This post exists for such a fat girl reason. I want to put this recipe on Pinterest with a photo and my notes so I never lose it again. That's all. For those of you still reading, this goulash is ridiculous. It's different from your standard dark beef stew-y goulash and even better, it can be made in a slow cooker.
On to the recipe, with my changes below:
3 pounds boneless pork
1 tablespoon olive oil
2 slices bacon, plus drippings
4 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
2 tablespoons wine or cider vinegar
1 tablespoon caraway seed
2 cups beef or pork broth
1-2 tablespoons flour
1/2 cup sour cream
Cut pork into 2 inch cubes, removing all traces of fat. Season with salt and pepper. Heat bacon in a heavy dutch oven until crunchy. Remove, crumble, add to slow cooker. In same skillet, brown the beef, then add to slow cooker. Saute onions (adding oil if necessary) and cook, stirring constantly for 3-4 minutes of until soft and golden. Add garlic and paprika; cook, stirring for 2 more minutes (do not let garlic brown).
Add vinegar, salt and caraway seed, stirring well. Pour mixture over pork in the slow cooker. Add enough broth to barely cover the pork. Cook on low for 6-8 hours. Clean dutch over and leave out for later.
When pork is done, spoon some of the mixture into a small bowl. Whisk in flour until completely combined and no lumps remain. Pour into slow cooker and stir. Add sour cream, stir until completely incorporated.
Pour entire contents of slow cooker back into the dutch oven and bring to boil. Reduce to a simmer and cook for 20 minutes. The sauce will continue to thicken as it simmers.
Serve with boiled baby potatoes or over buttered noodles or steamed rice. Garnish with parsley.
About 6 servings.
Enjoy. This shiz is delicious.