Goulash With Wine Braised Sauerkraut
|Sauerkraut||2 Pound (Fresh, Canned Or Packaged)|
|Vegetable oil||2 Tablespoon|
|Onions||2 , chopped|
|Hungarian paprika||4 Tablespoon (Sweet Type)|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||1 Cup (16 tbs)|
|Boneless pork stew meat||3 1⁄2 Pound, cut into 1-inch cubes|
|Caraway seed||1 1⁄2 Teaspoon|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Ground pepper||To Taste|
Thoroughly rinse sauerkraut under cold running water and drain well.
Transfer to large bowl.
Cover with cold water and let stand 20 minutes, changing water once.
Squeeze sauerkraut to remove as much water as possible and set aside.
Heat oil in Dutch oven or large flameproof casserole over medium heat.
Add onion and paprika and cook, stirring occasionally, until onion is limp and pale gold, about 10 minutes.
Add garlic and cook 1 to 2 more minutes.
Stir in 1/2 cup wine and bring mixture to boil.
Place sauerkraut over pork.
Sprinkle caraway seed over top.
Combine tomato puree and remaining wine in small bowl and whisk well.
Stir tomato mixture and broth into pot.
Bring mixture to boil.
Reduce heat, cover and simmer, stirring occasionally and adding more liquid if necessary, 1 to 1 1/2 hours.
Remove pork and sauerkraut from pot and keep warm.
Combine cream, sour cream and flour in small bowl, blending well.
Whisk cream mixture into sauce and cook over low heat, stirring constantly, 10 minutes.
Return pork and sauerkraut to pot, blending well.
Season with salt and pepper to taste.
Ladle goulash into shallow bowls or rimmed plates.
Sprinkle with parsley if desired and serve.