This recipe for Hungarian Pork Goulash is started on the stove and finished using a crock pot… so easy and convenient… and so delicious with a little bit of sharpness of the Hungarian Paprika and the creaminess of the sour cream.
Having grown up in a German Hungarian house, loving Hungarian food just came naturally. Many Americans call a ground beef mixture “goulash”… that’s not what this is… nothing remotely like it.
You can also make this completely on the stove in a Dutch oven or stew pot.
I used a little more paprika than I listed here… ours has definitely a zip to it… I used 1 ½ teaspoons sweet Hungarian paprika and 1 teaspoon hot Hungarian Paprika.
Start with the measurements in the directions and add more to your tastes if you like.
The brand and freshness of the paprika will greatly affect the sharpness of the paprika.
You should be able to find both Sweet and Hot Hungarian Paprika in the grocery store in the spice section.
If you can find pork stew meat, ask the butcher to cut you some.
Cook the onions in whatever grease from the meat and bacon are left. If you don’t have much grease left.. add a bit of olive oil. Don’t add much, just enough to cook the onions and garlic until soft.
It is important to remove the skillet form the heat then add the paprika. Don’t add the paprika over the heat.
Add the sour cream at the very end, just before serving.
I wasn’t going to be home while it was in the crock pot, so I added red peppers just before I left the house. Ideally, add them about half way through cooking so they keep some of their “substance”. Adding them like I did doesn’t hurt the dish, it just makes them soft.
Use the entire large onion, I only tell you to cut it in half so the slices are smaller.
This recipe will make about 4 servings when served over noodles.
I hope you try this delicious dish!
Recipe: Hungarian Pork Goulash
All you need:
2 slices smoked bacon
1 ½ pound pork stew meat
¾ cup flour
¼ teaspoon garlic powder
Salt and pepper
1 large onion, cut in half then sliced
2 large garlic gloves, finely chopped
About 1 ½ tablespoons of olive oil
1 teaspoon Sweet Hungarian Paprika * See Tips
¾ teaspoon Hot Paprika *See Tips
Chicken stock or broth
1 red bell pepper, sliced
¾ cup sour cream
All you need to do:
Cook the bacon in a large skillet until cooked but still pliable (not crispy). Drain the bacon on paper towels.
In the meantime, mix the flour, garlic powder, salt and pepper in a wide bowl.
Dredge the meat in the seasoned flour.
Brown the meat in the bacon drippings over medium high heat.
Remove the meat with a slotted spoon and put in a crock pot.
Add the onions and garlic to the skillet and add any needed olive oil (see Tips).
Lower the heat to medium and cook the onions and garlic until soft. Stir frequently and do not allow them to brown.
REMOVE the onions and garlic from the heat. Add the paprika and mix well.
Add the onion and garlic mixture to the crock pot.
Add enough chicken stock or broth to cover.
Cook on high until it simmers, then reduce the heat to low and cook about 5 hours.
Add the sliced red bell pepper about ½ way through cooking. (see Tips)
Add more chicken stock as needed.
When cooking is complete, turn off the crockpot and remove a ladle of cooking liquid to a bowl. Add the sour cream and whisk until smooth.
Add the sour cream mixture back into the pot and stir well.
Serve over hot buttered noodles.
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