savory hungarian goulash
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For savory hungarian goulash
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3 lbfresh pork butt, cut into 1-inch cubes
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1 - 2 mdonions, chopped
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8 clovegarlic, chopped
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3 cwater
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1/2 lbmushrooms, sliced
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2 Tbspsweet paprika
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2 Tbspparsley, chopped
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2 tspsalt
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1 tspblack pepper
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4 Tbspoil
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6 to 8 Tbspflour
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1 csour cream
How To Make savory hungarian goulash
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1Pre-heat oven to 400 degrees.
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2Put pork in a medium roaster; add onions and garlic. Braise slowly for 1 hour. Add water, mushrooms, paprika, parsley, salt and pepper.
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3Lower oven temperture to 350 degrees. Cook pork in roaster, uncovered, for 1 and 1/2 hours longer.
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4Make 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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