Pork & sauerkraut goulasch #2217

Yield: 6 servings

Measure Ingredient
2 pounds Pork shoulder roast, boneless
2 cups Onion, chopped
1 \N Garlic clove, minced
1 teaspoon Dried dill weed
1 teaspoon Caraway seed
1 \N Cube beef boullion
½ cup Boiling water
1 tablespoon Paprika
1 can Sauerkraut,(27 oz.),rinsed and drained
2 cups Sour cream

Cut pork into 2" cubes. Combine the pork, onion, garlic, dill seed, caraway seed, boullion cube, and boiling water in a large dutch oven or heavy kettle.

Bring to a boil. Reduce heat. Cover. Simmer for one hour.

Add the paprika and stir dill dissolved. Add the sauerkraut and mix well. Cover. Simmer till the meat is tender (about 1 hour).

Stir in the sour cream. Heat thoroughly-do not let boil. Serve.

From Joel Ehrlic typed into MM format by Mary Riemerman Submitted By MARY RIEMERMAN On 03-30-95

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