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Szekely Goulash

 

79

Yield

6

servings

Prep

30

min

Cook

4

hrs

Ready

5

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 68069% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1694mg 71%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 24%
Sugars g
Protein 77g
Vitamin A 26% Vitamin C 73%
Calcium 18% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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