Moms Pork Goulash Recipes

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

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.

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.

Steps:

• Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
• Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
• Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

Steps:

• In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
• Cover and cook on LOW for 7 to 9 hours or until pork is tender.
• When ready to serve, stir in sour cream (if using) and dill.

Steps:

• Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly. Add paprika, cayenne (if using). To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup).
• Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water. It has to be thick once it's cooked through.
• Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes.
• We do the mashed potatoes. And if we have leftover mashed potatoes (I make a lot of mashed potatoes!) I always make my "Potato Fake Out".

Steps:

• Saute hamburger with chopped onion. Drain grease.
• Add Worcestershire sauce, salt and pepper.
• Cook macaroni in boiling water until tender; drain.
• Add cooked macaroni to hamburger.
• Add canned tomatoes, peas and/or corn.
• Cook until thick, stirring occasionally.
• Top with Parmesan cheese, optional.

Steps:

• Fry hamburger, pepper, and onion in large skillet.
• Drain fat if needed (if you're not sure, you can also only cook the macaroni part way so that while simmering the uncooked pasta will soak up excess moisture when added to the mixture).
• Add remaining ingredients and heat well.
• Add macaroni and heat through.

Steps:

• Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
• To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
• If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

Steps:

• Sprinkle pork with salt and pepper and dredge in flour. Saute pork in hot oil to brown on all sides. You may want to divide it into two batches to ensure it browns evenly. Transfer to slow cooker.
• Allow the pan to cool a little and add some more oil. Cook the onion and mushrooms until golden brown.
• Add the rest of the flour and mix. Add broth or water and stir until smooth. Season and transfer to slow cooker.
• Deglaze pan with white wine. Add to slow cooker, add bay leaf and stir. Cook on low for 7-8 hours.
• Adjust seasoning as neccessary. If goulash looks too watery close to end of cooking time, make a slurry (flour or cornstarch mixed with water or chicken broth) and add to pot, stir and cook on high for 15-20 minutes.