Sweet Hungarian Pork Goulash
The perfect winter meal cooked in a slow cooker and waiting for you when you get home.
Serves: 4
Cook Time: 8 Hours
Smithfield Product: Pork Tenderloin, Pork Roast
Ingredients
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2 pounds Smithfield pork roast or pork tenderloin, cut into 1" cubes
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1/4 cup all-purpose flour
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2 teaspoons paprika, divided
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried thyme
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2 tablespoons vegetable oil
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1 can (7.5 ounces) tomato sauce
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2 onions chopped
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2 cloves garlic, minced
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2 medium carrots, peeled and diced
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2 stalks celery peeled and diced
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4 cups beef stock
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To serve:
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1 pound elbow pasta, cooked al dente
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Sour cream for garnish (optional)
Steps
In a large bowl combine flour, 1 1/2 teaspoons paprika, onion powder, garlic powder, salt, pepper and thyme. In batches, add pork to the flour mixture and toss to coat. In a large skillet over medium high heat, heat half of the oil. Add pork in batches and cook until browned, adding more oil as needed. Transfer cooked pork to slow cooker. Add remaining ingredients to the slow cooker and stir gently. Cover and cook on low setting for 8-10 hours or on high setting for 4-6 hours until vegetables are tender. To serve, ladle over elbow pasta and top with a dollop of sour cream.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
