Authentic Hungarian Goulash, Kapuvar style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium baking potatoes, with skin, cut into quarters or smaller pieces==============2 lb pork loin or other lean cut, all fat trimmed1/4 cup canola oil1 cup flour1 tsp black pepper1/2 tsp salt==================2 large onions, sliced1 green bell pepper, chopped 3 large carrots, (7-1/4"-8-1/2"), sliced10 baby portabella mushrooms, sliced28 oz. Del Monte Petite Diced Tomatoes, No Salt Added 1 tsp black pepper1/4 tsp salt2 Tbsp paprika1/4 tsp hot hungarian paprika===============1 1/2 cup water1 cup Hunt's Tomato Sauce, no salt added ===============1/2 cup red wine
1---Thinly slice onions, carrots, and mushrooms. Chop up green bell pepper. Drain and rinse tomatoes (or chop up fresh tomatoes finely). Rinse, cut up potatoes into large bite-sized pieces, and begin boiling them in a small pot.
2---Cut up pork into large bite-sized pieces. Begin heating large lidded fry pan with oil on medium heat.
3---Mix together flour with the 1 tsp black pepper and 1/2 tsp salt.
4---Dredge meat in flour mixture. Save the extra flour mixture for later.
5---Place dredged meat directly in pan. Let meat cook for about 3 minutes or until flour on meat begins to turn golden brown. Turn over pieces and cook for another 2-3 minutes.
6---Remove meat from pan. Sprinkle with about 1 Tbsp paprika.
7---Put all vegetables into pan, including potatoes (if they are done). Stir in 1 tsp black pepper, 1/4 tsp salt, 1 Tbsp paprika, and 1/4 tsp hungarian paprika. Cover and let cook for about 10 minutes on medium heat, stirring every few minutes.
8---Add the water and tomato sauce. Cover and continue cooking for 15 minutes or until the carrots are slightly tender, stirring every few minutes.
9---Stir in the rest of the flour, saved earlier (add potatoes if not added earlier). Cook for about 5 minutes, stirring constantly.
10---Add red wine to food. Add meat, if desired or serve on top of veggies/sauce (assuming it was sliced thin enough to be fully cooked). Cook another couple of minutes. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.
2---Cut up pork into large bite-sized pieces. Begin heating large lidded fry pan with oil on medium heat.
3---Mix together flour with the 1 tsp black pepper and 1/2 tsp salt.
4---Dredge meat in flour mixture. Save the extra flour mixture for later.
5---Place dredged meat directly in pan. Let meat cook for about 3 minutes or until flour on meat begins to turn golden brown. Turn over pieces and cook for another 2-3 minutes.
6---Remove meat from pan. Sprinkle with about 1 Tbsp paprika.
7---Put all vegetables into pan, including potatoes (if they are done). Stir in 1 tsp black pepper, 1/4 tsp salt, 1 Tbsp paprika, and 1/4 tsp hungarian paprika. Cover and let cook for about 10 minutes on medium heat, stirring every few minutes.
8---Add the water and tomato sauce. Cover and continue cooking for 15 minutes or until the carrots are slightly tender, stirring every few minutes.
9---Stir in the rest of the flour, saved earlier (add potatoes if not added earlier). Cook for about 5 minutes, stirring constantly.
10---Add red wine to food. Add meat, if desired or serve on top of veggies/sauce (assuming it was sliced thin enough to be fully cooked). Cook another couple of minutes. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 482.0
- Total Fat: 19.8 g
- Cholesterol: 65.8 mg
- Sodium: 349.9 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 6.9 g
- Protein: 29.6 g
Member Reviews
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ZSUKIE
There are variations to Hungarian Goulash. My family is also from Hungary and our Goulash is a soup/stew. My question though....is your family from Kapuvar? We have family there....just wondering... - 1/27/11
Reply from WAIT4IT (7/25/11)
Only my great-grandmother was 100% Hungarian, but it's my heritage. All family there either immigrated to the US or were executed during the 1919 revolution... The recipe is my great-grandmother's, though modified for availability (ex. sub portabella mushrooms for chantrelles, etc).