Top this robust Hungarian goulash with a big dollop of sour cream and serve it with buttered parsleyed noodles or potatoes. Irresistible!
- Portion size 8 servings
- 1/4 cup butter
- 2 tablespoons oil
- 3 lbs lean boneless pork in 1-inch (2.5 cm) cubes
- 5 cups sliced onions
- 1 clove garlic minced
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon caraway seeds
- 2 teaspoons crushed dried marjoram
- 1 1/2 teaspoon salt
- 1/4 cup lemon juice
- 3/4 cups dry red wine
- 1/4 cup water
- 2 tablespoons tomato paste
- 1/2 cup finely chopped parsley
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.