Hungarian Goulash

It doesn’t feel like fall yet, however, I was going through old Cooking Light magazines from September and had to try this recipe. Pork in goulash instead of beef and caraway seeds lured me and I’m so glad. This is a terrific recipe and one I’ll make again.

A few differences in my version from the original: I didn’t have regular paprika so I used smoked paprika instead. I added about a tablespoon of tubed tomato paste and only used two of the yellow wax peppers. I’ve no idea if I had Hungarian peppers but they were a little warm which is why I cut back. (I’m glad I did – the dish had a nice heat instead of an overpowering one). Lastly, I didn’t care for the brand of egg noodles at the market so I used egg pappardelle noodles instead (broken).

Yield: Serves 4

Hungarian goulash

Ingredients:

1 garlic clove, crushed
1 teaspoon kosher salt, divided
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon black pepper, divided
Cooking spray
1 (1-pound) pork tenderloin, cut into 1-inch pieces
2 cups coarsely chopped onion
1 bacon slice, finely chopped
1 3/4 cups water, divided
1 cup chopped seeded tomato
1 tablespoon paprika
3/4 cup beer
1/8 teaspoon crushed red pepper
3 Hungarian wax chiles, seeded and cut into 1-inch pieces
1 1/2 tablespoons all-purpose flour
8 ounces uncooked egg noodles
1 tablespoon butter
3 tablespoons sour cream
Chopped parsley (optional)

Preparation:

  1. Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
  2. Heat a large Dutch oven over high heat and coat with cooking spray.
  3. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss.
  4. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
  5. Reduce heat to medium-high; return pan to heat.
  6. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently.
  7. Stir in garlic mixture; cook for 1 minute, stirring constantly.
  8. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil.
  9. Reduce heat, and simmer 30 minutes, stirring occasionally.
  10. Stir in red pepper and chiles; simmer 15 minutes.
  11. Add pork to pan; simmer 15 minutes, stirring occasionally.
  12. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk.
  13. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture.
  14. Bring to a boil; cook 1 minute, stirring constantly.
  15. Cook noodles according to package directions, omitting salt and fat.
  16. Combine noodles and butter in a medium bowl, stirring until butter melts.
  17. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture.
  18. Top each serving with about 2 teaspoons sour cream.
  19. Garnish with parsley, if desired.

Nutritional Information:
Calories 476
Fat 11.3 g
Satfat 5 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 35 g
Carbohydrate 56.1 g
Fiber 5.4 g
Cholesterol 154 mg
Iron 3.9 mg
Sodium 626 mg
Calcium 69 mg

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