| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hungarian |
Main dish, Pork |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder, cut into |
|
|
1 1/2 inch cubes |
| 4 |
tb |
Pork Fat or Olive oil |
| 3 |
lg |
Onions chopped |
| 2 |
|
Sweet green peppers, seeded |
|
|
Cut into thin strips |
| 1 |
tb |
Hungarian paprika |
| 1/2 |
|
Bay leaf |
| 1/2 |
c |
Water or stock |
| 1 |
c |
Tomatoes (twenty oz.) |
|
|
Or 5 fresh tomatoes, peeled, |
|
|
Cored and chopped. |
| 1 |
c |
Sauerkraut (27 oz.) with |
|
|
Caraway seeds |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Directions Sauate pork in a heavy skillet in the fat or oil until lightly
browned. Add onion, green pepper and paprika. Saute until vegetables are
just limp. Add bay leaf, water or stock, tomatoes, and sauerkraut. Cover
and simmer very slowly for 1 hr, or until meat is tender. Season with salt
and pepper. Serve very hot with sour cream spooned over goulash.
submitted by Marina
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 15:37:33 +0000
From: Marina <thecollector@worldnet.att.net>
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