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Hungarian Sauerkraut Goulash Szekely Gulyas
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This is a classic Eastern European affair. Plenty of onions and paprika, cooked with pork and sauerkraut, blended with rich sour cream, and ladled over your carb of choice.
serves/makes:
ready in:
1-2 hrs
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.
added by
SpindleKnees
nutrition data
501 calories, 35 grams fat, 15 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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