A slow-cooker version of a traditional favorite, this goulash simmers all day until time for supper. Serve over hot cooked noodles and accompany with crusty rolls.
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
- 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.
- Combine flour, sour cream and caraway seed. Stir into pork mixture and blend throughly.
- Serve garnished with fresh parsley, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 28 grams Fat 9 grams Sodium 320 milligrams Cholesterol 90 milligrams Saturated Fat 4 grams Carbohydrates 28 grams.
Recipe provided courtesy of National Pork Board.