Hungarian Pork Goulash
Posted: February 22, 2010 10:09 pm
2 lbs cubed pork (similar to beef stew meat)
4 T. vegetable oil
1 t onion powder
1 t garlic powder
2 t paprika
2 small cans chicken broth (low sodium is ok!)
1 cup water
2 t caraway seeds
1 t salt
1 t pepper
1 can sauerkraut (1 lb, 11 oz)
3-4 T flour
1 cup sour cream
Parsley
Put onion powder, garlic powder, salt and pepper mixed in flour in a large bowl. Trim pieces of pork of fat, and into bite sizes. Drop all pork in flour mixture, coat well. Pour oil in the bottom of a large pot, heat to medium high and add pork a few handfuls at a time. Brown lightly. Add paprika, water, chicken broth, caraway seed, and parsley. Lower heat and cover for an hour.
Drain sauerkraut and stir into stew. Simmer for 30 more minutes. Add sour cream small spoonfuls at a time. Stir well, and cover for 30-60 more minutes. Add more water if needed, or add a bit of corn starch to thicken. Serve over bread type dumplings. Darken with “Gravy Master” if needed. ( I do, otherwise it’s kinda pale).
4 T. vegetable oil
1 t onion powder
1 t garlic powder
2 t paprika
2 small cans chicken broth (low sodium is ok!)
1 cup water
2 t caraway seeds
1 t salt
1 t pepper
1 can sauerkraut (1 lb, 11 oz)
3-4 T flour
1 cup sour cream
Parsley
Put onion powder, garlic powder, salt and pepper mixed in flour in a large bowl. Trim pieces of pork of fat, and into bite sizes. Drop all pork in flour mixture, coat well. Pour oil in the bottom of a large pot, heat to medium high and add pork a few handfuls at a time. Brown lightly. Add paprika, water, chicken broth, caraway seed, and parsley. Lower heat and cover for an hour.
Drain sauerkraut and stir into stew. Simmer for 30 more minutes. Add sour cream small spoonfuls at a time. Stir well, and cover for 30-60 more minutes. Add more water if needed, or add a bit of corn starch to thicken. Serve over bread type dumplings. Darken with “Gravy Master” if needed. ( I do, otherwise it’s kinda pale).
