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Szekely Goulash

1 12 lbs lean leg of pork or 1 12 lbs lean pork shoulder, cut into 1 1/2" cubes
2 teaspoons Hungarian paprika
1 12 teaspoons salt
2 tablespoons flour, mixed with the paprika and salt
2 tablespoons oil
2 tablespoons onions, finely chopped
2 -3 tablespoons hot water
3 12 cups sauerkraut, firmly packed
2 cups hot water
1 12 cups sour cream


Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft. Add the meat to the pot and brown the meat all over. Add 2-3 tbsp hot water. Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat. Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

Source: www.food.com