- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Hungarian Pork Goulash
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"sorry guys.deliscious as it is........it's NOT Goulash. Paprikesh yes...but not Goulash. Goulash is a way of life , a warm memory, and ALWAYS a SOUP........NEVER a Stew......and mally wally is right,dill is great.lifts the dish immensely"
"Made this recipe as is and it was great. Next time I may add more dill, but this is a great recipe."