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Sauerkraut Goulash
Szekely Gulyas

3 Lbs sauerkraut in bags or jar
1 or 2 onions
2 Lbs pork butt or shoulder 1" cubed
3 Tbsp lard, butter or oil
salt to taste
2 Tbsp paprika
1/2 tsp caraway seeds slightly crushed
1/2 cup sour cream

Heat lard in pot and saute onions till soft. Set onions aside and
brown the pork in same pan. Deglaze pan with some water (or white
wine if you want to get
fancy) and scrape up the juices. Add onions back to pot and salt, paprika and
the caraway seeds. Take sauerkraut and rinse very well and add to pot. Add
enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or
until meat is tender. Take sour cream and put in tureen or serving bowl and
ladle soup little by little while constantly stirring to prevent curdling.
Serve immediately on top of boiled potatoes, dumplings or wide noodles.

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