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Print this Recipe    Goulash 21

Szekler Gulyas (Derecsky)

3 pounds sauerkraut, rinsed and drained
3 tablespoons buttermilk
1/2 cup sour cream
2 pounds pork shoulder, cubed
1 cup onion, chopped
3 tablespoons oil
1 1/2 teaspoons sweet paprika, Hungarian
1/2 teaspoon caraway seed, crushed

Rinse and drain the sauerkraut. If it still tastes briny, rinse
again. Blend the buttermilk into the sour cream and set aside.
Pat the cubed meat dry and set aside. In a 3-quart flameproof
casserole or Dutch oven, saute the onion in the oil until transparent.
Push to one side or remove, and brown the meat lightly on all sides.
Remove the meat to a side dish. Pour 1/2 cup water into the
casserole and deglaze. Stir in the salt, paprika and caraway seeds.
Put the meat back in the pan and spread the sauerkraut over it.
(If using canned sauerkraut, wait until the meat has cooked an
hour. Otherwise the sauerkraut will turn to mush.)

Put in enough water to barely cover. Put the lid on and cook at
the most gentle simmer for about an hour and a half, or until the
meat is tender. Add water if necesssary to keep the level up.
Remove from heat and allow to cool.

Take a couple tablespoons of the sauce and whisk into the sour
cream. Repeat. Repeat again. When the sour cream is about as warm
as the sauce, pour into the casserole and fold it in.

Reheat gently to the simmer but do not allow to boil. Serve
immediately with rye bread and boiled potatoes. Allow extra sour
cream for topping as your guests wish.


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