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Pork And Sauerkraut Goulash

Serves: 4

Print this Recipe


   3 tablespoons lard or solid vegetable shortening
   2 1/2 cups onions thinly sliced
   1 tablespoon paprika Hungarian
   2 pounds boneless pork butt cut in 1-inch cubes
   2 tablespoons tomato paste
   1 cup chicken broth
   1/2 teaspoon salt or to taste
   1/4 teaspoon hot pepper sauce or to taste
   3 cups sauerkraut
   1 teaspoon caraway seed (optional)
   3/4 cup water
   1/2 cup sour cream
   1 tablespoon flour
   Parsley Minced fresh

In a large kettle heat lard or shortening; add onions. Sauté, stirring, until golden. Stir in paprika and pork; sauté over high heat for 5 minutes. Add tomato paste and chicken stock; bring to boil. Season to taste with salt and hot pepper sauce. Simmer, covered, for 30 minutes. Rinse sauerkraut in a colander under cold running water; drain. Add to kettle with optional caraway seed and water; simmer, covered, for 45 minutes or until pork is tender. Stir in sour cream combined with flour. Simmer for 10 to 15 minutes or until sauce thickens, stirring occasionally. Sprinkle with parsley.


Pork And Sauerkraut Goulash comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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