Best 4 Pork And Sauerkraut Goulash Recipes

PORK AND SAUERKRAUT GOULASH

Steps:

• Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
• Add the onion, green and red bell peppers, mushrooms, and paprika.
• Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
• Cover and simmer over medium low heat for 1 hour or until meat is tender.
• Season to taste with salt and pepper.
• Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

HUNGARIAN PORK AND SAUERKRAUT GOULASH

Steps:

• Cut pork into 2-inch cubes.
• In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
• Bring to boil; reduce heat and simmer, covered, 1 hour.
• Add paprika; stir to dissolve. Add sauerkraut; mix well.
• Simmer, covered, until meat is tender, 1 hour or longer.
• Stir in sour cream; heat thoroughly.

GERMAN PORK AND SAUERKRAUT GOULASH

Steps:

• Coat pork cubes with a mixture of flour, salt, and paprika.
• Spray a large non-stick skillet with non-stick cooking spray.
• Add pork; cook until browned, about 5 minutes.
• Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
• Remove bay leaf.
• Gradually stir in sour cream.
• Heat gently, stirring frequently; do not boil,
• sprinkle with parsley.
• Serve over hot cooked noodles, if desired.

PORK AND SAUERKRAUT GOULASH

Steps:

• In a large kettle heat lard or shortening add onions. Sauté, stirring, until golden. Stir in paprika and pork sauté over high heat for 5 minutes. Add tomato paste and chicken stock bring to boil. Season to taste with salt and hot pepper sauce. Simmer, covered, for 30 minutes. Rinse sauerkraut in a colander under cold running water drain. Add to kettle with optional caraway seed and water simmer, covered, for 45 minutes or until pork is tender. Stir in sour cream combined with flour. Simmer for 10 to 15 minutes or until sauce thickens, stirring occasionally. Sprinkle with parsley.