Savory Hungarian Goulash

Martha Price

By
@Karenella

Though I have read that true Hungarian Goulash doesn't contain sour cream, this recipe, which I clipped from a Modesto, CA newspaper about 30 years ago adds it, and it is YUM!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

3 lb
fresh pork butt, cut into 1-inch cubes
1 - 2 medium
onions, chopped
8 clove
garlic, chopped
3 c
water
1/2 lb
mushrooms, sliced
2 Tbsp
sweet paprika
2 Tbsp
parsley, chopped
2 tsp
salt
1 tsp
black pepper
4 Tbsp
oil
6 to 8 Tbsp
flour
1 c
sour cream

Directions Step-By-Step

1
Pre-heat oven to 400 degrees.
2
Put pork in a medium roaster; add onions and garlic. Braise slowly for 1 hour. Add water, mushrooms, paprika, parsley, salt and pepper.
3
Lower oven temperture to 350 degrees. Cook pork in roaster, uncovered, for 1 and 1/2 hours longer.
4
Make a roux with oil and flour - warm oil in small skillet, stir in flour until smooth and brown. Put the roaster on a burner, bring to a boil, and stir in the roux; let thicken slightly. Stir in the sour cream. Best served with wide egg noodles!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Hungarian
Hashtags: #goulash, #hungarian