Szeged Goulash

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Pork cooked with onions and paprika simmers away with potatoes, sauerkraut, and a cooling dollop of sour cream. Hungarian comfort food at its best.

serves/makes:

ready in:
30-60 minutes

ingredients

2 pounds stewing pork, cut into 1 1/4" cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lard or butter
3 onions, diced
2 tablespoons sweet paprika
2 cloves garlic
1 cup water
1 pound fresh or canned sauerkraut
1 pound potatoes, peeled, cut in 1 1/2" cubes or cut into 1/2" thick slices
1 tablespoon caraway seeds
1 tablespoon flour
1/2 cup sour cream

directions

Sprinkle pork with salt and pepper. Heat fat and in it brown pork cubes slowly on all sides. Add diced onion and cook slowly until soft and golden. Sprinkle with paprika and saute 3 or 4 minutes. Add garlic and water, cover and simmer slowly 25 minutes.

If sauerkraut is very sharply flavored, rinse once or twice and drain. Add it to the pork along with potatoes and caraway seeds.

Cover, bring to a boil, reduce heat and simmer 1 hour, or until potatoes are done. Blend flour into sour cream and pour over sauerkraut and pork, shaking pot from side to side so cream will work its way through.

Cover and simmer 10 minutes, or until entire goulash is thoroughly heated. Season to taste and serve.

added by

baconrules

nutrition data

233 calories, 11 grams fat, 19 grams carbohydrates, 16 grams protein per serving.

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