Prairie Pork Goulash
2 - 2 1/2 hours |
Servings:
6 |
Prep:
30 minutes |
Cook:
1 1/2 - 2 hours
Prairie Pork Goulash
2 - 2 1/2 hours
Servings:
6
Prep:
30 minutes
Cook:
1 1/2 - 2 hours
Prairie Pork Goulash
2 - 2 1/2 hours
Servings:
6
Prep:
30 minutes
Cook:
1 1/2 - 2 hours
Ingredients
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
Method
- 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.