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.
PORK GOULASH WITH APPLE AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
- While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
- To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.
PORK GOULASH
This is amazing...very addicting and great flavor. You can't beat this for an easy meal anytime. The meat just melts in your mouth. This was in this month's Womans Day. You will not be disappointed with this unique blend of seasonings.
Provided by Cyrene
Categories Pork
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 6 ingredients in a slow cooker.
- Cover and cook on LOW 7-9 hours until pork is tender.
- Stir in sour cream and dill.
- Serve over egg noodles.
Nutrition Facts : Calories 281.1, Fat 19, SaturatedFat 7.5, Cholesterol 74.2, Sodium 158.5, Carbohydrate 7.9, Fiber 2.3, Sugar 0.3, Protein 20.2
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
QUICK AND EASY GOULASH
Something my mother made for us when we were kids. Just threw it together one day and it was great. The kids love it! Adults do too!
Provided by half_a_penny
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in frying pan with onion and garlic.
- Meanwhile, cook pasta for 10 minutes or until al dente.
- Combine fully cooked meat mixture with condensed soup and corn, heat to desired temperature and add salt and pepper.
- Combine strained pasta with meat"mixture", continue to heat on medium-low if needed.
Nutrition Facts : Calories 543.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 73.7, Sodium 865.6, Carbohydrate 73.4, Fiber 5.1, Sugar 13.3, Protein 33.9
PORK GOULASH
Add Hungarian flavors to your dinner table with this pork and egg noodles goulash made using Old El Paso® green chiles and Progresso® chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
- Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
- Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.
Nutrition Facts : Calories 499, Carbohydrate 46 1/2 g, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 747 mg
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