remove the pork from the pan and set it aside for later.

Step 3: Sauté the Onions

In the same pan with the remaining fat, sauté the chopped onions over medium heat.

If the onions start sticking to the pan, add a tablespoon of water to loosen them.

The onions should be softened and slightly translucent in about five minutes.

Step 4: Combine Pork and Aromatics

Return the browned pork to the saucepan with the sautéed onions.

Add 1 teaspoon of caraway seeds, the minced garlic, 1 tablespoon of sweet paprika powder, and 1 tablespoon of tomato paste.

Stir and sauté the mixture for about a minute, making sure to keep everything moving to avoid burning.

Step 5: Simmer the Goulash

Cover the pork with water until it’s about ¾ submerged.

Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

Allow it to simmer just under an hour, testing with a fork to ensure the meat is becoming tender.

Step 6: Finish with Flour and Season

Remove the lid and check the water level.

Add more water if needed until the meat is almost submerged.

Stir the mixture and bring it to a boil.

Use a sieve to dust all-purpose flour over the surface of the goulash; do not stir it in.

Cover again and let the flour steam over low heat for an additional 15 minutes.

Finally, remove the lid, stir the goulash, and taste to adjust salt if needed.

Your delightful goulash is now ready to serve!