Oven-Braised Hungarian Pork Goulash

Name: Oven-Braised Hungarian Pork Goulash
Ingredients: 2 Tbsp / 30 mL canola oil, divided; 1 pork shoulder blade roast, boneless, about 3 lb / 1.5 kg, cut into 1-inch / 2.5 cm cubes; 1 Tbsp / 15 mL butter; 3 large yellow onions, thinly sliced; 2 cups / 500 mL sliced white mushrooms; ½ cup / 125 mL water or white wine; 2 cups / 500 mL canned diced tomatoes, undrained; 2 Tbsp / 30 mL paprika; 1 tsp / 5 mL salt; ½-¾ tsp / 2-4 mL ground black pepper; ½ tsp / 2 mL caraway seeds; Hot cooked egg noodles for serving; Sour cream for garnish (optional)

manitobapork.com

Ingredients 2 Tbsp / 30 mL canola oil, divided 1 pork shoulder blade roast, boneless, about 3 lb / 1.5 kg, cut into 1-inch / 2.5 cm cubes 1 Tbsp / 15 mL butter

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Ingredients

2 Tbsp / 30 mL canola oil, divided
1 pork shoulder blade roast, boneless, about 3 lb / 1.5 kg, cut into 1-inch / 2.5 cm cubes
1 Tbsp / 15 mL butter
3 large yellow onions, thinly sliced
2 cups / 500 mL sliced white mushrooms
½ cup / 125 mL water or white wine
2 cups / 500 mL canned diced tomatoes, undrained
2 Tbsp / 30 mL paprika
1 tsp / 5 mL salt
½-¾ tsp / 2-4 mL ground black pepper
½ tsp / 2 mL caraway seeds
Hot cooked egg noodles for serving
Sour cream for garnish (optional)