You are here

Szekely Goulash

Canadian.Recipes's picture
Ingredients
  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)
Directions

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

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

Rate It

Your rating: None
4.20625
Average: 4.2 (16 votes)