Hungarian goulash is a rustic stew of meat, onions, and potatoes, and seasoned with paprika and caraway seeds.
Hungarian Pork Goulash
Recipe type: Main
- ¼ cup unsalted butter
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pound pork tenderloin, trimmed of fat and cut into ½ inch cubes
- 2 tablespoons hot paprika
- ½ tablespoon caraway seeds
- 8 cups beef stock
- 1 cup dry white wine
- 2 potatoes, peeled and cut into ½ inch cubes
- salt and freshly ground pepper
- ¾ cup sour cream
- 4 tablespoons chopped fresh chives
- 8 ounces cooked egg noodles
- In a large saucepan, warm the butter and oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes. Raise the heat, add the pork and sauté until it is lightly browned, 3-5 minutes. Sprinkle in the paprika and caraway seeds and sauté for 1 minute more.
- Add the stock, wine and potatoes. Bring to a boil and deglaze the pan by stirring to dislodge any browned bits. Reduce heat and simmer, uncovered, until the pork and potatoes are tender, about 30 minutes.
- Season to taste with salt and pepper, ladle into bowls over the egg noodles and garnish with the sour cream and chives.