1 1/2 pounds pork tenderloin
3 red potatoes
1 1/2 medium onions
1 garlic clove
2 medium carrots
1 1/2 tablespoons vegetable oil
3 cups pork or beef broth
1/2 tablespoon paprika
1 teaspoon parsley
1/4 teaspoon pepper
1/4 teaspoon sea salt
1/4 teaspoon thyme
1 teaspoon flour
1/3 cup sour cream
Cut pork into 1″ cubes. Dice potatoes. Mince onion and garlic. Dice carrots. Put vegetable oil in Dutch oven. Add onion and garlic. Sauté onions and garlic at medium-high heat for about5 minutes or until onions are soft. Stir frequently. Add pork cubes. Sauté for about 20 minutes on medium heat or until pork cubes start to brown. Stir frequently.
Add potato, carrot, broth, paprika, parsley, pepper, salt, and thyme. Cook on low heat with lid on for about 2 1/2 hours or until pork and potato are tender.
Remove from heat. Add flour and sour cream. Stir and serve to lucky guests or family.
1) I went to Hungary in 1972 with my parents and brother.
2) As was expected, Hungarian goulash was everywhere. I was in heaven.
3) The Soviet Army was there as well. That was not so heavenly. Indeed, there were signs on roads telling us not to take photos of there army bases.
4) Foreigners were not allowed to take Hungarian money, the forint, out of the country. So my family like many others bought a lot of Hungarian chocolate before we left.
5) The Soviet Army left a few decades later. Because of my visit? Who can say.
6) But the Hungarian love for goulash remains strong as ever. Life goes on. Rainbows continue to dot the Hungarian landscape.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.