Perfect Milda’s goulash for the whole family: it will be even tastier the next day

Ingredients:

• 800 g pork shoulder or ham
• 2 onions
• 2 carrots
• 1 red bell pepper
• 3 cloves of garlic
• 2 tbsp tomato paste
• 1 tbsp sweet paprika powder
• 1 tsp caraway seeds
• 2 tbsp oil
• 500 ml broth or water
• 2 bay leaves
• salt and ground black pepper to taste
• 1 tbsp flour (optional, if you want a thicker sauce)
• fresh parsley for serving

Preparation:

1. Cut the pork into bite-sized pieces. Heat the oil in a pot or deep pan and brown the meat until nicely seared.
2. Add chopped onions, carrots, and bell pepper. Cook for another 5–7 minutes until the vegetables soften.
3. Stir in chopped garlic, tomato paste, paprika powder, and caraway seeds. Heat for about a minute.
4. Pour in the broth, add bay leaves, and season with salt and pepper.
5. Bring to a boil, reduce heat, and simmer covered for about 1 hour or until the meat is very tender.
6. If you want a thicker sauce, mix the flour with a few tablespoons of cold water and stir into the goulash. Simmer for another 5 minutes.
7. Before serving, sprinkle with chopped parsley.

“I usually serve goulash with mashed potatoes or buckwheat. The next day it tastes even better because all the flavors blend well,” says Milda.

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