Friday, October 19, 2012

Pork Goulash

From the kitchen of One Perfect Bite...I love the cooking of Eastern Europe and this delicious Hungarian stew is an example of why the region's food has survived food fads and remained so popular. This moist pork stew is redolent with the flavors of onions and paprika and made more interesting with the addition of caraway seeds, which give it a unique culinary identity. Its thick, rich red gravy is wonderful with buttered noodles, and it brings warmth and color to fall and winter table. There is nothing light about this dish. It is a belt buster. Goulash is a simple stew that was originally a soup made with a combination of meats. Nowadays, it is generally thickened and made with beef, but I like this recipe because it uses pork, which I find is quicker cooking and less stringy than its beef counterpart. This version of the dish, developed for Family Circle magazine, is straightforward and you can have this on the table in less than 90 minutes. That's not bad for a stew. I know that those of you who try this recipe will enjoy it. You'll find a small amount of effort produces a dish with great flavor that will not disappoint. Dies ist gut. Here's how the goulash is made.

Pork Goulash...from the kitchen of One Perfect Bite courtesy of Family Circle magazine


3 pounds pork roast, cut into 1-1/2-inch pieces
3 tablespoons all-purpose flour
2 tablespoons sweet Hungarian paprika, divided use
1/2 teaspoon salt, divided use
3 tablespoons vegetable oil, divided use
1 medium onion, chopped
1 sweet red pepper, cored and diced
3 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1 (14.5 ounce) can diced tomatoes
1 cup beef broth
2 tablespoons tomato paste
Chopped fresh parsley
Cooked egg noodles (optional)

1) Combine pork, 2 tablespoons flour, 1 tablespoon paprika and 1/4 teaspoon salt in a large bowl. Heat 1-1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of pork cubes to pot and brown on all sides, about 5 minutes. Remove with a slotted spoon; repeat with remaining 1-1/2 tablespoons oil and the rest of pork.
2) Reduce heat to medium and add onion. Cook 3 minutes. Stir in sweet red pepper. Cook 2 minutes. Sprinkle with remaining tablespoon each of flour and paprika. Cook 1 minute. Stir in vinegar; let simmer. Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from pan. Return pork to mixture. Cover and simmer over low heat for 1 hour. Stir in tomato paste and remaining 1/4 teaspoon salt. Cook, uncovered, 10 minutes. Sprinkle with parsley and serve over egg noodles, if desired. Yield: 6 servings.

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Salsa Verde said...

Hi Mary,
I love Goulash but never tried it with pork and what a delicious look yours have. Thanks for sharing!
Cheers and hope you have a beautiful weekend,

Astra Libris said...

YUM!!! Perfect for a cold night!

Kim said...

Never actually had goulash!!!! But this looks good!

Diane said...

Love goulash and have not made it for ages. Thanks Mary I have pork out for tonight do guess what I am going to do. Take care and have a good weekend Diane

Ana Regalado said...

Perfect and appetizing dish for cold winter nights ! I love the use of pork , easier and faster to cook than beef :D The flavor of this dish sounds really scrumptious !

Lynda said...

This dish sounds delicious with pork...pork cooks up so nice and tender, so I've got to try it.
Have a great weekend Mary.

Theresa said...

That looks absolutely delicious. I've never tried goulash with pork. This recipe looks like a keeper. Will try it soon! Thanks for sharing.

Catherine said...

Dear Mary, This is hearty and very, very delicious. Perfect for the chilly weather. Blessings my dear. Catherine xo

teresa said...

i don't think i've ever had anything like this, it looks wonderful!

Melinda said...

This would taste great today as we
are havng a very windy, chilly day.
Too bad we don't live next door to each other! :)

Have a wonderful weekend.

M :)

Rosita Vargas said...

Estupenda receta me gusta,abrazos y abrazos

Unknown said...

I love your blog. I've just tried out the goulash recipe and it came out absolutely great. Thanks!

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