Pork Goulash

Pork goulash with new potatoes, cooked in retort pouches in the autoclave, is a hearty dish perfect for lunch and dinner, even in field conditions. Thanks to autoclaving technology in retort pouches, all the ingredients retain their nutrients, aroma, and flavor, creating a balanced and refined dish. The addition of spices and herbs such as thyme, garlic, black pepper, and coriander gives the pork a tender texture, making it fall apart and melt in your mouth.

New potatoes absorb all the flavors of spices, vegetables, and meat. Thanks to the preparation in retort pouches, all the incredible flavors remain sealed inside the pouch, keeping the goulash rich and aromatic even after a long time. The autoclave helps preserve all nutrients and, most importantly, destroys dangerous bacteria. Therefore, the goulash recipe from our chef is an excellent choice for long-term storage and one of the most delicious options for winter reserves.

Pork goulash tastes great as a standalone dish or paired with a side dish, homemade bread, toast, or a light salad. A portion in a retort pouch is a full meal for one person, making it convenient to take on a hike or use as a field ration.

Meat goulash for 7 retort pouches.

How to make pork goulash in retort pouches for winter? Watch the video and discover the secrets of preparing a dish that not only combines spicy notes and the tender taste of pork but also retains its freshness for several years.