Pork Goulash

Pork Goulash originated in Hungary and is traditionally a soup or stew made with meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 325
Caloriesfromfat 30 %
Fat 10.9 g
Satfat 3.7 g
Monofat 4.7 g
Polyfat 1.2 g
Protein 31.2 g
Carbohydrate 23.3 g
Fiber 2.5 g
Cholesterol 84 mg
Iron 2.2 mg
Sodium 749 mg
Calcium 51 mg

Ingredients

Cooking spray
1 (3-pound) lean, boned pork loin roast, cut into 1-inch pieces
2 bacon slices, chopped
1 cup diced onion
1/2 cup sliced carrot
1/2 cup sliced parsnip
1 cup tomato juice
1 cup beef broth
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon pepper
1 (12-ounce) can light beer
6 cups coarsely chopped Savoy cabbage
3 cups cubed peeled baking potato

Preparation

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.

Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender.

Note:

November 1997