Pork & Sauerkraut Goulash
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
cut into 1 1/2 inch cubes |
|
| 4 | tablespoons |
pork fat
|
* |
| 3 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
seeded, cut into thin strips |
|
| 1 | tablespoon |
paprika
|
|
| ½ | each |
bay leaves
|
*
|
| ½ | cup |
water
|
|
| 1 | can |
tomatoes
|
*
|
| 27 | ounces |
sauerkraut
with caraway seeds |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
cut into 1 1/2 inch cubes |
|
| 6E+1 | ml |
pork fat
|
* |
| 3 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
seeded, cut into thin strips |
|
| 15 | ml |
paprika
|
|
| 0.5 | each |
bay leaves
|
*
|
| 118 | ml |
water
|
|
| 1 | can |
tomatoes
|
*
|
| 780.3 | ml/g |
sauerkraut
with caraway seeds |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | 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.
