Pork Goulash with Apple and Onion

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

GOULASH:
  • 2 tablespoons vegetable or olive oil
  • 5 ounces smoky bacon, chopped
  • 2 pounds coarse ground pork from a butcher or hand-chopped pork shoulder (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency)
  • Kosher salt and freshly ground pepper
  • 2 medium apples, such as Gala or Honeycrisp
  • 2 tablespoons fresh thyme leaves
  • 2 Fresno chile peppers, seeded and finely chopped
  • 1 large or 2 medium onions, finely chopped
    SERVING:
    • 2 tablespoons chopped fresh parsley
    • 2 cups shredded sharp white Cheddar
    • 1 cup sour cream
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    Directions

    Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.

    While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.

    To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.

    Cook's Note: The goulash can be refrigerated for a make-ahead meal. Reheat over medium heat before serving. Leftovers make great nachos over pita chips, with melted cheese and sour cream.

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    4

    Newest Ratings and Reviews

    Read all 5 reviews

    • on November 06, 2014

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      It was the perfect dish for using up the pulled pork I had left from the previous night!! I used Pink Lady apples, no thyme (cuz I don't like it), and my young family of 4 LOVED it!!!

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    • on December 11, 2011

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      Tasty and filling. It was super-easy to make. My husband was leery about the apples, but it was such a lovely compliment to the sausage that it won him over. Even my very picky 2-year-old loved it.

      I modified the recipe a bit for what I had on hand. I used mild Italian sausage, omitted the thyme, used honeycrisp apples, a little less cider, a little more chicken stock. I used both sweet and hot paprika (it's the Hungarian in me!

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    • on November 27, 2011

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      For some reason, I just didn't get this one. I followed all of the directions, but found it fatty and bland and the cweetness was cloying. I served it over egg noodles which was ok and then served it over polenta the second time around which was a bit better.

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