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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

Sweat onion in oil, add paprika cook two minutes, add pork and cook stirring frequently 5 minutes. Add stock, bay leaf and simmer until tender about 90 minutes, add remaining ingredients and simmer 15 minutes more. Serve with dollop of sour cream.

Spaetzle

2 1/2 cups AP flour
1/2 teaspoon salt
1 cup water or milk
2 eggs
1 teaspoon whole grain mustard

Place dry ingredients in bowl and make a well, add liquid and incorporate dry into wet. Let rest 10 minutes.

Cook over simmering water using a spaetzle maker. Drop into cold water when cooked. Toserve saute in whole butter until browned.