Pork And Sauerkraut Goulash: The Best Pork And Sauerkraut Goulash Recipe from Cook'n

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	Pork And Sauerkraut Goulash

Serves: 4

Print this Recipe

   3 tablespoons lard or solid vegetable shortening
   2 1/2 cups onions thinly sliced
   1 tablespoon paprika Hungarian
   2 pounds boneless pork butt cut in 1-inch cubes
   2 tablespoons tomato paste
   1 cup chicken broth
   1/2 teaspoon salt or to taste
   1/4 teaspoon hot pepper sauce or to taste
   3 cups sauerkraut
   1 teaspoon caraway seed (optional)
   3/4 cup water
   1/2 cup sour cream
   1 tablespoon flour
   Parsley Minced fresh

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In a large kettle heat lard or shortening; add onions. Sauté, stirring, until golden. Stir in paprika and pork; sauté over high heat for 5 minutes. Add tomato paste and chicken stock; bring to boil. Season to taste with salt and hot pepper sauce. Simmer, covered, for 30 minutes. Rinse sauerkraut in a colander under cold running water; drain. Add to kettle with optional caraway seed and water; simmer, covered, for 45 minutes or until pork is tender. Stir in sour cream combined with flour. Simmer for 10 to 15 minutes or until sauce thickens, stirring occasionally. Sprinkle with parsley.

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