Goulash (Hungarian: gulyás) is a soup of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century.
Well, MY version (THIS version) of the stew incorporates both paprika AND caraway! Along with tomatoes and pork, this is an amazing flavor combination.
I asked a girlfriend who shared with me that she was making goulash for dinner what night, what that really meant. She said, it’s basically just everything together in a pot: kitchen sink. That’s SO PERFECT for me!
Oh, AND, this recipe is gluten-free, grain-free, and dairy-free (if you want). A touch of blue cheese on top really hits the spot!
Enjoy: Tomato Caraway Goulash
Tomato Caraway Goulash
1 Tbs. olive oil
1 lb. pork loin, chopped
sea salt and pepper
1/2 green bell pepper, seeded and chopped
1/4 yellow onion, finely chopped
1 tsp. caraway seed
24 oz. stewed tomatoes
2 tsp. Hungarian paprika
1/4 cup blue cheese, if desired
In a large Dutch oven, heat the oil until bubbling.
Add the meat and season with salt and pepper.
Sauté and brown on all sides, stirring occasionally.
Once the pork has been seared on all sides, add the bell pepper and onion.
Coat with the rendered fat and add the caraway and paprika.
Once somewhat soft, add the tomatoes and bring to a boil.
Reduce to a simmer and cook for 15-25 minutes.
Serve topped with blue cheese, if desired, and additional salt and pepper.
A slice of toasted sourdough on the side is pretty much heaven!
