Pork Goulash Recipe

• 3 pounds boneless pork
• 1 Tbsp. extra virgin olive oil
• 2 slices bacon, plus drippings
• 4 large onions, thinly sliced
• 2 cloves garlic, chopped
• 2 Tbsp. Hungarian sweet paprika
• 2 Tbsp. wine or possibly cider vinegar
• 1 Tbsp. caraway seed
• 2 c. beef or possibly pork broth
• 1-2 Tbsp. Wondra flour
• 1/2 c. lowfat sour cream

1. This traditional Hungarian dish can now be made in slow cookers.
2. If you do not have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or possibly just make it the old-fashioned way in a heavy cast iron Dutch oven.
3. Great for camp fire cooking!
4. Cut pork into 2 inch cubes, removing all traces of fat.
5. Heat bacon in a heavy dutch oven till crunchy, then crumble.
6. In same skillet, saute/fry onions and cook, stirring constantly for 3-4 min of till soft and golden brown.
7. Add in garlic and paprika; cook, stirring for 2 more min (don't let garlic brown).
8. Add in vinegar, pork, salt and caraway seed, stirring well.
9. Add in sufficient broth to barely cover the pork.
10. Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or possibly till pork is almost, but not quite tender.
11. To thicken, stir in Wondra flour.
12. Add in lowfat sour cream; stir well.
13. Cover; simmer for 20 min, or possibly till meat is tender.
14. The sauce should have a consistency similar to heavy cream.
15. If the sauce is too thin, cook without cover till sauce has thickened; if too thick, add in a small amount of broth.
16. Serve with boiled baby potatoes or possibly over buttered noodles or possibly steamed rice.
17. About 6 servings.

boneless pork, extra virgin olive oil, bacon, onions, garlic, sweet paprika, wine, caraway seed, beef, wondra flour, sour cream

Taken from cookeatshare.com/recipes/pork-goulash-26877 (may not work)