Czech Pork Goulash
On our travels, we got to experience some fantastic local specialities, including pumpkin risotto (that will be next month’s recipe), and one of our favorites was goulash. We dug around and found a recipe that I could partake in, and wow, was it good. Also, quickly refreshed the next day with some extra sauce and some precut chicken!
INGREDIENTS
Ingredients
1 ½ pounds pork tenderloin
1 Tablespoon tomato paste
1 medium onion peeled and finely chopped
¼ teaspoon ground black pepper
1 Tablespoon sweet paprika powder
1 teaspoon caraway seeds
3 cloves garlic peeled and minced
1 ½ teaspoons salt
1 ½ Tablespoons olive oil
1 Tablespoon cornstarch
water to cover the pork
DIRECTIONS
Cut pork into 1 inch (2-3 cm) cubes. Season with salt and black.
Heat the olive oil in a large, deep saucepan and fry the meat in it. Let it simmer until the cubes develop a golden crust on all sides, turning regularly. Once the pork is done, remove it from the pan and set it aside.
In the same fat, sauté the onion over medium heat. If the onions start to stick to the bottom of the pan, add a tablespoon of water to loosen them.
Add caraway seeds, minced garlic, sweet paprika, and tomato paste. Stir and sauté for a minute (do not stop stirring).
Douse meat with the cornstarch, and return to the pan with the fried onions.
Cover the meat with water until it's about ¾ submerged. Bring it to a boil, then reduce the heat to low. Cover with a lid and simmer for just under an hour. The meat should be almost tender; you can test it with a fork.
Check the water level every 15 minutes. If necessary, add some water until the meat is almost submerged. Stir, then bring to a boil.
Serve with pasta, rice, or potato dumplings!