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Hungarian Sauerkraut and Pork (Goulash)

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course dinner, Entree
Cuisine Hungarian
Servings 8

Ingredients
  

  • 2 pound sauerkraut undrained
  • 2 tablespoon Hungarian paprika heaping
  • 1 cup water
  • 1 large green pepper chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 pound pork roast cut into 1/2" - 3/4" cubes
  • 2 tablespoon vegetable oil
  • 2 tablespoon butter
  • 0.5 teaspoon salt
  • pinch pepper
  • 2 cups sour cream 16 oz container

Instructions
 

  • In a large pot or dutch oven, combine sauerkraut, paprika and 1 cup water. Bring to a boil, cover and reduce heat to low. Let this simmer while you prep the rest of your ingredients.
  • Chop peppers, add into sauerkraut.
  • Dice onions, set aside.
  • Mince garlic, set aside.
  • Cut pork roast in 1/2" – 3/4" cubes.
  • Salt and pepper pork cubes generously.
  • In a large skillet, heat up oil and brown pork.
  • Scrape pork and all pan juices into pot of sauerkraut. Mix.
  • In same large skillet, melt butter.
  • Add onions and saute until golden. Add minced garlic and saute for a minute or two.
  • Scrape onions/garlic and all pan juices into pot of sauerkraut. Mix well.
  • Add 1/2 teaspoon salt and a pinch of pepper.
  • Bring pot of sauerkraut and pork to gentle boil, mixing well.
  • Cover, simmer over low heat for 3-4 hours, stirring occasionally.
  • When pork is melt in your mouth tender (3-4 hours) remove put from heat and remove lid. Let goulash cool off for about 20 minutes. Mix in sour cream. If necessary, salt and pepper to taste.
  • Serve over spaetzle, noodles, potatoes, mashed potatoes. Enjoy!
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