Hungarian Goulash

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Hungarian Goulash

Hungarian Goulash

It’s rainy day……..Thank goodness I got all my shopping done before the rain came. I love to grocery shop! I know a lot of people do not, but it is like an adventure to me. I also am frequently inspired while there. For a small town, our local grocery stores have a nice variety, and a nice supply of Organic items, that I have been inspired to buy.


Tim and I love pork tenderloin, so I was thinking about something with noodles……hearty, with a bit of a kick. So, thanks to the folks at Cooking Light I found just the right recipe. I did change it just a bit, but I’ve got to give credit, as I would never have thought to use pork tenderloin for a Hungarian Goulash.

I remember Goulash as a child was, browned hamburger, tomato sauce, and noodles. One secret ingredient that my Mom always added was brown sugar, it made it slightly sweet. My brother and I loved it like that,and to this day, if I make the hamburger kind I always add the brown sugar. I did not add it to this recipe, but………..maybe next time.

So it was a an easy dish to make, without a long simmer time, since pork tenderloin is a very tender cut of meat. The recipe has chiles that add the heat that Tim likes so well, and smoked paprika that gives it an oaky, smokey flavor…………… all in a nice tomato base.

This is one of those dishes that gets better the next day…………so I’m glad there was some left!

Hungarian Goulash Collage

Hungarian Goulash
Serves: 4
 
Ingredients
  • 1 garlic clove, crushed
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon caraway seeds, crushed
  • ¼ teaspoon black pepper, divided
  • Non Stick Cooking spray
  • 1 (1-pound) pork tenderloin, cut into 1-inch pieces
  • 2 cups coarsely chopped onion
  • 1 bacon slice, finely chopped
  • 1¾ cups water, divided
  • 1 14.5 oz. can diced tomatoes with their juice
  • 1 tablespoon smoked paprika
  • ¾ cup beer
  • ⅛ teaspoon crushed red pepper
  • 3 Hungarian wax chiles, seeded and cut into 1-inch pieces
  • 1½ tablespoons all-purpose flour
  • 8 ounces uncooked egg noodles
  • 1 tablespoon butter
  • 3 tablespoons sour cream
  • Chopped parsley (optional)
Instructions
  1. Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add ¼ teaspoon salt, caraway seeds, and ⅛ teaspoon black pepper.
  2. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine ¼ teaspoon salt, remaining ⅛ teaspoon black pepper, and pork in a medium bowl; toss. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
  3. Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly. Add 1½ cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes. Add pork to pan; simmer 15 minutes, stirring occasionally. Combine remaining ¼ cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining ½ teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
  4. Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired
Notes
Adapted from Cooking Light.

 

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