Hungarian Szeged Goulash
4 oz Lean bacon -- cut into 1/2-inch pieces 2 lb Boneless pork -- trimmed of fat, -- and cut into 1-inch cubes 1 lg Red onion; chopped coarsely 2 lg Garlic cloves; minced 2 tb Flou...
Ingredients
- 4ozlean bacon
- 2large garlic cloves; minced
- 2tbsp flour
- 2tbsp sweet hungarian paprika
- 2tsp caraway seed
- 1tbsp chopped fresh sage
- 2tsp chopped fresh rosemary
- 1tbsp chopped fresh sweet marjoram
Directions
- 1
4 oz Lean bacon -- cut into 1/2-inch pieces 2 lb Boneless pork -- trimmed of fat, -- and cut into 1-inch cubes 1 lg Red onion
- 2
chopped coarsely 2 lg Garlic cloves
- 3
minced 2 tb Flour 2 tb Sweet Hungarian paprika 2 ts Caraway seed 1 tb Chopped fresh sage 2 ts Chopped fresh rosemary 1 tb Chopped fresh swee
- 4
drained & rinsed 2 Tart apples (or more) -- cored and sliced 1 c Sour cream Red potatoes or spaetzle -or- egg noodles
- 5
Remove with a slotted spoon and set aside
- 6
Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan
- 7
Add pork cubes gradually, stirring to brown on all sides
- 8
Stir in onion and garlic, and cook until onion softens