I had a taste for goulash, so I went to the store to buy some pork – I like pork a bit better than beef.  I didn’t have any good goulash recipes of my own, so I went on-line to see if I could find one I liked.  Boy, there are a lot of goulash recipes out there!  I didn’t find one that I exactly liked, and many called for ingredients I didn’t have.  So, I decided to experiment a bit, taking bits and pieces from different recipes, combining ingredients I liked and knew I had on hand, and adding some of my own ideas.  Anyway, this is what I came up with.  It is really tasty – my family liked it and just to be sure, I had my sister and her husband try it too, and they agreed.  I’m not sure you could call it goulash – thus the title “Annie’s Goulash?”  But close.  I served it over buttered noodles – I used Farfalle (Bow Tie Pasta).  Well, that’s what we had for dinner tonight and we enjoyed it.

 

You will need:

2 lbs. pork loin (I actually used boneless country style back ribs)

¼ cup vegetable oil (may need to add a bit more when cooking the pork)

¾ cup flour

1 tsp. black pepper

 

1 medium onion, sliced

 

8 oz. tomato sauce (I used Hunt’s, no salt added)

1 ½ cup of water

1 TBSP brown sugar

2 tsp. paprika

½ tsp. Dijon mustard

 

1 lb. of Bow Tie Pasta (I used Barilla Farfalle)

¾ stick of butter

 

Cut up the pork into large bite-sized pieces, trimming any fat.

Mix the flour, black pepper, and salt.

Dredge the pork in the flour mixture.

Heat the oil in a large skillet or fry pan.  Add the dredged pork.

Cook meat for about 2 -3 minutes each side, until flour turns golden brown.

While meat is cooking, combine the tomato sauce, water, brown sugar, paprika, mustard, and cayenne pepper in a small bowl and mix thoroughly.

When the meat is cooked, add the onions and garlic, then pour the sauce over the top.

Cover and simmer for about an hour.  The pork should be tender and the sauce slightly thick.

While the pork is simmering, boil the noodles according to the package directions.

 When cooked, drain, and then add ¾ stick of butter to the noodles and toss.

Serve pork goulash mixture over buttered noodles and Enjoy!