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    You are in: Home / Recipes / Hungarian Pork and Sauerkraut Goulash Recipe
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    Hungarian Pork and Sauerkraut Goulash

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

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    Units: US | Metric


    1. 1
      Cut pork into 2-inch cubes.
    2. 2
      In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
    3. 3
      Bring to boil; reduce heat and simmer, covered, 1 hour.
    4. 4
      Add paprika; stir to dissolve. Add sauerkraut; mix well.
    5. 5
      Simmer, covered, until meat is tender, 1 hour or longer.
    6. 6
      Stir in sour cream; heat thoroughly.

    Ratings & Reviews:

    • on April 17, 2009


      I loved this recipe and it was very easy. I increased the amount of garlic and served it over pasta with a side salad for a filling, satisfying meal. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2006


      We had this for dinner tonight. I have 2 main problems with the recipe. The first is the amount of salt. Even rinsed in water and drained, my sauerkraut was more than salty enough for the entire dish. I'm glad I didn't add any extra. Then there is the amount of sour cream. I added it as per the recipe, but feel that it's just too much. It makes for an extremely rich dish. BTW, I used raw, not barbecued pork, cubed and braised. The meat did come out very nice-tasting and tender. Thank you for an interesting experience.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hungarian Pork and Sauerkraut Goulash

    Serving Size: 1 (443 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.8
    Calories from Fat 149
    Total Fat 16.5 g
    Saturated Fat 10.1 g
    Cholesterol 33.7 mg
    Sodium 2162.3 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 4.5 g
    Sugars 4.9 g
    Protein 4.5 g

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