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Pork Goulash
Book Information
The Professional Chef (8th Edition)
Page: 661
Ingredients
Bay Leaf
Brown Veal Stock (page 352)
Caraway Seeds
Dry White Wine
Garlic
Hungarian Paprika
Jus de Veau Lié (page 382)
Lemon Zest
Marjoram
Onion
Peppercorns
Pork Shoulder
Savory
Sour Cream
Thyme
Vegetable Oil or Lard
Tags
Braising and Stewing