Tested till perfect Caraway Pork Goulash

Caraway Pork Goulash

Top this robust Hungarian goulash with a big dollop of sour cream and serve it with buttered parsleyed noodles or potatoes. Irresistible!

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1/4 cup 1/4cupbutter
  • 2 tbsp 2tbspoil
  • 3 lb 3lblean boneless pork, in 1-inch (2.5 cm) cubes
  • 5 cups 5cupssliced oniononions
  • 1 1clove garliccloves of garlic, minced
  • 2 tbsp 2tbspsweet Hungarian paprika
  • 1 tbsp 1tbspcaraway seeds
  • 2 tsp 2tspcrushed dried marjoram
  • 1-1/2 tsp 1-1/2tspsalt
  • 1/4 cup 1/4cuplemon juice
  • 3/4 cup 3/4cupdry red wine
  • 1/4 cup 1/4cupwater
  • 2 tbsp 2tbsptomato paste
  • 1/2 cup 1/2cupfinely chopped parsley
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In heavy saucepan, melt butter, add oil and brown pork, half at a time, on all sides. Remove pork to plate and add onions and garlic to pan. Saut?ver medium heat until translucent, about 5 to 8 minutes. Blend in paprika, caraway seeds, marjoram and salt. Continue cooking for 3 minutes. Return pork and any accumulated juices to onions.

Pour in lemon juice, wine, water and tomato paste and stir all ingredients together; cover and simmer until meat is tender, about 1-1/2 hours. For a thicker goulash, remove lid for last 30 minutes. Taste, adjusting seasoning if necessary.

Sprinkle with parsley and serve immediately, steaming hot.

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