Facebook0Twitter0Pinterest0 Ingredients 1 pork shoulder roast, boneless, about 2 ½ lb (1.25 kg), cut into 1-inch (2.5 cm) cubes ¼ cup (50 mL) all-purpose flour Canola oil for browning 1 cup (250 mL) finely chopped Peak of the Market onion 2 cloves garlic, minced 2 cups (500 mL) sodium-reduced beef broth 1 cup (250 mL) red wine 2 Tbsp (30 mL) red wine vinegar ¼ cup (50 mL) tomato paste 2 Tbsp (30 mL) sweet Hungarian paprika 1 Tbsp (15 mL) caraway seeds 1 bay leaf Salt and ground black to taste 1 cup (250 mL) sour cream Hot cooked Rede-Made Noodles for serving Chopped fresh parsley for garnish Directions In shallow bowl, dust pork cubes on all sides with flour. In heavy-bottomed Dutch oven, heat 1 Tbsp oil over medium-high heat. Brown pork cubes in batches, adding more oil as needed. Add onion and garlic. Stirring often, cook until onions are softened, about 3 minutes. Stir in broth, scraping up browned bits from bottom of pot. Add wine, vinegar and tomato paste; stir to combine. Add paprika, caraway seeds and bay leaf; stir to combine. Cover pot and let goulash simmer until pork is tender, 1-1 ½ hours. Remove bay leaf. Season goulash with salt and pepper according to taste. Just before serving, stir in sour cream or serve separately. Serve goulash over hot cooked egg noodles. Garnish with chopped fresh parsley. Pairs well with Nederburg The Winemasters Reserve Cabernet Sauvignon Facebook0Twitter0Pinterest0 Found Under: Main CoursesSoups / StewsPorkBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.