We really enjoy pork, so I’m always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you’re like us and don’t care for caraway seeds but like the flavor, grind or crush the caraway seeds.
- 2 pounds boneless pork, cut into 3/4-inch cubes
- 1 tablespoon canola oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 3 cups chicken broth
- 1 to 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (14 ounces each) sauerkraut, rinsed and well drained
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 1-1/2 cups (12 ounces) sour cream
- 2 tablespoons minced fresh dill or 2 teaspoons dill weed
- Hot boiled potatoes
- In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender.
- Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes. Yield: 6 servings.
Originally published as Hungarian Pork Goulash in Country Extra November 2005, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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