Pork and sauerkraut goulash

Yield: 6 Servings

Measure Ingredient
3 pounds Pork shoulder, cut into
\N \N 1 1/2 inch cubes
4 tablespoons Pork Fat or Olive oil
3 larges Onions chopped
2 \N Sweet green peppers, seeded
\N \N Cut into thin strips
1 tablespoon Hungarian paprika
½ \N Bay leaf
½ cup Water or stock
1 cup Tomatoes (twenty oz.)
\N \N Or 5 fresh tomatoes, peeled,
\N \N Cored and chopped.
1 cup Sauerkraut (27 oz.) with
\N \N Caraway seeds
\N \N Salt and freshly ground
\N \N Black pepper to taste
1 cup Sour cream

Directions Sauate pork in a heavy skillet in the fat or oil until lightly browned. Add onion, green pepper and paprika. Saute until vegetables are just limp. Add bay leaf, water or stock, tomatoes, and sauerkraut. Cover and simmer very slowly for 1 hr, or until meat is tender. Season with salt and pepper. Serve very hot with sour cream spooned over goulash.

submitted by Marina

Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 15:37:33 +0000 From: Marina <thecollector@...>

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