A Hungarian type “stew” in the winter feels like a big hug. It’s a good idea to use good quality Hungarian paprika for an authentic flavour. This goulash would be great with spaetzle or medium egg noodles both of which you can find dried at most grocery stores if you don’t want to make your own! I’m kind of fond of the “Bechtle” brand of traditional German Egg Pasta and I have a spaetzle maker, so feel guilty buying dried spaetzle! Red cabbage might be a nice accompaniment or Brussels sprouts.
Makes 4 – 6 Servings
2 lbs. well-trimmed boneless pork shoulder, cut into 1” cubes (if not trimmed, you will need approx. 3 lbs. to allow for trimming)
3 Tbsp. canola or other flavourless oil
1 ½ cups finely chopped onion
1 each red & green pepper, diced
2 cloves garlic, minced
2 Tbsp. sweet Hungarian paprika
2 cups beef stock (see below) or tinned low/no salt beef broth
1 cup dry red wine
2 Tbsp. red wine vinegar
1 Tbsp. caraway seeds
¼ cup tomato paste
1 bay leaf
¼ tsp. dried marjoram or ¾ tsp. finely chopped fresh
Salt & freshly ground black pepper to taste
1 – 1 ½ cups sour cream (not light)
1 Tbsp. cornstarch
Make The Goulash:
In a large, heavy, deep skillet, heat the oil over medium heat until hot. Add the cubes of pork, not crowding as they won’t brown properly and brown well on all sides. Remove the pork as it is browned, to a plate; add the onions and sauté until translucent, then add the peppers; continuing to sauté for 2 – 3 minutes; stir in the garlic for a minute; stir in the paprika and continue to stir for a minute. Add the remaining ingredients, except sour cream and ½ tsp. salt. Cover, simmer until pork is tender, about 1 ½ hours. Remove bay leaf, season to taste with salt and pepper. Reduce the heat to low.
Combine the sour cream and the cornstarch, add to the goulash. Heat through until very hot, but do not boil, or the sour cream will curdle. Serve goulash over the noodles or spaetzle.
Helpful link to Making Stock.
