# Pork Goulash with Caraway and Peppers

Tender pork shoulder simmers with paprika, caraway, peppers, onion, tomatoes, and broth in this hearty one-pot stovetop goulash.

Source URL: https://quickdinner.org/recipes/6abb2a6f5ad3045327ab4320
Category: Main Dishes / Pork
Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 75 minutes
Servings: 6

## Ingredients
- 1.5 lb pork shoulder
- 2 tbsp vegetable oil
- 1 medium yellow onion
- 2 medium bell peppers
- 1 tbsp paprika
- 0.5 tsp caraway seeds
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 2 cups beef broth
- 1 cup diced tomatoes

## Cooking instructions
1. Cut the pork shoulder into 1-inch cubes. Dice the onion and slice the bell peppers. (about 10 min)
2. Heat the oil in a large Dutch oven over medium-high heat. Season the pork with 1 teaspoon salt and the black pepper, then sear in batches until browned on several sides, about 6 minutes per batch. Transfer the pork to a plate. (about 15 min) (Medium-high heat)
3. Add the onion to the pot and sauté until softened, about 5 minutes. Stir in the paprika and caraway seeds and cook for 30 seconds. (about 6 min) (Medium heat)
4. Return the pork to the pot and add the bell peppers, broth, tomatoes, and remaining 1/4 teaspoon salt. Stir to combine and bring to a simmer. (about 8 min) (Medium-high heat)
5. Cover, reduce the heat to low, and simmer until the pork is fork-tender, about 60 minutes. Confirm the pork reaches at least 145°F in the thickest pieces, then rest for 3 minutes before serving. (about 60 min) (Low heat)
6. Serve the goulash hot with its sauce. (about 1 min)

Original page: https://quickdinner.org/recipes/6abb2a6f5ad3045327ab4320
Source: QuickDinner (quickdinner.org).