PORK GOULASH

Pork Goulash image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h55m

Yield 8

Number Of Ingredients 12

Previous Next

2 tablespoons vegetable oil
1 boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch cubes
2 medium onions, chopped (1 1/2 cups)
3 cloves garlic, finely chopped
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
4 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 container (8 oz) sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (16 oz) medium egg noodles
1 tablespoon butter or margarine
Fresh cilantro leaves, if desired

Steps:

Heat oven to 325°F. In Dutch oven, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from Dutch oven; set aside. Add onion to Dutch oven; cook 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Stir in broth, green chiles and pork. Heat to boiling; remove from heat.
Cover; bake 2 hours 30 minutes or until pork is tender. Remove from oven; stir in sour cream, salt and pepper.
Meanwhile, cook and drain noodles as directed on package. Toss with butter. Serve goulash over noodles. Sprinkle with cilantro.

Nutrition Facts : Calories 499, Carbohydrate 46 1/2 g, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 747 mg