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Meat RecipesPork: Glazed to Roast >  Hungarian Goulash


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Serves 6


    · 1½ pounds boneless pork*, cut into 1-inch cubes
    · 1 pound small new red potatoes, halved
    · 2 medium onions, halved, thinly sliced
    · 1/4 cup water
    · 3 tablespoons ketchup
    · 1 tablespoon paprika
    · 1 clove garlic, minced
    · 1/4 teaspoon black pepper
    · 3 cups shredded red cabbage
    · 2 tablespoon flour
    · 1/2 cup sour cream
    · 1/2 teaspoon caraway seed
    · Chopped parsley, for garnish, if desired

Cooking Directions

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3½-quart slow cooker.
Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.

Combine flour, sour cream and caraway seed.

Stir into pork mixture and blend throughly.

Serve garnished with fresh parsley, if desired.

*boneless shoulder is a good choice, but you can also use boneless loin or fresh leg

Serving Suggestions
A slow-cooker version of a traditional rib-sticking favorite, this goulash simmers all day until time for supper. Serve over hot cooked noodles and accompany with crusty rolls.

Nutrition Facts

    Calories 320 calories; Protein 28 grams; Fat 9 grams; Sodium 320 milligrams; Cholesterol 90 milligrams; Saturated Fat 4 grams; Carbohydrates 28 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit

slow cooker recipe


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