Hungarian Goulash

Ingredients

• 1  bacon finely chopped
• 0.8 cup beer 
• 0.3 teaspoon pepper black divided
• 1 tablespoon butter 
• 0.3 teaspoon caraway seeds crushed
• 0.1 teaspoon pepper red crushed
• 8 ounces extra wide egg noodles uncooked
• 1.5 tablespoons flour all-purpose
• 1  garlic clove crushed
• 1 teaspoon kosher salt divided
• 2 cups onion coarsely chopped
• 1 tablespoon paprika 
• 1 pound pork tenderloin cut into 1-inch pieces
• 3 tablespoons cup heavy whipping cream sour
• 1 cup tomatoes seeded chopped
• 1.8 cups water divided
• 3  hungarian wax chiles seeded cut into 1-inch pieces

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Place garlic in a small bowl; mash with the back of a spoon to form a paste.
2. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
3. Heat a large Dutch oven over high heat. Coat pan with cooking spray.
4. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss.
5. Add pork to pan; saut 6 minutes, browning on all sides.
6. Remove pork from pan.
7. Reduce heat to medium-high; return pan to heat.
8. Add onion and bacon; saut 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly.
9. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes.
10. Add pork to pan; simmer 15 minutes, stirring occasionally.
11. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
12. Cook noodles according to package directions, omitting salt and fat.
13. Combine noodles and butter in a medium bowl, stirring until butter melts.
14. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream.
15. Garnish with parsley, if desired.