lunch for today; goulash, what else?

[A Moose in Love]

pork goulash. i purchased a couple of boneless pork chops; sirloin end. sauteed cooking onion, green bell pepper and garlic in a bit of canola oil. until soft. added one ripe roma, cut into 1/4 rounds. let them get soft. added paprika, and a cheat: a chicken cube. i purchase the stuff that's imported from poland, i find those cubes to be more flavourful and not as artificial tasting. stir the mess around for a few minutes, add a few dashes of hot sauce, and water. then add the pork. simmer until almost tender, then add diced potatoes. cook till done. add salt if needed.
i don't use a thickener, so is it a soup or stew? it's a main course.

[Cindy Hamilton]

On Monday, June 10, 2019 at 9:17:54 AM UTC-4, A Moose in Love wrote:
> pork goulash. i purchased a couple of boneless pork chops; sirloin end. sauteed cooking onion, green bell pepper and garlic in a bit of canola oil. until soft. added one ripe roma, cut into 1/4 rounds. let them get soft. added paprika, and a cheat: a chicken cube. i purchase the stuff that's imported from poland, i find those cubes to be more flavourful and not as artificial tasting. stir the mess around for a few minutes, add a few dashes of hot sauce, and water. then add the pork. simmer until almost tender, then add diced potatoes. cook till done. add salt if needed.
> i don't use a thickener, so is it a soup or stew? it's a main course.

IMHO a stew doesn't need a thickener. It's about the ratio of
liquid to solids.

Cindy Hamilton

[A Moose in Love]

the paprika does thicken a bit. if you add tomato paste like i used to, it thickens a bit as well. i use only fresh tomatoes now. other than that, i don't thicken stews. otoh, when using sour cream in a stew such as a stroganoff, the flour used in thickening helps the sour cream to remain stable and not separate. it won't separate though if you just warm through. it will separate(no flour) if you simmer/boil it.