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Szekely Goulash

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“Buttered egg noodles, stuffed peppers and you'll have a banquet”
READY IN:
1hr 50mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs lean leg of pork or 1 12 lbs lean pork shoulder, cut into 1 1/2" cubes
  • 2 teaspoons Hungarian paprika
  • 1 12 teaspoons salt
  • 2 tablespoons flour, mixed with the paprika and salt
  • 2 tablespoons oil
  • 2 tablespoons onions, finely chopped
  • 2 -3 tablespoons hot water
  • 3 12 cups sauerkraut, firmly packed
  • 2 cups hot water
  • 1 12 cups sour cream

Directions

  1. Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
  2. Add the meat to the pot and brown the meat all over.
  3. Add 2-3 tbsp hot water.
  4. Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
  5. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
  6. Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

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