Mmmhmm, nothing gets me going like a big ol’ pot of Schweinegulasch cooking on the stove. This German classic dish is a comfort food staple, perfect for when you just need something satiating and delicious. And let me tell you, I’ve got the most scrumptious recipe for Schweinegulasch right here! It’s a little sweet, a little spicy, and a whole lot of savory.
Schweinegulasch
Ingredients
- 2 pounds pork shoulder, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon caraway seeds
- 2 cups beef broth
- 2 green bell peppers, chopped
- Salt and pepper, to taste
Instructions
- In a large bowl, coat the pork pieces in flour. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat and brown the pork in batches until it’s evenly browned.
- Remove the pork and set it aside. Add the onions and garlic to the pot and sauté until they’re tender.
- Add in the paprika, thyme, brown sugar, cayenne pepper, and caraway seeds. Stir until the mixture is fragrant and then pour in the beef broth. Bring it to a simmer.
- Return the pork to the pot and add in the green bell peppers. Simmer everything for 2-3 hours, until the pork is tender and the flavors have melded together.
- Season with salt and pepper to taste. Serve hot with mashed potatoes, rice, or bread.
See, the beauty of Schweinegulasch is that it’s so versatile. You can serve it up with whatever carb strikes your fancy. Personally, I like to go the mashed potato route and then smother it all in the savory gravy. But you do you, boo.
How to Prepare
Preparing Schweinegulasch is super easy and straightforward. Everything cooks in one pot, so you don’t have to worry about juggling multiple pans. Plus, most of the ingredients should be things that you already have in your pantry or fridge.
Preparation Time
Preparation time for Schweinegulasch is about 20 minutes. The bulk of the time is spent cooking it low and slow so that all of those flavors have time to meld together. This isn’t a dish that you can rush, but trust me, it’s worth the wait.
Servings
This recipe makes about 4-6 servings of Schweinegulasch. It’s a hearty dish, so you don’t need to serve up massive portions to feel full and satisfied.
Nutrition Facts
Now, I know what you’re thinking. “Uh, sis, this sounds delicious and all, but how healthy is it?” And let me tell you, Schweinegulasch isn’t exactly a salad. But everything in moderation, right? Here are the nutrition facts per serving:
- Calories: 375
- Carbohydrates: 18g
- Fat: 21g
- Protein: 28g
It’s not the healthiest thing in the world, but it’s definitely a treat that you should indulge in every once in a while.
Tips
If you want to make this recipe even more flavorful, you can add in some diced tomatoes or a tablespoon of tomato paste. You can also experiment with different types of paprika to see which one gives you your ideal flavor profile.
FAQs
Can I make Schweinegulasch ahead of time?
Absolutely! In fact, it tastes even better the next day once all of those flavors have had even more time to meld together. Just store it in an airtight container in the fridge and reheat it on the stove when you’re ready to dive in again.
What kind of meat is best for Schweinegulasch?
You can use any type of pork that you want, but I like to go with pork shoulder. It’s affordable, flavorful, and breaks down beautifully when cooked low and slow.
How can I make Schweinegulasch spicier?
If you want more heat in your Schweinegulasch, you can add more cayenne pepper or even some diced jalapeños. Just be careful not to overdo it and make it too spicy for your taste buds.
Boom. That’s it. The most delicious Schweinegulasch recipe you’ll ever taste. Trust me, once you make this dish, you’ll find yourself craving it again and again. So go ahead and treat yourself to a big ol’ pot of comfort food goodness. You deserve it.
