what is "Flashback Friday"? click HERE. **************************************** Original post date: March 18, 2010 Original link: http://umami-quest.blogspot.com/2010/03/recipe-hungarian-pork-goulash.html **************************************** i have this huge cookbook, that i got on discount for about 7 bucks. i think the original price was more like 25, so awesome discount. its called "Starting with Ingredients" by Aliza Green. this book is great so far. the author gives a little bit of food history with every ingredient she highlights in each recipe. its learning and cooking and so far, pretty good. a friend and i decided to try to make something out of this thick book, so we opened it up, and came across "Hungarian Pork Goulash with Potato Dumplings". i love pork. its good stuff. i feel sorry for all the pigs that had to die so i can eat them, but i cant help that they're so delicious. so, this recipe seemed like a great choice. the pix below were actually from the second time we made this dish (yes, i got enough ingredients to make it 2 times), so you will not see the potato dumplings we made, but the dish itself is the same.... sorta, i'll explain in a minute. Hungarian Pork Goulash - 2 lbs. pork shoulder, cubed - Kosher salt / fresh ground pepper to taste - 2 oz. (1/2 cup) AP flour - About 1/4 cup canola oil - 1 red onion, cut into thin strips - 2 large carrots, cut into diagonal half moons - 1 red bell pepper, cut into strips - 1 green bell pepper, cut into strips - 2 tsp. chopped garlic - 1 tsp. ground cumin - 2 TBSP paprika - 1 (15 oz.) can diced tomatoes - 1/4 cup chopped dill Season pork with S&P, dust pieces with flour and shake off the excess. Using a large braising pan, brown the pork cubes on all sides in 3 to 4 batches over high heat in oil. In the same pan, sauté the vegetables until transparent, about 6 minutes. Add the garlic, cumin, paprika and saute 2-3 minutes longer. Add tomatoes and S&P. Bring to a boil. Place in a casserole dish, cover, and bake @ 300 degrees F for 1 and 1/2 hours, or until pork is tender when pierced. Serve with potato dumplings or rice. * * * * * * * * * * * * * * * * * * * * * * * * * * NOW, if you were paying attention.... did you notice something wrong with the recipe?? dill is listed as an ingredient, however, there is no instruction in the recipe itself for when to use/put in the dill. wtf! we ended up putting in the dill right before putting the goulash in the casserole dish. also, we forgot to cover it, but i dont think it really had an effect on the outcome. AND, as a side note, after making this dish 2x, we used different cuts of pork, and found that the pork shoulder that is still attached to the bone is better to use. the meat comes out SO SOFT and good - yes, it is more work to butcher the meat away from the bone, but trust me, it is worth it! enjoy! :D P.S. - if you want the potato dumpling recipe, let me know, and i'll post. this dish is good with the dumplings, or simply on hot rice. so good!
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