Hungarian Pork Goulash

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40 minutes

2 hours


    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Roast
    • 2 Tbsp
      25 mL
      canola oil, divided
    • 4
      medium onions, thinly sliced
    • 2 cups
      500 mL
      sliced mushrooms
    • 1/2 cup
      125 mL
      water or white wine
    • 2 cups
      500 mL
      canned diced tomatoes
    • 2 Tbsp
      25 mL
      best quality paprika
    • 1/2 tsp
      2 mL
      caraway seeds
    • 1 tsp
      5 mL
    • 1/2 tsp
      2 mL
      black pepper
    • 1 cup
      250 mL
      sour cream


Cut pork into 1″/2.5 cm cubes, removing as much fat as possible. (A 3 lb/1.5 kg shoulder roast should give about 2 lb/1 kg lean cubes.) In a large, non-stick skillet, brown cubes in 1 Tbsp/15 mL oil and transfer to slow cooker or Dutch oven. Brown onions and mushrooms in same skillet, using remaining oil. Transfer to cooker or Dutch oven. Add wine or water to skillet, bring to a boil and scrape up brown bits; transfer to cooker or Dutch oven. Add tomatoes, paprika, caraway, salt and pepper to pot; mix well. In slow cooker, cook on LOW for 5 to 6 hours. In Dutch oven, cook at a 300°F (150°C) oven until pork is tender, about 2 hours. Serve with a dollop of sour cream on broad egg noodles.

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