Recipe - Szeged Pork Goulash

3 md Onions, chopped
2 tablespoon Shortening
1 One half pound Lean pork, cubed
2 teaspoon Paprika
One half teaspoon Caraway seeds
5 tablespoon Tomato paste (about half a
small can)
2 md Raw potatoes, grated
1 pound Sauerkraut
One half pt Sour cream
1 One half teaspoon Sweet paprika
Salt and pepper to taste

In a heavy saucepan, cook onions in shortening til golden. Add pork and
cook til light brown over medium heat. Add paprika, salt, pepper, caraway
seeds, tomato paste and enough water that the food doesn't stick to the
pan. (*I don't remember amount precisely; perhaps a cup? Could use white
wine instead, I suppose) Cover. Cook slowly for 30 minutes. Add potatoes
and sauerkraut. Cover. Cook slowly 60 minutes. Before serving, add 2/3 Cup
sour cream and cook over low heat 10 min. Serve remaining sour cream at the
table.
Posted to FOODWINE Digest 25 November 96

Date: Mon, 25 Nov 1996 11:31:12 0400

From: Gretl Collins gretl_collins@AGCS.CAS.PSU.EDU