Hero Photo

Easy Oven Goulash

Rate this item
(0 votes)

  • Cut: Roasts
  • Prep Time (Minutes): 30
  • Cook Time (Minutes): 2.5 hrs
  • Number of Servings: 6

Ingredients

1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1½-inch / 2.5 cm cubes
2 medium yellow onions, chopped
2 cloves garlic
2 tsp / 10 mL salt
¼ cup / 50 mL tomato paste
2 Tbsp / 30 mL paprika
½ tsp / 2 mL ground black pepper
1-14 oz / 398 mL can sauerkraut, drained and rinsed
1 tsp / 5 mL caraway seed
½ cup / 125 mL light sour cream
Hot cooked egg noodles for serving

Directions

  1. Preheat oven to 325°F.
  2. Place pork cubes and onions in casserole pot or small enamel roaster.
  3. In small bowl, crush garlic and salt with the back of a spoon to form a paste.
  4. Add tomato paste, paprika and pepper to bowl; stir to combine.
  5. Spread paste over pork cubes; stir to coat well. Cover and roast for 1 ½ hours.
  6. Remove casserole or roaster from oven. Uncover. Stir in sauerkraut and caraway seed. Cover and return to oven for 45-60 minutes, or until pork is fork tender.
  7. Remove goulash from oven. Whisk in sour cream.
  8. Serve goulash over hot cooked egg noodles.

Most Popular Recipes