Hungarian Pork Goulash
By: Anonymous
Published: Thursday, December 10, 2009 - 11:36pm

Ingredients




1 1/4 lbs. boneless lean pork shoulder, cut in 1 inch cubes
1 tablespoon flour
2 tablespoons butter
1 lg. onion, chopped
4 teaspoons paprika, or to taste
1 teaspoon caraway seed, lightly crushed
1 teaspoon salt
1 cup hot water
1 pound sauerkraut, drained (about 1 ¾ c.)
1/2 cup sour cream

Preparation

1 Dredge pork in flour. In Dutch oven over medium heat brown pork well in butter. Stir in onion and saute about 10 minutes or until onion is translucent. Stir in paprika, caraway seed, salt and water. Cover; simmer, stirring occasionally, 45 minutes or until meat is tender. Stir in sauerkraut and simmer 10 minutes. stir in sour cream and heat through. Serve at on 2 For microwave oven place dredged pork in large casserole with butter and onion. Cover; cook on high 10 minutes. Stir in paprika, caraway seed, salt and 1/2 cup hot water. Cover; cook on medium, turning and stirring after 12 minutes, 25 minutes or until meat is tender. Stir in sauerkraut and cook on low 4 minutes. Stir in sour cream.