Hungarian Pork Goulash || Gracefult Kitchen

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Hungarian Pork Goulash

Lamb

Goulash is one of the national dishes of Hungary and therefore, many variations of Hungarian Goulash exist. It can be prepared with beef, veal, pork or lamb and is seasoned with paprika and other spices. We chose pork for our version and rest assured, our recipe is bursting with flavor.

Ingredients

1 1 1/2 to 2-pound pork sirloin roast
1 tablespoon Hungarian paprika or Spanish paprika
1 teaspoon caraway seeds, crushed
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon neutral oil, such as canola or avocado
2 stalks celery, thinly sliced (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 medium parsnips, halved lengthwise if large and thinly sliced (1 cup)
1 large onion, chopped (1 cup)
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
½ cup water
4 ounces dried wide whole-grain noodles (2 cups dried)
6 tablespoons light sour cream
1 pinch Paprika

Description

Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.