QUICK PORK GOULASH
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
- Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
- Meanwhile, cook the noodles according to package directions and keep warm.
- Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.
QUICK PORK GOULASH
This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
- Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.
HELEN'S PORK GULYAS
This is similar to other Hungarian Pork Gulyas, but with a twist. I marinated the pork, and the cajun seasoning does something wonderful to the taste of this dish. You can make it as spicy as you like. I actually did. Serve with Fresh Hard Crusted Bread for dunking the sauce and a green leafy salad. Also yu can add a tsp. of tomato paste for a little added flavor.(opt.)
Provided by glitter
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the pork cubes, in lemon, and sprinkle with garlic powder Let stand till the onions are browned.
- In a large stew pot, heat the olive oil.
- Brown the onions till they are carmel in color.
- Add the pork and brown on all sides.
- Add the rest in order except the flour.
- Cook on a medium low fire.
- Cook until the pork and potatoes are tender.
- If the sauce is thinner than you like, use the flour and water to thicken.
- Cook until it reaches the thickness you prefer.
Nutrition Facts : Calories 792.5, Fat 42.8, SaturatedFat 12.6, Cholesterol 136.2, Sodium 520.1, Carbohydrate 50.5, Fiber 7.7, Sugar 6.7, Protein 51.2
GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)
Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács - a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves - soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine.
Provided by Chef Czegeny
Categories Stew
Time 1h30m
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
- Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
- SOUP DUMPLINGS.
- Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
- Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.
Nutrition Facts : Calories 474.7, Fat 12.1, SaturatedFat 4, Cholesterol 141.7, Sodium 430.4, Carbohydrate 51.6, Fiber 7, Sugar 5.4, Protein 38.9
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
ANTOINETTE'S GULYAS
(Beef Goulash Soup)
Provided by Matt Cabot
Yield Makes about 18 cups
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart kettle cook onions in 2 tablespoons butter over moderate heat, stirring, until pale golden and transfer to a bowl. In another bowl toss beef with flout until coated evenly. In kettle heat remaining 2 tablespoons butter over moderately high heat until foam subsides and cook beef, stirring occasionally, until no longer pink. Stir in onions, paprika, caraway seeds, marjoram, vinegar, broth, and salt and pepper to taste and simmer, covered, 45 minutes. Peel potatoes and cut into 1/2-inch cubes. Add potatoes to soup and simmer, covered, 20 minutes more, or until potatoes are tender.
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