LOCATION: Recipes >> Soups >> Goulash 22
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Goulash 22
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Szekely Gulyas
900 grams pork, cubed
100 grams lard
250 grams onion, chopped
15 grams sweet paprika, Hungarian
1 1/4 kilograms sauerkraut, rinsed and drained
160 grams sweet green peppers, cut into strips
20 grams flour
1/2 liter sour cream
dill
salt
garlic
caraway seed
Brown the meat and the onion. Add the paprika, caraway and water
to cover. Simmer until tender. Cover with the sauerkraut and the
green pepper. Add enough water to cover and gently simmer until the
sauerkraut is still slightly crunchy but done. Whisk the flour into
the sour cream, and use this to thicken the cooking liquid. When done,
place on serving platter and top with crushed dill.
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