Every cook can appreciate the convenience of a delicious slow cooker meal. And on a cold day, most will appreciate the comfort of a pork goulash. This Hungarian stew is loaded with flavor, and the preparation is relatively easy. Quickly saute a few of your ingredients, toss in the rest, set your slow cooker, and come back to a hearty, warming meal. A little sour cream is the secret ingredient in the sauce and adds to the richness of the dish. Feel free to substitute half of the pork with beef if you prefer.
- 2 bacon slices (diced)
- 1 cup chopped onion
- 1 1/2 to 2 pounds lean pork (cut into 1-inch cubes)
- 2 tablespoons sweet Hungarian paprika
- 1/2 teaspoon caraway seeds
- 1/2 cup dry white wine
- 4 medium red potatoes (cut into 1-inch cubes)
- 1 large green bell pepper (cut into 1-inch pieces)
- 1/2 cup chicken broth
- 1 1/2 cups sauerkraut (rinsed and squeezed dry)
- 1 large tomato (diced)
- 8 ounces light sour cream
- Salt and pepper to taste
- In a large skillet, cook bacon and onion over medium heat, stirring, until bacon is crisp. Set aside
- Place pork in the crockpot with the paprika, caraway seeds, wine, potatoes, bell peppers, broth, and sauerkraut. Add bacon and onions and mix well.
- Cover and cook on low for 8 to 10 hours.
- About 15 to 20 minutes before the goulash is done, add diced tomato and sour cream. Serve hot with crusty bread.
What is Hungarian Paprika?
Although you might be tempted to grab that jar of regular paprika from your spice drawer, it is the Hungarian variety that really makes this dish not only authentic—Hungarian paprika is what defines the flavors of goulash—but also delicious.
Paprika, in general, is made from the pods of Capsicum annuum peppers. Plain paprika that we find in the spice section of the grocery store is mild tasting and best used for garnishing dishes, such as deviled eggs. It may come from Hungary but is also produced in California and South America.
Hungarian paprika, on the other hand, is made from toasted peppers that are blended to create different varieties, all of which have a sweet, rich flavor that can range in spice and pungency. There are eight grades of Hungarian paprika, from mild to spicy; the most commonly sold grade in the U.S. is édesnemes, which means "noble sweet" and sort of falls in the middle. It is bright red in color and has somewhat of a strong taste and smell.
There is also Spanish paprika which can range from sweet to spicy and is also smoked; the smoked Spanish paprika is used to create the signature earthly flavor found in paella.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||11 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||5 g|