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

Notes

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.