Pork and sauerkraut goulash

Pork and sauerkraut goulash

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Sauerkraut is a good foil for the richness of pork – this is an old Hungarian recipe.

Ingredients

Quantity Ingredient
60g butter
1 tablespoon oil
4 onions, finely sliced
1kg boneless pork shoulder, cut into 2.5 cm cubes
2 tablespoons paprika
1 tablespoon tomato paste
250ml water
salt
440g sauerkraut, drained
1 teaspoon caraway seeds
1 tablespoon plain flour
125g light sour cream

Method

  1. Melt butter and oil in a large flameproof casserole and cook onions until golden. Stir in pork and paprika and sauté for 5 minutes. Stir in tomato paste and water and bring to the boil, stirring constantly. Season with salt, cover and simmer for 30 minutes.
  2. Place sauerkraut in a colander and rinse well under cold running water. Drain. Add to casserole with caraway seeds and enough water just to cover. Simmer, covered, for 45 minutes or until pork is just tender.
  3. Combine flour with a little sour cream and stir into goulash. Simmer, stirring constantly, for 10 minutes, then add remaining sour cream and heat through. Adjust seasoning to taste.
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