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This is a recipe my friend Kathryn gave me because she knows how much I like dishes with sauerkraut. As ever, it’s not fussy to make. I like to serve it with spaetzle, but it tastes good without accompaniment. I made this stew the same day that I baked Pumpernickel Bread, so that’s what I served it with.

Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.

Stir in garlic; cook 5 minutes more or until onions are very tender. Stir in paprika; cook 1 minute.

 

Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.

Remove from oven; stir in sour cream. Serve over noodles or spaetzle.

 

Hungarian Pork Goulash

2 Tbsp. vegetable oil

2 large onions, chopped

1 garlic clove, minced

¼ cup paprika (yes, this much!)

2 lb. boneless pork roast, cut into 1-1/2” chunks

16 oz sauerkraut, rinsed and drained

1 14-1/2 oz. can diced tomatoes

1-3/4 cups beef broth

½ tsp. salt

¼ tsp. ground black pepper

8 oz. sour cream

Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.

Stir in paprika; cook 1 minute. Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.

Remove from oven; stir in sour cream. Serve over noodles or spaetzle.

Serves 6

 

 

 

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