Slovak Goulash with Simon Dyer

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork offers a budget-friendly option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes offer more nutrients, while rice is a budget staple.

Melt pork lard over gentle heat, ensuring it doesn't burn.

Add chopped onion and cook slowly for approximately 1 hour to 1 hour 15 minutes until golden brown, mixing continuously.

Add a little water to the onions before the final stage to drop the temperature and continue cooking for another 5 minutes.

Use the same volume of onion as beef neck; for example, if using 1 cup of beef neck, use 1 cup of onion.

Add pork belly to the pot to enhance flavor and aroma; it should be cut into 1-inch cubes.

Cook the meat until it is sealed and has color, which should take about 5 minutes depending on the heat.

Add tomato puree and cook for 1-2 minutes before adding sweet paprika, being careful not to burn it.

Add beef neck and pork belly to the pot, followed by black pepper, garlic, yellow onion, red chili, orange chili, peeled tomatoes, and goulash seasoning.

Cover the pot and cook gently without boiling.

If the goulash is not thick enough, peel a potato and add it to thicken the dish naturally.

Mix olive oil, sweet paprika, and garlic; rub this mixture on the meat and let it cool completely, preferably overnight in the fridge.

Slice the meat the next day and serve with a spoon of plum jam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary