Pork & sauerkraut goulasch #2217
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork shoulder roast, boneless |
| 2 | cups | Onion, chopped |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Dried dill weed |
| 1 | teaspoon | Caraway seed |
| 1 | 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