Pork Goulash with Apple and Onion
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 900
- Total Fat
- 71
- Saturated Fat
- 30
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 44
- Cholesterol
- 204
- Sodium
- 1106
- Total: 55 min
- Active: 10 min
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.