This isn't a 100% traditional goulash, but the basic flavors are here. I like to serve it on a bed of sauteed cabbage strips. If you want to turn it from a goulash to a paprikash, serve with a glob of sour cream on the top, and each person can stir their own in. Definitely have the butcher cut up the meat and take off excess fat.
Ingredients:
- 3 lbs pork shoulder, trimmed of fat and cut into ~1½-inch cubes (have the butcher do this)
- Optional: up to ¼ of the meat can be ham, for a smokier taste
- 2 cups onions, thinly sliced
- 2 medium red Bell peppers, chopped
- 6 medium stalks celery, chopped
- 4 cloves garlic
- 6 Tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian Paprika, or ½ teaspoon hot red pepper
- 1 teaspoon marjoram
- 1 teaspoon caraway seed
- 2 bay leaves
- ¼ cup tomato paste
- Salt and pepper
Preparation:
1. Season the pork with salt and pepper, and brown in a skillet over medium-high heat. Browning isn't essential, but takes out more excess fat and some of the moisture, as well as adding flavor. (If you're using ham, do not cook it on the stove.) Put in the bottom of the crockpot.
2. Saute the vegetables in a skillet over high heat for 3 to 5 minutes to remove some moisture. Remove from heat, and add the rest of the ingredients and combine well. Spoon into crockpot over the meat.
3. Cook for 3 hours on high, or 6 to 8 hours on low. About half an hour before serving, taste and adjust seasonings.
Nutritional Information: Each of 10 servings has 5 grams effective carbohydrate plus 3 grams fiber, 28 grams protein, and 241 calories.
