HUNGARIAN PORK GOULASH RECIPE RECIPES

Name: Hungarian Pork Goulash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings.
Cuisine: Europe, German
Ingredients: 2 pounds boneless pork, cut into 3/4-inch cubes; 1 tablespoon canola oil; 2 medium onions, chopped; 1 garlic clove, minced; 3 cups chicken broth; 1 to 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cans (14 ounces each) sauerkraut, rinsed and well drained; 2 tablespoons all-purpose flour; 1/4 cup water; 1-1/2 cups sour cream; 2 tablespoons minced fresh dill or 2 teaspoons dill weed; Hot boiled potatoes

HUNGARIAN PORK GOULASH RECIPE: HOW TO MAKE IT

Hungarian Pork Goulash Recipe: How to Make It image

We really enjoy pork, so I’m always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you’re like us and don’t care for caraway seeds but like the flavor, grind or crush the caraway seeds.—Barbara Lundgren, New Brighton, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless pork, cut into 3/4-inch cubes
1 tablespoon canola oil
2 medium onions, chopped
1 garlic clove, minced
3 cups chicken broth
1 to 2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 tablespoons all-purpose flour
1/4 cup water
1-1/2 cups sour cream
2 tablespoons minced fresh dill or 2 teaspoons dill weed
Hot boiled potatoes

Steps:

In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

AUTHENTIC HUNGARIAN GOULASH RECIPE | ALLRECIPES

Authentic Hungarian Goulash Recipe | Allrecipes image

This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.

Provided by SUSANNAH

Categories Goulash

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 large onions, diced
2 pounds flank steak
⅛ teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Steps:

Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 29.1 g, CholesterolContent 57.8 mg, FatContent 15.7 g, FiberContent 5.8 g, ProteinContent 21.8 g, SaturatedFatContent 7.2 g, SodiumContent 84.5 mg, SugarContent 4.7 g

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We really enjoy pork, so I’m always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you’re like us and don’t care for caraway seeds but like the flavor, grind or crush the caraway seeds.—Barbara Lundgren, New Brighton, Minnesota
From tasteofhome.com
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In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

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