Pork Goulash – GFCFSF

October 8th, 2016

Pork Goulash - GFCFSF

We used SMOKED paprika for this. It really does make a difference!

2 ½ lbs boneless pork shoulder, cut into 2” cubes
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 white or yellow onions, thinly sliced
3 garlic cloves, minced
1 tablespoon caraway seeds
2 tablespoons smoked paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock

Season the meat with salt and pepper. Heat oil a large Dutch oven over medium high heat. Working in batches and without crowding the pan, brown the meat on all sides. Remove the meat and set aside. Add the onions and sautee until browned. Add garlic and caraway seeds. Cook another minute. Add the paprika, marjoram, thyme and bay leaf and cook another minute, until fragrant. Add tomato paste. Deglaze with vinegar and stock, then add the meat back in the pan. Bring to a boil. Lower to a simmer and cook 90 minutes to 2 hours, stirring occasionally, until tender. Season to taste with salt and pepper.

Pictured below with Pictured below with German Cabbage and GFCFSF Spaetzle.

goulash
goulash

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