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.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Hungarian Goulash
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
Method
- 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.
- In a large, non-stick skillet, brown cubes in one tablespoon oil and transfer to slow cooker.
- Brown onions and mushrooms in same skillet, using remaining oil. Transfer to slow cooker.
- 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.
- Cook on “low” for five to six hours.
- Serve with a dollop of sour cream on broad egg noodles.
