Lithuanian Pork Goulash (Quick and Easy Recipe)

Looking for a comforting meal to warm you up on cold winter evenings? Look no further than this Lithuanian Goulash! Our pork goulash recipe is the perfect blend of rich flavors and hearty ingredients, guaranteed to chase away the chill and leave you feeling cozy and satisfied. Ready to bring a taste of Lithuania to your kitchen? Let’s get cooking!

Jump to:

• Lithuanian Goulash: We Often Make It With Pork
• Ingredients and Substitutes
• Step-By-Step Method
• What to Serve Pork Goulash With?
• Tips For Best Lithuanian Goulash
• Storage and Leftovers
• Other Lithuanian Recipes To Try 
• Lithuanian Pork Goulash (Quick and Easy Recipe)

This simple pork goulash is also a part of my sample winter meal plan featured in Eat Like a Lithuanian For A Week.

Lithuanian Goulash: We Often Make It With Pork

Now, you might be familiar with traditional goulash from Hungary, which is a hearty beef stew loaded with plenty of paprika and usually topped off with a dollop of sour cream. It’s the perfect dish for cooler weather, with its rich flavors warming you right up.

But in Lithuania, we like to put our own twist on it. While the classic Hungarian Goulash recipe uses beef, we often go for pork instead. Why, you ask? Well, pork is cheaper and cooks up in a fraction of the time, making it perfect for those busy weeknights when you want a delicious meal without all the fuss. Plus, it brings its own unique flavor to the dish, which I absolutely love.

Lithuanians are known to take dishes from other countries, and, well... add pork, like Pork Chanakhi or Pork Plov!

Fancy something creamier? Try our Lithuanian Pork With Sour Cream and Herb Sauce.

My recipe for Lithuanian Pork Goulash is actually based on the original recipe my mum used to cook when I was a child. She made it with love for the whole family, and it was always a hit. Over the years, I’ve adapted it slightly to suit my adult palate, but it still holds that comforting, nostalgic taste that brings me right back to my childhood.

Just like in the traditional Hungarian version, we use sweet paprika to give the goulash its signature kick. Trust me, there’s nothing quite like the rich flavors that come from combining juicy pork with heaps of paprika. It's one of those different recipes that still feels familiar and comforting, no matter how you tweak it.

So, whether you’re a seasoned cook or just looking for something new to try, give this Lithuanian twist on goulash a go. It’s a comforting dish that’s sure to become a favorite in your home, just like it is in mine!

Ingredients and Substitutes

Here are the simple ingredients you'll need for this Lithuanian goulash recipe. Find the quantities in the recipe card at the bottom of the post. 

• pork shoulder: cut into bite-sized chunks. I tend to remove most of the fat, but in Lithuania, most people don't. This is the main ingredient, so make sure to get good-quality meat for best results. Have extra? Make Lithuanian Meat Pies next!
• brown onion: may be replaced with shallots or red onions. 
• garlic cloves: peeled and thinly sliced. 
• bell peppers: red peppers are most commonly used, but green or yellow peppers will work just as well. 
• canned chopped tomatoes: can be replaced with fresh chopped tomatoes and a little bit of ketchup (an ingredient heavily used in Lithuanian cooking). 
• salt and black pepper. 
• spices: cumin and paprika
• all-purpose flour: acts as a thickening agent for the sauce. You may use a cornstarch slurry to thicken the sauce at the end if you're looking for a gluten-free option. 
• chicken stock or beef broth. 

Step-By-Step Method

1. Season the pork chunks with a good pinch of salt and black pepper.

2. Heat olive oil in a large frying pan, add the pork cubes and fry over medium-high heat until browned on all sides.

3. Scoop the browned meat into a large pot with a matching lid (keep the frying pan with any accumulated juices from the meat).

4. Place the pan back on low heat and add the onions (if the pan is looking fry, just add a drizzle of oil). Saute for 5-6 minutes, until softened.

5. Add the garlic, cumin and paprika, and stir for a minute until aromatic.

6. Stir in the flour, then pour about half of the stock in and scrape the pan with a spatula to make sure to get all the tasty browned bits from the bottom of the pan.

7. Return pork into the onion pan and add the sliced bell peppers, tomatoes and the rest of the stock. Stir well to combine, cover the pot with a lid, and place it over low heat for 35-50 minutes (cooking times will vary based on the cut of pork as well as the size of pork chunks). Stir occasionally to prevent the bottom of pot from catching.

What to Serve Pork Goulash With?

In Lithuania, pork goulash is served with one of four things: white rice, mashed potatoes, pasta, or crusty bread to mop up the remaining tomato sauce at the bottom of the bowl. 

However, if you fancy a healthier side dish to make a complete meal, I totally get you. Try this Lithuanian Goulash with Fresh Cabbage Salad, Lithuanian Carrot Salad With Sunflower Seeds or some steamed green beans on the side. 

Tips For Best Lithuanian Goulash

There are many different ways you can make this pork goulash recipe, so if it's your first time making it, read through the following tips: 

• If you like an extra rich tomato sauce, add two tablespoon of tomato puree (tomato paste) to the sauce. A teaspoon of smoked paprika will not go amiss either.  
• If the sauce if too thin after the pork is cooked, you can thicken the sauce further with a cornstarch slurry. Just mix a teaspoon of cornstarch and a tablespoon of water in a small bowl, add it to the goulash and stir until it thickens for 1-2 minutes. Generally speaking, your sauce should have a consistency of thin gravy. 
• You may cook the Pork goulash in an instant pot (pressure cooker) - it should take 20-25 minutes!
• You can also cook your pork goulash in a Dutch oven and place it in the preheated oven (180 C Fan (360 F) for 50-60 minutes. 
•  Fancy using your slow cooker? No problem, cook this Lithuanian Goulash for 6-7 hours on low, and 4-5 hours on high setting, or until you have extra tender pork.

Storage and Leftovers

Once you've enjoyed your delicious Lithuanian Pork Goulash, storing the leftovers is easy. Let the pork mixture cool to room temperature, then transfer it to an airtight container. This will keep the goulash fresh and flavorful. Pop the container in the refrigerator, and it will be ready for you to enjoy the next day or even up to 3-4 days later.

Reheating Pork Goulash

When you're ready to dig into your goulash again, reheating it is a breeze. Simply pour the pork mixture into a saucepan and warm it over medium heat. Stir occasionally to ensure it heats evenly. In just a few minutes, your goulash will be as tasty as it was the first time around, making it the perfect quick meal for a busy day.

Other Lithuanian Recipes To Try 

Love pork? Try Lithuanian Meatloaf With Apples (it's known as Netikras Zuikis, which translates to Fake Rabbit). Or a recipe we borrowed from Georgian cuisine - Chanakhi with Pork! For more traditional Lithuanian food, have a look at the recipes below: