Szekely Goulash
A traditional Hungarian stew with chunks of tender pork in a creamy delectable kraut.
Ingredients
- 2 lbs pork shoulder, or pork butt cut into 1 inch pieces
- 2 tbsp flour
- 2 tsp paprika
- 1½ tsp salt
- 2 tbsp oil
- ½ small onion, diced
- 2-3 tbsp water
- 24 oz sauerkraut, drained and rinsed
- 2 cups hot water
- 1½ ups sour cream
Instructions
- Place chunks of pork in a large ziplock bag.
- Add flour, paprika and salt to the bag. Seal bag and toss chunks of pork in the flour mixture until meat is coated. Set aside.
- Heat oil in a large heavy bottom deep pan, such as a dutch oven, over medium heat.
- Add diced onion, and cook stirring occasionally until onions are soft and turn translucent.
- Add pork chunks and cook until browned on all sides, stirring occasionally.
- Add 2-3 tablespoons water to the pan and stir scraping up the browned bits in the bottom of the pan.
- Cover pan and cook over low heat for 1 hour, stirring occasionally. Sauce will thicken as it cooks. Add a little more water if needed.
- Drain sauerkraut and rinse with cold water. Pressing out excess water.
- Add rinsed sauerkraut to the pan, and stir to combine with the pork.
- Pour in 2 cups hot water and stir. Increase heat and bring to a boil, cover pan and simmer on low for another 30-40 minutes, stirring occasionally until the pork is fork tender.
- Remove pan from heat.
- Place sour cream in a mixing bowl. Add 1½ cups of the hot broth from the pan to the sour cream in the mixing bowl. Whisk together until well combined and creamy.
- Stir the sour cream back into the pan and return pan to the heat. Cook overflow heat for 2-3 minutes until heated through, stirring constantly. Do not allow mixture to come to a boil.
- Taste and season with additional salt if needed.
- Serve in small bowls with slices of freshly baked bread.