Tuesday, September 25, 2007

Hungarian Pork Goulash
  • 2 lbs boneless pork, cut into 3/4 inch cubes
  • 1 tblspn canola oil
  • 2 med onions chopped(I didn't use them)
  • 1 garlic clove minced
  • 3 cups chicken broth
  • 1-2 tblspn paprika
  • 1 tspn caraway seeds
  • 1 tspn salt
  • 1/2 tspn pepper
  • 2 cans(14 oz each) sauerkraut, rinsed and drained WELL
  • 2 tblspn flour
  • 1/4 c water
  • 12 oz sour cream
  • 2 tblspn dill weed
  • hot boiled potatoes(usually 1 per person)

Okay, start out by cutting your chops into bite sized pieces

Then put the canola oil in your dutch oven, or big saucepan, along with the meat and and let it brown up nice like.

At this point if you choose to use onions add them in with the pork, and let them get tender. If not, add your garlic and let it cook for about a minute before you add the broth, paprika, caraway seeds, salt and pepper.

Let those come to a boil.

Reduce heat and simmer for 30-ish minutes...I didn't look at the clock when I started mine...:) But let it go as long as it takes for your porky to get tender.

*you should have potatoes boiling by at least this point*

After you are done simmering, add in your sauerkraut. Mix it all in nice like. In a small bowl mix up your flour and water...into a creamy substance. No lumps now! When you are no longer lumpy pour it into the pot.

Mix it and bring it to a boil. Once it's boiling reduce heat and stir for about 2 minutes. You want it to become thick.
Take the pot off the heat and add in the sour cream and dill.

Stir it like you mean it!

Oh boy doesn't that look.......good?

Voila! Put the goulash over some hot boiled potatoes and enjoy!

*note-while this recipe is very tasty, make sure all parties involved don't mind sauerkraut. *
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