Pork Goulash from Chef Duce Raymond of Sweet Baby Ray's

Today, instead of cooking, Ron and I were invited to a friend's home for dinner. This friend happens to be the chef of Sweet Baby Ray's restaurant in Wood Dale, IL. He cooks competition BBQ with Ron and they are crazy when they get together.

When Duce told Ron what he was going to be serving us, Ron kiddingly said, "Oh, that's nice. I've never made that for guests before." They went back and forth and Ron even told him I was allergic to goulash. He said I'd take lobster, though.

Well, Duce blew us away with his goulash. It was the smoothest, most tender, comforting meal I've had in a while. The flavor combination was amazing. I was honored to eat with them such a scrumptious meal.

He has graciously given the recipe for my blog. To top all this off, the whole meal, which serves 12, can be made for a mere $10.

You will be very happy to have spent whatever time you have on this meal. Thank you, Duce and Sarah!

Duce's Pork Goulash
5 lbs pork butt (shoulder)
2 c carrots (diced large)
2 c celery (diced large)
2 c onions (diced large)
1 T minced garlic
1 t Thyme (dried)
1 t oregano
1 bay leaf
2 T S & P
2 T paprika
1 gallon beef broth
2 c flour
2 c canola oil
Egg noodles
Sour cream

1. Trim fat from pork and debone
2. Cut in 1" cubes
3. Liberally season pork with half the S & P and paprika
4. Toss in 1 c flour
5. Heat pan on high with 3 T oil and sear a little at a time in pan
6. Remove from pan
7. Make roux with remaining 1 c flour in pan with veges. Cook 5 minutes
8. Add beef broth and bring to a boil
9. Reduce to simmer and add meat
10. Simmer uncovered and skim fat every 20 minutes for 2 hours
11. Serve over egg noodles
12. Top with sour cream

Duce also made us a beautiful salad which he placed inside a parmesan cheese bowl. Stunningly beautiful, simple and delicious.

Parmesan bowls
1. Sprinkle parmesan cheese in 10" circle on a griddle
2. When melted, remove from griddle and cover ramekin upside down to cool
3. Remove when cooled

A special shout-out to Dave and Cathy Raymond for bringing the Minos Greek bread which was the perfect accompaniment to our hearty meal.