Szeged pork goulash

Yield: 5 Servings

Measure 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
\N \N Salt and pepper to taste

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@...>

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