We were served this by my good friend Marci Chan who is an awesome cook. It's good comfort food. Not too spicy, perfect for a cold winter day and for kids who like delicious, mild food. This recipe was adapted from Chef Kamil Majer of Blu Jam Cafe. Equal amounts of hot and sweet Hungarian paprika were used; adjust the paprika to taste. The goulash tastes best the following day.
- 1 1/2 pounds boneless pork butt or shoulder trimmed of excess fat and cut into 1/2 -inch cubes
- Salt and pepper
- 3 tablespoons olive oil, more as needed
- 1 pound Polish sausage or kielbasa, cut into 1/2 -inch pieces
- 1 large onion, chopped
- 3 cups sliced button mushrooms
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons caraway seeds
- 2 tablespoons Hungarian paprika, more to taste
- 2 tablespoons tomato paste
- 1 1/2 quarts chicken broth, divided
- 1 cup flour
- 3/4 cup water
- 1 bunch parsley, chopped
- 2 baking potatoes, peeled and cut into 1/2 -inch pieces
- Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated.
- In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and saute, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside.
- Add the sausage to the pot and saute until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sauteed pork.
|Amount Per Serving||%DV|
|Serving Size 319g|
|Recipe makes 10 servings|
|Calories from Fat 182||54%|
|Total Fat 20.27g||25%|
|Saturated Fat 6.28g||25%|
|Trans Fat 0.02g|
|Total Carbs 19.48g||5%|
|Dietary Fiber 2.6g||9%|