Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pork & pepper goulash. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this recipe, we have to first prepare a few components. You can have pork & pepper goulash using 23 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pork & Pepper Goulash:

1. Take 2 lbs pork shoulder/butt (pork shoulder steaks work great)
2. Make ready Olive oil
3. Prepare Salt and ground green pepper(black pepper is okay also)
4. Take 1 large red onion, chopped
5. Get 2-3 bell peppers, any color, chopped
6. Prepare 1 stick celery, minced
7. Prepare 1 carrot, chopped
8. Make ready 1 tbsp Wondra flour or regular flour
9. Make ready 1/4-1/2 cup sweet Hungarian paprika (to taste)
10. Make ready 1 tsp caraway seeds
11. Prepare 1/4 tsp garlic powder
12. Get 1 bay leaf
13. Make ready 1 tsp Worcestershire sauce
14. Take 1 tsp Frank's hot sauce
15. Take 1 tbsp ketchup
16. Make ready 3-5 cups chicken broth
17. Take 1 packet gelatin, dissolved in 1 cup cool water for 5 min
18. Make ready 14.5 oz can of plum tomatoes, diced tomatoes, or 3-4 fresh plum tomatoes seeded and diced
19. Prepare 1-3 tsp lemon juice (to taste, I squeeze 1 fresh slice)
20. Get 1 tbsp extra virgin olive oil
21. Take Handful chopped parsley
22. Prepare Buttered egg noodles, to serve
23. Take Sour cream or plain Greek yogurt, to serve

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Instructions to make Pork & Pepper Goulash:

1. Preheat oven to 300F. Season pork with salt and pepper and brown it well on all sides in a dutch oven. Remove pork to platter to cool for a minute and add the onion, peppers, celery, and carrot to the dutch oven, stirring and scraping up any brown bits. Saute the vegetables for ~10 minutes or until the onion is translucent. Add more olive oil if needed.
2. While the vegetables saute, cube the pork. Add the flour, paprika, caraway, bay leaf and garlic powder to the pot and saute for a minute or two until the paprika is fragrant. Add the pork, Worcestershire sauce, hot sauce, ketchup, tomatoes and stir. Add just enough chicken broth to cover the meat and vegetables. Add the dissolved gelatin and stir again. Increase the heat and bring the mixture to a gentle simmer.
3. Put the lid on the dutch oven just slightly ajar and let it cook in the 300F oven for 1.5 hours. Alternatively, cook it in a slow cooker on low for 8 hours.
4. Remove from the oven and adjust seasonings with salt and pepper. Add the lemon juice and extra virgin olive oil and stir through. Sprinkle over the parsley. Serve over buttered noodles with a dollop of sour cream/plain Greek yogurt on top.

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