Hungarian Pork Goulash And Noodles

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#51377

A creamy and colorful pork and sour cream sauce served over noodles.

photo of Hungarian Pork Goulash And Noodles

serves/makes:

ready in:
30-60 minutes

ingredients

1 tablespoon olive oil
1 pound pork tenderloin, cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon sweet paprika
1 teaspoon caraway seeds
1/2 teaspoon salt
2 cups water
1 cup frozen peas
8 ounces wide egg noodles
1/2 cup bottled roasted red peppers, rinsed and drained
1/4 cup fat-free sour cream
2 tablespoons tomato paste
2 tablespoons all-purpose flour

directions

Preheat the oven to 350 degrees F.

Heat the oil in a deep, oven-safe skillet over medium heat. Add the pork cubes and cook, stirring frequently, until lightly browned, about 4 minutes. Remove the pork to a plate using a slotted spoon.

Add the onion and garlic to the skillet. Cook, stirring frequently, for 4 minutes or until the onion is tender. Add the paprika and cook, stirring constantly, for 1 minute.

Add the caraway seeds, salt, and water to the skillet and bring the liquid to a boil. Return the pork cubes to the skillet. Cover the skillet and place the pork in the oven. Bake at 350 degrees F for 30 minutes or until the pork is very tender.

While the pork is in the oven, cook the noodles in lightly salted water. Drain well. Combine the roasted peppers, sour cream, tomato paste, and flour in a food processor. Puree until smooth.

Remove the skillet from the oven. Stir in the peas and red pepper puree. Heat the pork goulash over medium heat, stirring frequently, until the sauce has thickened, about 3 minutes.

Serve the pork goulash over the egg noodles.