Contents
A hearty and flavorful Lithuanian Pork Goulash that's perfect for cozy dinners! Made with tender pork shoulder, paprika, and bell peppers, this quick and easy recipe is a comforting twist on the classic Hungarian goulash. Great for meal prep and sure to warm you up on a chilly day!
Equipment
- Large frying pan
- Large cooking pot with lid
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 kg pork shoulder, cut into bite-sized chunks
- 1 large onion, sliced
- 4 garlic cloves, peeled and thinly sliced
- 2 bell peppers, sliced
- 400 g canned chopped tomatoes (about 2 cups)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tbsp all-purpose flour
- 500 ml chicken or beef stock (about 2 cups)
- Olive oil, for frying
Instructions
- Season the pork chunks with salt and black pepper.
- Heat oil in a large frying pan. Add pork and brown on all sides over medium-high heat.
- Transfer browned pork to a large pot with a lid.
- In the same pan, reduce heat and add onions. Cook for 5–6 minutes until softened.
- Add garlic, paprika, and cumin. Stir for 1 minute until aromatic.
- Add flour and stir, then pour in half the stock. Scrape up any browned bits from the bottom.
- Transfer onion mixture to the pot with pork. Add bell peppers, tomatoes, and remaining stock.
- Stir to combine, cover, and simmer on low heat for 35–50 minutes, stirring occasionally.
- Serve hot with mashed potatoes, rice, or crusty bread. Enjoy!
Notes
Hearty, flavorful, and ready to warm you up from the inside out!
Looking for a cozy, comforting dish that’s packed with flavor and perfect for those chilly evenings? This Lithuanian Pork Goulash is a quick and easy twist on a traditional European classic. Made with juicy pork, colorful bell peppers, and a rich paprika-spiced tomato sauce, this stew is bound to become a favorite at your dinner table. 🥘✨
Whether you’re craving a nostalgic meal or simply need a hearty dish that doesn’t take hours to make, this pork goulash recipe hits the spot — every time.💡 What Is Lithuanian Pork Goulash?
While many are familiar with Hungarian goulash — a paprika-rich beef stew — Lithuania offers its own delicious version using pork. Pork is widely used in Lithuanian kitchens because it's flavorful, budget-friendly, and cooks faster than beef, making it ideal for busy weeknights. This particular goulash recipe is rooted in tradition, inspired by the comforting meals a Lithuanian mother used to cook for her family. Over time, it's been gently modernized, but it still carries all the warmth and love of home-cooked food. ❤️🇱🇹🛒 Ingredients You’ll Need
Here are the simple ingredients required for this easy Lithuanian goulash. Quantities are in the recipe card below 👇- Pork shoulder (cut into bite-sized pieces): A rich, tender cut perfect for stewing. In Lithuania, many leave the fat on for extra flavor.
- Onion (brown preferred, but red or shallots work too)
- Garlic cloves (thinly sliced)
- Bell peppers (red is traditional, but yellow or green are also great)
- Canned chopped tomatoes (or fresh tomatoes with a spoonful of ketchup)
- Paprika & cumin (for warmth and depth)
- Salt & black pepper
- All-purpose flour (to thicken the sauce – gluten-free folks can use cornstarch)
- Chicken or beef stock (adds a savory base to the stew)
👨🍳 How to Make Lithuanian Pork Goulash – Step by Step
This recipe is quick, fuss-free, and totally satisfying. Here’s how to make it:- Season the pork chunks with salt and black pepper.
- In a large frying pan, brown the pork over medium-high heat. This builds flavor. Once browned, transfer the meat to a large pot.
- Using the same pan, sauté onions on low heat until soft (add a little more oil if needed).
- Add garlic, paprika, and cumin. Cook for 1 minute until fragrant.
- Stir in the flour, then pour in half of the stock. Scrape up all the tasty brown bits from the pan. This is pure flavor!
- Transfer this mixture into the pot with the pork. Add sliced bell peppers, tomatoes, and the rest of the stock. Stir well, cover, and simmer on low for 35–50 minutes, until the pork is tender and the sauce has thickened to a gravy-like consistency.
- Stir occasionally and enjoy the incredible aroma filling your kitchen! 🏠❤️
🔥 Cooking Tips for the Best Goulash
- Want a richer tomato flavor? Add 2 tbsp of tomato paste.
- Love a little smokiness? Throw in a teaspoon of smoked paprika.
- Sauce too thin? Thicken it with a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Cooking for a crowd or meal prepping? This dish tastes even better the next day!
🕒 Alternate Cooking Methods:
- Instant Pot: Cook under pressure for 20–25 minutes.
- Oven (Dutch oven): Bake at 180°C fan (360°F) for 50–60 minutes.
- Slow Cooker: Cook on low for 6–7 hours, or high for 4–5 hours, until pork is tender.
🍽️ Serving Suggestions
Serve your Lithuanian pork goulash over:- Mashed potatoes
- Rice
- Butter noodles
- Or just dunk some crusty bread in that thick, flavorful sauce! 🥖
🧊 Storing & Reheating Leftovers
This goulash makes amazing leftovers!- Storage: Let it cool, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently in a saucepan over medium heat, stirring occasionally, until heated through. It’ll taste just as good — maybe even better!
📋 Lithuanian Pork Goulash Recipe (Printable Card)
Ingredients:- 1 kg (2.2 lb) pork shoulder, diced
- 1 large onion, sliced
- 4 garlic cloves, sliced
- 2 bell peppers, sliced
- 400g (2 cups) canned chopped tomatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tbsp all-purpose flour
- 500ml (2 cups) chicken or beef stock
- Season pork with salt and pepper.
- Brown pork in a frying pan, then transfer to a pot.
- Sauté onion in the same pan until soft. Add garlic, paprika, and cumin. Stir.
- Add flour and half the stock, scraping up the browned bits.
- Combine everything in the pot with pork. Add peppers, tomatoes, remaining stock.
- Simmer on low for 35–50 minutes, stirring occasionally.
- Serve and enjoy! 🥄
This looks absolutely delicious! I love a good goulash, and the Lithuanian twist sounds fascinating. That pork shoulder is calling my name. Thanks for sharing this quick and easy recipe – definitely adding it to my meal prep list for next week!