Szeged Goulash (Szegediner Gluyas)

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Szeged Goulash (Szegediner Gluyas) Ingredients

2 lb Stewing Pork; Cut In 1-Inch	1 c Water
1 ts Salt	1 lb Fresh Or Canned Sauerkraut
1/2 ts Pepper	1 lb Potatoes; Peeled, Cut In
2 tb Lard Or Butter	1 tb Caraway Seeds
3 Onions; Diced	1 tb Flour
2 tb Sweet Paprika	1/2 c Sour Cream
2 Cloves Garlic

Instructions for Szeged Goulash (Szegediner Gluyas)

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 3-4 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. Variations: 1. Potatoes can be boiled separately in salted water and served along with this dish. Strictly speaking it is not then a "one pot" meal, but it will be easier to reheat leftovers and the sauerkraut will be less inclined to become pasty. 2. A peeled and sliced apple can be added to the sauerkraut. 3. In Bavaria, 1 tablespoon tomato puree is mixed into and added with sour cream. Recipe by: The German Cookbook by Mimi Sheraton Posted to TNT - Prodigys Recipe Exchange Newsletter by Aquasea221 on Oct 24, 1997

Main Ingredient: Cuisine: Uncategorized

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