Slovak Pork Goulash With Sauerkraut Recipes

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HUNGARIAN PORK GOULASH



Hungarian Pork Goulash image

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

2 pounds boneless pork, cut into 3/4-inch cubes
1 tablespoon canola oil
2 medium onions, chopped
1 garlic clove, minced
3 cups chicken broth
1 to 2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 tablespoons all-purpose flour
1/4 cup water
1-1/2 cups sour cream
2 tablespoons minced fresh dill or 2 teaspoons dill weed
Hot boiled potatoes

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 :

SLOVAK PORK GOULASH WITH SAUERKRAUT



Slovak Pork Goulash with Sauerkraut image

This traditional goulash from Slovakia is called 'Segedin goulash' and consists of pork and sauerkraut and is a winter favorite in my family.

Provided by sabine13

Categories     Goulash

Time 1h40m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil
2 large onions, chopped
¾ pound pork shoulder, cut into cubes
1 cup water, or as needed
1 tablespoon tomato paste
1 tablespoon ground sweet paprika
½ teaspoon caraway seeds
salt to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, chopped
18 ounces sauerkraut, drained
½ cup water
½ teaspoon caraway seeds, or to taste
salt to taste

Steps:

  • Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
  • Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
  • Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
  • Mix sauerkraut with goulash before serving.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 22.7 g, Cholesterol 47.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 14.4 g, SaturatedFat 6.1 g, Sodium 1013.8 mg, Sugar 8.3 g

SLOVAK PORK GOULASH WITH SAUERKRAUT



Slovak Pork Goulash with Sauerkraut image

This traditional goulash from Slovakia is called 'Segedin goulash' and consists of pork and sauerkraut and is a winter favorite in my family.

Provided by sabine13

Categories     Goulash

Time 1h40m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil
2 large onions, chopped
¾ pound pork shoulder, cut into cubes
1 cup water, or as needed
1 tablespoon tomato paste
1 tablespoon ground sweet paprika
½ teaspoon caraway seeds
salt to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, chopped
18 ounces sauerkraut, drained
½ cup water
½ teaspoon caraway seeds, or to taste
salt to taste

Steps:

  • Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
  • Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
  • Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
  • Mix sauerkraut with goulash before serving.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 22.7 g, Cholesterol 47.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 14.4 g, SaturatedFat 6.1 g, Sodium 1013.8 mg, Sugar 8.3 g

PORK AND SAUERKRAUT GOULASH



Pork and Sauerkraut Goulash image

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

3 lbs pork shoulder, cut into 1 1/2 inch cubes
3 slices bacon, chopped
2 teaspoons butter
2 teaspoons olive oil
3 cups chopped yellow onions
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced mushrooms
1 teaspoon Hungarian paprika
1/2 bay leaf
1/2 cup chicken stock or 1/2 cup water (stock preferred)
3 cups chopped tomatoes (about 20 oz) or 5 fresh tomatoes, peeled,cored,and chopped
3 cups sauerkraut
1/2-1 teaspoon caraway seed (to your preferred taste - if you don't know, start with 1/2)
salt & freshly ground black pepper
1 cup sour cream

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!).

SZEKELYGULYAS (SAUERKRAUT GOULASH)



Szekelygulyas (Sauerkraut Goulash) image

Provided by R. W. Apple Jr.

Categories     main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour

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

HUNGARIAN PORK AND SAUERKRAUT GOULASH



Hungarian Pork and Sauerkraut Goulash image

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

2 lbs barbecued pork, trimmed
2 cups onions, chopped
2 garlic cloves, chopped
1 teaspoon dried dill
1 teaspoon caraway seed
1 tablespoon salt
1 beef bouillon cube
1/2 cup boiling water
1 tablespoon paprika
1 (26 ounce) can sauerkraut, drained
2 cups sour cream

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 TREASURE (SZEKELY GULYAS)



Hungarian Treasure (Szekely Gulyas) image

This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

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