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Pork & Sauerkraut Goulash

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Submitted by Mary D

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 1.4
POUNDS KG PORK SHOULDER
cut into 1 1/2 inch cubes
4 6E+1
TABLESPOONS ML PORK FAT *
3 3
LARGE LARGE ONIONS
chopped
2 2
EACH EACH GREEN BELL PEPPERS
seeded, cut into thin strips
1 15
TABLESPOON ML PAPRIKA
½ 0.5
EACH EACH BAY LEAVES *
½ 118
CUP ML WATER
1 1
CAN CAN TOMATOES *
27 780.3
OUNCES ML/G SAUERKRAUT
with caraway seeds
1 1
X X SALT AND BLACK PEPPER
freshly ground *
1 1
X X BLACK PEPPER
to taste *
1 237
CUP ML SOUR CREAM

Directions

Sauté pork in a heavy skillet in the fat or oil until lightly browned.

Add onion, green pepper and paprika.

Sauté until vegetables are just limp.

Add bay leaf, water or stock, tomatoes, and sauerkraut.

Cover and simmer very slowly for 1 hour, or until meat is tender.

Season with salt and pepper.

Serve very hot with sour cream spooned over goulash.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 797g (28.1 oz)
Amount per Serving
Calories 1004 53% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 1588mg 66%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 37%
Sugars g
Protein 184g
Vitamin A 29% Vitamin C 148%
Calcium 22% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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