Hungarian Pork Goulash Recipe
Ingredients
| 2 pounds pork boneless shoulder | ||
| 1 tablespoon vegetable oil or bacon fat | ||
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Water | 3 Cup (16 tbs) | |
| Paprika | 2 Tablespoon | |
| 2 teaspoons instant chicken bouillon | ||
| Caraway seed | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sauerkraut | 2 Can (10oz), drained | |
| Cold water | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Snipped parsley | ||
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.
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.
Chef
