Pork Goulash Recipe
Yield: 8 Servings
2-½ lbs Boneless pork shoulder or butt
2 Tlb. Paprika
Salt, to taste
Black pepper, to taste
1/3 cup Vegetable oil
3 lbs Onion, yellow, medium diced
4 Garlic cloved, minced
¼ cup Flour, all-purpose
3 cup Chicken broth
¾ cup Dry white wine
2 Bay leaves
2 tsp. Caraway seeds
2 tsp. Fresh marjoram minced
1 tsp. Fresh thyme, minced
1 tsp. Grated lemon zest
As needed: Sour cream
- Trim the pork of excess fat and cut into 2-inch cubes. Combine the paprika, 1 tsp. Salt and 1 tsp. Pepper in a large bowl and toss with the cubed pork to coat evenly.
- Heat the oil in a large, heavy Dutch oven or soup pot over high heat. Sear the pork, stirring occasionally, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon to another pan and cover to keep warm.
- Reduce the heat to medium high, and add the onion. Continue cooking, stirring often until softened, approximately 6-8 minutes. Add the garlic and continue to sauté until aromatic, approximately 1 minute.
- Add the flour and cook, stirring frequently with a wooden spoon, to make a blond roux, approximately 5 minutes.
- Add the broth and wine to the pan and whisk well to remove any lumps. Bring to a full boil. Return the pork to the pan along with any juices released by the pork.
- Bring to a gentle simmer over low heat. Add the bay leaves and caraway seeds. Cover and simmer the goulash, stirring occasionally for approximately 45 minutes. Uncover and add the marjoram, thyme, and lemon zest and simmer until the pork is fork tender, approximately 15 minutes.
- Remove and discard the bay leaves. Taste and season with salt and peppers. Serve immediately with a side of sour cream as garnish