We made Hungarian pork goulash especially for Kathy Mackey, a woman who has done wonderful work in credit counselling, helping people manage their household budgets. Kathy is also a fine cook who is especially knowledgeable about Hungarian cuisine, as that’s her heritage. My clearest memory of this episode, which poor Steve probably chooses to forget, is the look of horror on Kathy’s face when Steve put dill pickles in the goulash. Apparently, where Kathy comes from, dill pickles are forbidden – at least as far as goulash is concerned. Steve soldiered on, as we must in these live-to-tape TV situations, as did Kathy, who finally admitted the goulash tasted pretty good. I thought it was excellent, dill pickles and all.
Ingredients
- 2 lb (908 g) lean leg of pork
- 1 tbsp (15 ml) canola oil
- 2 large onions
- 1 clove garlic
- 2 tbsp (30 ml) sweet paprika
- 1 tbsp (15 ml) flour
- ¾ cup (185 ml) white wine
- 2 cups (500 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 lb (454 g) small new potatoes, peeled and rinsed
- 3 large dill pickles
- 2 tbsp (30 ml) sour cream
- 1 tbsp (15 ml) parsley, chopped
- salt and pepper
How to Make It
- Cut meat in 1-inch (2.5 cm) cubes. Heat oil in flameproof casserole on medium high and brown pork cubes. Peel and chop onions. Peel and chop garlic. Lower heat to medium and add onions and garlic. Stir. Cook gently for 5 minutes and stir in paprika and flour. Cook for 1 minute.
- Preheat oven to 325 F (165 C). Add wine, stock, and tomato paste. Bring to a boil, stirring constantly. Add potatoes. Bring to a boil again. Cover casserole and place in oven. Cook for 2 hours. Slice dill pickles and add to casserole during last 10 minutes of cooking time.
- Before serving, adjust seasoning. Spoon sour cream over each portion and dust with paprika. Sprinkle parsley over all as a final touch.
