A new twist on one of my childhood favorites……Goulash! Chicken Goulash with Buttermilk Dumplings.
Growing up we were pretty poor, so stretching a buck was an art form. We had a lot of hamburger, which when I was growing up, was really cheap. We also ate a lot of pasta…..ok elbow macaroni. Goulash was on of my favorite meals. My Mom wasn’t the greatest cook, a wonderful baker, not so much on day to day cooking, but she rocked goulash. Her secret ingredient was brown sugar. It was jus the right amount of sweet with the tomatoes.Continue reading “Chicken Goulash with Buttermilk Dumplings”
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!
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)
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.
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.
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.
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