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Hungarian Pork Goulash

Global.Potpourri's picture
Ingredients
  Boneless pork shoulder 2 Pound
  Vegetable oil/Bacon fat 1 Tablespoon
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Water 3 Cup (48 tbs)
  Paprika 2 Tablespoon
  Instant chicken bouillon 2 Teaspoon
  Caraway seed 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned sauerkraut 32 Ounce, drained (Two 16 Ounce Each Cans)
  Cold water 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
Directions

Trim fat from pork; cut pork into 1-inch pieces.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook and stir pork in hot oil until brown; drain on paper towels.
Cook and stir onions and garlic in Dutch oven until onions are tender.
Drain fat from Dutch oven.
Stir in pork, 3 cups water, the paprika, bouillon, caraway seed, salt and pepper.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Stir sauerkraut into pork mixture.
Heat to boiling; reduce heat.
Cover and simmer until pork is tender, about 30 minutes.
Shake 1/2 cup water and the flour in covered container; stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Stir in sour cream; heat just until hot.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork

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