Hungarian szeged goulash

Yield: 6 servings

Measure Ingredient
4 ounces Lean bacon cut into 1/2-inch pieces
2 pounds Boneless pork trimmed of fat, and cut into 1-inch cubes
1 large Red onion; chopped coarsely
2 larges Garlic cloves; minced
2 tablespoons Flour
2 tablespoons Sweet Hungarian paprika
2 teaspoons Caraway seed
1 tablespoon Chopped fresh sage
2 teaspoons Chopped fresh rosemary
\N \N Chopped fresh dill & parsley
1 tablespoon Chopped fresh sweet marjoram OR- mild oregano
2 teaspoons Chopped fresh thyme
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
2 cups Apple juice or cider*
2 pounds Sauerkraut; drained & rinsed
2 \N Tart apples (or more) cored and sliced
1 cup Sour cream
\N \N Red potatoes or spaetzle or- egg noodles


*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider In a large, deep roasting pan or Dutch oven, saute bacon until crisp.

Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan.

Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.

Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.

During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated.

When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce.

Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.

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