PORK GOULASH RECIPES

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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

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

PORK GOULASH - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Pork Goulash - Recipes and cooking tips - BBC Good Food image

A great filling meal.

Provided by jordangenevieve

Total Time 2 hours

Yield Serves 10

Steps:

  • Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
  • Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 minutes until the sauce has thickened.
  • For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
  • Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
  • Serve scattered with oregano.

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