Nov 1, 2008

Spicy Hungarian Pork Goulash with Peppers, ala Cafe Luna
Serves 6

3 TB Vegetable Oil
1 Large Onion, chopped, yellow or white
3 cloves Garlic, mashed to a paste with 1/4 kosher salt
1-1/2 TBL Hungarian hot Paprika
½ tsp caraway seeds, lightly crushed
½ tsp ground cayenne pepper (or more to taste)
2 # Boneless pork butt, trimmed and cut into 1 inch pieces
1 qt. low sodium beef stock or water (or more to cover pork)
2 Large Ripe tomatoes, peeled and chopped
1 Large Red bell pepper, seeded and chopped into 1" pieces
2 Large Potatoes, (about 2-1/2 # total), peeled and diced int 3/4" pieces


1. Heat the oil in a large heavy bottomed Dutch oven over moderately low heat until hot, but not smoking.

2. Cook the onion, garlic, paprika, caraway seeds, and cayenne until the onion is softened, but not browned, about 8 minutes.

3. Increase the heat to high, add the pork, and brown, stirring occasionally, for about 8 more minutes (Don't crowd the pork otherwise it will steam. If your pan is too small, cook in smaller batches until all the meat is "toasty" and browned). Add more oil if necessary, 1 TBL at a time.

4. Add the stock or water and bring to a boil, reduce heat and then continue at a bare simmer, covered for 1 hour, or until the pork is tender. Stir in the tomatoes and red peppers, and simmer gently, uncovered for 30 more minutes.

5. Stir in the potatoes, and simmer until they are cooked through, about 20 minutes. Season to taste, and serve in deep soup bowls.

Variations: Serve with Basmati, or a loose grain rice; or wide noodles. I like to top the goulash off with a bit of sour cream or Cr me Fraiche. Sprinkle top with fresh minced flat-leafed parsley for garnish.


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