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Prairie Pork Goulash

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  • Cut: Roasts
  • Prep Time (Minutes): 20
  • Cook Time (Minutes): 1.5-2 hrs
  • Number of Servings: 6

Ingredients

1 pork shoulder roast, boneless, about 2 lb / 1 kg, cut into 1-inch / 2.5 cm cubes
¼ cup / 50 mL all-purpose flour
3 Tbsp / 45 mL canola oil
1 cup / 250 mL finely chopped onions
2 cloves garlic, minced
2 Tbsp / 30 mL sweet Hungarian paprika
2 cups / 500 mL sodium-reduced beef broth
1 cup / 250 mL red wine
2 Tbsp / 30 mL red wine vinegar
1 Tbsp / 15 mL caraway seeds
¼ cup / 50 mL tomato paste
1 bay leaf
Salt and ground black pepper
1 ½ cups / 375 mL sour cream
Hot cooked egg noodles for serving

Directions

  1. In shallow bowl, dust pork cubes on all sides with flour.
  2. In heavy pan, heat oil over medium heat.
  3. Add onions and garlic, cooking until onions are softened.
  4. Stir in paprika. Add remaining ingredients except sour cream. Cover. Simmer until pork is tender, 1-1 ½ hours.
  5. Remove bay leaf. Season with salt and pepper according to taste.
  6. Just before serving, stir in sour cream or serve separately.
  7. Serve goulash over hot cooked egg noodles.

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