2 1/2poundsboneless pork loincut into 1-inch cubes
2chopped onions
1clovegarlicminced
2tablespoonspaprika
1teaspoondried dill
1teaspoonsalt
1/2teaspoonblack pepper
10ouncesbeef brothdivided
2tablespoonscornstarch
1/2cupheavy cream
Instructions
In a skillet, melt butter over medium heat.
Add onions, garlic, and pork.
Sauté for 5 minutes.
Stir in pepper, salt, dill, and paprika.
Reserve 2 tablespoons of beef broth and pour the remaining broth into the pork mixture.
Reduce heat, cover, and simmer for 20 minutes over low heat.
In a small bowl, whisk together cornstarch and the reserved beef broth.
Pour this mixture into the skillet and stir well to thicken the sauce.
Slowly add heavy cream and cook until warmed through.
Serve the creamy pork goulash over cooked noodles.
Notes & Wine Advice
Wine Advice:
Pair this Creamy Pork and Vegetable Goulash with a crisp and refreshing white wine such as Chardonnay or Pinot Grigio. The acidity of these wines will balance the richness of the creamy sauce, creating a harmonious pairing. If you prefer a non-alcoholic option, consider serving with sparkling water infused with a splash of lemon for a refreshing contrast.