Best Pork Goulash With Herby Dumplings Recipes

Hungarian Pork Goulash image

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

2 pounds boneless pork, cut into 3/4-inch cubes
1 tablespoon canola oil
2 medium onions, chopped
1 garlic clove, minced
3 cups chicken broth
1 to 2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 tablespoons all-purpose flour
1/4 cup water
1-1/2 cups sour cream
2 tablespoons minced fresh dill or 2 teaspoons dill weed
Hot boiled potatoes

Steps:

In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

Nutrition Facts :

Hungarian Goulash (With Dumplings) image

Provided by Joani Bond

Categories Stew

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15

Steps:

Warm the oil in the stock pot over medium heat.
Add the onions and the garlic, stirring for about five minutes.
Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
Cover and increase heat until it boils.
When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
Add the bell peppers and potatoes.
Let the stew continue to simmer for 20 minutes.
In the meantime, mix the flour, baking powder and salt in a mixing bowl.
Add the milk, and stir thoroughly.
Flour your hands and roll the dough into half-inch balls. It will be sticky!
Drop the balls into the simmering stew, and wait until they rise to the surface.
Enjoy!