| Pork Goulash |
Recipe Type: Entree
- 3 Lbs Boneless Center Cut Pork Roast, Cut Into 1 1/2 Inch Pieces
- 3 Tablespoons All Purpose Flour
- 2 Tablespoons Paprika
- 1/2 Teaspoon Salt
- 3 Tablespoons Vegetable Oil
- 1 Medium Onion, Chopped
- 1 Sweet Red Pepper, Seeded and Diced
- 3 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Cumin Seeds
- 15 oz Tuttorosso Crushed Tomatoes
- 1 Cup Beef Broth
- 2 Tablespoons Tomato Paste
- Cooked Spiga di Puglia Pasta, For Serving
- Place cut pork into a large bowl. Combine with 2 tablespoons of the flour, 1 Tablespoon paprika and 1/4 Teaspoon salt.
- In a large dutch oven, heat 1 1/2 Tablespoons of vegetable oil over medium high heat.
- Take half of the pork and add into the pot. Brown all sides of the pork, which should take about 5 minutes. Using a slotted spoon, remove from pot. Repeat with the remaining pork and oil.
- Lower heat to medium. Add in the chopped onion. Cook for 3 minutes.
- Stir in the sweet red pepper and let cook for 2 minutes. Sprinkle the rest of the flour (1 tablespoon) and the rest of the paprika (1 Tablespoon). Cook for 1 minute. Stir in vinegar. Simmer.
- Sprinkle in the cumin seeds. Pour the tomatoes and broth into the pot (scrape any brown bits off the pan’s sides)
- Bring the pork back to mixture. Cover. Let simmer on low heat for 1 hour.
- Take tomato paste and stir into the pan with remaining salt (1/4 Teaspoon). Take the cover off. Continue to cook for 10 minutes.
- Serve over a plate of cooked pasta.
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