HUNGARIAN PORK GOULASH
We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.-Barbara Lundgren, New Brighton, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.
Nutrition Facts :
HUNGARIAN PORK AND SAUERKRAUT GOULASH
Make and share this Hungarian Pork and Sauerkraut Goulash recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-inch cubes.
- In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
- Bring to boil; reduce heat and simmer, covered, 1 hour.
- Add paprika; stir to dissolve. Add sauerkraut; mix well.
- Simmer, covered, until meat is tender, 1 hour or longer.
- Stir in sour cream; heat thoroughly.
HUNGARIAN SAUERKRAUT & PORK
Make and share this Hungarian Sauerkraut & Pork recipe from Food.com.
Provided by keen5
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown the meat and onion (in lard or oil if needed) in a pot with lid.
- Add the paprika to the meat and onion mix, stir to mix in (do not burn).
- Put in the drained sauerkraut, crushed tomatos, bay leaves water and sugar.
- Stir to mix it up and then cover the pot.
- Cook slowly for about one hour, or until meat is tender.
- Add the sour cream and stir.
- Add salt & Pepper to taste.
- Serve in soup plates, with good crusty bread.
SZEKELYGULYAS (SAUERKRAUT GOULASH)
Provided by R. W. Apple Jr.
Categories main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
- Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
- Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 28 grams, Sodium 1627 milligrams, Sugar 9 grams, TransFat 0 grams
PORK AND SAUERKRAUT GOULASH
A special goulash that's really not much work - very tasty and full of old fashioned flavor! Home style cooking at its best. :)
Provided by Julesong
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
- Add the onion, green and red bell peppers, mushrooms, and paprika.
- Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
- Cover and simmer over medium low heat for 1 hour or until meat is tender.
- Season to taste with salt and pepper.
- Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).
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