Pork Goulash

I always laugh when people talk about “Hungarian Goulash” as a mixture of macaroni, ground beef, and tomato sauce. Growing up “goulash” meant pork, yellow beans, carrots, and cabbage.

Granted, I didn’t like it – I ate pork and carrots. Unless it’s fermented (Sauer kraut) I’m not a cabbage fan.

Mom made this ONLY with yellow beans. They have a far more delicate flavor – green beans overpower the dish.

Pork Goulash

  • 3 lbs pork roast or chops, cut in bite sized pieces
  • salt & ground black pepper
  • 1-1/2 lbs yellow beans
  • 6 to 8 carrots, cut in 1/2″ pieces
  • 3 to 4 potatoes, cut in 1/2″ pieces
  • flour

Place pork, including bones, in a large pot. Cover with water and bring to a boil. Skim the scum that forms on the surface. Reduce to a simmer and season with salt & pepper. Simmer for 30 minutes; add beans & carrots. Simmer for 5 minutes; then add potatoes. Simmer for 15 minutes, or until all the vegetables are tender. Remove the bones and thicken the broth with a mixture of flour & water. Adjust seasoning if necessary.

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