Recipe - Szeged Goulash (Szegediner Gluyas)

2 pound Stewing Pork; Cut In 1Inch
Cubes
1 teaspoon Salt
One half teaspoon Pepper
2 tablespoon Lard Or Butter
3 Onions; Diced
2 tablespoon Sweet Paprika
2 Cloves Garlic
1 cup Water
1 pound Fresh Or Canned Sauerkraut
1 pound Potatoes; Peeled, Cut In
1Inch Cubes
1 tablespoon Caraway Seeds
1 tablespoon Flour
One half cup Sour Cream

Sprinkle pork with salt and pepper. Heat fat and in it brown pork cubes
slowly on all sides. Add minced onion and cook slowly until soft and golden.
Sprinkle with paprika and saute' 34 minutes. Add garlic and water, cover
and simmer slowly 25 minutes. If sauerkraut is very sharply flavored, rinse
once or twice and drain. Add it to the pork along with potatoes and caraway
seeds. 'Cover, bring to a boil, reduce heat and simmer 1 hour, or until
potatoes are done. Blend flour into sour cream and pour over sauerkraut and
pork, shaking pot from side to side so cream will work its way through.
Cover and simmer 10 minutes, or until entire goulash is thoroughly heated.
Season to taste and serve.

Variations:

1. Potatoes can be boiled separately in salted water and served along with
this dish. Strictly speaking it is not then a "one pot" meal, but it will
be easier to reheat leftovers and the sauerkraut will be less inclined to
become pasty.

2. A peeled and cut or sliced up apple can be added to the sauerkraut.

3. In Bavaria, 1 tablespoon tomato puree' is mixed into and added with sour
cream.

Recipe by: The German Cookbook by Mimi Sheraton

Posted to TNT Prodigy's Recipe Exchange Newsletter by Aquasea221
Aquasea221@aol.com on Oct 24, 1997