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

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