Hungarian Beef Goulash, Pork Goulash, Pork and Sausage Stew

Hungarian Beef Goulash

  • 2 lbs. chuck roast beef
  • 12 oz. egg noodles
  • ½ cup flour
  • 2 cups chopped onion
  • 3 Tbsp. vegetable oil
  • 2 cloves minced garlic
  • 1 16oz. can diced tomatoes
  • ½ cup water
  • 1 Tbsp. paprika
  • ¼ tsp. dried thyme
  • 1 cup sour cream
  • salt and pepper to taste

Cut beef into 1-inch pieces. Place the flour in a plastic sto rage bag and add the beef chunks. Toss the beef with the flour to coat well. Place the oil in a Dutch oven over medium-high heat. Add the beef to the hot oil and brown on all sides. Add the onion, garlic, tomatoes with the juice, water paprika, salt, pepper and thyme. Cover Dutch oven, reduce heat and simmer for 1 and one-half hours, stirring occasionally. After the one and one-half hours remove the lid and simmer for an additional 30 minutes or until meat is tender. Stir frequently. Stir in the sour cream and allow it to heat. Be sure mixture does not boil. When the goulash is almost finished cook the egg noodles according to package directions and drain. Serve the goulash over the hot egg noodles.

Pork Goulash

  • 3 lbs. pork shoulder
  • 2 1 lb. cans sauerkraut
  • 2 Tbsp. vegetable oil
  • 3 large onions
  • 2 cloves minced garlic
  • 1 tsp. salt
  • 1 Tbsp. paprika
  • ½ tsp. dried marjoram
  • ½ cup chicken broth
  • 1 cup sour cream

Cut the pork into 1-inch pieces. Slice the onions. Rinse and drain the sauerkraut. Heat the oil in a Dutch oven over medium-high heat and when the oil is hot add the pork chunks and brown on all sides. Remove the browned pork from the Dutch oven and set aside. Sauté the onions in the drippings in the Dutch oven until golden while stirring frequently. Return the pork to the Dutch oven and add the garlic, paprika, salt, marjoram and chicken broth. Cover Dutch oven, reduce heat and simmer for 30 minutes. Add the sauerkraut and continue simmering for another 30 minutes or until pork is tender. Stir in sour cream and heat, but do not allow mixture to boil. The pork goulash is good served with either mashed potatoes or parsley potatoes.

Pork and Sausage Stew

  • 2 lbs. pork
  • 1 lb. Polish sausage
  • 2 Tbsp. vegetable oil
  • 1 cup chopped onion
  • 3 cups shredded cabbage
  • 4 medium potatoes
  • 2 apples
  • 1 l lb. can sauerkraut
  • 1 cup beef broth
  • 1 clove garlic, minced
  • 1 8 oz. can tomato sauce
  • 1 bay leaf
  • salt and pepper to taste

Cut the pork into 1-inch pieces. Cut the Polish sausage into 1-inch slices. Peel, core and slice the apples. Peel the potatoes and cut them into quarters. Rinse and drain the sauerkraut. Heat the oil in a Dutch oven over medium-high heat. Add the pork and brown on all sides. Add the onion, garlic, sauerkraut, beef broth, tomato sauce, bay leaf and salt and pepper. Bring this to a boil. Cover the Dutch oven. reduce heat, and simmer for 30 minutes. Add the potatoes and continue simmering for another 30 minutes. Add the cabbage, apples and Polish sausage and simmer for 20 minutes. Remove the bay leaf and discard. This stew is good when served with French bread.