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!
Servings: 6 to 8
Ingredients:
-
1/4 cup (50 mL) butter
2 tbsp (25 mL) oil
3 lb (750 mL) lean boneless pork, in 1-inch (2.5 cm) cubes
5 cups (1.25L) sliced onions
1 clove garlic, minced
2 tbsp (25 mL) sweet Hungarian paprika
1 tbsp (15 mL) caraway seeds
2 tsp (10 mL) crushed dried marjoram
1-1/2 tsp (7 mL) salt
1/4 cup (50 mL) lemon juice
3/4 cup (175 mL) dry red wine
1/4 cup (50 mL) water
2 tbsp (25 mL) tomato paste
1/2 cup (125 mL) finely chopped parsley
Preparation:
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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