Pork Goulash

By McLean

Ingredients

• 2 tablespoons butter
• 2 1/2 pounds boneless single pork loin, cut into 1-inch cubes
• 2 onions, chopped
• 1 garlic clove, minced
• 2 tablespoons paprika
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (10 ounces) condensed beef broth, divided
• 2 tablespoons cornstarch
• 1/2 cup heavy cream

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

In large skillet, melt butter over medium-high heat and add pork, onions, and garlic. Saute 5 minutes, or until pork is no longer pink on outside. Stir in paprika, dill, salt, pepper, and all but 2 tablespoons of beef broth.

Reduce heat to low, cover, and simmer 20 minutes. In small bowl, whisk together remaining beef broth and cornstarch; pour into skillet and stir until sauce has thickened.

Slowly add cream and stir until warmed through.

Notes:
Don't overcook this once you add cream because sauce will separate. And then there won't be any sauce left for spooning over some hot cooked egg noodles.