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Szekely Goulash

Canadian.Recipes's picture
  Boneless pork shoulder 1 1⁄2 Pound, cut into 1.5 inch cubes
  Flour 2 Tablespoon
  Paprika 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Fat 2 Tablespoon
  Onion 2 Tablespoon, finely chopped
  Canned sauerkraut 27 Ounce, drained (1 Can)
  Caraway seed 1⁄2 Teaspoon
  Dairy sour cream 1 1⁄2 Cup (24 tbs)

Coat meat evenly with a mixture of flour, paprika, and salt.
Heat fat in a Dutch oven or saucepot.
Add onion and cook until soft, stirring occasionally.
Brown meat evenly on all sides in the hot fat; add 3 tablespoons hot water.
Cover and simmer 1 hour, stirring occasionally; add small amounts of water as needed during cooking.
Mix sauerkraut and caraway seed with the meat; add 2 cups hot water.
Cover and simmer 30 minutes, or until meat is tender.
Gradually add about 1 1/2 cups of the cooking liquid to sour cream, blending well.
Stir into mixture in Dutch oven.
Stirring constantly, heat (do not boil) about 5 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2506 Calories from Fat 1653

% Daily Value*

Total Fat 185 g284.9%

Saturated Fat 78.8 g393.8%

Trans Fat 0.8 g

Cholesterol 626.8 mg208.9%

Sodium 8663.3 mg361%

Total Carbohydrates 80 g26.8%

Dietary Fiber 28.2 g112.8%

Sugars 28.1 g

Protein 138 g276.1%

Vitamin A 149.3% Vitamin C 209.1%

Calcium 76.6% Iron 131.7%

*Based on a 2000 Calorie diet


Szekely Goulash Recipe