Hungarian Goulash

This Hungarian Goulash is pure comfort in a bowl — tender cubes of pork shoulder simmered low and slow with onions, mushrooms, tomatoes, and a generous spoonful of rich paprika.

Ingredients

• 2 lb pork shoulder blade roast
• 2 Tbsp vegetable oil
• 4 medium onions, thinly sliced
• 2 cups sliced mushrooms
• 1/2 cup water or white wine
• 2 cups canned diced tomatoes
• 2 Tbsp best quality paprika
• 1/2 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• Sour cream, for garnish
• Cooked broad egg noodles

Preparation

1. Cut pork shoulder into one inch cubes, removing as much fat as possible. A 3 lb shoulder roast should give about 2 lb lean cubes.
2. In a large, non-stick skillet, brown cubes in one tablespoon oil and transfer to slow cooker.
3. Brown onions and mushrooms in same skillet, using remaining oil. Transfer to slow cooker.
4. Add wine or water to skillet, bring to a boil and scrape up brown bits; transfer to cooker. Add tomatoes, paprika, caraway, salt and pepper to slow cooker; mix well.
5. Cook on “low” for five to six hours.
6. Serve with a dollop of sour cream on broad egg noodles.

Note: If you don’t have a slow cooker, transfer all the ingredients to an ovenproof Dutch oven and cook at 300°F until pork is tender, about 2 hours.