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Pork Goulash
This recipe sounds common, but it originates from the Boston Ritz Carlton where it was one of their three signature dishes for a long time. Once you taste it, you'll understand why such a common sounding dish could fare so well at the Ritz. It's awesome! It was captured by James Villas in one of my all-time favorite cookbooks...Stews, Bogs and Burgoos. Like most of Villas' recipes, this just bursts with flavor. It's lighter and more sophisticated than most goulashes I've had, and definitely more memorable. It's also easy to make. Next time you are thinking of making chili, make this instead. You may have a new family favorite! Ingredients
- 3 Tbsp vegetable oil
- 2 1/2 pounds boneless pork shoulder, trimmed of fat, cut into 1 inch cubes and patted dry
- 2 medium onions, thinly sliced
- 1 medium red bell pepper, seeded and cut in strips
- 3 garlic cloves, minced
- 3 sweet potatoes, peeled and cut in bite sized cubes (my addition)
- 1/2 pound green beans, trimmed and cut in 2 inch pieces (my addition)
- 1 tsp dried marjoram, crumbled
- 1/2 tsp dried thyme, crumbled
- 1 bay leaf
- 1 Tbsp caraway seads
- 2 Tbsp medium-hot paprika
- Salt and freshly ground black pepper to taste
- 2 cups beef stock or broth
- 1 bottle full bodied beer
- 3 Tbsp tomato paste
Directions
- In a large, heavy pot, heat the oil over moderately hgh heat, then add the pork and brown on all sides. Reduce the heat to moderate, add the onions, bell peppers, sweet potatoes, and garlic, and stir until the onions are browned, about 3-4 minutes. Add the green beans, marjoram, thyme, bay leaf, caraway seeds, paprika, salt and pepper, and stir well for 30 seconds. Add the stock, beer, and tomato paste and stir till well blended. Bring the liquid to a boil and reduce the heat to a gentle simmer, cover, and cook till the pork is very tender, about 1 1/2 hours.
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This was bursting with flavor and my whole family loved it! It was just as good, if not better, the next day.1
sounds good!
Absolutely fantastic but.... neither my wife nor I are fans of sweet potatoes, so I substituted red potatoes and it was excellent. This is going into my permanent book of recipe favorites.
Great dish. full of flavor. I too swaped regular potato for the sweet potato and added sliced mushrooms. This was my first time cooking with beer, and was a little unsure but was happily suprised with the results. This recipe is a keeper
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