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Our recipes

Goulash - Angelov Shteryu


35 minutes + 2 hours in the oven

INGREDIENTS (for 4 people):

  • 1 kg cubed pork
  • 50 g flour
  • Rapeseed oil (e.g. Hill’s Farm)
  • 2 litres broth
  • 100 g marbled bacon
  • 25 g tomato paste
  • 1 diced red sweet pepper
  • 5 g thyme
  • 5 bay leaves
  • 10 g pepper
  • 3 g cayenne pepper
  • 4 cloves garlic, crushed
  • 2 chopped onions
  • 150 g mushrooms
  • 250 ml red wine
  • 10 g parsley
  • Salt and pepper


1. Preheat the oven to 180°C. Put the flour in a bowl with the salt and pepper, add the meat and mix with your hands until the meat is well coated with flour.

2. In a thick-bottomed frying pan, heat the rapeseed oil over medium-high heat. Add the meat and fry until lightly browned. Add the bacon and fry for another 5 minutes. Deglaze with the red wine.

3. Briefly fry the chopped onion, sweet pepper, garlic and mushrooms in another pan. Add to the meat and stir-fry briefly. Add the stock, bay leaves and spices. Put in the preheated oven for two hours.

4. Remove the stew from the oven. Taste and season to taste with salt and pepper. Serve in deep plates and sprinkle with freshly chopped parsley. Delicious with bread.

Tip: Serve with a dollop of sour cream