Szekely Goulash
Yield
6 servingsPrep
30 minCook
4 hrsReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sauerkraut
rinsed and drained, (use a colander) |
|
| 1 | tablespoon |
caraway seeds
|
|
| 2 | tablespoons |
butter
or oil or bacon drippings |
|
| 1 | pound |
pork shoulder
cut into large, bitesized pieces |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | pound |
sausage
hungarian or polish, sliced into large bite-size rounds |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
|
|
| 1 | tablespoon |
paprika
or fresh paprika |
|
| 2 | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sauerkraut
rinsed and drained, (use a colander) |
|
| 15 | ml |
caraway seeds
|
|
| 3E+1 | ml |
butter
or oil or bacon drippings |
|
| 453.6 | g |
pork shoulder
cut into large, bitesized pieces |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 453.6 | g |
sausage
hungarian or polish, sliced into large bite-size rounds |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
|
|
| 15 | ml |
paprika
or fresh paprika |
|
| 473 | ml |
sour cream
|
|
Directions
Use a covered pot large enough to hold all the ingredients.
Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
In a large, heavy skillet melt the butter and brown the pork.
Put the pork and the sausage into the pot with the sauerkraut.
Sauté the onion in the skillet until transparent; add the garlic and sauté for a few more minutes.
Add this to the pot, along with the green pepper and paprika.
Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally.
Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.
