Recipe - Hungarian Pork Goulash From Lhj

2 teaspoon Minced garlic
2 teaspoon Salt
2 pound Trimmed boneless; lean pork
shoulder, cut in 1 1/2"
cubes
1 One half cup Chopped onions
3 tablespoon Tomato paste
2 tablespoon Paprika
One half teaspoon Freshly ground pepper
2 cup Sauerkraut; rinsed and
drained
1 teaspoon Caraway seed
One half cup Sour cream
Cooked egg noodles

1. Heat oven to 325øF. With flat side of large knife, crush garlic with
salt to form a paste. Combine garlic paste with pork, onions, tomato paste,
paprika and pepper in a large, heavy Dutch oven. Cover and bake 1 1/2
hours.

2. Stir in sauerkraut and caraway. Cover and cook 45 to 60 minutes more or
until pork is very tender. Remove from heat and stir in sour cream. Serve
with cooked egg noodles. Makes 6 servings.

Prep time: 25 minutes Baking time: 2 One half to 3 hours Degree of difficulty:
Easy Lowcalorie

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list
[LHJRECIPE@MEDIA.TEAMNET.NET] on Monday, February 09, 1998 7:05 AM

NOTES : FROM LHJ ONLINE http://www.lhj.com The key ingredient to this
classic stew is paprika. The sweet, imported variety is recommended for a
guaranteed rich and mellow flavor.

Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM]

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 13,
1998