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Home Goulash (Domaći gulaš)


Dice three onions as fine as possible and start cooking them at higher heat (7/10) with a generous helping of oil. Do NOT burn them – mix often.

Once onions are softened (about 30 minutes or so), add shredded carrots, shredded jalapeno, and finely chopped garlic. Sweat it for a minute.

Sprinkle the flour and mix. It will stick to the bottom so use wooden spoon to scrape it before it burns. After a minute or two (when it browns slightly) add water for mush consistency.

Once it boils again, reduce temperature to medium (5/10) and add cubed pork (about 2 cm wide). Make sure to cover it all with water. Leave to boil (adjust temperature as needed for a gently boil).

Add salt, pepper, and bay leaves. If you are also using mushrooms, add chopped stems now. Mix every 20 minutes or so, making sure to scrape the bottom clean every time so it doesn’t burn. Cook for 2.5 hours. Add water as needed to keep desired consistency. Skim fat from the top.

If using mushrooms, chop them roughly into 4 or 6 pieces (depending on size), and add them 30 minutes before (i.e. at 2 hour of meat cooking).

Add wine, mix thoroughly, and cook for extra 10 minutes. Leave to rest about 10 minutes or so.


1 kg Pork 2 lb (shoulder)
4 Button mushrooms (optional)
3 Yellow onion
2 Carrots
1 Jalapeno or any hot pepper
3 cloves Garlic
3 tbsp Flour
24 g Salt 12 g + 12 g/kg
2.4 g Black pepper ⅒ of salt amount
2 Bay leaves
50 ml Oil
150 ml Red wine (cabernet sauvignon works nicely)