Blu Jam Cafe'S Goulash Recipe

Name: Blu Jam Cafe'S Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs pork butt, cut into 1/2 -inch cubes; salt, to taste; pepper, to taste; 3 tablespoons olive oil, more as needed; 1 lb kielbasa, cut into 1/2 -inch pieces; 1 large onion, chopped; 3 cups button mushrooms, sliced; 1 tablespoon garlic, chopped; 1 1/2 teaspoons caraway seeds; 2 tablespoons Hungarian paprika, more to taste; 2 tablespoons tomato paste; 1 1/2 quarts chicken broth, divided; 1 cup flour; 3/4 cup water; 1 bunch parsley, chopped; 2 baking potatoes, peeled and cut into 1/2 -inch pieces

Servings: persons

1 1/2 lbs pork butt, cut into 1/2 -inch cubes
salt, to taste
pepper, to taste
3 tablespoons olive oil, more as needed
1 lb kielbasa, cut into 1/2 -inch pieces
1 large onion, chopped
3 cups button mushrooms, sliced
1 tablespoon garlic, chopped
1 1/2 teaspoons caraway seeds
2 tablespoons Hungarian paprika, more to taste
2 tablespoons tomato paste
1 1/2 quarts chicken broth, divided
1 cup flour
3/4 cup water
1 bunch parsley, chopped
2 baking potatoes, peeled and cut into 1/2 -inch pieces

1
Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated.
2
In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and saute, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside.
3
Add the sausage to the pot and saute until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sauteed pork.
4
Add the onions and mushrooms to the pot, along with a little extra oil if needed. Saute the vegetables until the onions are lightly colored, stirring frequently. Stir in the garlic, caraway seeds and paprika and continue to cook, stirring constantly, until the garlic and spices become fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables evenly, and cook for a minute or two until the paste just begins to darken in color.
5
Stir in 2 cups broth and increase the heat to high. Cook, stirring the contents of the pot and scraping any flavorings from the bottom of the pot, until the mixture comes to a good simmer. Add the pork and sausage back to the pot, along with the rest of the stock.
6
In a medium bowl, combine the flour and water to form a slurry, making sure there are no lumps. Whisk the slurry into the pot, and bring the mixture to a boil. Reduce the heat to a strong simmer and cook until the meat is tender and the pork almost falls apart, about 30 minutes. Stir frequently, making sure to scrape the bottom of the pot so the flour does not burn.
7
Stir in the parsley and potatoes and cook until the potatoes are tender but not falling apart, 10 to 15 minutes. This makes about 2 1/2 quarts stew.
8
Season to taste with additional salt, pepper and paprika before serving.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs pork butt, cut into 1/2 -inch cubes, salt, to taste, pepper, to taste, 3 tablespoons olive oil, more as needed, and more.

Yes, Blu Jam Cafe'S Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blu Jam Cafe'S Goulash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions