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Pork Goulash

Everyone needs a bit of this Hungarian classic on their dinner tables. Thick, hearty and absolutely delicious  this is a Slavic sensation that your family will love. For more pork dishes, go to

What you’ll need

2 large onions, chopped

¼ teaspoon paprika

5 bacon slices

1 ½ teaspoons garlic powder

5 pounds boneless pork chops

¼ teaspoon ground black pepper

2/3 cup beef broth

2 cups low fat sour cream

14oz cans diced tomatoes x2

1 large yellow pepper, seeded and chopped

6oz packet wide egg noodles x2


Take a large and deep skillet and add the bacon. Cook over a medium-high heat for about 10 minutes. Drain the bacon but keep the dripping.

With bacon back in the skillet, add the onions and cook until onions are lightly cooked. Take the skillet off the heat, stir in paprika, pepper and garlic powder before moving the mixture into a stock pot.

Using the reserved bacon dripping, heat it up in the skillet over a medium-high heat. Cook the chops in batches until nicely browned on both sides.

Place the cooked chops onto some paper towels to get rid of the excess fat. Cut the chops into bite-size pieces and stir into the stock pot with the bacon mix.

Heat up some of the dripping again and cook the pepper until softened. Remove to drain on some paper towels and then add to the stock pot mixture.

Add the canned tomatoes and beef broth to the stock pot and heat on a medium-high setting. Only bring it to a simmer and then lower heat. Continue to cook until the sauce thickens, giving an occasional stir for about 1 and half hours. Towards the end of the cooking time, stir in the low fat sour cream.

Fill a pot with cold lightly-salted water and bring to a rolling boil. Place the egg noodles in the water and return to the boil. Keep uncovered and cook until lightly softened but still quite firm, stirring regularly.

Drain in a colander and then portion out the noodles into bowls. With a ladle, scoop the goulash mixture over the noodles.


The perfect side dish to serve with a meaty goulash is a bowl of sweet and sour red cabbage.

What you’ll need

5 cups shredded red cabbage

2 tablespoons butter

1/3 cup apple cider vinegar

1 cup green apples, sliced

3 tablespoons water

¼ cup white sugar

2 ¼ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon ground cloves


Place into a large pot the cabbage, butter, sugar and apple. Pour over the vinegar and water and season with salt, pepper and cloves.

Using a medium-high heat, bring to the boil and then reduce, cover and simmer for about 2 hours until cabbage is beautifully tender. Hey presto! A yummy side that perfectly balances the goulash.

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