Pork Goulash

Every year during the period of lent, I give up sweets. So when I turn to Mom's recipe box, instead of all the delicious desserts, I look for savory recipes. I came across this pork goulash recipe and thought it would be worth trying. Goulash is a meat and vegetable stew that is an excellent comfort meal. There are many variations of goulash, with variations of meat, vegetables, and seasonings.

This recipe was very to make, with fairly standard ingredients that are easy to find. One ingredient that I had to substitute was the can of condensed onion soup. I used a packet of dried onion soup mix with a cup of warm water and a tablespoon of corn starch. The recipe said to serve the goulash over noodles, but I served it over farro. It can also be served with bread or rice, so enjoy it however you prefer.

Pork Goulash 

• 1 1/2 pound pork, cut in cubes
• 1/4 cup flour
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 2 Tbsp. olive oil
• 1 can condensed onion soup
• 1 can diced tomatoes
• 1/2 green pepper, chopped
• 1/2 cup celery, chopped
• 1/8 tsp. thyme
• 1/2 cup water

Dredge meat in flour mixed with garlic salt and pepper. Reserve excess flour. Brown meat on all side in oil in large heavy skillet. Add remaining ingredients except water. Blend reserved flour with water and stir into mixture. Cook, covered on low heat, for one hour. Stir twice during first hour of cooking. Add a little water if necessary. Remove cover and cook 15 minutes longer. Serve over noodles. Enjoy!