Pork Paprikash

Preparation info

  • Difficulty


  • Serves


    , plus leftovers

Appears in


  • 2 large onions, peeled and cut into wedges
  • 1 tablespoon grapeseed oil
  • 1.5 kg (generous 3 lbs) pork shoulder
  • 2 tablespoons sweet paprika
  • 1 tablespoon plain flour
  • small or large pinch of chilli powder, cayenne pepper or hot Hungarian paprika, to taste
  • 1 teaspoon dill seeds
  • 150 mls (¼ pint) pork or chicken stock
  • 330 mls (1 small bottle) dry cider or decent red wine
  • salt
  • pepper


Fry the onions in the oil in a large flameproof casserole until golden brown. Remove and put to one side. While the onions are cooking, remove the skin and fat from the meat, then carefully separate the skin from the fat. Discard the fat or render and use as lard. Cut the meat into cubes, and brown them in the oil. Sprinkle on the paprika, flour, chilli and dill, and stir in well, continuing to cook. Pour on a little stock, and vigorously scrape up any bits stuck to the bottom. Add the rest of the stock, cider or wine and the pork skin.

Bring to the boil, cover, and simmer very gently for about 2 to 2 ½ hours, seasoning after an hour. Sometimes potatoes are peeled, cut up and added to the stew about half an hour or so before the end of the cooking, or you might serve the goulash with boiled or steamed potatoes, broad noodles or dumplings. I also serve mine with potatoes mashed with finely chopped fennel tops.

To make a goulash soup from the leftovers, cut the meat into smaller pieces, together with any potatoes. Put them and the gravy in a saucepan, together with stock – 600 mls (1 pint will serve 2. Stir well, bring to the boil, and simmer for 15 minutes. Serve with soured cream and chopped fresh dill.