FOOD FRIDAY!

PORK GOULASH

I'm making time today to get this into the queue so I won't forget to tell you about it. It's a real winner that I had tucked away for a good 25 years before I ever even tried it, just last week. (One more reminder that it pays to go off the beaten path and try something "new." Obviously, since I had gone to the trouble of collecting the recipe in the first place, I must have thought it had possibilities. I just never got around to making it.)

Once I decided to post the recipe, I had to figure out a good name for it. I collected it as "Rindfleisch und Schweinenfleish-Gulasch" but that seemed pompous, and besides, "Rindfleisch" is beef, and I left the beef out. I thought about "Hungarian-Style Pork Stew," but "goulash" is a word everybody knows (and it was part of the original name), so that's what I settled on.

Goulash is usually served over buttered egg noodles, but I put it on mashed potatoes and it was scrumptious. Do whatever you want!

2 lbs. pork shoulder, cut into cubes for stew
3 tablespoons olive oil
1/4 cup Hungarian paprika (smoked, if you can find it)
3 tablespoons all-purpose flour
1 large onion, coarsely chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 cup low-sodium beef broth
1/2 cup dry red wine
1 15-oz. can mushrooms stems and pieces, undrained
1 teaspoon Worcestershire sauce
6 thyme sprigs, tied in a bundle
salt and pepper
10 oz. frozen peas
1 cup sour cream (can be low-fat but not nonfat)
1/4 cup fresh parsley, minced

Preheat oven to 325 degrees.

Heat oil in a dutch oven until shimmering. Add pork in batches so it is not crowded, sprinkle lightly with salt and pepper, and brown thoroughly on all sides. Set meat aside as it is browned. Add third tablespoon of oil to same dutch oven, then add onions and carrots and stir until they begin to deglaze the pan and turn brown. Add garlic and cook just until fragrant.

Sprinkle paprika over onions and carrots and stir to coat vegetables, then sprinkle flour over all and stir to combine. Add the broth, the wine, the mushrooms with their liquid and the Worcestershire and cook, scraping bottom of pan to completely deglaze, until sauce begins to simmer and thicken. Stir in thyme bundle, along with reserved pork and any accumulated juices. Cover pan tightly (using foil between lid and pan if necessary) and bake in oven for 2 hours or until pork is fork tender.

Remove goulash from oven and set on rack. Remove remains of thyme bundle. Stir in peas, cover, and allow them to cook in the hot sauce for 10 minutes. Just before serving, stir in sour cream and adjust salt and pepper as needed. Sprinkle parsley evenly over all and serve over mashed potatoes or buttered egg noodles.