Polish pork goulash

28.01.2018 1 Comments

Ladle the stew over the drained noodles to serve. Stir the sour cream into the stew just before serving. Drain well in a colander set in the sink.

Polish pork goulash

Pour the vegetables and all of the liquid into the casserole dish with the meat. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Use a slotted spoon to transfer the pork to the casserole. Recipe from Good Food magazine, February You may also like. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven. Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. You might also like. Cover with a lid. Bring to the boil, then turn down and simmer for mins until the sauce has thickened. To make the dumplings, combine all the ingredients, apart from the oregano leaves, with enough cold water to make a scone-like dough. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture. Roll into approximately 30 walnut-size balls. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream. Use additional bacon drippings for each batch as needed. Drain, and reserve the drippings. You might also like. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Tuck in the dumplings, cover the pan with a lid and cook for mins until the dumplings are puffed up. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use remaining oil to fry the onions for mins until soft and starting to brown. Heat through just until boiling. Stir the sour cream into the stew just before serving. Bring to a simmer and reduce heat to medium-low. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Ready In 2 h 15 m Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes.

Polish pork goulash

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