Creamy Pork and Vegetable Goulash
Equipment
Ingredients
- 2 tablespoons butter
- 2 ½ pounds boneless pork loin cut into 1-inch cubes
- 2 chopped onions
- 1 clove garlic minced
- 2 tablespoons paprika
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 ounces beef broth divided
- 2 tablespoons cornstarch
- ½ cup heavy cream
Instructions
- In a skillet, melt butter over medium heat.
- Add onions, garlic, and pork.
- Sauté for 5 minutes.
- Stir in pepper, salt, dill, and paprika.
- Reserve 2 tablespoons of beef broth and pour the remaining broth into the pork mixture.
- Reduce heat, cover, and simmer for 20 minutes over low heat.
- In a small bowl, whisk together cornstarch and the reserved beef broth.
- Pour this mixture into the skillet and stir well to thicken the sauce.
- Slowly add heavy cream and cook until warmed through.
- Serve the creamy pork goulash over cooked noodles.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Creamy Pork and Vegetable Goulash with a crisp and refreshing white wine such as Chardonnay or Pinot Grigio. The acidity of these wines will balance the richness of the creamy sauce, creating a harmonious pairing. If you prefer a non-alcoholic option, consider serving with sparkling water infused with a splash of lemon for a refreshing contrast.Nutritional Information
Calories: 550 kcal | Carbohydrates: 9 g | Protein: 40 g | Fat: 40 g | Fiber: 2 g | Sugar: 3 g
