Soups: Goulash 21 by Recipe Cottage

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	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.