Ingredients

  • 2 lbs. pork shoulder, boneless 1/2 inch cubes
  • ⅔ medium onion finely chopped
  • 2 ⅔ tablespoons oil
  • ⅓ cup paprika, sweet Hungarian
  • pinch paprika, hot Hungarian
  • ½ cup water
  • 1 teaspoon garlic minced
  • ⅔ teaspoon caraway seed
  • ⅔ teaspoon dill chopped
  • ⅔ Italian pepper finely chopped
  • ⅔ tomato
  • 4 lbs. sauerkraut drained and rinsed
  • 1 pint sour cream
  • 1 pint heavy cream
  • 2 tablespoons flour

Directions

1. In roasting pan, sauté onion until golden. Remove heat, add paprikas and 2 tablespoons water. Cook over low heat for 5 minutes, stirring constantly. Add pork, garlic, caraway seeds, dill and 2 tablespoons water. Cook covered over low heat stirring occasionally until pork is tender-about 1 hour. Add more water if necessary.
2. Add pepper and tomato to pork mixture. Cook, covered, over low heat 10 minutes. Uncover and cook until most of liquid evaporated. Cook over high heat until pork is lightly browned.
3. Squeeze excess water from sauerkraut. Add sauerkraut to pork mixture and cook, covered, over low heat for 1 hour. Stir occasionally.
4. In a bowl stir together sour cream and heavy cream and reserve half of mixture. Into remaining sour cream mixture whisk in flour until smooth. Stir into pork mixture. Cook goulash, covered, over low heat 1 hour or until sauerkraut is tender.
5. Swerve goulash with reserved sour cream mixture.



Categories
Pork, main course
Keywords
Pork, main course
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