Pork Goulash
from Family Circle magazine
- 1 boneless pork loin roast (about 1 3/4 lbs) trimmed & cut into 1/2″ pieces
- 3 medium sized parsnips, peeled & cut into 1/2″ coins
- 2 large carrots, peeled & cut into 1/2″ coins
- 1 large onion, chopped
- 4 Tbsp sweet paprika, divided
- 2 cups chicken broth
- 1/2 lb green beans, trimmed & cut into 1″ pieces
- 1/2 cup reduced fat sour cream
- 2 Tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp pepper
Place pork, parsnips, carrots & onion in the slow cooker. Sprinkle with 2 Tbsp paprika. Stir to coat. Pour in broth. Cover & cook on high for 3 hours or on low for 4 1/2 hours.
Add green beans & cook for 30 minutes.
In a small bowl, blend remaining 2 Tbsp paprika, sour cream, cornstarch, salt & pepper. Stir into slow cooker bowl until thickened.
Recipe Notes: This was one of “those recipes”. You know the one where you change almost EVERYTHING. Yep, one of those. I used pork chops cut up instead of a roast b/c that’s what I had in the freezer. I’ve never had parsnips & Dewey won’t touch them with a 10 foot pole, so I subbed 1 large sweet potato and 2 small white potatoes for that. I couldn’t be bothered to cut up the green beans so I just threw them in. I also cooked it much longer than called for. In the end, the sweet potatoes turned into mush which was okay b/c then Dewey didn’t really realize they were there (he hates them) & the green beans didn’t get done. I fished the green beans out & microwaved them so it turned out okay. I found that I needed to add salt to the final product.
After that addition, it was pretty tasty. Dewey loved it & said that he wanted me to make it again.
Don’t forget to head over to Shan’s to see what else is cooking this Wednesday!
