Szekely Goulash


1 kg sauerkraut, rinsed and drained (use a colander) 15 ml caraway seeds 30 g butter (or oil or bacon drippings) 500 g pork shoulder, cut into large bite-sized pieces 500 g Hungarian sausage, or Polish sausage, sliced into large bite-size rounds 1 large onion, chopped 2 cloves of garlic, finely chopped 1 green pepper, chopped 15 ml Hungarian sweet paprika (or use fresh paprika from the supermarket) 500 ml sour cream


(1) Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want). (2) In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut. (3) Saut' the onion in the skillet until transparent; add the garlic and saut' for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cay- enne at this point.) (4) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. (5) Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.


This goes well with noodles, dumplings, potatoes, or spaet- zle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.

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