Quick Pork Goulash Food

QUICK PORK GOULASH

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
• Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

QUICK AND EASY GOULASH

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the beef; drain.
• Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

PORK GOULASH

Steps:

• Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
• Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
• Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.

PORK GOULASH WITH APPLE AND ONION

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
• While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
• To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

POT-ROAST PORK GOULASH WITH POTATOES & GREENS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
• Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday's fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
• Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').

PORK GOULASH IN CROCK POT

Steps:

• Mix first 6 ingredients in a 3-quart or larger slow cooker.
• Cover and cook on low 7 to 9 hours until pork is tender.
• Stir in sour cream and dill.
• Serve over dumpling egg noodles with sweet peas.

PORK GOULASH (SLOW COOKER)

Steps:

• In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
• Cover and cook on LOW for 7 to 9 hours or until pork is tender.
• When ready to serve, stir in sour cream (if using) and dill.