Prep 20 mins
Cook 1 hr 30 mins
Buttered egg noodles, stuffed peppers and you'll have a banquet
- 1 1⁄2 lbs lean leg of pork or 1 1⁄2 lbs lean pork shoulder, cut into 1 1/2" cubes
- 2 teaspoons Hungarian paprika
- 1 1⁄2 teaspoons salt
- 2 tablespoons flour, mixed with the paprika and salt
- 2 tablespoons oil
- 2 tablespoons onions, finely chopped
- 2 -3 tablespoons hot water
- 3 1⁄2 cups sauerkraut, firmly packed
- 2 cups hot water
- 1 1⁄2 cups sour cream
- Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
- Add the meat to the pot and brown the meat all over.
- Add 2-3 tbsp hot water.
- Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
- Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
- Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
Really great goulash, I can't wait to make it again!
This is as close as you get to my grandmother's goulash, so of course I love it. I like a little more paprika and insist on Szeged Also, I like a little heat so I use some of the hot Szeged or add a small chili. I prefer to use the sour cream as a garnish because I like the contrast of cool cream and one more thing...a crust rustic loaf instead of the usual noodles. But that's all personal preference. The recipe is great just the way it is.The method is authentic and easy to follow.