Pork Goulash Soup Recipes

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QUICK PORK GOULASH



Quick Pork Goulash image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 1/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
2 carrots, diced
1 rib celery, diced
1 onion, thinly sliced
1 red or green bell pepper, diced
3 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon crushed caraway seeds
2 cloves garlic, minced
1 cup low-sodium beef broth
1 teaspoon red wine vinegar
2 cups whole-wheat egg noodles
Chopped chives, for garnish

Steps:

  • Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
  • Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
  • Meanwhile, cook the noodles according to package directions and keep warm.
  • Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)



Goulash Soup - Pork or Lamb (Júhus Vagy Diszno Gulyas) image

Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács - a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves - soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine.

Provided by Chef Czegeny

Categories     Stew

Time 1h30m

Yield 9 cups, 4-6 serving(s)

Number Of Ingredients 18

1 lb pork or 1 lb lamb
1 large onion, chopped
2 garlic cloves
2 tablespoons bacon fat
1 teaspoon sweet paprika
1/4 teaspoon hot paprika (optional)
6 -8 cups water (more if req)
3 carrots, sliced
2 parsley roots, sliced
4 potatoes, cubed
1 celery rib
1 medium tomatoes (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon caraway seed (optional)
1 egg
4 tablespoons flour
1 teaspoon water (if required)

Steps:

  • Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
  • Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
  • SOUP DUMPLINGS.
  • Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
  • Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.

Nutrition Facts : Calories 474.7, Fat 12.1, SaturatedFat 4, Cholesterol 141.7, Sodium 430.4, Carbohydrate 51.6, Fiber 7, Sugar 5.4, Protein 38.9

PORK GOULASH SOUP



Pork Goulash soup image

I posted this recipe as someone else was looking for a recipe that seemed similar. It's from Recipehound's Czech recipes.

Provided by Kevin Young

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter or 4 tablespoons margarine, divided
1 lb pork, cubed
4 medium potatoes, diced
2 cloves garlic, minced
1 large onion, finely chopped
6 cups beef broth or 6 cups chicken broth
1 tablespoon paprika
1 teaspoon marjoram
2 tablespoons flour
2 medium carrots, diced
1 teaspoon crushed caraway seed

Steps:

  • Fry the onion in 2 tbsp butter over low heat until wilted and almost golden brown.
  • Raise the heat to medium, add the pork and fry till browned, stirring occasionally.
  • Pour on the broth and bring to a slow boil.
  • Add salt and freshly ground black pepper to taste.
  • Reduce heat to low and simmer uncovered for about 1 hour or till the meat is tender.
  • Spoon away the grease from the surface of the soup.
  • In a frying pan, melt the remaining butter on medium, then add the flour and fry it for two to three minutes, stirring often.
  • Add some warm broth to the roux, mixing well; bring to a boil, then stir this mixture into the soup.
  • Add the carrots, potatoes, paprika, garlic, and marjoram to the soup.
  • Cook about half an hour till the vegetables are done.

Nutrition Facts : Calories 578, Fat 24.2, SaturatedFat 11.3, Cholesterol 129.1, Sodium 1044.1, Carbohydrate 48.7, Fiber 7.1, Sugar 4.9, Protein 42

PORK GOULASH



Pork Goulash image

A great filling meal.

Provided by jordangenevieve

Time 2h

Yield Serves 10

Number Of Ingredients 13

2 tbsp olive oil
1.5 kg pork tenderloin, cut into strips
2 red onions, cut into thin wedges
4 cloves garlic, crushed
1 tbsp paprika
500ml beef stock
2 x 400g tinned chopped tomatoes
1 tbsp sugar
3 peppers, chopped
250g self-raising flour
140g holsum cooking fat, shredded or grated
1 1/2 tsp baking powder
small bunch oregano, chopped

Steps:

  • Heat half the oil in a large frying pan and fry the pork for 5 minutes or until browned. Remove and set aside. Use the remaining oil to fry the onions for 8-10 minutes or until soft and starting to brown. Add the garlic and paprika and fry for another 2 minutes.
  • Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 minutes until the sauce has thickened.
  • For the dumplings, combine all the ingredients, except for the oregano, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-sized balls.
  • Stir the peppers into the goulash. Tuck in the dumplings and cover the pan with a lid and cook for another 25-30 minutes until the dumplings are puffed up.
  • Serve scattered with oregano.

HUNGARIAN PORK GOULASH



Hungarian Pork Goulash image

We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.-Barbara Lundgren, New Brighton, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

2 pounds boneless pork, cut into 3/4-inch cubes
1 tablespoon canola oil
2 medium onions, chopped
1 garlic clove, minced
3 cups chicken broth
1 to 2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 tablespoons all-purpose flour
1/4 cup water
1-1/2 cups sour cream
2 tablespoons minced fresh dill or 2 teaspoons dill weed
Hot boiled potatoes

Steps:

  • In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

Nutrition Facts :

QUICK PORK GOULASH



Quick Pork Goulash image

This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 10

1 1/4 pounds pork tenderloin, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped (2 cups)
2 red bell peppers, ribs and seeds removed, chopped
4 carrots, peeled and cut on the bias into 1 1/2-inch pieces
1 tablespoon sweet paprika (preferably Hungarian)
3 tablespoons tomato paste
2 1/2 cups low-sodium chicken broth
Sour cream and chopped fresh dill, for serving

Steps:

  • Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
  • Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

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