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CDKitchen

Hungarian Sauerkraut Goulash Szekely Gulyas
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 1-2 hrs

Ingredients:
3 pounds sauerkraut in bags or jar
2 onions
2 pounds pork butt or shoulder 1" cubed or use pork sausage
3 tablespoons lard, butter or oil
salt, to taste
2 tablespoons paprika
1/2 teaspoon caraway seeds slightly crushed
1/2 cup sour cream

Directions:
Heat lard in pot and saute onions till soft. Set onions aside and brown the pork in same pan. Deglaze pan with some water (or white wine if you want to get fancy) and scrape up the juices. Add onions back to pot and salt, paprika and the caraway seeds.

Take sauerkraut and rinse very well and add to pot. Add enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or until meat is tender. Take sour cream and put in tureen or serving bowl and ladle soup little by little while constantly stirring to prevent curdling. Serve immediately on top of boiled potatoes, dumplings or wide noodles.

Cook's Notes: If using pork sausage, reduce cooking time by one hour.

Recipe Location: https://www.cdkitchen.com/recipes/recs/262/Hungarian_Sauerkraut_Goulash_Szekely_Gul7259.shtml
Recipe ID: 30608

Nutrition:
per serving: 501 calories, 35g fat, 15g carbohydrates, 33g protein.

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