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Ekely Goulash

hungarian, transylvania

2 tablespoons bacon drippings
1 large onion; chopped
1 tablespoon Hungarian paprika
1 tomato; chopped
1 green pepper
seeded, deribbed, and chopped
2 cloves garlic; finely chopped
1 teaspoon caraway seed
Salt; to taste
1 pound pork shoulder; cut in tiny cubes
1 pound pork spareribs; ribs cut apart
1/2 cup water
plus water as needed
2 pounds sauerkraut
drained but liquid reserved
1 cup sour cream
2 tablespoons flour

In a 3-quart Dutch oven over medium heat, warm bacon drippings. Add onion and saute until translucent (about 5 minutes). Add paprika, tomato, pepper, garlic, caraway seed, salt, pork cubes, and spareribs; stir well. Pour in the 1/2 cup water, cover, and simmer until meat is tender (about 1 hour). Add water in small amounts as needed to prevent sticking. Preheat oven to 300 degrees. Add sauerkraut to meat mixture and simmer 20 minutes. In a small bowl combine sour cream and flour; mix well and add to meat mixture. Taste goulash and mix in some of the reserved sauerkraut juice if more tartness is desired. Transfer goulash to a baking dish and bake 30 to 40 minutes. Serving Ideas : Serve hot. NOTES : Yield: 8 servings. 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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