LOCATION: Recipes >> Soups >> Goulash 12
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Goulash 12
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Szekely Cabbage (Lang)
1 onion, chopped
1/8 pound lard
1 1/2 pounds pork, diced
1 tablespoon sweet paprika, Hungarian
2 tablespoons tomato puree
1/2 teaspoon caraway seed, crushed
salt
1/2 cup sour cream
2 pounds sauerkraut, rinsed and drained
Wilt the onion in the lard in a heavy Dutch oven. Add the pork,
mix well and cook, covered, for 5 minutes. Add the paprika and the
tomato puree and mix well. Add just enough water to cover. Cook
over very low heat until the meat is just tender.
Squeeze sauerkraut well. Add it to the meat with the caraway seeds
and cook for another 15 minuntes. Check saltiness and adjust as
necessary.
Spoon sour cream on top and serve.
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