Autumn Pork Goulash Stew Recipe
In the Autumn, soups and stews take centre stage at our table. Comforting, hearty and healthy, this Autumn Pork Goulash Stew Recipe is a perfect addition to our meal rotation. I love the twist of using an onion squash (potimarron), a popular winter squash here in France. Is it not as sweet as other squashes and it makes a perfect replacement for the more traditional potatoes.
Ingrédients
- 800 g of pork shoulder or neck, cut into 2 cm cubes
- 4 large onions sliced
- 4 garlic cloves crushed
- 3 red peppers roasted, peeled and sliced
- 3 carrots chopped (large or small chunks, it's up to you)
- 1/2 onion squash cut into 1.5 cm cubes
- 750 ml bone broth or 1 1/2l if you want more of a soup consistency
- 2 cans of chopped tomatoes
- 4 cuillère à café smoked paprika
- 2 cuillère à café cumin
- 3 cuillère à café sel
Instructions
- Roast the whole red peppers in the oven for 15 mins at 200°C. They should be slightly blackened when they are done. While they are still hot, put them into a plastic bag or closed container until you are ready to peel and slice them.
- In a large pot, pressure cooker or the instant pot, fry the pork in batches until it browned on all sides. Don't try and add too much meat to your pot while you are frying it, otherwise it will give out lots of water.
- Remove the meat from the pot and keep to one side. Add the onions and carrots and fry until soft.
- Next, add the meat back into the pan along with the crushed garlic and spices. Fry for 1 minute.
- Add the rest of the ingredients (tomatoes, broth, onion squash, peeled and sliced peppers, salt), being careful no to add too much salt to begin with. You can add more or less broth depending on whether you want your goulash to be more of a soup or a stew. We like it both ways.
- If you are using a large saucepan, or dutch oven, bring the stew to the boil, cover and then simmer for 1h.
- If you are using a pressure cooker, bring up to pressure, reduce heat and cook for 30 mins.
- If you are using an Instant Pot, set it to high pressure for 30 minutes.
- When your goulash stew is cooked, taste it and adjust the seasoning.
- Serve on its own, with a dollop of sour cream, or with some bread, some rice or some mashed potatoes. Why not add a sprinkle of parmesan cheese too?