Caraway Pork Goulash
This recipe makes 8 servings
Top this robust Hungarian goulash with a big dollop of sour cream and serve it with buttered parsleyed noodles or potatoes. Irresistible!
Ingredients
- 1/4 cup butter
- 2 tbsp oil
- 3 lb lean boneless pork, in 1-inch (2.5 cm) cubes
- 5 cups sliced onions
- 1 clove garlic, minced
- 2 tbsp sweet Hungarian paprika
- 1 tbsp caraway seeds
- 2 tsp crushed dried marjoram
- 1-1/2 tsp salt
- 1/4 cup lemon juice
- 3/4 cup dry red wine
- 1/4 cup water
- 2 tbsp tomato paste
- 1/2 cup 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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