Hungarian Pork Goulash
Instructions:
- Old-world recipes for goulash often include sauerkraut. Look for plastic bags of fresh sauerkraut in the refrigerated section of the supermarket. Do not use the canned variety; it’s too sour. Serve with egg noodles to sop up all the delectable sauce.
- 2 tablespoons vegetable oil
- 2 large onions (12 ounces each), chopped
- 1 garlic clove, finely chopped
- 1â„4 cup paprika, preferably sweet Hungarian
- 2 pounds boneless pork shoulder blade roast (fresh pork butt), trimmed and cut into 11â„2-inch pieces
- 1 bag (16 ounces) sauerkraut, rinsed and drained
- 1 can (141â„2 ounces) diced tomatoes
- 1 can (141â„2 ounces) beef broth or
- 13â„4 cups Brown Beef Stock
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 1 container (8 ounces) sour cream
- Preheat oven to 325°F. In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onions and cook, stirring frequently, 10 minutes. Stir in garlic; cook until onions are very tender, about 5 minutes longer.
- Add paprika to onions, stirring well; cook 1 minute. Add pork, sauerkraut, tomatoes with their juice, broth, salt, and pepper; heat to boiling over high heat. Cover and bake until pork is tender, about 1 hour 30 minutes.
- Remove stew from oven. Stir in sour cream. Heat through over medium heat (do not boil). Makes 6 maindish servings.