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Goulash Recipe

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This recipe for Goulash is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs lean leg of pork or pork shoulder
2 tbsp all-purpose flour
2 tsp paprika
1 ½ tsp salt
2 tbsp fat
2 tbsp finely chopped onion
1 can (27 oz) sauerkraut (about 3 ½ c, firmly packed)
1 ½ c sour cream
Directions:
Directions:
Set out a 4 qt saucepot or Dutch oven with tight-fitting cover. Put the pork onto wooden board and cut into 1 ½ in. cubes: Shake the cubes in a plastic bag containing the flour, paprika and salt. Set aside.

Cook the fat and onion in the saucepot over medium heat, stirring occasionally, until onion is soft:

Add contents of plastic bag to saucepot; brown meat on all sides, turning occasionally. Add 2 or 3 tbsp hot water

Cover sauce pot and simmer 1 hr, stirring occasionally; add small amounts of water as needed.

Shortly before end of one-hour cooking period, drain the sauerkraut; rinse sauerkraut in cold water, so that the goulash will have a milder flavour; drain again.

Mix sauerkraut with the meat; add: 2 c hot water

Bring to boiling; cover and simmer ½ hr longer, or until meat is tender when pierced with a fork.
Remove saucepot from heat. Gradually blend about 1 ½ cups cooking liquid into the sour cream. Blend into hot mixture. Stirring constantly, cook over low heat, 3 to 5 min., until heated through. Do not boil.
Serve with dumplings or noodles. Serves 6-8 (New World Encyclopedia of Cooking)

 

 

 

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