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A slow-cooker version of a traditional rib-sticking favorite, this goulash simmers all day until time for supper. Serve over hot cooked noodles and accompany with crusty rolls.

Hungarian Goulash

1 1/2 pounds boneless pork, cut into 1-inch cubes
1 pound small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoon all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish, if desired

1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend throughly.
3. Serve garnished with fresh parsley, if desired.

Serves 6.

Nutrition Facts
Calories 320 calories
Protein 28 grams
Fat 9 grams
Sodium 320 milligrams
Cholesterol 90 milligrams
Saturated Fat 4 grams
Carbohydrates 28 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.

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