Pork Goulash with Apple and Onion

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Goulash:
  • 2 tablespoons vegetable or olive oil
  • 5 ounces smoky bacon, chopped
  • 2 pounds coarse ground pork from a butcher or hand-chopped pork shoulder (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency)
  • Kosher salt and freshly ground pepper
  • 2 medium apples, such as Gala or Honeycrisp
  • 2 tablespoons fresh thyme leaves
  • 2 Fresno chile peppers, seeded and finely chopped
  • 1 large or 2 medium onions, finely chopped
  • 1 large bay leaf
  • 3 tablespoons sweet paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 cups chicken stock
  • 1/2 cup apple cider or cloudy organic apple juice
  • Juice of 1/2 lemon
  • Serving:
  • Extra-wide egg noodles
  • Butter
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 cups shredded sharp white Cheddar
  • 1 cup sour cream
Directions
  • Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.

  • While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.

  • To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

Cook's Note: The goulash can be refrigerated for a make-ahead meal. Reheat over medium heat before serving. Leftovers make great nachos over pita chips, with melted cheese and sour cream.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Greek Goulash