Pork and Mushroom Goulash
Nutrition
Calories: 632 kcalCarbohydrates: 64 gProtein: 51 gFat: 37 gSaturated Fat: 20 gCholesterol: 93 mgSodium: 1152 mgFiber: 10 gSugar: 13 gVitamin A: 24.375 IUCalcium: 56 mgIron: 17 mg
Ingredients
- 4 cups long-grain white rice cooked with salt
- 1 tbsp oil
- 1 ½ lb boneless pork loin cut into 3/4-inch cubes
- 1 med onion chopped
- 1 med italian pickled cherry pepper Italian frying or cubanella pepper, seeded and chopped
- 10 oz mushrooms halved
- 1 whole Garlic clove minced
- 2 tbsp all-purpose flour
- 1-1/2 tsp sweet Hungarian paprika
- 1 tsp caraway seed crushed
- 1/4 tsp dried marjoram
- 1 ¾ cup beef broth
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 dash sour cream for garnish
Instructions
- In a large (12-inch) nonstick skillet, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.
- Add the onion, pepper, and mushrooms to the skillet. Cook, stirring often, until the mushrooms give off their liquid and it almost completely evaporates, about 6 minutes. Add the garlic and cook for 1 minute.
- Sprinkle the vegetables with the flour, paprika, caraway seed, and marjoram and reduce the heat to medium. Stir until all of the ingredients are well coated, about 1 minute. Stir in the broth and bring to a simmer. Return the pork to the skillet. Reduce the heat to low and simmer, uncovered, until the pork is tender, about 20 minutes. Season with salt and pepper to taste.
- Spoon the rice onto individual dinner plates, top with the goulash, and add a dollop of sour cream on each serving. Serve immediately.