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Hungarian goulash is a rustic stew of meat, onions, and potatoes, and seasoned with paprika and caraway seeds.

Hungarian Pork Goulash
Recipe type: Main
Cuisine: Hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 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
  1. 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.
  2. 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.
  3. Season to taste with salt and pepper, ladle into bowls over the egg noodles and garnish with the sour cream and chives.