Pork Goulash
with Spoon Dumplings


1 1 /2 lbs of pork roast , or pork stewing meat.
1 large or 2 medium onions chopped fine

2 tablespoon Sweet paprika, Hungarian preferred
1 teaspoon ground caraway or caraway seeds
3 bay leaves
2 teaspoons Black Pepper

1 cup red wine (optional)
1 quart chicken, pork or beef stock
1 / 4 cup (1 small can) tomato paste

4 cups loosely packed chopped bell peppers various colors.


This Goulash is characterized by brightly colored Bell Peppers.
You can of course use any blend, or eliminate them altogether.
Alle the colors of the bell peppers were on sale so I got them all.

I used a pork roast for this dish. You can pretty much use any pork meat.
I chose this pork sirloin meat because it was very lean.

I blend the spices with the meat and let it sit for 15 minutes to a few hours or even overnight.

Brown the meat in a thick skillet on like a Dutch oven or large cast iron skillet., on medium heat for about 5 minutes.

Chop the onion into 1/ 2 inch dice while the meat is browning.

Add the onions and cook for another few minutes to sweat.

Add some wine if you like. I use red wine.

I next added Broth. In this case it can be a chicken or beef if you don't have pork broth.

Next I add the tomato paste.
I simmer this then for 1 hour.

Add the pepppers and simmer for another 15 minutes until they are tender. I don't add them too early because they will cook down to nothing.

You can serve this with many kinds of dumplings or even mashed potatoes.