Hungarian goulash

Hungarian goulash

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
1 tablespoon olive oil
2 cups chopped onion
1kg boneless shoulder pork, cut into cubes
2 tablespoons paprika
1 tablespoon flour
1 tablespoon tomato paste
salt and freshly ground black pepper
1 x 440 g can sauerkraut, drained
1/2 cup sour cream or natural yoghurt

Method

  1. Heat the butter and oil in a large flameproof casserole and cook onions until golden. Add the pork and paprika and sauté for 5 minutes. Stir in the flour and cook a further minute. Add water to cover and stir in the tomato paste. Bring to the boil and season with salt and pepper. Cover and cook over a very gentle heat for 30 minutes. Remove the cover and stir in the sauerkraut. Cook for a further 30 minutes. Stir in sour cream, cover and cook for 25 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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