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December-24th,2008, 05:22 AM
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Hungarian Goulash
In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Gerry Nooney from Sugarbush prepares Hungarian goulash.
Click here for Chef Gerry Nooney's Profile Hungarian Goulash 2 lbs 8 oz of lean pork cubed 1 onion small dice 1 Tablespoon canola oil 1/4 cup sweet paprika 1/2 teaspoon hot paprika 1 cup chicken stock 1 bay leaf 2 Tablespoon whole leaf marjoram 1/4 cup ketchup 1/2 cup drained sauerkraut 1 Tablespoon kosher salt read more Click Here for Full Recipe and to Watch the Video! 
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