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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This lightened version of goulash features cubed pork tenderloin that is simmered in a mixture of tomato, onion, beer, and spices and served over egg noodles. The distinctive flavor of the stew comes from Hungarian wax chiles. Ingredients:
1 garlic clove, crushed |
1 teaspoon kosher salt, divided |
1/4 teaspoon caraway seeds, crushed |
1/4 teaspoon black pepper, divided |
cooking spray |
1 (1-pound) pork tenderloin, cut into 1-inch pieces |
2 cups coarsely chopped onion |
1 bacon slice, finely chopped |
1 3/4 cups water, divided |
1 cup chopped seeded tomato |
1 tablespoon paprika |
3/4 cup beer |
1/8 teaspoon crushed red pepper |
3 hungarian wax chiles, seeded and cut into 1-inch pieces |
1 1/2 tablespoons all-purpose flour |
8 ounces uncooked egg noodles |
1 tablespoon butter |
3 tablespoons sour cream |
chopped parsley (optional) |
Directions:
1. Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
2. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
3. Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes. Add pork to pan; simmer 15 minutes, stirring occasionally. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
4. Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired.
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