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Szegedin Goulash (Austrian Pork and Sauerkraut Goulash) Recipe

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This recipe for Szegedin Goulash (Austrian Pork and Sauerkraut Goulash) is from The Yaras Family Cookbook Project, 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:  
3 pounds boneless pork shoulder, cubed
⅓ cup bacon drippings or vegetable oil
2 to 3 onions, chopped
⅓ cup sweet Hungarian paprika
1 to 2 tablespoons smoked paprika
Cayenne or hot paprika to taste (optional)
1 pound sauerkraut, drained but not rinsed
Chicken stock
4 bay leaves
½ teaspoon dried thyme
Salt
Freshly cracked black pepper
1 cup sour cream
¼ cup flour
Chopped chives
Directions:
Directions:
Cube pork into small pieces and season with salt and pepper. In a large, enameled, cast-iron Dutch oven, brown pork in bacon fat/oil. Transfer browned meat to a bowl.

Add onions to bacon fat. Cook over moderate heat until softened and very lightly browned, about 10 to 12 minutes. Sprinkle the paprikas over the onions and stir; cook for 5 more minutes.

Stir in the pork pieces, drained sauerkraut, bay leaves, thyme, and enough stock to well-cover the pork-sauerkraut mixture. Bring to boil, cover, and reduce heat and simmer for 2 hours. Taste and season with salt and pepper, if needed.

Remove bay leaves. Stir flour into sour cream and heat until warmed through and sauce has thickened.

Add more salt and pepper if needed to taste.

Serve sprinkled with chives. Serve with egg noodles, semmelknoedel, or boiled, peeled yellow potatoes and extra sour cream on the side.

 

 

 

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