Pork Goulash with Apple and Onion
(from kylerhea’s recipe box)
Source: Rachael Ray
Cook time: 55 minutesServes 4 people
Categories: Fall, Main dish, November2011, Pork, apples
Ingredients
- 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.
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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.
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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.
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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.