Speedy Pork Goulash with Crispy Potato Pancakes

Make the Goulash

1. 1Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides in batches, then remove and set aside.
2. 2Add chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. 3Stir in the sweet paprika, smoked paprika, and flour. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Return the pork to the pot. Pour in the beef broth and add the tomato paste, ground caraway seeds, dried marjoram, and bay leaf. Stir to combine.
5. 5Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender, stirring occasionally.
6. 6Season the goulash with salt and freshly ground black pepper to taste.

Prepare the Potato Pancakes

1. 1Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
2. 2In a medium bowl, combine the squeezed potatoes, egg, flour, and salt. Mix until just combined. Do not overmix.
3. 3Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
4. 4Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small pancakes.
5. 5Cook for 3-4 minutes per side, until golden brown and crispy. Add more oil as needed for subsequent batches.
6. 6Drain the pancakes on paper towels.