Szeged pork goulash
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Onions, chopped |
| 2 | tablespoons | Shortening |
| 1½ | pounds | Lean pork, cubed |
| 2 | teaspoons | Paprika |
| ½ | teaspoon | Caraway seeds |
| 5 | tablespoons | Tomato paste (about half a small can) |
| 2 | mediums | Raw potatoes, grated |
| 1 | pounds | Sauerkraut |
| ½ | pint | Sour cream |
| 1½ | teaspoon | Sweet paprika |
| Salt and pepper to taste | ||
Directions
In a heavy saucepan, cook onions in shortening til golden. Add pork and cook til light brown over medium heat. Add paprika, salt, pepper, caraway seeds, tomato paste and enough water that the food doesn't stick to the pan. (*I don't remember amount precisely; perhaps a cup? Could use white wine instead, I suppose) Cover. Cook slowly for 30 minutes. Add potatoes and sauerkraut. Cover. Cook slowly 60 minutes. Before serving, add ⅔ Cup sour cream and cook over low heat 10 min. Serve remaining sour cream at the table.
Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 11:31:12 -0400 From: Gretl Collins <gretl_collins@...>