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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hungarian Pork Goulash Recipe

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This recipe for Hungarian Pork Goulash is from Bonnie's Book of Recipes, 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:  
2 lbs pork, cut into 1" cubes
2 T. butter
1 large onion, chopped
1 T. paprika
1 can chicken broth
1 cup water
1 t. caraway seeds
Salt and pepper to taste
1 1-llb can sauerkraut
1 cup yogurt or low-fat sour cream
Directions:
Directions:
Sauté onion in butter until golden. Add pork and brown. Stir in paprika. Cook 1 minute longer. Add broth,
water, caraway seeds, and salt and pepper to taste. Heat to boiling. Lower heat and cover. Simmer 1 hour 15 minutes. Drain and rinse sauerkraut. Stir into stew. Simmer 30 minutes until the meat is tender. Lower heat. Stir in yogurt or sour cream, 1 T at a time to prevent curdling. Heat just through. Do not boil. Sprinkle with parsley.

 

 

 

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