Prep 30 mins
Cook 20 mins
I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.
- 1 lb pork (rib meat)
- 16 ounces sauerkraut
- 1 tablespoon cooking oil
- 1 medium onion
- 2 tablespoons paprika
- 1 tablespoon water
- 3 tablespoons diced garlic
- 1⁄2 tablespoon cumin
- 1 1⁄2 tablespoons flour
- 1⁄2 cup light sour cream
- 1 bay leaf
- Cut the pork into 1 inch cubes.
- Heat the oil in a skillet.
- Fry the diced onion until transparent.
- Add the water and paprika.
- Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
- Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
- Simmer for about 15 minutes.
- Mix the flour into the sour cream, and then add to the goulash.
- Stir well, bring to a boil once, then serve!
I wouldn't use cumin, but caraway seed. I made this mistake early on, and found that the flavor produced is much more indian than Hungarian. If you DO use cumin, use the whole seed, not the ground, but definitely try to use caraway seed instead!