Ingredient (english)

Pork goulash

Pork goulash

Pork goulash can be cut from different parts of the pig, with varying degrees of fat content. Schnitzel roast is often used, whereby the pig goulash can then sometimes become somewhat tough and dry. Pork goulash from the pork shoulder (bow or leaf) is also often cut, whereby this meat remains somewhat juicier. Pork goulash is also prepared from the thick rib. This meat is then somewhat coarser and is well suited for spicy pork goulash.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
156 kcal
0 g
21 g
4 g

Recipes with Pork goulash

Black Beer Goulash with Spaetzle
Black Beer Goulash with Spaetzle Black beer goulash with Spätzle tastes strong and is slightly spicy. Heat the lard in a casserole dish. ...
Boiler Goulash
Boiler Goulash Kettle goulash gets its special taste through the use of mutton. Whoever does not receive mutton can replace it with lamb meat. ...
Broccoli casserole with goulash
Broccoli casserole with goulash tastes very juicy due to the spicy sauce. Cut pork goulash into smaller cubes. ...
Coachman Goulash
Coachman Goulash tastes particularly good with potato dumplings or spaetzle. Dice onions, garlic and bacon. ...
Goulash casserole
Goulash casserole can also be prepared in large quantities very well. When the guests arrive, the goulash casserole only needs to be baked briefly in the oven. ...
Goulash in baking oven
Goulash in baking oven Goulash in the baking oven can also be prepared easily in larger quantities. Preheat baking oven to 200° C. ...
Goulash oven soup
Goulash oven soup For goulash oven soup first preheat the oven to 225°. Cut pork goulash into approx. ...
Goulash pot with savoy cabbage
Goulash pot with savoy cabbage can be prepared also in larger quantities well. Cut the pork goulash into smaller cubes. ...
Goulash Sauerkraut Soup
Goulash Sauerkraut Soup The goulash sauerkraut soup tastes very hot due to the addition of Piri Piri. If you don't like it so fiery, Piri Piri can also be replaced by some chili powder or a pinch of cayenne pepper. ...

(C)opyright by Marions Kochbuch