Sauerkraut Goulash
Remove the bone from the FFM pork roast and cut the meat into one inch pieces. Remove any large pieces of fat. Save the bone for the stock pot. Dry the pieces with a paper towel and then season the pieces with salt and pepper.
Heat the butter and oil in a heavy bottom pan like a Dutch oven. Brown the piece of pork in two or three batches to avoid crowding the pan. When all the pieces have been browned, pour off all but about a tablespoon of the fat from the pan.
Add the onions and cook over medium heat to soften them, but don't brown.
Add the garlic and paprika. Stir with the softened onions. When the paprika is moistened add the stock and some salt and pepper. Bring the goulash to a simmer. Cover and place the Dutch oven into a 300 degree oven for about 1 ½ hours or until the pork is just tender.
Add the sauerkraut, cover the pot and cook for about 45 Minutes.
Return the goulash to the top of the stove. Just before serving, stir in the sour cream and the dill or parsley. Do not simmer or cook the goulash once the sour cream has been added.
Serve the goulash with noodles or very small dumplings.
Ingredients
Directions
Remove the bone from the FFM pork roast and cut the meat into one inch pieces. Remove any large pieces of fat. Save the bone for the stock pot. Dry the pieces with a paper towel and then season the pieces with salt and pepper.
Heat the butter and oil in a heavy bottom pan like a Dutch oven. Brown the piece of pork in two or three batches to avoid crowding the pan. When all the pieces have been browned, pour off all but about a tablespoon of the fat from the pan.
Add the onions and cook over medium heat to soften them, but don't brown.
Add the garlic and paprika. Stir with the softened onions. When the paprika is moistened add the stock and some salt and pepper. Bring the goulash to a simmer. Cover and place the Dutch oven into a 300 degree oven for about 1 ½ hours or until the pork is just tender.
Add the sauerkraut, cover the pot and cook for about 45 Minutes.
Return the goulash to the top of the stove. Just before serving, stir in the sour cream and the dill or parsley. Do not simmer or cook the goulash once the sour cream has been added.
Serve the goulash with noodles or very small dumplings.