Pork & Pepper Goulash

I cobbled this recipe together after making other goulash recipes a few times. You can use a dutch oven or a slow cooker. The gelatin gives a really nice mouthfeel to the finished stew but you can omit it and it'll be fine.

thistlewort @cook_8098628

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Ingredients

6 servings

2 lbspork shoulder/butt (pork shoulder steaks work great)
Olive oil
Salt and ground green pepper(black pepper is okay also)
1large red onion, chopped
2-3bell peppers, any color, chopped
1 stickcelery, minced
1carrot, chopped
1 tbspWondra flour or regular flour
1/4-1/2 cupsweet Hungarian paprika (to taste)
1 tspcaraway seeds
1/4 tspgarlic powder
1bay leaf
1 tspWorcestershire sauce
1 tspFrank's hot sauce
1 tbspketchup
3-5 cupschicken broth
1 packetgelatin, dissolved in 1 cup cool water for 5 min
14.5 ozcan of plum tomatoes, diced tomatoes, or 3-4 fresh plum tomatoes seeded and diced
1-3 tsplemon juice (to taste, I squeeze 1 fresh slice)
1 tbspextra virgin olive oil
Handfulchopped parsley
Buttered egg noodles, to serve
Sour cream or plain Greek yogurt, to serve

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Steps

1

Preheat oven to 300F. Season pork with salt and pepper and brown it well on all sides in a dutch oven. Remove pork to platter to cool for a minute and add the onion, peppers, celery, and carrot to the dutch oven, stirring and scraping up any brown bits. Saute the vegetables for ~10 minutes or until the onion is translucent. Add more olive oil if needed.
2

While the vegetables saute, cube the pork. Add the flour, paprika, caraway, bay leaf and garlic powder to the pot and saute for a minute or two until the paprika is fragrant. Add the pork, Worcestershire sauce, hot sauce, ketchup, tomatoes and stir. Add just enough chicken broth to cover the meat and vegetables. Add the dissolved gelatin and stir again. Increase the heat and bring the mixture to a gentle simmer.
3

Put the lid on the dutch oven just slightly ajar and let it cook in the 300F oven for 1.5 hours. Alternatively, cook it in a slow cooker on low for 8 hours.
4

Remove from the oven and adjust seasonings with salt and pepper. Add the lemon juice and extra virgin olive oil and stir through. Sprinkle over the parsley. Serve over buttered noodles with a dollop of sour cream/plain Greek yogurt on top.