Best 2 Pork Goulash With Apple And Onion Recipes

Are you searching for a delightful and heartwarming culinary experience? Look no further than the tempting dish of pork goulash with apple and onion. This classic Hungarian stew boasts tender pieces of pork enveloped in a rich and flavorful sauce, complemented by the sweetness of apples and the pungency of onions. This irresistible dish is a delightful fusion of flavors and textures, sure to satisfy even the most discerning palates. Prepare to embark on a culinary journey as we unveil the secrets behind this tantalizing dish, providing you with a step-by-step guide to crafting the perfect pork goulash with apple and onion.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

PORK GOULASH WITH APPLE AND ONION

Pork Goulash with Apple and Onion image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable or olive oil
5 ounces smoky bacon, chopped
2 pounds coarse ground pork from a butcher or hand-chopped pork shoulder (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium apples, such as Gala or Honeycrisp
2 tablespoons fresh thyme leaves
2 Fresno chile peppers, seeded and finely chopped
1 large or 2 medium onions, finely chopped
1 large bay leaf
3 tablespoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
2 cups chicken stock
1/2 cup apple cider or cloudy organic apple juice
Juice of 1/2 lemon
Extra-wide egg noodles
Butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 cups shredded sharp white Cheddar
1 cup sour cream

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

Tips:

Choose the right cut of pork: For goulash, a well-marbled cut of pork is best. This will ensure that the meat is tender and flavorful. Some good options include pork shoulder, pork butt, or pork loin.
Brown the meat: Browning the meat before adding the other ingredients helps to develop flavor and color. To brown the meat, heat a large pot or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until browned on all sides.
Use a variety of vegetables: Goulash is a great dish to use up leftover vegetables. Some good options include onions, carrots, celery, potatoes, and apples. You can also add other vegetables, such as green beans, peppers, or mushrooms.
Season to taste: Goulash is a hearty and flavorful dish, so don't be afraid to season it well. Some good options for seasoning include salt, pepper, paprika, garlic powder, and onion powder. You can also add other spices, such as cumin, coriander, or caraway seeds.
Simmer the goulash until the meat is tender: Goulash is best when it is cooked low and slow. Simmer the goulash for at least 1 hour, or until the meat is fall-apart tender.

Conclusion:

Pork goulash with apple and onion is a delicious and hearty dish that is perfect for a cold winter night. It is also a great way to use up leftover pork and vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.