savory hungarian goulash

Name: Savory Hungarian Goulash
Prep time: 10 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: Hungarian
Ingredients: 3 pound(s) fresh pork butt, cut into 1-inch cubes; 1 - 2 medium onions, chopped; 8 clove(s) garlic, chopped; 3 cup(s) water; 1/2 pound(s) mushrooms, sliced; 2 tablespoon(s) sweet paprika; 2 tablespoon(s) parsley, chopped; 2 teaspoon(s) salt; 1 teaspoon(s) black pepper; 4 tablespoon(s) oil; 6 to 8 tablespoon(s) flour; 1 cup(s) sour cream

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Martha Price

San Jose, CA

Updated on Aug 23, 2012

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!

Rate

prep time 10 Min

cook time 2 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

3 pounds fresh pork butt, cut into 1-inch cubes
1 - 2 medium onions, chopped
8 cloves garlic, chopped
3 cups water
1/2 pound mushrooms, sliced
2 tablespoons sweet paprika
2 tablespoons parsley, chopped
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons oil
6 to 8 tablespoons flour
1 cup sour cream

How To Make savory hungarian goulash

Step 1

Pre-heat oven to 400 degrees.

Step 2

Put pork in a medium roaster; add onions and garlic. Braise slowly for 1 hour. Add water, mushrooms, paprika, parsley, salt and pepper.
Step 3

Lower oven temperture to 350 degrees. Cook pork in roaster, uncovered, for 1 and 1/2 hours longer.
Step 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!
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